Recommend a few home-cooked dishes, meat and vegetarian combinations, nutritious and delicious, worth a try

Shredded pepper pork

Ingredients: green peppers, pork, ginger, starch, cooking oil, salt, chicken essence, soy sauce, bean paste

Method:

1. After shredding the pork, add a small amount of starch and mix well, shred the green pepper and red pepper, and shred ginger for later use

2. Turn on the fire and pour the oil, add the ginger shreds and stir-fry after the oil is hot

3. Put the pork in the pot and stir-fry, add a small amount of bean paste when the pork is cooked, and then add the green and red peppers and stir-fry evenly

4. After heating, add soy sauce, chicken essence, salt, and stir-fry a few times

Braised pig's trotters

Ingredients: 500g pork trotters, green onion, ginger, star anise, 10 Sichuan peppercorns, 2 tablespoons light soy sauce, half a tablespoon dark soy sauce, 1 tablespoon cooking wine, 1 tablespoon rock sugar, 1/2 tablespoon sesame oil

Method:

1. Clean the pig's trotters, put water in the pot and bring the green onion and ginger to a boil

2. Put in the pig's trotters and cook for two minutes with the lid open, remove and rinse with cold water and drain

3. Stir-fry the sugar: Put a tablespoon of ground rock sugar and cook over low heat until the rock sugar melts and the color becomes darker

4. Pour in the blanched pig's trotters and stir-fry until they are sticky and full of sugar

5. Pour in two tablespoons of light soy sauce, half a tablespoon of dark soy sauce and stir-fry until the pig's trotters are all colored, pour in one tablespoon of cooking wine and ginger slices and stir well

6. Put one star anise and ten peppercorns into the tea bag, and put the green onion into the pot at the same time

7. Add enough water to cover the pig's trotters, turn the water to low heat, cover and simmer for two hours

8. Open the lid and turn to high heat to collect the thick juice, pour some sesame oil and stir well before cooking

Spicy oyster mushrooms

Material:

Pleurotus eryngii, bean paste, cooking oil, water starch, sugar, salt, Sichuan pepper, Sichuan pepper powder, sesame seeds, dried chili pepper

Method:

1. Wash the oyster mushrooms and cut them into thin slices with a paring knife.

2. Pour oil into a wok, add bean paste and stir-fry until fragrant.

3. After the red oil is fried in the bean paste, add an appropriate amount of water, add salt, sugar, and dark soy sauce and bring to a boil.

4. Add the oyster mushrooms and cook.

5. Pour in a little water starch, bring to a boil again, turn off the heat, and pour into a container.

6. Add a little peppercorn powder, sprinkle cooked sesame seeds, and put in the chili segments.

7. Pour oil into a wok, add peppercorns and fry until fragrant.

8. Cook the pepper oil while it is hot and add a little coriander.

Braised plum pork ribs

Ingredients: 400 grams of pork ribs, 9 grams of plum, 1 tablespoon of rock sugar (crushed), a little cooked white sesame seeds, a little corn starch, a little ginger, 1 star anise, a little cooking wine, a little light soy sauce, a little dark soy sauce, a little balsamic vinegar;

method

1. Slice the ginger, wash the pork ribs, slightly absorb the water with a paper towel, add a little cornstarch and mix well;

2. Fry in a pan until the surface is golden brown and remove from;

3. Fry rock sugar, put in the fried pork ribs, evenly color the sugar, put in the plum, ginger slices, an appropriate amount of cooking wine, star anise, add water, because I have not soaked the plum in advance, so the amount of water is slightly more, and the amount of covering the ribs is about 1 cm higher;

4. Bring to a boil over high heat, turn to medium-low heat and simmer for about 30 minutes;

5. When the water is almost half consumed, put an appropriate amount of dark soy sauce and light soy sauce (according to the amount of pork ribs in a ratio of about 1:1.5), mix well, and continue to simmer over low heat for about 15 minutes;

6. The soup is thick and greasy, add a few drops of balsamic vinegar, stir-fry slightly, sprinkle with some white sesame seeds, and then get out of the pot;

Spicy cold chicken

Materials

3 bowls of chicken broth, 1-2 teaspoons of minced Sichuan peppercorns, 1000 grams of chicken thighs, 1 piece of ginger, 2 tablespoons of Pixian bean paste, 30 grams of sweet noodle sauce, 8 teaspoons of sugar, more chili oil, appropriate amount of white sesame seeds, appropriate amount of salt, 1/2 teaspoon of minced pepper

method

Add the rotten ginger to the chicken thighs and cook for about 20 minutes

Chop the chicken thighs into small pieces and set aside. Save the soup from the boiled chicken for later use

Put about 2-3 rice bowls of chicken broth in the pot

Add Pixian bean paste, salt and pepper

After boiling over high heat, simmer over low heat for 10 minutes

Strain the soup and pour it into the chicken pieces, and filter out the bean crash and chili residue to avoid affecting the taste

Then add chili oil, ground peppercorns, sugar, and white sesame seeds

Mix well and you're done

Beef brisket stewed with radish

Ingredients: 600g beef brisket, appropriate amount of white radish, appropriate amount of salt, three spoons of cooking wine, two spoons of light soy sauce, half a spoon of dark soy sauce, one green onion, one piece of ginger, two spices, two bay leaves, six slices of hawthorn, two slices of cinnamon, four cloves, and two dried chili peppers

Steps:

1. Treat the ingredients first, cut the brisket into pieces after cleaning, the size is best controlled at about 3 cm, so that the taste and taste are the best, and then soak it in a basin of water after cutting, the soaking time is about an hour, and the water should be changed twice during the period, which is not to remove the fishy smell and stains.

2. Boil an appropriate amount of water, add green onions, ginger slices, and cooking wine to the water, blanch the beef in the pot after boiling, and drain it after blanching. In addition, prepare the green onions, ginger slices, cinnamon and other ingredients.

3. Heat the oil, first stir-fry the green onion and ginger slices, then put the other ingredients down and stir-fry, and after smelling the rich aroma, put the beef brisket in the pot, after the water is slightly fried, add cooking wine, light soy sauce and dark soy sauce, add enough water for the last time, simmer until the brisket is soft and rotten, and then put the salt when it is close to the pot.