Fragrant and Delicious Home-Style Dishes, Simple to Make, Perfect for Meals
Red Braised Pork Treasure
Ingredients: 600g pork belly, 30ml soy sauce for braising, 1 bunch of green onions, 1 piece of ginger, 2 spoons of, 1 spoon of .
Method: Cut the green onions into segments, ginger into slices. Put the pork belly into a pot, add water, a little green onion and ginger, and boil until it opens, remove the scum, turn the heat to medium and cook for 2 minutes. Take it out and control the water, cut it into pieces and prepare it.
Wrap green onions and ginger, garlic minced and prepared. Heat oil in a pot, add and fry fragrant. Pour in soy sauce for braising and stir-fry until fragrant. Add green peppers and stir-fry a few times. Add pork treasure and stir-fry evenly. Turn off the fire and take it out to plate.
Soy Sauce Squid Silk
Ingredients: 150g squid, half a bell pepper, 1 spoon of peanut oil, 2 spoons of doubanjiang, 2 spoons of, half a spoon of white sugar, amount of, 1 piece of ginger, 3 green onions, 5 cloves of garlic, 5 red chili peppers.
Method: Wash the squid and prepare it. Cut the bell pepper into strips, ginger into shreds, garlic peeled and cut into minced, red chili peppers cut into segments. Cook water in a pot, add squid and blanch it, take it out and rinse with water and control the water, add, white sugar, , ginger shreds and stir-fry evenly, marinate and prepare.
Heat oil in a pot, add , ginger shreds and garlic slices, stir-fry fragrant. Pour in doubanjiang and stir-fry until red. Pour in green peppers and stir-fry a few times. Pour in squid silk and stir-fry evenly. Turn off the fire and take it out to plate.
Douban Chicken
Ingredients: 3 chicken legs, 1 spoon of doubanjiang, 1 section of green onion, 3 slices of ginger, 3 cloves of garlic, half a spoon of salt, 5 dried chili peppers, 1 spoon of white sugar, half a spoon of, 1 egg, 3 spoons of starch, 2 spoons of , 1 spoon of .
Method: Cut the chicken legs into pieces and put them in a bowl. Add salt, white sugar, soy sauce and and stir-fry evenly, marinate for 30 minutes and prepare. Put the chicken pieces into starch slurry and coat evenly and prepare.
Heat oil in a pot, add chicken pieces over medium heat until the surface is golden brown, take it out and control the oil and prepare. Heat oil in a pot, add dried chili peppers, green onion, ginger and garlic, stir-fry fragrant. Pour in doubanjiang and stir-fry until red. Turn the heat to medium and pour in chicken pieces and stir-fry evenly. Turn off the fire and take it out to plate.
Private Kitchen Roast Chicken
Ingredients: Half a chicken (), 2 segments of green onion, 3 slices of ginger, 1 spoon of, 2 spoons of , 1 spoon of white sugar, half a spoon of vinegar, 2 spoons of chili oil, half a spoon of salt, 3g chicken powder, 2 spoons of sesame oil.
Method: Wash and prepare the chicken. Cook water in a pot, add chicken head and chicken body and immerse it in water for a few seconds and pull it out and repeat several times. Put it in the pot, add ginger and green onion and cook over medium heat for 15 minutes. Turn off the fire and steam for 10 minutes.
Cut green onion, ginger, garlic minced and prepared. Add hot oil and stir-fry fragrant. Add sesame oil, , white sugar, vinegar, salt and chicken powder, then add chili oil and stir-fry evenly. Take the steamed chicken out and soak it in cold water for 3 minutes, take it out and coat it with sesame oil, cut it into pieces and put it in a dish.
Potato Braised Pork Ribs
Ingredients: 400g pork ribs, 300g potatoes, 5 slices of ginger, 3 cloves of garlic, 1 piece of eight corner, 1 piece of fragrant leaf, 1 piece of cinnamon, 1 spoon of doubanjiang, 3g white pepper, 1 spoon of soy sauce.
Method: Cut the pork ribs into segments, ginger into slices, garlic peeled and prepared. Cut the potatoes into chunks and prepare. Cook water in a pot, add pork ribs, ginger and garlic and cook eight corner, fragrant leaf and cinnamon for a while.
Pour in doubanjiang and stir-fry until red. Add water and boil until the scum is removed, add white pepper, , soy sauce and boil over medium heat for 40 minutes. Pour in potatoes and continue to steam for 20 minutes. Remove the lid and reduce the soup, turn off the fire and take it out to plate.
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