Braised pork belly with bamboo shoots 1. Wash pork belly, cut into pieces, add a little Shaoxing flower carving and soak 15min to remove fishy smell; Bamboo shoots are also cut for 3 m3minutes, chopped and blanched in hot water for 3 minutes; Open a wok over medium heat, then pour pork belly into the wok and stir-fry until the meat is slightly oily. 2. Stir-fry the ginger slices with the oil fried with meat, and then add the carved flowers; Light soy sauce, dark soy sauce and sugar, stir well; Pour the blanched bamboo shoots, stir well, add a small bowl of water, boil and cook for 40 minutes. 3. Add salt and simmer for 20 minutes; . Before taking out the pot, pour the aged vinegar around the pot, stir-fry for 2 minutes on high fire, and then stew the silver carp into a sauce. Wash catfish and cut into pieces. 2. Saute dried ginger, garlic and pepper in the pot, and add Pixian bean paste to stir fry. 3. Add catfish, add appropriate amount of cold water, add some ginger and garlic to remove the fishy smell, and stew for 30-40 min to stir-fry the sugar color.
Stewed chicken with pumpkin 1. Wash onion, ginger and garlic, and keep their hob blocks, shredding and slicing. Wash and slice wax gourd for later use. Wash and slice peppers and keep them. 2. The rooster is washed and sliced for use. 3. Add cooking oil to the pot. When cooked at eight o'clock, add pepper and small dried red pepper and stir-fry until fragrant, then add ginger slices, onion segments and garlic and stir-fry until fragrant. 4. Then add the black pepper chicken pieces and stir fry. When the color fades, stir-fry the cooking wine for about 10 second, stir-fry the soy sauce and white sugar, and then add a proper amount of water to stew. 5. When the chicken is almost cooked, add melon and salt and mix well before stewing. 6. When the wax gourd is ripe, the pepper can be fried for 20 seconds.