These 7 special hard dishes are essential for families, with all the color, flavor and flavor, and the family is blessed!

Sweet and sour tenderloin

Raw materials: 250g pork, 40g flour, 40g corn starch, salt, cooking wine, edible oil, tomato paste, sugar, white vinegar, white sesame;

method

1. Cut the prepared pork loin into strips, the size and length are decided according to preference, the cut meat is packed in a bowl, add a little salt and cooking wine, grasp and mix evenly, marinate for 10 minutes, and enter the bottom taste;

2. Mix the sweet and sour sauce of the sweet and sour loin, add 3 tablespoons of tomato sauce about 30g, 3 tablespoons of sugar about 30g, 2 tablespoons of vinegar 20g, a little salt, 1 teaspoon of starch about 5g, 60g of water, the proportion of tomato sauce and sugar should be the same, the salt should be a little less, add salt to highlight the sweet and sour flavor, stir well and set aside;

3. Then add 40g of flour, 40g of cornstarch, 10g of cooking oil, 90g of water to the bowl, stir well, and the stirred batter is in the state of flowing lines;

4. Pour the marinated meat into the batter, grasp and mix evenly, so that the surface of the meat is evenly coated with a layer of batter, and you can fry it in the pan when ready;

5. Add oil to the pot, the oil temperature is 6 into heat, put the meat wrapped in batter into it to avoid sticking together, pay attention to stirring when frying until the surface is slightly yellow, and then remove it;

6. Raise the oil temperature to 7 into heat, fry again, fry until the surface is golden, and start another pot when re-frying, add a little cooking oil to the pot, add the adjusted sweet and sour sauce to it, stir evenly, stir until the sweet and sour sauce becomes thick, remove the fried tenderloin, quickly stir evenly, get out of the pot, and sprinkle with cooked white sesame seeds

Scallops with garlic vermicelli

Method:

1. Divide the scallops into two, remove the shell meat, clean it with the shells, and put it in cooking wine to remove the smell

2. Soak the vermicelli in hot water until soft and take it out, roll it up with chopsticks and spread it on the bottom of the scallops, and put the scallop meat on top of the vermicelli

3. Heat oil in a pot, add minced garlic and stir-fry until fragrant, add salt and steamed fish soy sauce and mix well, spread on the shellfish, and drizzle with the oil that has just fried the minced garlic

4. Steam for five or six minutes, sprinkle some chopped green onions and red peppers, and drizzle with hot oil

Duck five pieces

Method:

The five pieces of duck are duck neck, duck paws, duck wings, duck head, duck chin, pot under cold water, add ginger slices, green onions, and cooking wine to boil over high heat

After blanching, remove and rinse with lukewarm water and drain

Heat the oil in the pan, add ginger slices, garlic, and dried chili peppers and stir-fry the duck five pieces to make the fragrance, pour a circle of cooking wine along the edge of the pot to remove the smell, add light soy sauce, dark soy sauce, and oyster sauce to stir-fry evenly and color, heat the water and bring to a boil

Add star anise, bay leaves, and cinnamon and press it in a pressure cooker for 20 minutes, and if there is no pressure cooker, you can simmer it in a rice cooker for an hour

After cooking, pour it back into the pot over high heat to reduce the juice, add chicken essence to enhance freshness, and sprinkle with green onion and coriander

Braised pork

Ingredients: 2 pieces of pork belly, half a green onion, 4 slices of ginger, 2 star anise, 1 piece of rock sugar, 2 grams of cinnamon, 1 bay leaf, 1 tablespoon of salt, 2 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of cooking wine

Directions:

1. The pork belly is best the kind of pork belly with three fat and seven lean, and cut it into small pieces after cleaning;

2. Blanch ginger, green onions and cooking wine in a pot under cold water; Blanch the pork belly to beat off the foam, remove it and wipe it dry;

3. Put the pork belly in a frying pan and fry it slowly over low heat, fry the excess fat out, and fry until the surface of the pork belly is slightly yellow;

4. Prepare the required ingredients: star anise, cinnamon, bay leaves, ginger, green onions, rock sugar;

5. Add cooking oil to the pot, add rock sugar and fry the sugar color, then pour in the pork belly and stir-fry; Then add a can of beer and water, and cover the pork belly; Then add the ingredients prepared in advance. Seasoning: Add 2 tablespoons dark soy sauce, 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon salt, 1 tablespoon cooking wine; Cover the pot, bring to a boil over high heat, turn to medium-low heat and simmer for about 45 minutes.

Braised hooves

Ingredients: 1 hoof, ginger, green onion, cooking wine, light soy sauce, dark soy sauce, rock sugar, dried chili, star anise, bay leaf, Sichuan pepper, cumin, cinnamon;

method

1. Clean the big hooves that you bought home first, and then clean the hairs on the surface after that;

2. Blanch the hooves, boil the water under cold water, add ginger slices, green onions, cooking wine to remove the fishy, bring to a boil over high heat, skim off the surface foam after boiling, and continue to cook for about 5 minutes;

3. Stir-fry the sugar in another pot, add cooking oil and an appropriate amount of rock sugar to the pot, boil the rock sugar over low heat, boil it until it turns jujube red, put it in the hoof, turn it over after one side is colored, and let the other side also color;

4. After the pig's trotters are colored, add an appropriate amount of hot water to the pot, start seasoning, 1 large piece of ginger, 3 dried chili peppers, 1 star anise, 2 bay leaves, 2g of Sichuan pepper, 2g of cumin, and half a piece of cinnamon, put all the prepared spices into it, add an appropriate amount of light soy sauce and a little dark soy sauce, stir well, and boil over high heat after the taste is adjusted;

5. Pour the boiled hoof soup into the electric pressure cooker, press a key with a higher pressure, and if there is no electric pressure cooker, you can use a pressure cooker for about 40 minutes;

6. Put the pressed hoof out of the pot and put it on the plate, then put some soup in the pot and boil, add some water starch to thicken the soup, pour it on the hoof after the soup is adjusted, and the braised hoof is ready;

Shredded cabbage

Ingredients: half a cabbage, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of chili pepper, appropriate amount of green onion and ginger

1. After washing the cabbage, tear it into small slices by hand, and prepare green onions, ginger and chili peppers

2. After the oil in the pot is hot, add the green onion and ginger to burst the fragrance, pour in the cabbage leaves and chili pepper and stir-fry.

3. When it is ripe at seven, pour in an appropriate amount of light soy sauce, and continue to stir-fry with salt until it is eight or nine mature

Tiger skin chicken feet

Step 1: Remove the nails of the purchased chicken feet, and then clean the chicken feet.

Step 2: Put the processed chicken feet into the pot, add an appropriate amount of cold water, add a spoonful of cooking wine, a little green onion, ginger slices, and then add a spoonful of maltose, maltose is mainly used to color chicken feet.

Step 3: Turn on the high heat first, boil the water, skim off the foam on the surface of the chicken feet, and then remove the chicken feet.

Step 4: Prepare a package of braised chicken feet: prepare seven or eight dried red peppers, three bay leaves, two 8 horns, 4 angelica, a small piece of cinnamon, and a small handful of Sichuan pepper. Put the prepared ingredients in a small bowl, add an appropriate amount of water and wash it.

Step 5: Pour oil into the pot, put in the chicken feet when the oil temperature is 7 hot, then quickly cover the lid to avoid being scalded by the hot oil splashed out, fry the chicken feet on medium heat for two minutes, and wait until the crackling sound in the pot disappears, the chicken feet will be fried, and then the fried chicken feet will be taken out to control the oil.

Step 6: Pour the fried chicken feet into the basin, add an appropriate amount of ice, and then add an appropriate amount of cold water, the purpose of this step is mainly to make the chicken feet can produce a large number of tiger skins, soak the chicken feet for 30 minutes, and wait for the chicken feet to drop to room temperature, and then remove the chicken feet to control the water.

Step 7: Pour oil into the pot, when the oil temperature is hot, pour the ingredients cleaned in advance into the pot and stir-fry over low heat, then add a spoonful of Pixian bean paste, and then add an appropriate amount of boiling water after the red oil of Pixian bean paste is fried.

Step 8: Turn on the high heat first, bring the soup to a boil, after the soup boils, add an appropriate amount of green onions, ginger slices and cooking wine, and then add three tablespoons of light soy sauce and one spoonful of dark soy sauce. A spoonful of salt, seven or eight grains of rock sugar, and then put the soaked chicken feet in the pot.

Step 9: Boil the chicken feet for 30 minutes, and soak the chicken feet in the soup after the chicken feet are cooked, which will make it easier to absorb the flavor