More than 30 dishes to share, the dishes are not greasy, delicious and appetizing, choose a few dishes to taste the new taste

I once saw an article that said: "At the moment of food, you can always think about it, or be greedy. Observe before eating, think while eating, and simmer after eating. It is natural to eat, chew quietly, and gently. Aftertaste, unusual charm. Eating food is a kind of happiness, taste is a kind of taste, and the transparent ink fragrance feels the spicy, salty and sweet in the text, which is a kind of happiness. Those who can eat can get a stomach-warming enjoyment; The eater finds a piece of peace of mind." Taste it carefully and feel deeply! Food has now become a part of our life, life, walk slowly, live slowly, life does not need gorgeous coats, nor sweet words, what life needs is to eat three meals a day, and live plainly finish each day. Each of us has our own living habits. In order to meet everyone's different dietary needs, we select different dishes to share with you every day, and cheer for a wonderful life every day!

Fried Pork with Tea Tree Mushroom

Ingredients: 300 grams of tea tree mushroom, 50 grams of pork belly, 6 grams of dried chili, 20 peppercorns, 5 grams of ginger, 2 cloves of garlic, appropriate amount of black cooked sesame, 15 grams of spicy sauce, 3 grams of salt, 3 ml of dark soy sauce, 3 grams of sugar , sesame oil 3ml

practice:

1. Wash the tea tree mushrooms and remove the old roots, soak them in light salt water for a while, and slice the pork belly;

2. After soaking, rinse the tea tree mushrooms with water, drain, and break them into inch pieces by hand. Pour water into the wok to boil, add the tea tree mushrooms, when the water boils again, remove the tea tree mushrooms and drain the water;

3. Pour oil into a hot pot, heat it over low heat, add chopped bean paste and fry the red oil, add sliced ​​ginger, garlic, Chinese prickly ash, dried peppers and fry until fragrant, add sliced ​​pork belly, Stir fry over medium-high heat until the flesh turns white;

4. Add the tea tree mushrooms and fry until they are broken, add salt and sugar to fry to taste, pour in the dark soy sauce to color; finally pour in; sesame oil, sprinkle a small handful of black sesame seeds, and serve on a plate.

Spicy Yuba

Material: yuba, millet pepper, green pepper, dried pepper, ginger, garlic, soy sauce, oyster sauce, salt, chicken essence, sesame oil, parsley;

Practice 1. Soak the yuba in cold or warm water in advance, soak it with your hands until there is no hard core, then cut it into similar lengths, and cut the parsley into suitable lengths for use.

2. Cut millet peppers, green peppers, dried peppers, ginger, and garlic for later use.

3. Pour water into the pot and bring it to a boil, add salt and cook the yuba in the pot for about 3 minutes, then cook the parsley for 2 minutes and remove, and drain off the excess water.

4. Take a small bowl and put soy sauce, oil consumption, salt, chicken essence and sesame oil in it.

5. Heat oil in a hot pan, add millet peppers, green peppers, dried peppers, ginger, and garlic to fry until fragrant.

6. Pour the fried peppers and the prepared sauce on top of the yuba, and stir well.

7. After it cools down, you can enjoy it.

Tomato and Cabbage Tofu

1. Prepare the ingredients. After washing the tofu, cut it into 2 cm square pieces and soak in salt water.

2. Wash the cabbage and cut into strips.

3. Wash the tomatoes and cut them into pieces about 3 cm in size. Get all the ingredients ready and you're ready to go!

4. Pour an appropriate amount of olive oil into the frying pan, heat it over high heat, add the tofu cubes when the oil is 70% hot, change to medium heat, do not turn it with a shovel first, fry for about 1 minute and shake the pan to turn the tofu over.

5. After frying the tofu until golden brown, scoop up the tofu and put it on a plate for later use.

6. Put an appropriate amount of oil in the wok, add 70% hot oil into the chopped tomatoes, and fry the tomatoes until soft.

7. When the tomato juice comes out, pour in the cabbage and stir fry.

Fried bean sprouts with noodles

1. I soaked the vermicelli to soften in advance, and then drained the water...

2. Wash the soybean sprouts and set aside

3. Heat oil in a pot, add garlic slices, sauté on low heat, add soybean sprouts, then add 2 tablespoons of bean paste, stir fry evenly until the bean sprouts become soft

4. After frying the bean sprouts for one minute, put them out for use, re-brush the pot, pour oil into the vermicelli and stir-fry, soon the vermicelli becomes soft, put a little salt and sugar, pour 2508L of water,

5. Then pour in the freshly fried bean sprouts, cover and simmer for 5 minutes on medium heat…

6. The time is about, open the lid to see, close the juice and pour in some sesame sesame oil to taste...

Broccoli Fried Chicken Breast

Ingredients: broccoli, chicken breast, garlic, starch, soy sauce, pepper, salt

Practice: 1. Cut the chicken breast into small pieces, add cornstarch, soy sauce, pepper, salt and marinate for 20 minutes.

2. Cut the broccoli into small florets, put them in a pot and cook them with water until they are a little cooked, then remove from the pot.

3. Heat oil in a hot pan, saute garlic until fragrant, add chicken breast, stir fry until discolored and cooked.

4. Add broccoli, season with salt and soy sauce, and stir fry evenly.

Pork with Plum Vegetables

Ingredients: pork belly, dried plum, onion, ginger and garlic, cooking wine, soy sauce, star anise (aniseed), salt, sugar, a little starch (not necessary)

practice:

1. Put the whole piece of pork belly into boiling water and blanch. After removing the foam, add onion, ginger and cooking wine and cook for 20 minutes.

2. After taking out, spread soy sauce evenly on several sides, fry in a frying pan until browned, and immediately rinse with cold water.

3. Soak dried plums in warm water for 10 minutes, wash thoroughly, stir fry in oil for one minute, add a little cooking wine, sugar and soy sauce, turn off the heat after the pot is boiled, and set aside for later use.

4. Slice the cooled meat pieces, skin-side down, in a bowl. Sprinkle a little salt, put prunes on top, put garlic and star anise, and steam for 40 minutes.

5. After steaming, take out the star anise and garlic, pour the soup into the wok, put the meat buttons on the plate, thicken the soup and pour it back on the meat.

Dry Pot Spicy Chicken Wings

Practice 1. Soak seven chicken wings in water and rinse several times

2. The chicken wings are made with flower knives on both sides, so delicious

3. Put the chicken wings in a bowl, add a spoonful of light soy sauce and oyster sauce cooking wine, a little salt and mix evenly with your hands, put it in the refrigerator and marinate for 40 minutes

4. Prepare half onion, half green and red pepper, and two celery together

5. Cut red and green peppers and onions, and celery into oblique sections

6. Put an appropriate amount of peanut oil in the pot and stir well.

Dry Pot Yellow Beef

Raw materials: small cattle with skin (after buying back, burn the hair on the cowhide with a spray gun, and then scrape and wash it with a knife) 500 grams, 10 grams of red pepper, and 20 grams of onion pieces.

Seasoning: 10 grams of hoisin sauce, 10 grams of peanut butter, 5 grams of pork ribs sauce, 8 grams of monosodium glutamate and chicken essence, and 3 grams of oyster sauce.

Make:

1. Separate the calf cowhide meat and cut into strips 5 cm long and 2 cm wide, without marinating.

2. Heat 100 grams of salad oil and 10 grams of butter in the pot, stir-fry the next three sauces until fragrant, add 1 kg of water, first put in the cowhide and cook on a small fire for half an hour, then add the beef and cook together for 1 hour, add MSG, Chicken essence, oyster sauce. (The above is the batch production steps)

3. After the guests order, take the processed beef into a clean pot, cook evenly, add red peppers and onion pieces to the bottom, thicken thinly, and put the pot into a hot dry pot to serve.

Stir-fried Beef with King Oyster Mushrooms

Ingredients: 200 grams of king oyster mushrooms, 150 grams of beef, green and red peppers, 40 grams of vegetable oil, 10 grams of salt, 3 grams of ginger, 5 grams of starch, 10 grams of soy sauce, 5 grams of sesame oil, 1 gram of chicken essence, 1 gram of pepper

practice

1. Slice the beef, mix well with pepper powder, soy sauce, egg white and starch, mix well with sesame oil and marinate for about 10 minutes, soak the king oyster mushrooms in light salt water and wash them several times. Slice and wash the red pepper Net cut into pieces, ginger minced

2. Heat the oil in a hot pan, heat 70% of the oil, stir fry the beef slices for about 2 minutes and pick up

3. Heat the pot again and cool the oil, heat the oil and cool the oil, heat 80% of the oil, add the minced ginger and king oyster mushrooms and stir-fry evenly to release the fragrance and water

4. Add green, red and red peppers, salt, and soy sauce and stir-fry evenly. Add beef and stir-fry evenly. Add chicken essence and stir-fry evenly.

Steamed Eggplant with Less Oil

1. Prepare fresh eggplants

2. Wash and shred the eggplant

3. Put the eggplant in the pot and steam for 10 minutes

4. Crush the garlic

5. Steam the eggplant and take it out for later use

6. Heat oil in a wok, add eggplant and stir fry a few times, add sugar, soy sauce and vinegar

7. Because the eggplant is cooked and stir-fry evenly, you can add minced garlic and add some salt to stir-fry before serving.

Homemade Kung Pao Chicken

Ingredients: 250 grams of chicken breast, 4 green and red peppers each, 50 grams of fried peanuts 1/2 teaspoon (5 grams) cooking wine 2 teaspoons (3 grams) dry starch 2 teaspoons (10 grams) rice vinegar 2 tablespoons (30ml) soy sauce 1 tablespoon (15ml) sugar 2 teaspoons (10 grams) water 2 tablespoons (30ml) water starch 2 tablespoon (30ml) sesame oil 1 tablespoon (15ml)

practice:

1. Cut the chicken breast into 1cm cubes, add salt (1/2 teaspoon), cooking wine and dry starch, mix well, and marinate for 5 minutes. Cut the green onion into pieces slightly smaller than the chicken, and cut the green onion and ginger into pieces. Green and red peppers diced.

2. Put the garlic, onion and ginger in a bowl, add salt (1/2 teaspoon), sugar, rice vinegar, soy sauce, water, and water starch to make a juice for later use.

3. Heat the pot, pour in the oil, add a little sesame oil, add the peppercorns when the oil is cold, and add the dried peppers to sauté until the peppers are fragrant and the color becomes slightly darker.

4. Add in diced chicken and fry until discolored, add green and red peppers, stir fry for 10 seconds, pour in the prepared sauce, stir fry for 1 minute over high heat, and then pour in the fried peanuts.

Crispy Tofu

Practice 1. Prepare materials

2. Onion, bell pepper, mushroom cut into small pieces

3. Use oil-absorbing paper to absorb the water-controlled tofu, cut the tofu into 1 cm thick cubes, and sprinkle cornstarch on the tofu

4. Pour an appropriate amount of oil in the pot, put the tofu when the oil temperature is 80%, fry for a minute or two and then put it on a plate, wait for the oil temperature to recover and continue to fry, the skin of the tofu turns yellow and hard, and you can take it out of the pot

5. Put a little oil in the pan and start frying the minced meat

6. After the aroma of the meat comes out, put a little cooking wine, soy sauce and oyster sauce

7. Then add the mushrooms and chopped green onion, stir fry for about 30 seconds, and then add the bell peppers

8. Put a spoonful of salt and a little sugar and then pour the right amount of water

Stir-fried Chives with Minced Pork and Mushrooms

Ingredients: 300 grams of fresh mushrooms, 1 leek, 100 grams of pork, appropriate amount of oil and salt, 1 slice of ginger, 2 cloves of garlic, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine

practice:

1. Prepare the required materials, remove the old leaves of the leeks, wash them, and cut the roots of the mushrooms, wash them, and cut the mushrooms into thin and even slices.

2. Cut the leeks into inch pieces, mince the pork, mince the ginger, slice the garlic, pour in the cooking wine and soy sauce, stir fry the minced meat for color, the cooking wine has the effect of removing the fishy smell of pork.

3. Add shiitake mushrooms and stir-fry for 1-2 minutes, stir-fry evenly with minced meat, add chives and salt, stir-fry quickly and evenly, stir-fry until the chive leaves are slightly soft, turn off the heat, and serve on a plate.

Hot Fat Sausage

Ingredients: 400g of fat intestines, 6 dried peppers, appropriate amount of peppercorns, 8 slices of ginger, appropriate amount of minced garlic and minced ginger, 3 tablespoons of light soy sauce, 1 dark soy sauce, 2 tablespoons of cooking wine, 1 white sugar, a little salt, 1 tablespoon of oyster sauce, 3 bowls of cold water .

practice:

1. The fat intestines must be cleaned! Both sides are repeatedly cleaned, then put them in a pot and blanch them in water, then cut them into sections.

2. Pour an appropriate amount of oil into the pot, 8 slices of ginger, an appropriate amount of minced ginger and minced garlic, and a dry chili to sauté until fragrant, add the fat sausage, stir fry, add 3 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of cooking wine, Mix 1 tablespoon of white sugar, a pinch of salt, and 1 tablespoon of oyster sauce.

3. Pour in 3 bowls of cold water, add an appropriate amount of Chinese prickly ash, and start to simmer.

4. Cook over medium heat until the water is almost dry. At this time, you can see that the fat intestines in the pot have come out of oil. At this time, turn on the fire and fry the fat intestines with a spatula until both sides of the fat intestines start to turn brown. Completely juiced up and done!

Shrimp Meatball Noodle Soup

Materials: 1/4 cucumber, 4 shrimps, 1 spoon of minced meat, 1 slice of ginger, 25 grams of soba noodles, salt, starch.

practice:

1. Clean the shrimp, add a little cooking wine and salt, stir well, and then rinse with water.

2. Mince the shrimp, add an appropriate amount of salt and starch, stir in a clockwise direction to form a paste, and then grab it into a small ball with your hands.

3. Add an appropriate amount of salt and starch to the meat filling, stir clockwise to form a paste, and grab it into a ball shape for later use.

4. Cook the soba noodles in a bowl and set aside.

5. Put the shrimp balls, minced meat balls, black fungus, cucumber slices, and ginger slices into boiling water and cook them together, then add a little salt to taste.

6. Put the soup and vegetables into the noodle bowl.

Eel Twice-cooked Pork

Ingredients Eel, two-knife meat, onion, ginger, pepper, salad oil, Pixian bean paste, Yongchuan tempeh, sweet noodle sauce, cooking wine, monosodium glutamate, chicken essence, sugar, garlic sprouts, salt.

Practice 1. Boil water, a little onion ginger, and pepper in the pot, add 300 grams of meat with two knives and cook until it is eight mature. When the chopsticks are inserted and there is still a little blood, take out and cut into thin slices with the back of the knife.

2. Quickly blanch 200 grams of eel fillets in hot water of 70-80°C, remove and set aside.

3. Heat 80 grams of salad oil in the pot, add the two-knife meat slices and stir-fry on high heat until the oil is spit and just rolled up into a lamp nest shape, move to the side of the pot, add 20 grams of Pixian bean paste and fry on low heat until just now Spit red oil, mix in sliced ​​meat and eel and stir fry evenly, add 5 grams of Yongchuan tempeh, 5 grams of sweet noodle sauce and continue to stir well, add a little cooking wine to prevent sticking, 5 grams of seasoning essence, 5 grams of chicken essence, 3 grams of sugar , appropriate amount of salt, add green garlic sprouts and stir-fry evenly.

Head bean soup

1. Clean the fish head and tail, drain the water, and dry the water on the fish head with a kitchen towel. spare.

2. Heat the wok, add the right amount of cooking oil, after the oil is hot, add the fish head and fry it. Fry one side through at a time. Then turn over and fry the other side.

3. After the fish head and fish tail are fried, add a little cooking wine, ginger slices, add boiling water at one time and boil for 5 minutes, turn to low heat and simmer for 10 minutes. (Remember to add boiling water and cook on high heat first)

4. Prepare soft tofu and green garlic.

5. Add the cut tofu, boil for a minute or two on high heat, add a little salt to taste, and then turn off the heat.

6. The boiled fish head soup is very creamy and creamy!

7. Chop the green garlic.

8. Put the fish head soup into the casserole, sprinkle with green garlic and garnish.

Spicy Shredded Chicken

Ingredients: chicken legs, rice wine, fresh soy sauce, ginger slices, oil chili sauce, sesame oil, white sesame seeds, coriander

Practice: 1. Wash the chicken legs and prepare the seasoning;

2. First blanch the chicken thighs in cold water, then remove and wash;

3. Add water to another pot, add chicken thighs, ginger slices and rice wine, then add turmeric powder;

4. Cover with high heat and turn to medium heat for about 25 minutes. After opening the cover, use chopsticks to poke into the thickest part of the chicken thigh. If the blood is not oozing out, it means it is cooked;

5. Put it in ice water until it cools down and pick it up;

6. At the same time, add fresh soy sauce, oil pepper and sesame oil to the bowl and mix well;

7. Tear the boneless chicken thighs into small pieces;

8. Pour in the sauce, coriander and white sesame seeds and mix well.

Chestnut Chicken Nuggets

Main ingredients: 1 chicken leg, 15 chestnuts (fresh)

Seasoning: a little salt, 1 tablespoon of soy sauce, 1 teaspoon of chicken essence, appropriate amount of onion, appropriate amount of ginger, 1 tablespoon of cooking wine, 1 tablespoon of water starch, appropriate amount of water, 500 grams of vegetable oil, 1 tablespoon of sugar

The practice of chestnut chicken nuggets:

1. Wash the chicken thighs, cut them into pieces, add a little soy sauce and cooking wine, mix well, marinate for 10 minutes

2. Shelled chestnuts and cooked

3. Heat the oil in the wok until 70% hot, deep fry the chicken pieces until golden brown, remove and drain the oil. Then fry the chestnuts in the pan, remove and drain the oil.

4. Pour a little oil in the wok, add chopped green onion and ginger and stir-fry until fragrant, add chicken pieces, add cooking wine, soy sauce, a little salt, sugar

5. Add an appropriate amount of water and bring to a boil over high heat, turn to low heat and simmer the chicken pieces until they are 7 mature. Add the chestnuts and continue to cook until the chicken pieces and chestnuts are crispy.

6. Put the chicken pieces and chestnuts on a plate, thicken the soup in the pot with water starch, season with chicken essence, pour a little cooked oil, and pour it on the chicken pieces.

Stewed eggs with milk

1. Beat the eggs well and add an appropriate amount of white sugar according to personal preference, stir well, and then add milk. If you prefer a smoother texture, you can add a little more. Continue whisking the egg custard to create a rich foam.

2. Use a filter to filter out the foam generated to obtain a smooth surface of the egg-milk liquid. This process is very important and affects the appearance of the finished product.

3. Cover with plastic wrap and then add a lid to keep the moisture of the eggs and the surface smooth, making the taste more delicate and beautiful.

4. Stew for 15 minutes over high heat

Fried fungus with meat

1. Prepare the ingredients and soak the dried fungus for later use.

2. Heat the oil in the pot, add the pork belly and stir fry, then add the onion, ginger and garlic to sauté until fragrant, then add the sliced ​​pork, pour in an appropriate amount of soy sauce and oil.

3. Put in the prepared fungus, continue to stir fry, add an appropriate amount of salt, pepper, aniseed, and stir fry for a few minutes when the hot pepper is about to come out of the pot.

Sea Fungus Salad

1. Prepare the ingredients.

2. Soak in water for 2-3 hours.

3. Mince garlic and mince red and green peppers.

4. Rinse the soaked sea fungus with clean water, squeeze it dry, put it in a bowl, add chopped red and green peppers and minced garlic, add all the seasonings and stir.

5. Stir well.

Salad

1. Wash the tomatoes, green peppers and eggplants and control the moisture

2. I use an electric oven (if possible, use a charcoal fire to bake more fragrant) after roasting the main ingredients, tear them into strips by hand and put them in a bowl

3. Add appropriate amount of accessories and mix well

Sautéed Pork Belly with Green Onions

Ingredients: pork belly, green onions, ginger, soy sauce, oyster sauce, sugar, cooking wine, balsamic vinegar, salt

practice:

1. Clean the pork belly and cut it into thin slices; cut the green onion into sections; shred the ginger;

2. Heat the oil in a hot pot, put the meat slices and green onions into the pot together and fry with high heat. When the meat slices burst to the oil, drop in the balsamic vinegar, pour in the cooking wine, add sugar, salt, shredded ginger, light soy sauce, Oyster sauce, stir-fry for a few more times so that the juice wraps the raw materials, and then it can be served on a plate.

gluttonous fat intestine

Ingredients: 200 grams of pig intestines. 25 grams of peas, 20 grams of water fungus. 100 grams of pea starch, 70 grams of vegetable oil, 20 grams of green onions, 20 grams of ginger, 20 grams of white garlic, 5 grams of cooking wine, 5 grams of soy sauce, 2 grams of monosodium glutamate, 2 grams of salt, and 5 grams of vinegar.

Practice 1. Wash and cook the large intestine, then blanch it in boiling water, cut into strips 5 cm long and 2 cm wide, hang the starch in a hard paste and deep-fry it in the plant, then use hot oil to promote it again.

2. Leave the base oil in the spoon, add onion ginger minced garlic and fry until fragrant, then cook cooking wine, a small amount of vinegar, add soy sauce, salt, 150 grams of broth, and monosodium glutamate to taste.

3. Thicken the thick gravy with starch with water, push the spoon over the hot fire to burst the juice, pour the hot oil, put in the fried sausage strips, peas, and fungus, turn the spoon over and eat it

Brown Sugar Pork Belly

Practice: 1. Cook the pork belly in boiling water (put a small amount of peppercorns and white wine in the water when cooking), after the pork belly is fully cooked, cut it into thin slices.

2. Heat the oil in a hot pan, use the oil to lubricate the pan, then add the pork belly and fry until slightly charred,

3. Put an appropriate amount of raw soy sauce (you can use more raw soy sauce), add brown sugar after the raw soy sauce evaporates a little, melt the brown sugar on medium heat, and after melting, you can cook for about 20-30 seconds!

Fish-flavored dried tofu

Materials: dried white bean curd, carrot, cabbage pepper, spicy bean paste, vinegar, sugar, minced ginger, starch, minced green onion, oil, salt.

practice

1. Cut the dried tofu into thin strips, and cut the peppers and carrots into thin strips.

2. Blanch carrots and chili shreds in boiling water for half a minute, remove and drain the water.

3. Put the dried bean curd in boiling water and blanch, remove and drain

4. Put minced ginger, sugar, vinegar, salt and starch in a bowl, add a little water to make a fish-flavored sauce.

5. Heat oil in a wok, add chopped green onion to the wok.

6. Add bean paste and stir fry red oil over low heat.

7. Add shredded cabbage and dried bean curd and stir fry for a few times.

8. Add in the fish sauce and stir fry until the soup becomes thick.

Fried garlic sprouts with fungus and eggs

Material: garlic sprouts, fungus, eggs, salt, onion ginger

Practice: 1. Wash the garlic sprouts and cut them into small pieces.

2. Soak the fungus in warm water in advance.

3. Break the eggs into egg liquid, put an appropriate amount of oil in the pot, pour the egg liquid into the oil when the oil is hot, spread it into egg pieces and serve on a plate for later use.

4. Heat the oil and add the shallots and ginger and stir until fragrant. Pour in the garlic sprouts and stir-fry until coloured.

5. Pour in the fungus and stir well. Sprinkle salt and continue to stir fry until the fungus is cooked, pour in the spread eggs, stir well and serve. Drizzle a little sesame oil before serving.

Boiled Pork

Ingredients: tenderloin, cabbage leaves, 100 grams of bean sprouts, 4 green garlic, 1 bowl of big bone soup, 3 slices of ginger, 1 tablespoon of dried chili rings, 1 tablespoon of peppercorns, 2 star anises, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 egg white each, 2 teaspoons of starch, 1 teaspoon of salt, 0.5 teaspoons of chicken essence, 0.5 teaspoons of chili powder, 0.5 teaspoons of pepper powder

Practice: Cut the cabbage into sections, wash the bean sprouts, slice the tenderloin with salt, black pepper, egg white, marinate for 20 minutes, mix in the starch and let it stand. Put pepper, dried pepper and star anise in cold oil, fry them until fragrant, remove the pepper and pepper. Spoon fried pepper oil, shred ginger and fry slightly yellow, add cabbage and bean sprouts, stir well, add in bone broth and bring to a boil. Remove the cooked bean sprouts and cabbage into a bowl. Boil the meat slices over high heat, put them in a bowl, mix with pepper powder and chili powder, sprinkle with minced green garlic, filter the soup and pour it into a bowl, add 3-4 tablespoons of Sichuan pepper chili oil, heat it, and pour it on top.

Stir-fried pork liver

Ingredients: 1/2 pork liver, 2 shallots, onion; appropriate amount of garlic, ginger, and dried chili; 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of starch, cooking wine, salt, and sugar.

Practice 1. After slicing the pork liver, rinse it several times in water, put it in a bowl and add 2 spoons of cooking wine to marinate for 10 minutes. Finely chop onion, shallot, ginger, garlic and chili.

2. Squeeze the water out of the pork liver, add more oil to the pot, cook it until it is 80% hot, and fry the pork liver until it changes color and is cooked.

3. Put a little oil in the pot, add shredded ginger, garlic cloves, and dry chili to the bottom of the pot. Pour in the onion and stir-fry for a while until fragrant, add the fried pork liver slices, add 2 tablespoons of soy sauce and stir-fry for 1 minute, 1 tablespoon of oyster sauce, a small amount of salt and sugar to taste, add the shallots and stir-fry for 2 minutes over high heat.

4. Finally, add a small amount of water and starch to thicken, and the juice can be collected after high heat.