Eight special dishes that are delicious to eat, simple and never get tired of eating, rush to eat after serving!

Chicken pot

Ingredients: chicken, shiitake mushrooms, lotus root, chestnuts, bell peppers, red peppers, shallots, ginger, garlic, bean paste, light soy sauce

Method:

1. Cut the chicken into pieces, cut off the chicken skin and set aside.

2. Rinse the chicken.

3. Add water to the pot and bring to a boil, add the chicken to boil the blood foam, remove the chicken and rinse it with cold water.

4. Put a little oil in the pot, add the chicken skin, and boil out the chicken fat on low heat.

5. Take the chicken skin residue out of the pot and throw it away.

6. Add green onions, ginger and garlic and stir-fry until fragrant.

7. Add the chicken pieces and stir-fry, add two spoons of bean paste and stir-fry the red oil.

8. Add an appropriate amount of cooking wine, light soy sauce and dark soy sauce and stir-fry evenly, then pour the chicken pieces into a ceramic pot.

9. Add water to cover the chicken completely, cover the pot and bring to a boil over high heat, then turn to low heat and simmer for 20 minutes.

10. After 20 minutes, add the chestnuts and continue to simmer for 20 minutes.

11. Peel and slice the lotus root, and slice the green and red peppers.

12. Put in the lotus root slices and pour the shiitake mushrooms and the water in which the shiitake mushrooms are soaked into the ceramic pot.

13. Continue to simmer for 10 minutes.

14. Add green and red peppers, cover and simmer for 5 minutes.

Mushroom and garlic sausage

Ingredients: mushrooms, garlic sausage, green onions, salt

Method:

1. Slice garlic sausage and mushrooms.

2. Fry the shallots in an oil pan and then add the mushroom slices.

3. Fry until the mushrooms become soft, add a little salt when the water comes out slightly, put in the garlic sausage slices, stir-fry until the garlic sausage is slightly rolled, sprinkle some shallots, and eat!

Home-style fried bamboo shoots

Ingredients: 350g bamboo shoots, 150g pork, 1 chili pepper, appropriate amount of minced garlic

method

1. After shredding the bamboo shoots, add an appropriate amount of water and put them in the pot, cover the pot and cook until the water boils.

2. Pour out and cool water.

3. Add a little oil to the pan and sauté the minced garlic and chili peppers.

4. Stir-fry shredded pork.

5. Add shredded bamboo shoots and stir-fry.

6. Spray a little water in the middle.

7. Season with salt at the end.

Spicy pork knuckle

Ingredients: 700 grams of pork knuckles, 30 grams of dried shiitake mushrooms, 200 grams of taro. 15 grams of chili pepper, 20 grams of star anise, 1 spoon of five-spice powder, 2 cinnamon leaves, 30 grams of ginger, 8 ml of cooking oil, 20 ml of light soy sauce, 15 ml of dark soy sauce, 8 ml of Hakka rice wine, 1 spoon of salt

Method: 1. Wash the pig's hands, put them in a wok and blanch them for 2 minutes, drain the water and set aside; Wash star anise, shiitake mushrooms and cinnamon leaves; Slice the ginger and cut the pepper into sections.

2. Put star anise, shiitake mushrooms, ginger, and finger pepper into the pot and fry for 2 minutes, add the scalded pork knuckle and fry for 2 minutes, add dark soy sauce, light soy sauce, rice wine, edible salt, cinnamon leaves, add 2 bowls of water, boil over high heat until the water boils, and then simmer over low heat for about 20 minutes.

3. Peel the taro and cut it into about 1cm thick strips, put the cut taro on top of the pig's hand, add a little soy sauce and salt, simmer for 10 minutes, put the taro out of the pot and put it below, put the pig's hand on the taro, and put a little green onion.

4. The remaining soup in the pot is thickened with water starch, poured on the pork hands on the plate, and it can be served.

Refreshing fungus

A small handful of dried fungus can be soaked out of a small handful, so only a small handful is enough. Two or three dried chilies, a pinch of coriander, an appropriate amount of green onion and garlic, sesame oil, soy sauce, chicken essence, oyster sauce, vinegar, salt

Steps:

1. First of all, put the fungus in a bowl and pour it into hot water, soak it for half an hour until the fungus is soaked, then start to wash the dirty place by hand, remove the dirty part and throw it away. Once cleaned, blanch them in a hot water pot.

2. In the process of boiling the fungus, we prepare the other ingredients. Wash and mince the coriander, rinse the dried chili peppers and cut them into thin rings, peel and chop the garlic. Then pour soy sauce, oyster sauce and other seasonings into it and mix well. The taste is also adjusted.

3. After the fungus is cooked, take it out and drip clean water, let it cool a little and then pour the sauce into the bowl. Mix the dish and you're done.

Farmhouse stir-fried meat

Ingredients: pork belly, chili pepper, chili pepper, oil, salt, garlic, cooking wine, light soy sauce

Method: 1. Wash the pork belly and cut it into thin slices, wash the sharp pepper and Chaotian pepper and cut it into strips obliquely, peel the garlic and cut it into slices for later use.

2. Put a little oil in the pot, after the oil is warm, add the pork belly slices and stir-fry, until the fat of the pork belly is stir-fried, the meat is slightly curled and turns golden brown, add cooking wine and light soy sauce and stir-fry for a while.

3. Finally, pour in the chopped garlic slices and green and red peppers, continue to stir-fry for 2 minutes, add salt to taste, and then remove from the pan.

Pumpkin pork ribs with soy sauce

Ingredients: pork chops, pumpkin, mint leaves, minced ginger and garlic, salt, soy sauce, tempeh paste, vinegar.

Method:

1. Wash and chop the pork chops, blanch them in boiling water for a while, remove them and drain them, peel and remove the seeds from the pumpkin, wash them, cut them into strips, and put them on a plate.

2. Put the pot on the fire, heat the oil, add the ginger and garlic and stir-fry until fragrant, add the pork chops and stir-fry slightly, add salt, soy sauce and tempeh sauce and fry until five are ripe. Serve on top of pumpkin.

3. Pour an appropriate amount of vinegar into the plate, put it in a steamer to steam, and sprinkle mint leaves.

Mapo tofu fish

Ingredients: Tender tofu, pangasius, tempeh, watercress, chili noodles, salt, soy sauce, cooking wine, pepper, monosodium glutamate, bean flour, minced green onion and ginger, pepper oil, sesame oil, garlic sprouts, mixed oil, salad oil.

1. Boneless pangasius, diced, tofu diced, bean cress, tempeh minced.

2. Add salt, cooking wine, green onion and ginger juice, soy sauce to the pangasius, mix well and set aside.

3. Put the diced tofu into a hot pot, add salt and soy sauce and blanch it slightly, remove it to cool and control the water.

4. Heat the pot, add wide oil, fry the fish slightly, fry until it changes color slightly.

5. Leave a little bottom oil in the pot, heat the mixed oil, add bean paste, black bean sauce, minced ginger and shallots and stir-fry until fragrant, add chili noodles to fry the red oil, mix fresh soup or water, boil the diced tofu, burn the flavor, add the diced fish, add salt, soy sauce and pepper.

6. Hook the second-rate soybean flour, add the garlic sprouts and stir well, add pepper oil and sesame oil and put it on a plate.