Super simple stew, don't forget to be lazy if you have a rice cooker~

Braised phoenix feet

Ingredients: 1000g of chicken feet, appropriate amount of oil, appropriate amount of salt, appropriate amount of old marinade, appropriate amount of cinnamon, appropriate amount of star anise, appropriate amount of Sichuan pepper, appropriate amount of dried chili pepper, appropriate amount of sugar, appropriate amount of cooking wine

Method:

1) The phoenix claws are cleaned, and the phoenix claws are splashed with water in the pot.

2) Sit on the fire in a casserole, bring the old marinade to a boil, add peppercorns, cinnamon, star anise, dried chili peppers, and add an appropriate amount of salt and cooking wine.

3) Heat the oil in a pan and stir-fry the sugar with a spoonful of sugar.

4) Drain the phoenix claws flying through the water and add sugar to the pot.

5) Put the fried chicken feet into the casserole and simmer over medium-low heat for half an hour.

Braised pig's trotters with soybeans

Ingredients: 900g of pork trotters, 100g of soybeans, appropriate amount of ginger, appropriate amount of dried pepper, appropriate amount of cinnamon, 4 star anise, appropriate amount of oil, 1 spoon of dark soy sauce, 1 spoon of bean paste, 2 spoons of salt, appropriate amount of chicken essence

Method:

1) Remove the pig's trotters, scrape them clean, and cut them into pieces;

2) Soak soybeans in warm water;

3) Slice the ginger, cut the dried pepper and set aside, a slice of cinnamon, three or four star anise;

4) Boil a large pot of water, put in the pig's trotters until they are broken, and remove the supercold water, which will make the pig's skin firmer;

5) Pour half a pot of oil, heat it, and fry the pig's trotters when the oil temperature is 80% hot

6) Fry until the surface is slightly golden brown, scoop up, and drain the oil;

7) Leave the bottom oil in the pot, pour in the ginger, dried pepper, cinnamon, star anise, and stir-fry until fragrant;

8) Add 1 teaspoon of dark soy sauce, 1 tablespoon of bean paste, 2 tablespoons of salt and stir-fry;

9) Pour into the pressure cooker, add the water that has just been submerged in the pig's trotters, cover the lid, burn on high heat until the steam sounds, change to low heat, and press for another 30 minutes;

10) Open the pressure cooker, pour the pressed pig's trotters into the wok again, add the soybeans, add a spoonful of salt, stir well, and then cover the pot and simmer;

11) Cook until the water is fully absorbed by the soybeans, add an appropriate amount of chicken essence, stir-fry well, you can start the pot and put it on the plate, and finally sprinkle with chopped green onions, it is really fragrant!

Braised pork stewed rice

Ingredients: 200g pork belly, 1 potato, 1 onion, appropriate amount of oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of starch, appropriate amount of shallots

Method:

1) Wash the ingredients.

2) Dice the potatoes, onions, pork belly and starch.

3) Stir-fry the pork belly and remove from the oil.

4) Leave oil in the pot, stir-fry the onions, add the potatoes and stir-fry, and return the pork belly to the pot.

5) Colorize the soy sauce with an appropriate amount of soy sauce, pour in the rice grains, and stir-fry evenly with an appropriate amount of salt.

6) Pour into the pot, with less water than usual for cooking, and press the cook button.

7) Sprinkle with shallots and simmer for 5 minutes.

Three sauces in a pot

Ingredients: 1000g chicken wings, 200g carrots, 200g potatoes, 200g onions, appropriate amount of oil, appropriate amount of ginger, 1 cup of oyster sauce, 1 cup of cola, 1 cup of red wine

Method:

1) Prepare the ingredients to be used.

2) Wash the chicken wings and soak them in water for 20 minutes, and soak them in blood water.

3) Cut the onions, potatoes and carrots into hob cubes.

4) After draining, cut the chicken wings 2 times to add more flavor.

5) Prepare cola, red wine and oyster sauce.

6) Pour a small amount of oil into the pan, add the ginger slices, put the chicken wings skin side down in the pan, and fry over low heat until golden brown on both sides.

7) Pour in the three sauces, cover the chicken wings, add the onions, potatoes and carrot cubes, cover and simmer for 10 minutes.

Chiba stewed small yellow croaker

Ingredients: 400g cucumber fish, appropriate amount of chiba tofu, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of green onion

Method:

1) Remove the scales and internal organs of the small yellow croaker, wash and marinate with cooking wine and salt for 15 minutes;

2) Chiba tofu cut into small pieces, garlic slices, ginger shredded, chives but broken;

3) Marinated fish wrapped in a little sweet potato powder;

4) Fry in a hot pan with oil until golden brown on 2 sides, turn to low heat and sprinkle in ginger, garlic and shallots and stir-fry until fragrant;

5) To cook cooking wine, add light soy sauce, salt, sugar and an appropriate amount of water to boil, turn to medium heat until the juice is reduced, and drizzle some sesame oil.

Fairy chicken

Ingredients: 1 yellow chicken, 0.5 hoof flowers, 100g pork belly, appropriate amount of rice wine, appropriate amount of soy sauce, appropriate amount of rock sugar, appropriate amount of abalone juice, appropriate amount of fermented bean curd juice, appropriate amount of ginger, appropriate amount of shallots

Method:

1) Cut the ginger into slices and place them in the bottom layer of the pot;

2) Pad the thinly sliced pork belly on top of the ginger slices;

3) On top of the pork belly, arrange a circle of chopped hoof flowers along the edge of the pot;

4) Beat the shallots into knots and place them in the middle of the hoof flowers; Spread the three yellow chickens on top of the hoof flowers;

5) Prepare the following five seasonings: abalone juice, soy sauce, rice wine, rock sugar and fermented bean curd juice;

6) Put all the spices together in a pot and heat them and stir constantly;

7) Slowly boil to thicken, that is, when left with a spoon in a straight line;

8) Pour the boiled juice evenly over the surface of the chicken; Cover with a lid; Wet a kitchen paper towel and spread it along the edge of the lid;

9) Simmer on low heat for three and a half hours, then turn off the heat.

Sauce stewed eggplant box

Ingredients: 1 long eggplant, 200g pork, appropriate amount of oil, appropriate amount of salt, 1 egg, 2g sugar, 2g light soy sauce, 1 tablespoon of bean paste, 2g ginger, 5g chives, appropriate amount of flour, appropriate amount of water starch, 2g of Sichuan pepper powder

Method:

1) Prepare the raw materials

2) Wash and slice the long eggplant, do not cut off a point between the two slices, wash and chop the green onion and ginger

3) Finely chop the pork, add green onion and ginger, green eggs, sesame oil, pepper and salt and mix well

4) Add egg yolk to the flour, mix the water into a paste, stuff the minced meat into the eggplant, and wrap evenly in the batter

5) Heat the pan with cold oil, add the eggplant box, and fry until golden brown

6) Leave the bottom oil in the pot, stir-fry the red oil with the bean paste, add a little sugar, add light soy sauce, Sichuan pepper powder, and boiling water to boil;

7) Stir-fry evenly in the eggplant box and simmer for a while to absorb the flavor, add water starch, sprinkle with chopped chives and stir-fry evenly

Braised crispy crucian carp

Ingredients: 2 crucian carp, 2 spoons of light soy sauce, 1 spoon of balsamic vinegar, 2 spoons of cooking wine, 10g of minced garlic, 10g of minced ginger, 6 shallots, 2 pieces of ginger, 2 spoons of balsamic vinegar, 1 spoon of white wine, appropriate amount of sugar, appropriate amount of salt, a little Sichuan pepper, 1 small bowl of water

Method:

1) Wash the fish, put the fish in a large bowl, and add the prepared sauce (2 tablespoons of cooking wine, a little ginger, a little minced garlic, 6 shallots, 2 tablespoons of light soy sauce, 1 tablespoon of balsamic vinegar);

2) Cover and marinate in the refrigerator for 20 minutes;

3) Drain the marinated water (friends who are afraid of frying and pasting can sprinkle a little flour on the fish);

4) Heat the oil until it smokes and then put the fish in (so that the fish will not stick to the pan);

5) Fry the fish until golden brown on both sides;

6) Put a layer of green onions at the bottom of the pressure cooker;

7) Place the fish lightly on top of the green onion (if you cook multiple fish, you can spread a layer of green onion on top before putting the fish), and pour the marinated sauce over the fish;

8) Pour in 2 spoons of balsamic vinegar, 1 spoon of white wine, appropriate amount of salt, appropriate amount of granulated sugar, and a little Sichuan peppercorn;

9) Spread the ginger slices on the fish, put some green onions, and pour in 1 small bowl of water (not too much water, it will not stick to the bottom);

12) Cover the pot, boil the heat until the pressure limiting valve is out, then turn down the heat and cook for about 30 minutes.