Introduce a few home-cooked meals, simple and fragrant, and the taste is delicious!

Braised lamb

Preparation, 1 piece of cinnamon, 2 star anise, 1 spoon of dark soy sauce, 6 dried chilies, 2 spoons of Sichuan pepper, 3 green onions, 1 piece of ginger, 2 spoons of white wine, 1 spoon of cumin, appropriate amount of salt, 1000 grams of mutton.

Method: Put the mutton in a basin, add water and soak for 30 minutes, remove and rinse and cut into pieces. Wash the green onion and cut it into sections, cut the ginger into slices, wash the dried chili peppers and cut it into sections for later use.

Boil water in a pot, add mutton, green onion and ginger to boil over high heat, turn to medium heat and skim off the scum and blanch for 5 minutes, remove and rinse and control the water for later use. Heat oil in a pan, pour in the mutton and stir-fry for 5 minutes until the surface of the mutton is dry.

Add green onion ginger, cinnamon, bay leaves and stir-fry to make the fragrance, add dark soy sauce, dried chili, Sichuan pepper, cumin, white wine and water to boil over high heat, turn to low heat and simmer for 2 hours, open the lid to pick up the seasoning, add salt and continue to simmer for 40 minutes, turn on high heat to collect the thick soup, turn off the heat and eat.

Braised beef brisket

Ingredients: 1500 grams of beef brisket, 1 spoon of bean paste, 2 star anise, 1 piece of cinnamon, 30 Sichuan peppercorns, 1 piece of ginger, half an onion, 6 cloves of garlic, 2 dried chili peppers, 20 grams of rice wine, 1 spoon of dark soy sauce, 2 spoons of light soy sauce, 20 grams of rock sugar, appropriate amount of salt.

Method: Put the brisket in a basin and soak in water for 3 hours. Remove and rinse and cut into pieces. Boil water in a pot, put in the beef brisket and bring to a boil over high heat, blanch for 3 minutes, remove and rinse to control the water for later use. Slice the ginger and peel the garlic and set aside.

Heat oil in a pot, pour in onion cubes and ginger and stir-fry until fragrant, pour star anise, cinnamon, dried chili, rock sugar and bean paste and stir-fry over low heat to make fragrant. Pour in the brisket and stir-fry until the surface is slightly browned. Add rice wine, dark soy sauce and light soy sauce and stir-fry well.

Pour in water and bring to a boil over high heat, turn to medium heat, cover the pot and simmer over medium heat for 2 hours, open the lid to collect the thick soup, turn off the heat, and put it on a plate to eat.

Three cups of chicken nuggets

Ingredients: 800 grams of chicken, 6 slices of ginger, 5 cloves of garlic, 1 handful of nine-layer tower, 1 cup of light soy sauce, 1 cup of aged vinegar, 50 grams of white sugar, appropriate amount of cooking oil.

Method: Clean the chicken and cut it into pieces, and cut the ginger into slices. Boil water in a pot, put the chicken pieces to boil over high heat, add a cup of cooking wine and ginger slices and blanch for 2 minutes, remove the water and set aside.

Wash the ginger and cut it into slices, peel and wash the garlic and cut it into slices, and wash the nine-story tower for later use. Heat oil in a pot, pour in ginger slices and garlic cloves and stir-fry until fragrant, pour in chicken pieces and stir-fry evenly, pour in a little white wine, pour in light soy sauce, aged vinegar and sugar and boil over high heat, turn to medium-low heat and simmer for 20 minutes, open the lid and add the nine-layer tower and stir-fry until the soup is thickened, turn off the heat and put it on a plate to eat.

Chestnut roast pork

Preparation: 1 piece of ginger. 2 tablespoons of dark soy sauce, appropriate amount of sugar, 250 grams of pork belly, 400 grams of chestnuts, 3 tablespoons of light soy sauce, 1 tablespoon of cooking wine.

Method: Wash the pork belly and cut it into pieces, remove the chestnuts and wash them for later use. Boil water in a pot, put the pork belly to boil over high heat, turn to medium heat and blanch for 2 minutes, remove and rinse to control the water for later use.

Boil water in a pot again, add pork belly, cooking wine and ginger slices and bring to a boil over high heat. Favorite light soy sauce and dark soy sauce simmer over high heat for 15 minutes, add chestnuts to medium heat and simmer for 30 minutes. Open the lid and drain the soup over high heat, add sugar and stir-fry evenly, turn off the heat and serve.

Braised lamb chops

Ingredients: appropriate amount of peanut oil, 5 cloves of garlic, 1 piece of rock sugar, 800 grams of lamb chops, 3 bay leaves, 1 spoonful of salt, 2 star anise, 1 spoon of dark soy sauce, 2 green onions, 3 grams of monosodium glutamate, 2 potatoes, 1 piece of ginger, 1 spoon of light soy sauce, 1 spoon of cooking wine.

Method: Cut the lamb chops into pieces and clean them. Boil water in a pot, blanch the lamb chops over high heat for 3 minutes, remove the water and set aside. Wash the ginger and cut it into slices, cut the green onion into segments, peel and wash the potatoes and cut them into pieces for later use.

Heat the oil in a pot, pour in the rock sugar and stir-fry over low heat until caramel-colored, pour in the lamb chops and stir-fry evenly. Then add green onions, ginger, garlic, bay leaves, star anise and stir-fry to bring out the fragrance, add dark soy sauce and light soy sauce and stir-fry to color.

Add hot water to a boil over high heat, turn to medium heat and simmer for 30 minutes, open the lid and add potato wedges to continue simmering for 20 minutes. Open the lid and reduce the juice over high heat, and stir-fry evenly like monosodium glutamate. Remove from heat and serve.

Braised chicken wings

Ingredients: 8 chicken wings, 5 rock sugars, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1/2 tablespoon of salt, 2 dried chilies, 3 green onions, 3 slices of ginger, 1/2 tablespoon of pepper, 1/2 tablespoon of chicken broth mix, 1 tablespoon of cooking wine.

Method: Wash the chicken wings and mark them with a flower knife. Boil water in a pot, put in the chicken wings and bring to a boil over high heat, blanch for 1 minute, remove and rinse, control the water and set aside. Cut the ginger into slices, wash the chili pepper and cut it into sections, and cut the green onion into sections for later use.

Heat oil in a pot, pour in rock sugar and stir-fry until sugar color after the oil is hot, pour in chicken wings and fry until golden brown on both sides, add green onion and ginger, dried chili, light soy sauce, dark soy sauce, pepper, salt and chicken essence to boil over high heat, turn to low heat and simmer for 15 minutes, open the lid and dry over high heat to collect the juice, turn off the heat and sprinkle white sesame seeds and stir-fry evenly, and put it on a plate to eat.

Beer fish

Ingredients: half a fish strip, 3 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, 1 spoon of salt, half a spoon of pepper, 1 spoon of cooking wine, 2 spoons of Lao Gan Ma, 2 spoons of Sichuan pepper, appropriate amount of green onion, ginger and garlic, 30 grams of enoki mushrooms, 5 spicy millet.

Method: Clean the fish and cut it into pieces and put it in a pot. Add light soy sauce, dark soy sauce, oyster sauce, salt, pepper, cooking wine, and Lao Gan Ma to marinate for 10 minutes. Wash the green onion and cut it into sections, wash the ginger and garlic and cut it into slices, wash and tear the enoki mushrooms into small strips for later use, and wash and cut the millet spicy into sections for later use.

Spread enoki mushrooms and onion segments in the casserole, spread the marinated fish pieces in the casserole, add a can of beer and simmer for 15 minutes on medium heat, open the lid and sprinkle in the millet spicy and coriander crushed to turn off the heat and serve.

Baked fish fillets

Ingredients: 1 grass carp, 3 slices of ginger, 2 green onions, 6 cloves of garlic, 8 spicy millet, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oil.

Method: Clean and wash the fish and cut it into pieces, add a little salt, grasp and mix evenly, marinate and prepare. Wash the ginger and cut it into small pieces, peel the garlic and set aside. Add oil, soy sauce and dark soy sauce to the fish pieces and set aside.

Heat oil in a pot, pour in ginger and garlic and stir-fry until fragrant, pour in the marinated fish pieces and lay flat, turn to low heat and cover the pot and simmer for 5 minutes, open the lid and pour cooking wine along the edge of the pot and continue to cover the pot and simmer for 1 minute. Serve with lid open and heat off.

Spicy fish fillet

Ingredients: 2 tablespoons of hot sauce, 1 fish, 8 cloves of garlic, 3 green onions, 5 slices of ginger, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of salt, 1 tablespoon of cooking wine, 1/2 tablespoon of sugar, 1/2 tablespoon of white pepper, 2 corianders.

Method: Wash and cut the ginger into slices, peel and wash the garlic for later use, wash and cut the green onion into flowers. Clean the fish, wash it, cut it into pieces, control the moisture, add salt, mix evenly, and marinate for 30 minutes.

Heat oil in a pan, pour in ginger slices and stir-fry until fragrant, pour in the marinated fish pieces and fry until the surface is golden brown. Add light soy sauce, dark soy sauce, cooking wine, garlic cloves, cover the pot and simmer for 5 minutes, open the lid and add hot sauce, salt and sugar to continue to simmer for 3 minutes, open the lid and add white pepper, chopped green onions, and coriander, turn off the heat and serve.