Two meals of a few dishes that you can gluttony without eating, easy to learn and easy to make, taste good, come and learn to make them for your family to taste

Back to the pot meat

Ingredients: 400g pork belly, 250g green garlic, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of dried red pepper, 1 tablespoon of Sichuan pepper, 1 tablespoon of Pixian bean paste, appropriate amount of cooking wine, appropriate amount of sugar, appropriate amount of soy sauce

Method:

1) Add 7 or 8 green onions, ginger slices, and peppercorns to a pot of pork belly with skin in cold water, and bring an appropriate amount of rice wine to a boil

2) Skim off the foam, cook until eight ripe, remove and cool naturally

3) Cut the meat into thin slices, slice the ginger and garlic, and cut the green onion into diagonal sections

4) Pat the white part of the garlic with a knife and cut it all diagonally into pieces for later use

5) Put the wok on the heat, add a small amount of oil and stir-fry the chili, pepper, green onion, ginger and garlic

6) Add the meat slices and stir-fry until the meat slices become transparent in color and the edges are slightly rolled up

7) Stir-fry the meat to the side of the pan and stir-fry the red oil with Pixian bean paste (you can chop it finely first).

8) Add a little soy sauce or sweet noodle sauce to adjust the color, and stir-fry with the meat slices evenly

9) Add the green garlic, a little cooking wine, and the sugar can be adjusted to taste

Lettuce wrap with tomato sauce

Ingredients: 1 lettuce, 1 small bowl of whipping cream, 1 bowl of peas (boiled), 1 bowl of corn (fresh), 1 sausage, appropriate amount of water starch, appropriate amount of tomato paste, appropriate amount of black pepper.

1. Cut the lettuce root with a knife and carefully peel off the pieces piece by piece.

2. Blanch large and whole pieces in a pot until the leaves are soft and slightly transparent.

3. Cut the ham sausage into cubes, tear small pieces of lettuce into pieces and set aside.

4. Heat oil in a pan, add diced ham sausage, sweet peas, sweet corn kernels, and chopped lettuce slices and stir-fry until cooked, add a little salt to taste.

5. Take a blanched lettuce leaf and put the stir-fried filling in the middle of the stem.

6. Fold up from the leaf stem, and fold the left and right sides inward.

7. Finally, from the top of the bread down to the inside, tightly sealed.

8. Add a little water to the pot and pour in the tomato paste to dissolve.

9. Grind in the coarse-grained black pepper freshly ground powder.

10. After boiling, cook in the water starch, stir well into a sauce, and pour it on the wrapped lettuce bun.

Braised yam pork ribs

Ingredients: 500 grams of pork ribs, 200 grams of yam, 1 piece of bean curd, 1 spoon of soybean paste, 1 star anise, 1 small piece of cinnamon, 3 green onions, 2 garlic cloves, 3 slices of ginger, dark soy sauce, cooking wine;

1. Wash and peel the yam and cut it into hob pieces. After cutting, soak in light salt water for later use to prevent oxidation and discoloration; Wash the ribs, put an appropriate amount of water in the pot, and put the ribs in a pot under cold water;

2. Boil the water for 5 minutes, skim off the foam, take out the ribs, and wash them in clean water; Wash the pot and put the ribs in; Add water, the water is submerged 2~3 cm over the ribs; Add green onions, ginger, garlic, star anise, cinnamon;

3. Put in fermented bean curd and soybean paste to play the role of seasoning and coloring, and the fermented bean curd and soybean paste are salty, so there is no need to put salt;

4. Add an appropriate amount of cooking wine to remove the fishy smell of pork ribs; Add an appropriate amount of dark soy sauce to make the ribs more beautiful and can also make the ribs more flavorful. After the water boils, turn on medium heat and simmer slowly;

5. Simmer until the soup is reduced by half, then pour in the yam. It is easy to cook the yam if it is poured too early, and it is not easy to cook and absorb the flavor when it is poured too late, so it is most appropriate to pour the soup when it is reduced by half;

6. Simmer until the soup is almost exhausted, turn on the high heat to collect the juice, and the high heat can make the pork ribs more beautiful; Stir with a spoon while collecting the juice to prevent the pot from sticking and drain the soup; If you like bibimbap, you can leave a little juice for bibimbap; Place the ribs on a plate, sprinkle with a little chopped green onion and enjoy

Braised potatoes in meat sauce

[Ingredients]: 300g of small potatoes, 100g of pork belly, 15g of bean paste, 2g of salt, 2g of chicken powder, 5ml of cooking wine, dark soy sauce, minced ginger, dark soy sauce, water starch, minced garlic and chopped green onion.

【Method】:

1. Cut the washed pork belly into slices, chop into minced meat, and set aside; Peel and wash the small potatoes and cut them into cubes.

2. Boil the potato cubes in hot water for 3-4 minutes, then soak them in clean water.

3. Heat the pot and add an appropriate amount of oil, stir-fry the minced ginger and garlic, add the minced meat, quickly stir-fry for coloring, add an appropriate amount of dark soy sauce, evenly color, then pour in a little cooking wine, and stir well; Add the bean paste and stir-fry evenly.

4. Add an appropriate amount of water, add an appropriate amount of salt and chicken powder, mix well to taste, cover the lid, simmer over low heat for about ten minutes, and finally add water starch to thicken, and sprinkle chopped green onions out of the pot.