Since learning these 8 dishes, my family has praised them, and the taste is comparable to that of the restaurant

The first course: minced meat and garlic sprouts

Ingredients: 150 grams of minced meat, 1 handful of garlic sprouts, 1 small pickled radish, 1 spicy millet, a little light soy sauce, 1 teaspoon of tempeh hot sauce, appropriate amount of oil.

Step 1.Cut the garlic sprouts into cubes.

Step 2.Cut the millet into spicy rings and cut the pickled radish into small cubes.

Step 3.Pickled radish is salty, so you can soak it in water, wash it several times, and drain it when you like it is salty.

Step 4.Pour an appropriate amount of oil into the wok, stir-fry the meat filling to change color, and fry half a diced radish in the pan and stir-fry.

Step 5.Add the garlic sprouts and millet pepper to the pot and stir-fry evenly.

Step 6.Pour a small amount of light soy sauce and add a spoonful of tempeh hot sauce.

Step 7.Mix and stir-fry evenly to remove from the pan.

Second course: Stir-fry the stuffed peppers

Ingredients required: 200 grams of pork filling, five sharp peppers, an appropriate amount of minced garlic, a little cooking wine, a little oil consumption, 50 grams of chopped green onions, a little salt, a little chicken essence, a little white pepper, a little soy sauce, a little dark soy sauce, a little steamed fish soy sauce, a little white vinegar, a little aged vinegar, half an appropriate amount of eggs, an appropriate amount of dried corn starch, a little sesame oil.

Step 1: Clean the peppers, cut them in half, and dig to remove the seeds.

Step 2.Add a little minced garlic, chopped green onion, soy sauce, oyster sauce, chicken essence, salt, white pepper, half an egg, dried corn starch and cooking wine to the pork filling.

Step 3: Whip in a uniform direction.

Step 4.Fill the minced meat into the peppers and compact them a little.

Step 5.Spread cornstarch on the side with minced meat. (The main thing is to let the meat filling hang up and not fall off, or not to wipe it)

Step 6.Put an appropriate amount of oil in the medium hot pot, fry the meat filling in the pan first, fry until golden brown, then fry the skin, fry until the tiger skin is raised, remove it and put it in a container for later use.

Step 7.Start a new stove, put a little oil in the medium hot pot, add a little minced garlic and stir-fry until fragrant.

Step 8.Add about 200 grams of stock, chicken stock, and water.

Step 9.After boiling, add a little salt, chicken essence, oyster sauce, dark soy sauce, steamed fish soy sauce, sugar, vinegar to taste.

Step 10.After boiling, add the fried peppers and simmer for about 2~4 minutes. Then remove the green peppers and place them on a plate.

Step 11.After the soup in the pot boils, thicken the starch with an appropriate amount of water, add a little sesame oil, and pour the pepper on top.

The third course: dry pot cauliflower

Ingredients required: 600 grams of cauliflower, 150 grams of pork belly, a small piece of ginger, 1 star anise, 1 teaspoon of salt, 2 tablespoons of Lao Gan Ma, 2 tablespoons of light soy sauce, a little sugar, an appropriate amount of salt, and an appropriate amount of oil.

Step 1: Clean the cauliflower and soak it in light salt water for 10 minutes, so that the small insects and dirt in the cauliflower can be forced out.

Step 2: Boil water in a pot, put a little salt, boil the water and blanch the cauliflower for one minute.

Step 3.Cut the meat into thin slices. Put oil in the pot, heat the oil and stir-fry the meat slices, force out the fat from the meat slices, fry them golden brown, and set them aside.

Step 4.Add ginger slices and star anise and stir-fry until fragrant.

Step 5.Add a spoonful of light soy sauce, stir-fry the meat slices evenly, add the blanched and drained cauliflower, and stir-fry quickly.

Step 6.Put in Lao Gan Ma, add salt, and add half a spoon of sugar.

Step 7.Finally, add a small spoon of chicken essence to taste, stir-fry quickly and evenly out of the pan.

Fourth course: Sauce with oyster mushrooms

Ingredients: 300 grams of king oyster mushrooms, 10 grams of garlic, appropriate amount of green onion, 1 tablespoon of bean paste, 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, appropriate amount of cooking oil.

Step 1.Wash the oyster mushrooms, slice them first and then cut them into strips, mince the garlic and chop the green onion for later use.

Step 2.Pour an appropriate amount of water into the pot and bring to a boil, then add the oyster mushrooms.

Step 3: When boiling again, remove the oyster mushrooms, drain and set aside

Step 4.Pour an appropriate amount of cooking oil into the pot and heat it, add minced garlic and stir-fry until fragrant.

Step 5.Add the bean paste and stir-fry the red oil.

Step 6.Add the oyster mushrooms and stir-fry evenly.

Step 7.Add the oyster sauce, stir-fry evenly, and sprinkle chopped green onion before cooking.

Fifth course: Stir-fried chicken with sauce (chicken breast version)

Ingredients required: 250 grams of chicken breast, 80 grams of cucumber, 60 grams of carrots, appropriate amount of soybean paste, appropriate amount of ginger, onion and garlic, appropriate amount of cooking wine, appropriate amount of starch, a little salt, appropriate amount of sugar, and a little light soy sauce.

Step 1.Wash the chicken breast, drain it, cut it crosswise from the middle with a knife and divide it in half. Then cut the chicken breast into long strips and cut into small cubes. (The diced chicken is about 1cm cube, and it is too big to be fried.) ）

Step 2: Wash and dice the cucumbers, peel and dice the carrots.

Step 3.Pour salt, cooking wine and starch into the diced chicken, stir well, and marinate for 5 minutes. (Marinating for a longer time will make it more flavorful)

Step 4.Cook an appropriate amount of cooking oil in a pot until it is hot for 7 minutes, add the marinated chicken, stir-fry until it changes color, and then put it out after about 3 minutes.

Step 5.Heat a little cooking oil into the pot again, pour in chopped green onion and minced garlic and stir-fry until fragrant.

Step 6.Pour in diced carrots and cucumbers, add soybean paste, stir-fry well. Pour in a little water and bring to a boil.

Step 7.Add the sugar and pour in the fried diced chicken.

Step 8.Add light soy sauce and cook together for about 3 minutes.

Step 9.Finally, add a little water starch to thicken the thickener, stir-fry evenly, and then remove from the pot. (Mixing cold water with a little starch is water starch, be sure to mix evenly and pour it in.) ）

Sixth course: sweet and sour tofu

Ingredients: 2 pieces of old tofu, appropriate amount of cornstarch, 2 chives, 1 tablespoon of sugar, 1.5 tablespoons of aged vinegar, 1.5 tablespoons of light soy sauce, 1 tablespoon of oyster sauce.

Step 1.Cut the chives into chopped green onions and set aside.

Step 2.Add 1 tablespoon of cornstarch, 1 tablespoon of sugar, 1.5 tablespoons of light soy sauce, 1.5 tablespoons of aged vinegar and 1 tablespoon of oyster sauce to half a bowl of water.

Step 3: Cut the old tofu into about 7mm width and roll a circle of cornstarch.

Step 4.Heat the oil in a pan, add the tofu with the corn starch and fry until golden brown, and remove it.

Step 5.Leave the bottom oil in the frying pan and pour in the tofu.

Step 6.Add the sauce and cook until the juice is reduced.

Step 7.Sprinkle with chopped green onions and remove from heat.

Seventh course: Roasted pork ribs with potatoes

Ingredients required: 2 potatoes, 500 grams of pork ribs, 2 and a half spoons of cooking wine, 1 spoon of light soy sauce, 4 spicy millet, 1 spoon of bean paste, 3 grams of green onion knots, appropriate amount of salt, a little chicken powder.

Step 1: Choose fresh ribs, cut them into equal pieces, and wash the bones and blood with warm water.

Step 2.Add water to the pot, pour in the ribs, add a spoonful and a half of cooking wine to a boil, rinse with warm water to remove the foam, drain the water and set aside.

Step 3.Peel the potatoes and cut them into equal-sized pieces.

Step 4.Soak it in water to prevent it from turning black, and cut the millet into small pieces.

Step 5.Prepare some green onions, clean and tie the knots, cut the garlic and ginger into cubes, two star anise, a few bay leaves, and a small point of cinnamon.

Step 6.Pour oil into the pan and put ginger and garlic on low heat and a spoonful of bean paste.

Step 7.Stir-fry the red oil over low heat, remembering not to be too big

Step 8.Pour in drained pork ribs, a spoonful of cooking wine, a spoonful of light soy sauce, a little salt and stir-fry evenly, an appropriate amount of boiling water, if you like soft and glutinous, it is recommended to have more water.

Step 9.Add the prepared green onion knots and spices and bring to a boil, then turn to medium-low heat

Step 10.Add the chopped potato wedges when a little more water is a little more This is not absolute, it depends on the size of the potatoes, and you should be flexible.

Step 11.Add millet spicy, you can skip it if you don't eat spicy.

Step 12.When the soup is about the same, turn to high heat to reduce the juice, add a little chicken powder, and green onion segments out of the pot.

Eighth course: 3 cups of chicken wings

Ingredients: 15 chicken wings, 1 red pepper, 1 handful of nine-story tower, 1 tablespoon of salad oil, 3 tablespoons of soy sauce, 10 slices of ginger, 15 cloves of garlic, 2 tablespoons of sesame oil, 1 chives, 6 tablespoons of rice wine, 1.5 tablespoons of old rock sugar.

Step 1.Blanch the chicken wings, wash, boil in a pot under cool water, and remove the foam.

Step 2: After the water boils, remove it immediately and control the moisture.

Step 3.Stir-fry the pan, after the pan is hot, add 1 tablespoon of salad oil and 1 tablespoon of sesame oil, stir-fry the ginger slices over low heat, and stir-fry until the edges of the ginger slices are curled and browned.

Step 4.Add garlic cloves, green onion and pepper slices in turn and stir-fry until fragrant

Step 5.Stir-fry the chicken wings over high heat until browned on both sides

Step 6.Add rice wine and stir-fry evenly

Step 7.Add soy sauce and stir-fry evenly

Step 8.Add rock sugar and stir-fry evenly

Step 9.After the chicken wings are colored, cover the pot, turn to medium heat and simmer for about 3 or 4 minutes

Step 10.Open the lid of the pot and reduce the juice on high heat until the soup is completely dry, and the color of the chicken wings is already beautiful

Step 11.While collecting the juice, heat the claypot on the other stove until it is extremely hot, turn off the heat, and spread a few pieces of nine-story tower

Step 12.Put all the ingredients in the wok into the claypot, and pour 1 tablespoon of sesame oil along the edge of the claypot

Step 13.Immediately put the remaining nine-story tower, cover the claypot lid, simmer for 20 seconds, and serve.