More than a dozen delicacies that you can't get tired of eating are shared, fresh and pleasant, and your family loves to eat them

Sweet and sour fish in tomato sauce

Ingredients: carp, corn, garlic sprouts, diced carrots, ginger, chives, flour, starch, Heinz ketchup, sugar, balsamic vinegar, water starch

method

1. A carp, clean it, and remove the tendons from the carp. Starting from the end of the head, tilt it at an angle of about 45 degrees, put a knife on the fish, and then slice it again at a distance of about 3 centimeters.

2. Put the fish with a good flower knife into a larger plate, evenly smear a layer of cooking wine and salt, then add the crushed ginger and green onion, grasp and marinate for half an hour to remove the smell and taste.

3. Mix the flour and starch together, add a little water, and stir into a bowl of thick batter. After marinating the carp, remove the green onion and ginger, and hang a layer of batter evenly on both sides.

4. Put it in hot oil and fry it until the skin is set, then turn to medium heat and fry it again, then fry it again over high heat until it is crispy on the outside and tender on the inside, remove and drain the oil and put it on a plate.

5. Boil a little water in a pot, put in corn, carrots and garlic sprouts once, blanch until broken, remove and set aside.

6. Sauce: Pour about five tablespoons of Heinz's tomato paste, add sugar and balsamic vinegar, and stir well.

7. Add a little oil to the pot, pour in the sauce and stir-fry over medium and low heat until it bubbles, and add a little water starch to thicken the thickener. Pour in the blanched vegetables and mix well, turn off the heat and pour in a few drops of oil.

8. Pour the boiled sauce evenly over the fried carp

Carrot stewed pork ribs

ingredients; Pork ribs, carrots, ginger slices, goji berries

method

1. Add 1 kg of fresh pork ribs to clean water, blanch and remove them.

2. Wash the carrots and cut them into sections for later use, and slice the ginger for later use. Bring boiling water to a boil in another pot, pour them together, cover the ingredients with the water level, add 2 tablespoons of salt, 2 tablespoons of vinegar, and then pour into the pressure cooker.

3. Wait until the pressure cooker is on the gas, turn to medium-low heat for 25 minutes, don't be in a hurry to open the lid when the time is up, wait for 5 minutes, the taste is even better!

Pork ribs with sauce

Ingredients: 1 pound of ribs, 20g of bean paste, 30ml of soy sauce, 200ml of Huadiao wine, 1 egg yolk, 30g of corn starch, 3 slices of ginger, 10 garlic cloves, a little lemon juice

Method:

1. Add shredded ginger to the pork ribs, about 30ml of cooking wine, constantly grasp and pinch the pork ribs with your hands, let them go fishy, let them stand for half an hour, and then pour off the excess cooking wine. After that, knock an egg yolk into the ribs, cornstarch. Continue to grasp evenly, grasp the ribs evenly, and marinate to taste

2. In a frying pan, add an appropriate amount of cooking oil, stir-fry chopped garlic and shredded ginger, then add pork ribs, fry until golden on 2 sides, add Huadiao wine, soy sauce and bean paste in turn, turn to medium-low heat after boiling, and cook until the juice is reduced. After the juice is reduced, squeeze a little lemon juice to taste

Cumin lamb

Ingredients: 300 lamb, appropriate amount of cooking wine, appropriate amount of five-spice powder, appropriate amount of green onion, three slices of ginger, two cloves of garlic, appropriate amount of soy sauce, an appropriate amount of salt, a small spoonful of sugar, ten peppercorns, ten large ingredients, five corianders, a small handful of cumin grains, a small handful of chili noodles, a small handful of sesame seeds

Method:

1. Slice the meat, add a small amount of five-spice powder, cooking wine, and marinate for a while. Heat the oil, add the large peppercorns, remove and throw away after the fragrance comes out.

2. Add shredded ginger and chopped green onion, stir-fry until fragrant, add the submerged mutton, and stir-fry until it changes color. Add an appropriate amount of sugar, soy sauce, and liquor.

3. Add cumin when there is still soup in the pot to better absorb the flavor. Add sesame seeds, chili flakes, and when the soup is not available, add a teaspoon of salt. Add the garlic slices, turn off the heat and add the parsley

Roasted pork ribs in garlic chili sauce

Ingredients: 1 tablespoon garlic chili sauce; ribs 350g; 1 tablespoon light soy sauce; 1/2 tablespoon dark soy sauce (1 tablespoon = 15ml); a little bit of sugar; Ginger; Scallions; Wine

Method:

1. Chop the pork ribs into small pieces and put them under running water to rinse the blood water repeatedly

2. Cut the green onion into sections and slice the ginger

3. Heat oil in a pot, stir-fry chives and ginger, pour in the pork ribs and stir-fry repeatedly until the ribs change color and the edges are slightly browned

4. Pour in half a tablespoon of cooking wine and stir well

5. Add 1 tablespoon garlic chili sauce, 1 tablespoon light soy sauce, 1/2 tablespoon dark soy sauce, a little sugar, and water until two-thirds of the pork ribs are located

6. After boiling over high heat, cover and simmer over low heat for about 20 minutes, open the lid and turn to high heat to collect the thick soup, sprinkle with chopped green onions, and remove from the pot

Spicy shrimp in a dry pot

Ingredients: fresh shrimp, dried chilies, green onions, ginger, Sichuan peppercorns, starch, chili paste, salt, oil, cooking wine, white sesame seeds.

method

1. Clean the shrimp, cut off the shrimp whiskers, pick off the sand line with a needle, and marinate it with cooking wine and salt.

2. Dip the marinated shrimp in a thin layer of starch, put an appropriate amount of oil in the pan, fry the shrimp on both sides, do not take a long time, and turn red to get out of the pan;

3. Put a small amount of oil in the pot, add the chopped dried red pepper and Sichuan pepper, fry the spicy flavor and add the ginger.

4. Then put in the shrimp, put an appropriate amount of chili sauce and a small amount of salt and stir-fry a few times, stir-fry well, then turn off the heat and remove from the pot, sprinkle with chopped green onions.

Stir-fried beef

Ingredients: half a pound of beef tenderloin, appropriate amount of cooking wine, a little pepper, a little salt, starch, cooking oil, green onion, ginger and garlic, pickled ginger, green pepper, red pepper, yellow rice pepper, light soy sauce, chicken essence

Method:

1. Slice the beef, put cooking wine, pepper, salt, starch and a little cooking oil and marinate for 15 minutes

2. Cut the green pepper into cubes, cut the green onion into sections, cut the yellow rice pepper into cubes, slice the pickled ginger, and mince the ginger and garlic

3. After the oil is heated in the pan, put the beef into the quick slip and change color

4. Put oil in the pot and stir-fry ginger and garlic, add rice pepper and pickled ginger and stir-fry until fragrant, add green and red peppers, adjust salt and stir-fry

5. Pour in the beef and stir-fry, adjust the light soy sauce, chicken powder, and green onion and stir-fry well~

Dry pot angelica lamb

Ingredients: 400 grams of lamb with skin, 100 grams of spicy crisp, 50 grams of green and red peppers, a little white radish, green onions, ginger and coriander.

Seasoning: star anise, cinnamon, kaempfer, grass fruit, bay leaves, white cardamom, cumin, tangerine peel, angelica, salt, chicken essence, monosodium glutamate, sesame oil, fresh soup, salad oil.

Method:

1. Cut the lamb with skin into small pieces, put it in a pot of boiling water, and then remove it for later use.

2. Mix the fresh soup into the pot, and put star anise, cinnamon, kaempfer, grass fruit, bay leaves, white cardamom, cumin, tangerine peel, angelica, white radish, green onion and ginger pieces, and then put the mutton in and cook it after boiling. After taking it out and draining the water, pour it into a hot oil pan and fry it until the mutton skin is crispy.

3. Heat a little sesame oil in the pot, add the mutton pieces, spicy crisp and green and red pepper segments and stir-fry, add salt, chicken essence and monosodium glutamate, stir-fry the flavor and put it into a dry pot, sprinkle with coriander and serve.

Farmhouse crispy duck intestines

Ingredients: crispy duck intestines, parsley, ginger and garlic, tempeh, dried peppers, green and red peppers, salad oil, monosodium glutamate, chicken essence, salt, soy sauce, cooking wine, oyster sauce, sesame oil

Method:

1. First change the duck intestine into a 3 cm long section, and then pass the water and then the oil leakage for later use.

2. Cut the green and red peppers into 0.3 cm rings and set aside.

3. Put the pot on a hot fire, leave the bottom oil, add the ingredients, stir-fry until fragrant, add the duck intestines to correct the taste, pour oil on the cooking wine, stir-fry evenly, and put it on the plate

Old vinegared spinach

Ingredients: spinach, peanuts, minced garlic, green onion, salt, chicken powder, aged vinegar, seafood soy sauce, sesame oil

Method:

1. Wash the spinach, boil water in a pot, and blanch the spinach.

2. Drain the blanched spinach and cut into sections.

3. Put it in a container, add salt, chicken powder, vinegar, soy sauce, sesame oil, chopped green onion, minced garlic and rice pepper.

4. Fry the peanuts in the pot with oil, pour the oil of the fried peanuts on the peppercorns of green onions, garlic and rice, burst the fragrance, pour the peanuts in, and mix well.

5. Put the mixed spinach on a plate.

Yam eel porridge

Ingredients: 1 eel, 50 grams of yam and japonica rice, appropriate amount of various seasonings.

Method: 1. Cut the eel, gutt, slice it and put it in a bowl.

2. Mix ginger, green onion and salt thoroughly, put it in a casserole with yam and japonica rice, and cook until the eel is cooked thoroughly and the rice grains bloom.

Beer duck

Ingredients: 700g duck meat, 1 green pepper, 600ml beer, appropriate amount of ginger slices, appropriate amount of green onion, 3ml of salt, 15ml dark soy sauce, 15g of dried chili, 15ml of cooking wine, 10g of Sichuan pepper, 20ml of light soy sauce

method

1. Wash the duck meat and cut it into medium-sized pieces for easy flavoring, and remove the overly fat duck skin. Put the duck meat in a bowl, add cooking wine, salt, light soy sauce, ginger slices, green onions, and marinate for 20 minutes.

2. Put the fat from the duck skin that has been removed from the pan and put it in the pan. Press on low heat with a shovel and slowly force out the duck fat.

3. When the duck skin turns golden on both sides, a lot of duck fat comes out and the duck skin is served. Pour dried chili peppers into the duck fat and stir-fry the peppercorns until fragrant.

4. Pour in the marinated duck meat and stir-fry until cooked. Pour in the dark soy sauce and stir-fry to color. Pour in a bottle of beer, cover the duck meat, and slowly cook over medium-low heat. Slowly reduce the juice, pour in the green pepper and stir-fry.