Seven delicious hard dishes are essential for families, which are delicious and high-grade, and the hospitality is also very face-saving!

Steamed pork belly

Ingredients: 1 piece of pork belly, 1/2 tablespoon salt, 1 tablespoon cooking wine, 1 tablespoon light soy sauce, 2/3 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 2 grams of pepper, 1 tablespoon starch, half a bowl of rice, appropriate amount of Sichuan pepper star anise leaves

Method:

1. Prepare a piece of pork belly, freeze the pork belly in advance, cut it into thin slices of about 6 cm, put it in a bowl, wash it with water, and drain the water.

2. Add 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 2/3 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 2 grams of pepper, 1 tablespoon of starch, half a tablespoon of salt to the pork belly slices, mix well and set aside to marinate.

3. Prepare 1 and a half cups of rice, wash the rice first, then put it in a pan, stir-fry slowly over low heat, fry the water dry first, then add 2 star anise, 2 grams of Sichuan pepper, 2 bay leaves, continue to stir-fry slowly over low heat, and fry until the rice turns yellow;

4. Pick out the ingredients, put the fried rice in the wall breaker, whip it a few times, and grind it into a somewhat grainy state;

5. Put the marinated pork belly in the rice noodles and evenly coat it with a layer of rice noodles;

6. Put it on a plate, after all the stacks are stacked, steam in a pot with boiling water, and steam for about 30 minutes on medium heat;

Preserved egg tofu

Ingredients: 1 box of lactone tofu, 2 preserved eggs, minced ginger, minced green onion, light soy sauce, aged vinegar, sugar, sesame oil.

Steps:

1. Prepared a box of lactone tofu, we return it into small pieces and put it in a bowl for later use. When cutting lactone tofu, you can cut off the four corners at the bottom of the tofu, and then tear off the seal on the top of the tofu. Just upside down in the bowl and you're good to go.

2. Two preserved eggs: We cut them into small cubes and put them in a bowl for later use. Prepare the sauce: Pour two spoons of aged vinegar into a bowl, then add a spoonful of light soy sauce, add a spoonful of sugar, 1 spoonful of sesame oil, then put the minced ginger and green onion inside, stir well.

3. Then put the cut preserved egg on top of the tofu, and sprinkle the seasoned sauce evenly on top of the preserved egg tofu. Then sprinkle a little chopped green onion on top as a garnish and you're ready to serve.

Stuffed carrots

Ingredients: 80 grams of minced pork belly, 2 carrots, appropriate amount of salt, 1/2 tablespoon of soy sauce, a little sugar, five-spice powder, and egg white

Method: 1. Add salt, soy sauce, sugar, five-spice powder, and egg white to the pork belly filling, and stir the meat filling in one direction;

2. Wash the carrots and cut them into pieces 2 cm thick;

3. Hollow out the middle of the carrot block, and the edge can be carved into your favorite pattern;

4. Fill in the stirred meat filling;

5. When the meat filling is filled, put the carrot cubes on a plate;

6. Add water to the steamer and cook over high heat until the water boils;

7. Put the carrot cubes in a pot and steam over high heat for 15 minutes, then turn off the heat and let cool; Take it out and garnish it slightly.

Stir-fried shrimp with broccoli

Ingredients: 100 grams of shrimp

Excipients: 100 grams of broccoli, 50 grams of carrots, 5 grams of green onions, a little pepper, 5 grams of cooking wine, 10 grams of vegetable oil, 1.5 grams of salt

method

1. Prepare the ingredients, peel the shrimp in advance, add a little white pepper and cooking wine, and grasp well for later use

2. Slice the carrots, carve out the flower shape with a biscuit mold, break the broccoli into small pieces, and blanch the carrot flowers together (put a little salt in the water to make the broccoli more green), eight ripe, remove the water control and set aside

3. Remove the oil from the pan, add the chopped green onion and stir-fry until fragrant, then add the shrimp and stir-fry

4. After the shrimp change color, add the carrots and broccoli and stir-fry well

5. Add an appropriate amount of salt to taste before cooking

Chicken nuggets stewed with potatoes

Ingredients: half a local chicken, 2 potatoes, 1 green onion knot, 2 slices of ginger, 2 grams of Sichuan pepper, 2 star anise, appropriate amount of cinnamon bay leaves, 2 rock sugars, 1 tablespoon of salt, 2 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce

Make:

1. Prepare the required ingredients;

2. In a pot of cold water for chicken, add green onions, ginger and cooking wine, bring to a boil over high heat and turn to low heat and blanch for about 2 minutes; Then take it out, wash it, and drain it;

3. Prepare the required materials;

4. Peel the potatoes and cut them into small pieces for later use; Add a little more vegetable oil to the pot, after the oil is hot, add rock sugar and fry until the sugar color, then pour the chicken pieces into it and stir-fry until colored;

5. Add the prepared ingredients and stir-fry a few times to bring out the fragrance; Add the water that has not been covered with chicken pieces, and season again: 2 tablespoons light soy sauce, 2 tablespoons dark soy sauce, 1 tablespoon salt; Bring to a boil over high heat, turn to medium heat and simmer for about 15 minutes;

6. Add the potatoes and continue to simmer for about 10 minutes; Until the potatoes are stewed, reduce the juice on high heat;

Steamed lamb

Ingredients: Fresh mutton, salt, soy sauce, rice wine, green onions, ginger, pepper water, coriander

Method: 1. Wash the mutton, control the blood and water, boil it in a soup pot for six years, cut it into three-minute thick slices with a straight knife, and put it in a bowl to form a terraced shape. 2. Add soy sauce, salt, green onions, ginger slices, pepper water, rice wine, add some clear soup (about three taels), steam it out of the pot on the steamer, pick up the ginger fragments, buckle it on a large plate, and sprinkle with chopped coriander.

Sweet and sour pork ribs

Ingredients: 2 pork ribs Sauce: 1/2 tablespoon dark soy sauce 1 tablespoon cooking wine 2 tablespoons light soy sauce 3 tablespoons sugar 4 tablespoons rice vinegar 1 tablespoon oyster sauce Appropriate amount of white sesame seeds 1 piece of rock sugar 2 slices of ginger 2 slices of green onions

Method:

1. Prepare fresh pork ribs;

2. Put the pork ribs in a pot under cold water, add green onions, ginger and cooking wine and bring to a boil over high heat, turn to low heat and blanch for about 2-3 minutes;

3. Remove the ribs and clean them, then drain them;

4. Mix the sauce: 1/2 tablespoon dark soy sauce, 1 tablespoon cooking wine, 2 tablespoons light soy sauce, 3 tablespoons sugar, 4 tablespoons rice vinegar, 1 tablespoon oyster sauce

5. Add an appropriate amount of vegetable oil to the pot, add rock sugar to fry the sugar color after the oil is hot, first turn on low heat to fry the rock sugar, then turn on the heat slightly larger, and fry until the rock sugar appears small bubbles;

6. Then add the ribs and stir-fry until the ribs are colored;

7. Add the sauce again;

8. Stir-fry evenly over high heat;

9. Add the boiling water that has not been over the pork ribs, and then add the green onion and ginger slices; Cover and bring to a boil, turn to low heat and simmer for about 45 minutes;

10. After the ribs are cooked, reduce the juice over high heat, leave a small amount of soup, add a small amount of salt, and finally sprinkle an appropriate amount of white sesame seeds to get out of the pot.