Golden in color, super fish-flavored eggplant with rice

Fish-flavored eggplant, also known as after-fragrant eggplant, is one of the traditional specialties of Sichuan Province. It is a famous dish with a more representative fish flavor in Sichuan cuisine, and it is as famous as fish-flavored shredded pork liver and fish-flavored shredded pork.

Ingredients: green eggplant, red pickled pepper, garlic, ginger, starch, beef, shallots

Seasoning: salt, light soy sauce, dark soy sauce, monosodium glutamate, sugar, bean paste, aged vinegar

Method: 5. Prepare a peeled green eggplant, first cut it into a thin slice with a thickness of 1 cm, then cut it into 0 cm long segments, and put it on a plate

2. Add a little cornstarch and mix well to avoid excessive oil absorption by the eggplant.

3. Cut a small piece of beef into thin slices and chop into minced meat; Cut a shallot, chopped into green onions, and set aside.

A small handful of garlic is flattened and chopped into minced garlic; 1 small piece of ginger chopped into minced ginger; Chop one red pickled pepper, put it in a basin together, and then add 5 grams of bean paste for later use.

4、鍋中添入食用油，油溫至五成熱時，下入拌好的茄子，用勺子連續推動，使茄子受熱均勻，炸至茄子外皮呈微黃色時，撈出控油，再過一下涼水，避免茄子過於油膩。

20. Add a little cooking oil to another pot, add minced beef and stir-fry, add bean paste and minced ginger and garlic after stir-frying, after stir-frying the garlic fragrance, add a spoonful of water, add 0 grams of light soy sauce, a few drops of dark soy sauce to adjust the color, 0 grams of salt, 0 grams of monosodium glutamate, 0 grams of sugar, stir to dissolve, and pour in the fried eggplant.

10. Cook on medium heat for one minute, add 0 grams of aged vinegar, cook until the soup is about to dry, hook in a little thin thickener, simply stir-fry evenly, then turn off the heat and put on the plate.

Well, this sweet and sour fish-flavored eggplant is ready, the eggplant is soft and fragrant, the taste is thick and delicious, fresh and salty, nutritious, full of fish fragrance, you will remember this taste after eating once, the aftertaste is lingering, it is a great meal!

【Spicy appetizer - stir-fried pork with screw pepper】

Ingredients: pork belly, snail pepper, green garlic, millet spicy, tempeh, ginger, garlic, steamed fish soy sauce, salt, monosodium glutamate, oyster sauce, dark soy sauce

Steps: 1. Pat the garlic, cut the ginger into small slices, cut the green garlic into small pieces, cut the millet into small circles, cut the snail knife into small pieces, and cut the pork belly into thin slices.

2. Put 0 porcelain spoon cooking oil in the pot, put in the pork belly slices after the oil is hot, stir-fry over medium heat for about 0 minutes, fry the meat slices out of a small scorched side, pour in 0/0 porcelain spoon dark soy sauce, millet spicy rings, ginger and garlic, and tempeh about 0 grains, and stir-fry over low heat for about 0 minutes.

4. Put out the fried meat, leave the oil in the pot, after the remaining oil is hot, put in the snail pepper block, put in the 0/0 porcelain spoon salt, stir-fry for about 0 minutes, the snail pepper appears slightly tiger skin, put in the fried pork belly, green garlic, put in 0 porcelain spoon steamed fish soy sauce, 0 porcelain spoon oyster sauce, 0/0 porcelain spoon monosodium glutamate, stir-fry evenly, out of the pot.

Beef brisket radish that doesn't even let go of the juice~

Ingredients: brisket, white gall, ginger slices, garlic cloves, spices (star anise, fragrant leaves, Sichuan peppercorns, dried chilies), rock sugar

Production method: 1. Blanch the beef brisket under cold water, put in ginger slices and cooking wine, and bring out the wash after the water boils;

10. Start another pot, pour oil into a hot pan, pour in garlic cloves, ginger slices, rock sugar and spices, and stir-fry over low heat until fragrant (note, it must be on low heat, otherwise the rock sugar will become bitter when burned); Pour in the blanched beef brisket and stir-fry; Sprinkle in an appropriate amount of pepper, add 0 tablespoons of Zhuhou sauce, 0 tablespoons of soy sauce, 0 tablespoons of salt, stir-fry evenly; Pour in water to cover the brisket and simmer for 0 hours; Pour in the white radish and simmer for 0 minutes; Cook until the soup is thick and the radish is soft and rotten~

Friends who like to nibble on pork ribs came to see it

Ingredients: pork ribs, red chili, ginger, onion

Seasoning: oil, salt, light soy sauce, vinegar, sugar, starch

1. Blanch the chopped pork ribs (try to cut them into small pieces for easy cooking); Remove the blanched ribs and set aside

2. Make a bowl of sauce: a spoonful of light soy sauce, a spoonful of sugar, a spoonful of vinegar, a spoonful of powder, ginger, minced onion, pour in a spoonful of water, mix evenly and set aside

3. Heat the oil, fry the blanched pork ribs in the pot first, fry them over low heat until golden brown and cook thoroughly, thoroughly, thoroughly!! Pour out the oil after frying the ribs (for stir-frying other dishes)

4. Stir-fry the red peppers on a plate and soak them in a lantern

5. Fry the ribs in the pot, pour the seasoned sauce into the fried ribs, if the salt taste is not enough, you can add salt, you can add water, the amount of water does not exceed the ribs, boil over high heat, collect the juice, be careful not to boil dry

6. Pour the fried chili peppers into the pot and stir-fry with the pork ribs for more than ten seconds; A green onion-scented yellow stewed pork ribs is ready

Braised pork belly

Ingredients: 6 garlic, 0 green onions, 0 dried chilies, 0 rock sugar, 0 bay leaves, 0 star anise, 0 hawthorns, 0 orange peels, a small red pepper, a few cumin, 0 ginger slices, cooking wine, light soy sauce, dark soy sauce, vinegar, 0 eggs, obedient pork belly (fat and thin)

Steps: 5. Cut the pork belly into small squares, blanch in a pot under cold water, add cooking wine to remove the smell, boil the water for 0 minutes and then put it out

2. The meat is only poured into the pot and stir-fried all over the lard (no additional oil is needed in the pot), slightly browned and put out of the plate for later use, and the more lard is put out and kept for cooking clear soup noodles

4. The lard in the pot is hot and do not turn on the fire to put the rock sugar in, melt the residual temperature, remember to stir and melt the syrup (for Xiaobai, the sugar will not fry the bitter taste, wait patiently slowly) and then bring the meat into the pot to color, add 0 spoons of dark soy sauce and 0 spoons of light soy sauce and stir-fry to color, add: fennel, dried chili, star anise, bay leaves, angelica, garlic, green onions, hawthorn, red pepper, ginger slices, stir and mix fragrant. Add cooking wine, hot boiling water over meat, bring to a boil and pour into a casserole

1. A little vinegar in the pot (the meat will be easier to stew and rot), a small half spoon of salt, a small orange peel into the pot, the eggs are cooked in advance, peeled and simmered together over low heat for 0h, and the eggs are super delicious at the end.

5. Finally, reduce the juice on high heat, heat the braised pork in the soup bowl and put it on a plate, sprinkle some shallots, and it's done

Proofread by Zhuang Wu