Absolutely delicious home cooked food

Ingredients

Main ingredients pancetta 2 kg icing sugar 6-star anise 2 fragrant leaves 2 slices

Auxiliary ingredients shallot 1 pepper 1 small raw milk 30ML old soy sauce 20ML salt 2 grams of cooking wine 15ML hot water appropriate amount

Method

1. pancetta to buy fatty meat between, the pancetta with skin cut into mahjong size squares.

2. wash again, for about 15 minutes to wash out the dirt inside, clean the pork that does not need to be blanched, and then put it into the pot.

3. Hot pot, without oil, directly into the pot of pancetta, small fire slow frying, the fatty part of the pancetta fat stirring out, this step can not be less, it will make the taste of good braised meat is not greasy, especially fragrant. See the pancetta surface stirring golden brown after you can fish out.

4. just stirred pancetta oil to pour part into the pot, put the icing sugar into the pot, low fire stir-fry out of the red sugar color, remember the fire, burnt will have a bitter taste.

5. the star anise leaves, pepper, and ginger into the pot to stir, pepper is recommended to soak the water first, so as not to overheat the oil paste off.

6. just stirred out of the pancetta oil pour part into the pot, the icing sugar into the pot, low fire stir-fry out of the red sugar color, remember the fire, burnt will have a bitter taste.

7. Pour in the soy sauce and soy sauce stir-fry evenly, so that all the meat is evenly coated with soy sauce, pour hot water into the pot to cover the pancetta as appropriate, remember that it must be hot water, hot water, hot water!

8. hot water into the pot and then boil over high heat, add salt, cover the pot with a lid and turn to low heat and simmer for about 45 minutes.

Appetizing sour fish soup

Ingredients

Main ingredients grass carp 1 large tomato 2 screw pepper 1

Auxiliary ingredients garlic cloves shallots 5 homemade ginger 1 piece of oil a little salt a little soy sauce a little

Method

1. scrape the scales of grass carp, gills, and gut, clean inside and out.

2. grass carp on the case board, 1 cm below the head cut a knife, and the tail can be left more, to fish not fishy, we have to remove its fishy line;

3. lightly pat the fish body with your hand, there is a small white at about 5 mm below the skin of the fish, pull it outward with your hand, this is a part of the particularly fishy fish, remove it, and the fish meat and fish soup are very fragrant; likewise, the other side of the body has a.

4. cut off the head and tail of the fish, along the back, and slice the fish down against the bone.

5. the fish skin down, fish flesh up, the first knife received at the skin but do not cut off, the second knife cut off, so that the two pieces an open, the fish will look large, the fish can be cut thicker, into the pot to eat more soft;

6. there will be some small thorns in the fish, the fish is washed several times with cool water, and fish thorns will automatically fall off to the bottom of the soup when cooking, even if the entry does not stick; can be soaked in water for a few minutes, the fish presented crystal clear.

7. tomatoes cut small dice, the smaller the better, eat a little grainy, but the soup is also particularly thick, it is not recommended to use the cooking machine into a paste, that kind of will be full of air, cooked when the pot is full of foam, and also extremely affect the taste, do not ask me why I know uh;

8. chili peppers cut into pieces, garlic clove cut 3 pieces, scallions cut, pickled ginger slices.

9. at this point the fish can be fished out, as far as possible to open the piece, into the pot can be unfolded;

10. pour a little oil into the frying pan, pour the tomatoes into the pan, and stir-fry to soften the soup, then throw the garlic cloves and pickled ginger slices into the soup together;

11. when the tomatoes are thick, pour in the right amount of hot water, cover with a lid and bring to a boil, turn down the heat and keep it at a slight boil, pick up the fish fillets with chopsticks and place them in the soup.

12. when all the fish fillets are placed in the soup, turn on the high heat and turn off the heat just as soon as it boils, because the fish fillets are not thick and can be cooked easily, and they can continue to be heated with residual heat.

13. Add the chili pieces and scallions to the pot and mix them gently for a while to serve.

Cold pork with cucumber

Ingredients

Main ingredients cucumber 1 pork head

Auxiliary ingredients onion and garlic moderate amount of salt 3 grams of soy sauce 5 grams of vinegar 5 grams of oyster sauce 3 grams of sesame oil a few drops

Method

1. Many people know that the biggest problem with cold cucumbers is that they are not tasty. Then we will first mix cucumber, and marinate it for a while before putting meat. Cucumber a shaved in half, with a knife pat cut into diamond-shaped pieces. The advantage of this treatment is that it can be very good taste.

2. Shred the green onion and mince the garlic at the same time into a small bowl of cold vegetables.

3. Put salt, soy sauce, vinegar, and oyster sauce and mix well, because the marinated meat is salty enough, so a little less salt. It is best to marinate for a few minutes so that the cucumber into tastes.

4. Pork head cut into pieces into the basin, stir well. Finally, put a few drops of sesame oil to taste better.

Steamed vermicelli with chopped baby vegetables

Ingredients

Main ingredients baby vegetables 2 vermicelli 2 small handfuls

Accessories garlic 5 cloves chopped pepper 2 spoons of shallots 1 oil a little soy sauce moderate amount of oyster sauce a little water moderate amount

Method

1. baby vegetables cleaned, softened vermicelli cut short in warm water.

2. split the dish in half, each half and then divided into 4 pieces, do not remove the heart of the root, so that several pieces can be connected.

3. find a large plate, place the baby vegetables on the plate and place the vermicelli on top of the vegetables.

4. put the dish into a steamer with cold water, because I steamed 4 dishes in this pot, so I put it in the lower middle layer; cover it with a lid, and steam it on high heat for 15 minutes.

5. steam the vegetables to deal with the sauce: garlic patted minced, a little oil in the pot, low heat will be garlic fried, slightly yellow;

6. then pour soy sauce, and oyster sauce to choke outchokesaroma, and pour the appropriate amount of water to boil; soy sauce and oyster sauce are salty, so salt is added at your discretion.

7. Remove the dish from the pot, drizzle with the sauce, then scoop two spoons of chopped pepper, sprinkle with minced scallions, and finally splash a little hot oil. If you like it light, the oil can not be splashed.