What are the home-cooked dishes suitable for winter and how to make them?

Composition:

Five chicken wings, half a dish of lobster sauce, 1 piece of ginger, 6 pieces of garlic, 1 tablespoon of soy sauce, 1 tablespoon of starch, 1 tablespoon of salt, half a spoonful of sugar, 1 piece of chopped green onion, and 4 pieces of small red pepper.

Exercise:

1. Chop garlic, ginger, garlic and small red pepper, wash chicken wings and cut into small pieces.

2. Put the chicken wings in a bowl, pour in ginger and garlic, then add a spoonful of white sugar, a spoonful of soy sauce, 1 spoonful of salt, a spoonful of starch and a spoonful of cooking wine, stir well and marinate for 10 minute.

3. Put the marinated chicken wings into a dish, then sprinkle with lobster sauce, pour in a tablespoon of peanut oil, pour half a pot of water into the pot, put it on a shelf, put the dish with chicken wings on it, turn the water in the pot to low heat, and cover the pot and steam for 20 minutes.

4. After steaming, sprinkle with small red pepper and chopped green onion to enhance fragrance. A plate of delicious lobster sauce chicken wings is ready!

Pork belly with cold sauce

Composition:

350g pork belly, 1 cucumber, 1 ginger, 5g pepper, 2 chopped green onion, 6 garlic grains, 1 spoon soy sauce, half spoon sesame oil, half spoon aged vinegar, half spoon sugar, half spoon Chili oil, half spoon white sesame seeds, and 1 spoon coriander.

Exercise:

1. Wash cucumber, shred, wash pork belly, cut chopped green onion, peel garlic, chop and slice ginger.

2. Take the pot, put the pork belly into the pot, pour the water that has never been to the pork belly, then add the pepper and ginger slices, and cook the pork belly on high fire.

3. After blanching the pork belly, dry the water with kitchen paper and cut it into thin slices. Put pork belly slices in a large bowl, and pour in shredded cucumber and onion.

4. Add minced garlic, 1 teaspoon soy sauce, half teaspoon sesame oil, half teaspoon aged vinegar, half teaspoon sugar and half teaspoon chilli oil. Half a spoonful of white sesame seeds.

5. Wear disposable gloves and mix the ingredients and sauce evenly. If you are not in a hurry to eat, it is recommended to put it in the refrigerator for half an hour before eating.

6. After stirring, you can put it in a plate and add coriander to enhance the fragrance. A plate of delicious saliva pork belly is ready!

Braised trotters

Composition:

Half a trotter (half a trotter), a can of beer, 2 fragrant leaves, 4 dried peppers, 3 garlic, 2 star anise, 1 cinnamon, 10 pepper, 2 tablespoons soy sauce, 1 tablespoon oyster sauce,10g rock sugar.

Exercise:

1. After the trotters are cut, rinse them twice under the tap, then put them into the pot, pour in clean water without trotters, and then add ginger and cooking wine.

2. Take out the pig's trotters and put them under the faucet, wash off the floating foam and drain them for later use.

3. Pour the right amount of oil into the pot, heat it on low heat, and add garlic and ginger slices to stir fry.

4. Add dried peppers, fragrant leaves, cinnamon, star anise and pepper and stir fry together.

5. Pour the trotters into the pot, then pour half a spoonful of cooking wine and stir fry until the surface is slightly brown.

6. Pour in 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 10g of rock sugar, 1 can of beer. If there is not enough beer, you can put some boiling water, cover it and boil it, then turn to low heat and cook for half an hour.

7. When the time is up, open the lid, add 1 tablespoon salt to taste, adjust the fire and collect the juice, and serve.

Steamed spare ribs with taro?

Composition:

300g sparerib, half a taro in Lipu, 4 garlic, lobster sauce 10g, chopped green onion 1, soy sauce 1 spoon, oyster sauce 1 spoon, half a spoon of pepper, half a spoon of white sugar and 30g of cornflour.

Exercise:

1. After peeling the taro, cut half of the taro into small pieces.

2. Chop the ribs into small pieces, soak them in clear water for 10 minute to remove blood, then rinse and drain them, put them into a large bowl, add garlic, lobster sauce, pepper, sugar and raw flour, put on disposable gloves to catch them evenly, and marinate for half an hour.

Pour half a pot of water into the pot, put it on the shelf, and boil the water in the pot with a big fire. Taking advantage of this gap, we spread the taro pieces on a shallow tray, then pour some peanut oil on the marinated ribs and mix well, and then code them on the taro pieces.

4. After the water in the pot is boiled, put the plate on the shelf and continue steaming 15 minutes. It is not recommended to cover the pot, because water vapor will flow back to the plate during the process. )

After steaming, sprinkle with chopped green onion to enhance fragrance and serve!

Shrimp with garlic and black pepper

Composition:

500g of shrimp, garlic 1, coriander 1, 20g of black pepper, one teaspoon of sugar, soy sauce 1 teaspoon, and salt 1 teaspoon.

Exercise:

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2, from the pot, pour the right amount of oil into the pot, low heat, pour the shrimp head and stir fry the shrimp oil, and then dump the shrimp head.

3. Continue to heat the shrimp oil in the pot with low heat, and pour in the garlic and stir-fry until fragrant.

4. Pour in the shrimps and stir fry together to change color.

5. Grind black pepper particles with a grinding bottle, then add a spoonful of sugar and stir well.

6. Pour in 1 tbsp soy sauce and 1 tbsp salt and stir well.

7. Turn off the fire before cooking, then add the chopped coriander and stir fry evenly.

Fried pork liver with sour radish and pickled pepper

Composition:

1 piece of pork liver, 2 small sour radishes, 3 pickled peppers, 2 slices of ginger and 4 slices of garlic.

Exercise:

1. Put the pig liver triangle into Wan Li, and soak it in clear water to remove blood. Cut the sour radish into thin strips, pickle the pepper and cut it with an oblique knife. Cut the ginger into strips. Peel garlic and chop it.

2. Take out the pig liver from the clear water soaked before, drain it, put it in a bowl again, and add 1 tablespoon starch, which can also adsorb blood and remove the fishy smell.

3. Pour half a pot of water into the pot, add ginger, pour a spoonful of white vinegar and a spoonful of cooking wine, then put the pork liver into the water for half a minute, take it out and rinse it twice under the faucet, and drain the water.

4. Take a bowl, and we pour 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce and half a spoonful of starch into the bowl to make juice.

5, from the pot, pour the right amount of oil into the pot, turn on a small fire, and pour ginger, pickled pepper, sour radish and garlic into the pot to saute. At this time, a sour and refreshing taste came to the nose, making people drool.

6. Then pour the pork liver and stir fry together until the color of the pork liver becomes darker.

7. After adding a spoonful of salt and stirring evenly, pour in the prepared juice and thicken it before preparing to go out of the pot, and stir evenly together to go out of the pot.