Every time it is served on the table, it will always conquer the taste buds of the family's home-cooked food, and the more you chew, the more fragrant it is, and the family eats beautifully!

Super delicious yellow stewed chicken

Materials

3 chicken thighs, 3 green and red peppers, 6 dried shiitake mushrooms, 2 salts, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 3 spoons of cooking wine, 6.7 dried chili peppers, two or three pieces of old rock sugar

method

Chop the chicken thighs, blanch the ginger slices and cooking wine

5. After maturity, remove the cool water, and then drain the surface moisture

Cut the green and red peppers into cubes

Prepare dried chili peppers and ginger slices

Old rock candy chopped to about this size

Soak dried shiitake mushrooms and slice them or small pieces

Heat the oil in the pan and add rock sugar to boil out the sugar color

Add the chicken pieces to color

Add the dried chili and ginger slices and stir-fry.

After the chili flavor is stir-fried, add a 2:1 ratio of light soy sauce and dark soy sauce, then add shiitake mushrooms and continue to stir-fry

Add boiling water that has not been covered with chicken pieces, bring to a boil over high heat, then reduce the heat to low and simmer for about 20 minutes.

Reduce the juice over high heat, taste and add salt to taste.

Pour in the green and red chili peppers and stir-fry until the chili peppers are cooked

The delicious yellow stewed chicken is out of the pot~

Roasted pork ribs with dried beans

Materials

450 grams of pork ribs, 300 grams of dried cowpeas, half a green onion, 4 slices of ginger, 4 garlic cloves, 5-6 dried chili peppers, an appropriate amount of star anise, an appropriate amount of light soy sauce, an appropriate amount of dark soy sauce, an appropriate amount of syrup (boil it yourself), an appropriate amount of braised pork ribs, an appropriate amount of braised pork ribs, an appropriate amount of cooking wine, an appropriate amount of salt

method

Prepare the ingredients:

Soak the dried beans in warm water for about 2 hours in advance

Pork ribs soaked in bleeding

Cut the soaked beans into sections (of any length)

Add the soaked pork ribs to cooking wine, blanch in boiling water for 2-3 minutes, and remove them

Rinse off the foam with water and drain for later use

Wash and boil the casserole dry, pour in the bottom oil, and add syrup (sugar color, sugar and water to boil until the syrup) so as to save the sugar from smoking, and everything is oil

Add the pork ribs and stir-fry to bring out the color and fragrance

Add green onions, ginger slices, dried chilies, star anise, and bay leaves and continue to stir-fry

Stir-fry for a while, and see that the surface of the ribs is firm and browned

At this time, add light soy sauce and dark soy sauce over low heat

Add the braised pork ribs and braised sauce, stir-fry to color

Add boiling water to boil the pork ribs, bring to a boil, turn to low heat and simmer for 30 minutes, so that the soup slowly absorbs the essence of the pork ribs, and the stewed pork ribs are soft and tight

Bring the heat to medium heat, put in the beans and cover the lid and then simmer for about 20 minutes, open the lid and stir-fry halfway through, so that the beans can taste good.

Beef stew with lotus root

Materials

Main ingredients: 500 grams of beef brisket, 1 section of lotus root

Ingredient:

2 green garlic sprouts, green onion, ginger, appropriate amount of garlic, star anise, cinnamon, 1-2 dried chilies

Seasoning:

2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of sugar, pepper, a pinch of salt, appropriate amount

method

Brisket thawed.

Cut the brisket into suitably sized pieces.

Cut the lotus root into cubes (soak in water to prevent discoloration), and cut the green garlic seedlings diagonally into sections for later use

Put water in a pot and pour in the beef cubes when it is cold

After the water boils, remove the beef thoroughly, and then wash the blood foam for later use.

Heat the pan with cold oil, add green onions, ginger, garlic, star anise, cinnamon and chili peppers and stir-fry until fragrant

Add the freshly blanched beef and continue to stir-fry for a while

Cook in cooking wine to remove the smell, add soy sauce, sugar, and pepper to taste

Pour in an appropriate amount of boiling water (submerged beef), cover and bring to a boil, then turn to low heat and simmer for about 1 hour until the beef is soft (or use a pressure cooker to steam and then turn to low heat and simmer for 15 minutes)

Add the lotus root cubes and continue to simmer for about 30 minutes until the ingredients are cooked through

Finally, to taste the taste, you can add some salt or soy sauce to adjust. Add green garlic sprouts to increase the flavor before cooking, and reduce the juice over high heat.

Mix the chicken gizzards

Materials

1 kg of chicken gizzard, 1 cucumber, 3 coriander, 2 spicy millet, 2 cooked peanuts, 1 green onion, 1 ginger, 15 grams of light soy sauce, 10 grams of sesame oil, 10 grams of chili oil, 5 grams of cooking oil, 2 star anise, 3 grams of salt, 4 grams of sugar

method

Prepare the ingredients

Put the washed chicken gizzards in a pot under cool water, add green onions, ginger slices, star anise, light soy sauce, cover and cook for 30 minutes

At this time, wash the ingredients and control the water for later use

Cut the coriander into sections, chop the millet spicy, and change the cucumber to prismatic pieces

Mix the sauce and pour 15 grams of light soy sauce into a bowl

Pour 10 grams of sesame oil

3 grams of salt, 4 grams of sugar

5 grams of cooking oil, 10 grams of chili oil

Stir to combine

Remove the cooked chicken gizzards and slice them in a pot for later use

Add the chopped chicken gizzards, coriander segments, cucumber slices, millet spicy, pour in cooked peanuts and add the mixed sauce

Mix well and put on a plate~ Delicious