The "most popular" 5 hard dishes for the rural banquet are affordable and delicious, and they are also very high-grade to cook at home

Sweet and sour carp

【Ingredients】Carp, tomato paste, flour, starch, egg, green onion and ginger, cooking wine

1. Prepare a big carp, first scrape off the scales, clean the internal organs, clean the carp, and then put a flower knife on the carp, which is not only good-looking, but also easy to taste.

2. Cut some green onion slices and ginger slices, put them in a bowl, then pour in cooking wine, add salt, grab and mix for a while, so that you can catch the taste of green onion and ginger juice, and then pour the green onion and ginger water into the belly of the fish, marinate the fish for 20 minutes, so that it is easier to taste

3. Adjust the sweet and sour sauce, add a tablespoon of sugar to the bowl, put a spoonful of aged vinegar, a spoonful of light soy sauce, add a little salt, add an appropriate amount of water, and stir well. Chop some chopped green onion and ginger, put it in the sauce and stir well

4. Add flour and starch to the basin, the ratio is 1:1, beat an egg into it, add water and stir into a thin batter, which is thicker than old yogurt. After that, add a little cooking oil and stir again.

5. Take out the marinated fish, sprinkle a layer of cornstarch on the fish, so that it is easier to hang the batter, and then pour the adjusted batter on the body of the fish, so that each part can be hung with batter

6. Put more oil in the pot, when the oil temperature is hot, put the carp in, bend it in, and wait until it is set, use a spoon to pour the parts that have not been fried, fry each part of the fish until crispy, and then take out the fish, the oil temperature rises, and then put it in and fry it again

7. After the fish is fried, put it on a plate Start to make sweet and sour sauce, heat the oil, put in an appropriate amount of tomato sauce, pour the adjusted sweet and sour sauce into it after frying, boil over high heat, hook in the thin thickener, and boil the soup until it is thick and thick

8. Pour the boiled soup directly on top of the carp, drizzle every part, and the delicious sweet and sour carp is ready

Plum cabbage button meat

【Ingredients】Pork belly, dried plum vegetables, green onion and ginger, cooking wine, star anise, cinnamon, bay leaves

1. Prepare an appropriate amount of pork belly, try to choose high-quality pork belly, such pork belly is more delicious, first cut the pork belly into neat long pieces, and then use a musket to scald the pork skin, which can not only remove the fish, but also remove the pig hair

2. After the pigskin is cleaned, scrape off the burnt part of the surface, or wipe it with a steel wool ball at home and clean it with water

3. Put the cleaned pork belly into the pot, add shallots, ginger slices, chili peppers and star anise, then pour in cooking wine to remove the smell, then add an appropriate amount of salt, cover a small lid, bring to a boil over high heat, turn to medium heat and cook for 20 minutes

4. Cook the pork belly until it can be pierced with chopsticks, and after taking it out, use a toothpick to prick a small hole on one side of the pork skin, so that it is convenient to taste and will not explode when fried. After that, drizzle with some white vinegar and sprinkle some edible salt and spread evenly. Prepare a few small sticks and stick them inside the skin

5. Put the pork belly into the pot, pour in the cooking oil and cover the pork, and fry on low heat for 10 minutes. Fry until the skin of the meat is crispy and crispy. Remove and put in the broth in which the meat is boiled and soak for 15 minutes

6. Prepare an appropriate amount of soaked plum vegetables, put them in a pot and fry them, fry the water inside, then add some cooking oil, then add garlic and dried chilies, and continue to stir-fry. After that, add salt, chicken essence, light soy sauce, stir-fry to taste, and set aside

7. After the pork belly is soaked, take it out and cut it directly into thin slices, as thin as possible, so that the taste is better. Put the chopped pork belly into a bowl, then add the minced green onion and ginger, then add the hoisin sauce and horse milk sauce, a spoonful of light soy sauce, half a spoon of dark soy sauce, and then add the chicken essence, sugar, pepper, and mix well

8. After grasping and mixing evenly, neatly place it in the basin, then put the fried plum vegetables in, put them in the pressure cooker, cook for 30 minutes, take them out after burning, and directly buckle them on the plate, and the delicious plum vegetables and meat are ready

Braised prawns

【Ingredients】Prawns, green onion and ginger, cooking wine, sugar, pepper

1. Prepare an appropriate amount of prawns, first deal with the prawns, cut off the shrimp to grab, the shrimp line and the shrimp legs, and take out the dirt in the shrimp head =

2. After all the prawns are cleaned, clean them, then cut the back of the prawns, remove the fishy line of the shrimp, and then put the processed prawns into a bowl, put in the ginger slices, and then put in the shallots, and then put in the cooking wine and pepper to remove the smell, grab and mix evenly, and marinate for 10 minutes

3. Cut some shredded ginger and put it on the plate, then cut some green onions and put it on the plate, then adjust a sauce, add sugar, pepper to the bowl, then put in some cooking wine, and finally put in some light soy sauce, stir well

4. Heat the oil, after the oil is hot, put in the prawns and fry, fry the shrimp oil, fry the prawns until all the colors change, put the ginger shreds and green onions in, stir-fry for a while, fry the fragrance and pour in the seasoned sauce, then add a little water, cover the pot and simmer over low heat for 3 minutes

5. After the prawns are cooked, open the lid of the pot, turn on the high heat to collect the juice, and when the soup is thick, put it on a plate, and the delicious braised prawns in oil are ready

Stew chicken pieces

【Ingredients】Chicken, onion, shiitake mushroom, green onion, ginger and garlic

1. Prepare a freshly processed chicken, first chop the chicken into small pieces, not too small, not too big. Put the chopped chicken pieces into the basin, pour in an appropriate amount of flour, fully grasp and mix evenly, until the chicken pieces are sticky, it takes about 2 minutes, pour in water, and cover the chicken pieces.

2. The chicken pieces should be cleaned several times, until the water is no longer turbid, and then start seasoning, add a little dark soy sauce to color, then put in an appropriate amount of cooking wine to remove the smell, then put in the light soy sauce to taste, add oil-consuming pepper to remove the smell, fully grasp and mix evenly, make it flavorful, and set aside to marinate for 20 minutes

3. Prepare a handful of dried shiitake mushrooms and pour them into warm water to soak. Prepare the ingredients, cut a piece of ginger into ginger slices, then prepare an appropriate amount of garlic cloves and cut them into garlic slices, then put in a handful of peppercorns, and then prepare half an onion and cut it into shredded onions, and break it completely.

4. Heat the oil, after the oil is hot, add ginger, garlic, peppercorns, and stir-fry until fragrant, then pour in the marinated chicken nuggets, stir-fry on high heat, and fry the water inside, so that it tastes more fragrant

5. Stir-fry the chicken until it is slightly yellow, then pour in beer and cover the chicken pieces. Bring to a boil over high heat and add an appropriate amount of salt. , then turn off the heat and set aside

6. Put the shredded onion into the casserole, then put the washed mushrooms into the casserole, pour the chicken pieces into the casserole, bring to a boil over high heat, turn to low heat and simmer for 20 minutes

7. After the stew is done, sprinkle in the green onion and coriander, and the delicious stewed chicken with shiitake mushrooms is ready.

Braised elbows

【Ingredients】Pork knuckle, chopped green onion, ginger, dried chili, cinnamon, star anise, bay leaf, angelica, grass fruit, Sichuan pepper

1. Prepare two pork knuckles, burn them with a musket first, put them in a basin after burning, and brush them with an iron brush. After brushing it, wash it twice again, and then put a flower knife on the pork knuckle, which is easier to absorb the flavor

2. Put the pork knuckle into the pot, pour in water to cover the pork knuckle, pour in cooking wine to remove the smell, and bring to a boil over high heat to skim off the surface foam. Cook on high heat for 5 minutes, turn over and continue to cook for 5 minutes. After cooking, remove and wash twice again

3. Heat the oil, add rock sugar and fry the sugar color, until it is jujube red, pour in hot water, the good-looking sugar color is fried, and put it in a bowl for later use. +

4. Heat the oil again, add the green onion and ginger and stir-fry until fragrant, add a spoonful of bean paste A spoonful of soybean paste, stir-fry the sauce fragrance, and pour in enough hot water. After that, add an appropriate amount of dark soy sauce and light soy sauce, and then add salt, chicken essence, sugar and pepper. Bring to a boil over high heat

5. Pour the boiled soup into the pressure cooker, put the pork knuckle in, then pour in a can of beer, pour in the fried sugar color, then add the dried chili pepper, cinnamon, star anise, bay leaf, angelica, grass fruit and pepper, cover the lid and cook for 30 minutes

6. After the pork knuckle is cooked, open the lid and remove it and put it on a plate to make it fragrant. Put the soup of boiled pork knuckle in the pot, boil over high heat, pour in water starch, and when the soup is thick, pour the soup over the pork knuckle. Sprinkle with chopped green onions, and the delicious braised elbow is ready,