Six home-cooked hard dishes with full color and flavor, never get tired of eating, and just serve on the table!

Beer duck

Ingredients: half a duck, a bottle of beer, green garlic, appropriate amount of ginger and garlic, dried chili, salt, sugar, light soy sauce, dark soy sauce, cooking wine, 2 star anise, 1 cinnamon, 2 bay leaves.

After the duck meat is chopped and washed, soak it in water for 1 hour, then add ginger slices and cooking wine to the pot under cold water to blanch the water to remove the fish, and rinse it with water after removing it.

Heat the pot, pour in a small amount of cooking oil, stir-fry the duck meat in the pot, fry the excess oil, and then add garlic, ginger slices, dried chili, star anise, cinnamon, bay leaves and an appropriate amount of cooking wine to fry the fragrance.

Add half a bottle of beer, add a little more water to make the water surface and duck meat level, then add salt, chicken essence, sugar, light soy sauce and dark soy sauce to season and color, cover and cook for about 30 minutes.

When the time is up, pour in an appropriate amount of beer and continue to cook for about 5 minutes, and finally reduce the juice on high heat, add green garlic sprouts and stir-fry a few times to get out of the pot.

Beef in spiced sauce

Ingredients: beef tendon meat, angelica, star anise, cinnamon, bay leaves, hawthorn, dried chili, five-spice powder, soy sauce, sugar, ginger, Sichuan pepper, cooking wine

1. Soak the beef in water for 2 hours to remove the dirty blood and bloody smell, then rinse it with water, control the moisture, pour soy sauce into the bowl, and marinate the beef for 2 hours;

2. Add oil to a hot pan, add angelica, star anise, cinnamon, bay leaves, hawthorn, dried chili, soy sauce, ginger and Sichuan pepper to stir-fry until 5 hot;

3. Pour the marinated beef and soy sauce into the pot together, then add water to cover the beef, boil over high heat, skim off the foam, then add angelica, star anise, cinnamon, bay leaves, hawthorn, dried chili, ginger, pepper, five-spice powder, sugar, cooking wine, etc., stir well, cover the lid, and cook slowly over low heat;

4. Cook until the beef can be penetrated with chopsticks, turn off the heat, let it simmer in the pot for 30 minutes, then take it out and cut it into thin slices, put it on a plate, and eat it with dipping sauce.

Steamed fish

Ingredients: 1 sea bass, green onion, ginger, steamed fish soy sauce, cooking oil, red pepper, cooking wine

After the sea bass is slaughtered, remove the black membrane, scrape the mucus of the fish with a knife, and rinse it with warm water, which can well remove the fishy smell.

Take an empty plate, change the sea bass to a knife and lie on the plate, sprinkle a little cooking wine on the fish, put a few slices of ginger, and then boil the water in a pot and steam for 8 minutes.

Cut the green onion white to remove the hard core and cut it into thin strips, and cut the red pepper into thin strips after removing the white pulp, and soak it all in cold water until it curls.

After the fish is steamed, take out and pour out the juice and ginger slices, put the shredded green onion and red pepper on the fish, and then pour the steamed fish soy sauce along the edge of the plate, and burn the cooking oil until it smokes and splashes on the shredded green onion and red pepper to stimulate the fragrance.

Preserved eggs mixed with tofu

Ingredients: Preserved egg, lactone tofu, soy sauce, sugar, rice vinegar, coriander, ginger, chives, millet spicy

Method:

1. Deal with the ingredients you bought, steam the two-flavor protagonist preserved eggs and tofu in a pot, then turn off the heat and let it cool.

2. The sauce is the key, take a clean bowl and put minced ginger, soy sauce, sugar to enhance freshness, rice vinegar to enhance the flavor, and then stir together.

3. Put the lactone tofu upside down on a large plate, and then use a kitchen knife to evenly divide it into pieces.

4. Cut the preserved eggs and put them neatly next to the tofu, drizzle with the sauce, and make such a simple and delicious preserved egg mixed with tofu ready! Sprinkle with shallots and serve.

Red oil pig ears

Ingredients: pork ear, minced ginger, minced garlic, monosodium glutamate, soy sauce, sugar, aged vinegar, Sichuan pepper oil, sesame oil, white sesame seeds, red oil

Method:

1. After cleaning up the pig's ears and miscellaneous hair, start to blanch the water, you can add an appropriate amount of cooking wine to remove the fish, and let it cool after blanching.

2. Prepare the brine in advance, then put the pig ears in it and marinate it for 30 minutes, turn on a low heat throughout the whole process, and then take it out to cool.

3. Then put the pig ear slices on a plate.

4. 1 gram of minced ginger, 5 grams of garlic, 5 grams of soy sauce, 2 grams of monosodium glutamate, 1 gram of sugar, 1 gram of aged vinegar, 3 grams of pepper oil, 5 grams of sesame oil, 2 grams of white sesame seeds, 15 grams of chili red oil, mix well with pig ears, put on a plate, sprinkle with chopped green onion or coriander.

White meat with garlic paste

Ingredients: pork belly, chili powder, Sichuan pepper powder, green onion, ginger, garlic, Sichuan pepper, sugar, white sesame seeds, salt, light soy sauce, vinegar

Method:

1. Blanch the pork belly you bought for 20 minutes, and put an appropriate amount of green onions, ginger and peppercorns to remove the smell.

2. Except for the pork belly, put all the above seasonings in a bowl and stir well, heat the oil again, and pour it on the sauce after the oil is hot.

3. Cut the boiled pork belly into thin slices, enlarge the green onion and pad it underneath when arranging, and arrange the pork neatly

4. Finally, pour the soul juice on the garlic and white meat! Delicious and ready to go.