Share 6 home-cooked dishes, meat and vegetables are highly nutritious, and can be used for party hospitality

1. Braised pork with abalone

1. Carefully scrub the abalone with a brush, dig it in with a spoon close to the abalone shell, dig out the abalone meat, and the internal organs at the end of the tail contain toxins that cannot be eaten, so be sure to remove them.

2. Clean the abalone again with clean water, and change the surface of the abalone with a flower knife, which is not only easy to taste, but also beautiful and beautiful.

3. Prepare a piece of fat and thin pork belly with skin and cut it into mahjong pieces, and then blanch it in a pot under cold water.

Add green onion and ginger cooking wine to the water to remove the smell, skim off the foam after boiling over high heat, remove it and wash it with water.

4. Add a little base oil to the wok, pour the pork belly into the pan after controlling the moisture, slowly fry the excess fat over medium-low heat, fry until the surface is golden brown, and then put it out for later use.

5. Slice the ginger and cut the green onion into sections. Instead of brushing the pot, stir-fry the sugar color with the stir-fried lard and a handful of rock sugar. Melt the rock sugar over high heat, and then slowly boil it over low heat until it is dark jujube red, then the sugar color is fried, pour in the pork belly, and quickly stir-fry to color.

6. Add green onion and ginger, star anise, cinnamon, bay leaves and other ingredients and stir-fry, add an appropriate amount of light soy sauce and cooking wine and stir-fry evenly, then add an appropriate amount of boiling water to cover the pork belly, add a little dark soy sauce to adjust the color, turn to low heat and simmer for about 50 minutes after boiling.

7. When the time comes, the soup becomes less, and the pork is already soft and delicious, then you can pour the prepared abalone into the pot, cook it over medium heat for 10 minutes, reduce the juice over high heat, and finally put it on a plate and sprinkle it with chopped shallots to garnish.

2. Braised sea bass

1. Slaughter and clean the fresh sea bass, change a word knife on both sides of the fish, smear a little salt, cut the green onion and ginger into thin slices, and marinate the sea bass for 20 minutes to remove the fishy taste.

2. After the pot is heated, add oil to moisten the pot, boil until it smokes and pours out, re-add a spoonful of cold oil, use kitchen paper towels to absorb the water on the surface of the fish, and then slowly put it into the pot. Gently shake the wok and wait until the bottom is golden brown, then turn over and fry the other side, then set aside.

3. Add a little base oil to the pot, add green onions, ginger, garlic, star anise and stir-fry until fragrant, then add half a spoon of soybean paste and stir-fry until fragrant, cook half a spoon of light soy sauce and a little rice vinegar along the edge of the pot, add an appropriate amount of water, an appropriate amount of dark soy sauce to adjust the color, and then put the fish into the pot.

4. Add an appropriate amount of salt, chicken essence and sugar to taste, bring to a boil over high heat and simmer over medium-low heat for 30 minutes.

When the time is up, take out the fish and put it into the fish plate, filter out the large residue in the soup with a tight drain, pour in a little water starch until it is viscous, pour it on the fish, and finally sprinkle a handful of chopped coriander to garnish.

3. Stewed beef brisket with potatoes

1. Cut the fresh beef brisket into small pieces and soak it in cold water for 20 minutes to fully soak out the blood in the beef.

Peel the potatoes and cut them into small pieces, rinse the starch off the surface and soak them in water to prevent oxidation and blackening.

2. Blanch the beef in a pot under cold water to further remove the residual blood in the meat, add green onion and ginger cooking wine to the water to remove the smell, remove and clean after boiling over high heat, drain and set aside.

3. Add a spoonful of bottom oil to the wok, heat the oil, add green onion and ginger, star anise, Sichuan pepper, cinnamon, bay leaf and fry until fragrant, then pour in the beef and stir-fry the excess water, cook half a spoon of cooking wine along the edge of the pot, 2 spoons of braised soy sauce, a spoonful of light soy sauce, a spoonful of oyster sauce, and add an appropriate amount of water to cover the beef.

4. Add an appropriate amount of salt, chicken essence and sugar to taste, a little dark soy sauce to adjust the color, turn to medium-low heat and simmer for 40 minutes after boiling.

5. Poke it with chopsticks when the time comes, pour the cut potatoes into the pot when it can be easily poked through, and then continue to simmer over low heat for 20 minutes.

Fourth, stewed lamb with radish

1. Chop the fresh lamb ribs into small pieces, blanch them in a pot under cold water, boil them over high heat, skim off the blood foam and impurities floating on the water surface with a spoon, and then remove them and clean them.

2. Put the processed lamb chops into the casserole, slice the ginger and cut the green onions, and then grab a small handful of peppercorns to remove the smell and increase the flavor, then add enough water to cover the mutton, cover the pot, turn to low heat and simmer for an hour after boiling.

3. After an hour, the fragrance of lamb chops has wafted out, refreshing, at this time, prepare half a white radish, half a carrot peeled and washed and cut into hob pieces and put them in the pot, continue to use low heat for 30 minutes.

4. Open the lid, add an appropriate amount of salt and pepper to taste, sprinkle a handful of chopped coriander before serving.

5. Steamed shredded carrots

1. Peel and wash the carrots, rub them into fine shreds, put them in a bowl, add a little cooked oil and mix well, which can prevent a large amount of water from the radish.

2. Add a handful of wheat flour and a handful of cornmeal to the shredded radish, mix quickly, so that each shredded radish is evenly coated with a thin layer of flour.

3. Add water to the steamer, wet the steaming cloth with water and spread it on it, then spread the shredded radish on the steaming drawer after the water boils, and steam it over high heat for about 8 minutes.

4. Shake the steamed shredded radish with chopsticks to prevent sticking, and then put it on a plate.

Put garlic, light soy sauce, rice vinegar and sesame oil in a small bowl and stir well to make a sauce, then serve it with shredded radish and dip it, or pour it on top and mix well before eating.

6. Shredded cabbage

1. Cabbage is called differently in various places, green cabbage and kohlrabi are it. Remove the hard stems of the cabbage and tear it into large pieces, clean it and drain it for later use. (The hard stalk in the middle of the cabbage is difficult to stir-fry, and if you don't remove it, it will affect the taste.)

2. Prepare the ingredients, cut the pork belly into thin slices, pat the garlic with a knife and chop it into minced garlic, and cut the green onion into chopped green onions for later use.

3. Add a little base oil to the wok, stir-fry the cabbage until it becomes slightly soft, this step is to fry the excess water in the cabbage in advance, so that it is not easy to get out of the water after frying.

4. Add a little base oil to the wok again, heat the oil and stir-fry the pork belly first, then add chopped green onion and minced garlic to stir-fry until fragrant, cook a spoonful of light soy sauce, half a spoon of oyster sauce, a little salt, a little chicken essence, sugar, pour in a little water, pour in the stir-fried cabbage, stir-fry evenly over high heat, and finally pour in a little sesame oil to get out of the pot and put it on the plate.