Prepare ingredients
bream ( grass carp or carp are OK), onion, ginger and garlic, Pixian bean paste, green red millet pepper , coriander, dark soy sauce, light soy sauce, vinegar, cooking wine, salt
0 Preparation steps
1, clean the bought fish, tear off the black film in the stomach, and then cut it diagonally on the fish to make it easier to taste.
2, add scallion and ginger and cook wine, and marinate for five minutes. Pour an appropriate amount of oil into the pot, sprinkle some salt on the bottom of the pot, then put the bream on both sides of the pot until it is slightly browned and then remove.
3, leave some base oil at the bottom of the pot, pour in bean paste and stir-fry it out with red oil, add onion, ginger, garlic, light soy sauce, dark soy sauce, and vinegar to stir-fry. Then add a bowl of water, put the fish in a pot and start stewing. The amount of water must be over the body of the fish.
4, boil over high heat, turn to medium-low heat and simmer for about fifteen minutes, put in the green and red pepper rings, then fill the juice with high heat, and finally sprinkle with minced coriander and you can come out of the pot.
2, braised lamb chops
Prepare ingredients
lamb chops, onion, ginger, bay leaves, cinnamon, pepper, sugar, light soy sauce, dark soy sauce, vinegar, cooking wine, salt
Preparation steps
1, wash the lamb chops and put them in a pot with cold water, add onion and ginger cooking wine, then cook over high heat for two minutes, skim off the foam, and then boil it out and remove the cold water.
2, cook oil in a pan, add two spoons of sugar after the oil is heated, stir-fry and make the sugar color. Then pour in the lamb chops, stir-fry evenly, and let the lamb chops color.
3, stir-fry the lamb chop for about two minutes, add pepper, bay leaves, cinnamon, light soy sauce, dark soy sauce, and vinegar in turn, and continue stir-frying, then add water to cover the ingredients.
4, boil the lamb chops over high heat, pour them into a pressure cooker, cook over high heat until SAIC, then turn to medium heat and simmer for about fifteen minutes.
5. After the lamb chop is stewed, turn off the heat and simmer for five minutes, then pour it into a wok and fill the sauce over high heat. Cut the soup until it is thick and you can put it on the plate. Don’t forget to sprinkle some scallions before serving, which are beautiful and seasoned.
The third course, steamed swift crab
Prepare ingredients
swift crab , ginger, light soy sauce, balsamic vinegar, salt
0 Preparation steps
1, wash the bought swift crab scrub, then put the belly facing up on the plate.
2, add cold water to the pot, then add a few slices of ginger, cover the steamer, and bring to a boil over high heat. After the water is boiled and steamed, put the swift crab into the pot and steam over high heat for 8-10 minutes.
3. When steaming the crab, use minced ginger, light soy sauce, vinegar and salt to mix a bowl of sauce. Take out the crabs immediately after they are steamed and can be served on the table.
The fourth row, sweet and sour pork ribs
Prepare ingredients
ribs, vinegar, rock sugar, lemon, dark soy sauce (color), vinegar, peppercorns, star anise, salt, oil
1. Wash the ribs first, put them in water and blanch them for two minutes, skim off the foam, remove them and wash them.
2, add appropriate amount of oil to the pot. After the oil is hot, pour the ribs in, stir-fry for a few times, stir-fry until slightly discolored, add onion, ginger and rock sugar and continue stir-frying.
3, after the rock sugar is fried, pour in dark soy sauce, light soy sauce, vinegar, and stir-fry the ribs until colored. Then add water to cover the ingredients, add enough water at one time, and then start simmering on low heat for 30 minutes.
4. After the ribs are stewed, turn to high heat to reduce the juice. After the soup is thick, squeeze in lemon juice, which will make it sweet and sour and relieve greasy. When it is finally served, add salt and season it, sprinkle with some scallions or coriander to decorate.
The fifth course, dry-fried beef softwood
Prepare ingredients
beef, onion, ginger, pepper, coriander, cooking wine, light soy sauce, barbecue ingredients
1, cut the milk into strips, put it in a bowl and add onion, ginger, cooking wine, light soy sauce and marinate it.
2, stir-fry the oil in the pan, put the marinated beef in the pan, stir-fry, add the green onion, ginger and chili, stir-fry.
3, when the beef is stir-fry until slightly burnt, add the coriander section, sprinkle with some barbecue ingredients and stir-fry evenly, and you can be served.
"That's all for today's articles. Thank you for reading! I am the number one sister, how can I relieve my worries? Only food! If you are interested in my articles, don't forget to like, follow, and share! You are also welcome to leave comments below the article, see you tomorrow!"
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