What are the delicious, nutritious and healthy home-cooked dishes with strong sauce flavor, and the more you eat, the more delicious it is?

Boiled prawns Ingredients: lobster, ginger slices, shallots, garlic Practice: 1, lobster must go to the vegetable market to buy fresh, this kind of shrimp is the best. After buying the big lobster, wash it in cold water for several times, and then pick out the shrimp line along the second and third sections. 2, the bottom of the lobster, a layer of ginger and shallots evenly covered in the steaming plate, which can remove the fishy smell well, and then pour in less than half a bowl of rice wine. 3. When steaming prawns, be sure to steam them with boiling water, keep steaming for about 2 minutes, and pour out the juice inside. 4. Prepare the dip, add garlic paste, light salt soy sauce and a small amount of sugar to the bowl.

Stir-fried ribs with ginger: 1, prepare seasoning. 2. Shred green and red peppers, shredded onions, shredded ginger, sliced garlic, and chopped water lobster sauce for later use. 3. Cut the pork chop into small pieces, soak it in cold water for 2 hours, and soak it in bloodletting water. 4. Add a proper amount of water to the pot and bring to a boil. Pour in ribs and soak in water to remove foam. 5, pick it up, put water in the pot again, pour in ribs, rice wine, various seasonings, and boil. 6, turn to medium heat to cook 1 hour or so, and then pick up the spare. 7, the dish pot is hot, add vegetable oil, add onion ginger, water lobster sauce, stir fry Pixian bean paste. 8. Pour in the ribs and add a little cold water. 9. Stir evenly; Add shredded onion; Stir well.

Taste grass carp 1. After removing the dirty meat and scales from grass carp, in order to taste better, cut the flowers horizontally, put them in a bowl, add appropriate amount of salt, white pepper, ginger slices, scallion and yellow wine, and marinate for 20 minutes. Pickling can make grass carp fish more compact, and at the same time, it can also remove the fishy smell. 2. It's time to marinate the fish, and prepare the seasoning: cut the ginger, chop the vanilla and cut the onion into strips. 3. Take the oil out of the pot. When the temperature is 5~6 minutes, put it into the pickled grass carp. Don't roll it in a hurry in case it breaks. In order to avoid the fish sticking to the pot, you can gently shake it twice. During the whole process, I fried it with medium fire for about 6 minutes, and then fried it with slow fire for 3 minutes. When it's golden and crisp, I control the oil and replenish water to catch it for later use.

4. Leave a small amount of oil in the pot, put a handful of pepper before the oil boils, then pour in ginger slices and onion segments, stir-fry until it smells like soy sauce, white vinegar and a little soy sauce, then pour in a spoonful of salt, a spoonful of sugar and a proper amount of white pepper, finally add a proper amount of water, boil, turn off the fire, pour the cooked seasoning juice into the pressure-changing pot, and then pour in the fried fish. 5. At that time, put the fish and soup together in a bowl, and then sprinkle some coriander powder, and a delicious grass carp with rich nutrition will be finished.