Now I cook at home, please give me some home cooked food, thank you

1. Wash the wok and heat it, put two tablespoons of oil in it.

3 or 4 tablespoons of sugar, reduce the heat.

Preparation: 1 piece of pork belly, cut into strips of 1 cm square.

2. Keep stirring with a frying spoon to dissolve the sugar and turn it into a reddish-brown sugar solution, which is also called fried sugar.

3. Pour in the cut pork belly and fry evenly, so that each piece of meat is stained with sugar.

4. Add soy sauce, cooking wine, ginger, rock sugar, and a little salt, bring to a boil, and then turn to low heat.

Twenty or thirty minutes. Wait until the juice has almost evaporated, increase the heat to reduce the juice.

Fish-flavored shredded pork. Ingredients: 1. Wash the pork and cut it into shreds, (generally with half a catty of lean meat on the hind legs) marinate it with a little salt and water starch. You can also beat an egg green in it to make the taste smoother and tenderer.

2. Cut the lettuce or cowpea into small pieces, (the cowpeas are delicious) and then cut into thin strips. Slice the fungus, chop the ginger and garlic, and chop the red pepper. Shred the green onions.

3. Add chopped green onions, soy sauce, salt, cooking wine, balsamic vinegar, sugar, water starch and broth (I use water and chicken essence instead) in a bowl to make a sauce.

Method: 1. Put oil in the pot and burn until it is hot for 8 minutes, that is, it has just smoked. Stir-fry the meat until it is loose. Set the meat aside and stir-fry with minced ginger, minced garlic and minced red pepper until fragrant.

2. Pour the shredded lettuce, fungus, and green onion into the pot, stir-fry for a while, and finally pour in the sauce, and then stir-fry the soup evenly, and then thicken it to get out of the pot.

Sweet and sour pork ribs. Ingredients: 500g ribs, 1 shallot, 1 ginger, 2 cloves of garlic, starch, appropriate amount.

Seasoning: 500 grams of cooking oil (actual consumption of 45 grams) soy sauce·1 2 tbsp balsamic vinegar·1 tbsp refined salt·1 2 tsp sugar·1 tbsp monosodium glutamate·1 2 tsp

Method:1Wash the ribs and chop them into small pieces; Wash and slice ginger and garlic; Wash and finely chop the chives;

2.Put oil in the pot, when it is 50% hot, fry the pork ribs until the surface is browned, and drain the oil;

3.Leave the bottom oil in the pot, add salt, soy sauce, monosodium glutamate, ginger slices, garlic slices, stir-fry with the pork ribs, pour in the warm water that has not passed the pork ribs, bring to a boil over high heat, change to low heat and simmer for 30 minutes;

4.When the pork ribs are fragrant and soft, add sugar, vinegar and minced chives, thicken with water starch, and reduce the thick juice over high heat.

Characteristics: ruddy color, sweet and sour.

It is easy to solve the cravings: sugar and vinegar should be put last, so that the sweet and sour taste can come out.

Tomato scrambled eggs].

Ingredients: 3 eggs, 3 tomatoes, 1 green onion, appropriate amount of oil and salt, 1 tablespoon of sugar

Method:1Prepare the required ingredients, wash the tomatoes and cut the tomatoes with a cross knife at the bottom.

2.Place the tomatoes in a large bowl and pour boiling water over the tomatoes, so that it is easy to peel off the tomatoes.

3.Peel the tomatoes and cut them into pieces the size of orange petals so that you can fry more juice than you want.

4.When beating eggs, we should beat them hard for a while, gradually increase the speed, and scrape the tip of the chopsticks to the bottom of the bowl every time, so that the chopsticks are soaked in the eggs as much as possible, and there is a lot of foam on the surface of the egg liquid, so that the eggs can be counted as beaten.

5.Before pouring eggs, shake the oil pan to fill the bottom of the pot, so that the eggs will not stick to the wall of the pot, pour in the egg liquid, spread out, wait for the egg liquid to solidify, stir-fry into pieces, do not fry for too long, and the sleepy high can be solidified. In this way, the scrambled eggs are equally tender inside and out, and set aside.

6.If there is still oil left in the pot, add the chopped green onion and fry until fragrant, if there is no oil left, add a little oil to heat, add the tomatoes and stir-fry, stir-fry the tomatoes to make the soup, and fry the juice of the tomatoes so that the taste is good.

7.Add the scrambled egg pieces, sugar, and salt to stir-fry evenly, and then put them on a plate.

Wash the bitter gourd, cut it into two lengths, dig out the gourd, cut it into thin strips, blanch it in a pot of boiling water, and cool it with cold boiled water; Drain the bitter gourd and put it in a large bowl; Add refined salt, sugar, monosodium glutamate, garlic paste, chili oil and mix well to taste, and sprinkle with chopped green onions. If you like to be jealous, it's also delicious to make it sour.

Preparation: Blanch the shredded green peppers and shredded shiitake mushrooms separately with boiling water, and cut the ham sausage into thin strips. Cook enoki mushrooms in water, remove them from the pot and drain the water.

Method: Put shredded ham sausages, shredded shiitake mushrooms, and enoki mushrooms on a plate, add chicken essence, cooking wine, and salt and stir well. Stir the minced ginger, soy sauce and pepper well and pour it onto a plate.

Cut the potatoes into fine, even shreds, soak the dried red peppers in water, and prepare the minced garlic and green onions. Put a little oil in the pot, heat it and add the shredded green onion and red pepper to stir the pot. Then add the shredded potatoes, stir-fry for one minute, add salt, vinegar, pepper, monosodium glutamate in turn, stir-fry, add a little minced garlic before cooking.

Put an appropriate amount of oil in the pot, and when the oil is hot, pour in the egg mixture, stir-fry and put it out. At this time, there should be some oil in the pot, turn the tomatoes in, stir-fry a few times, then put the scrambled eggs in it, add a little salt, and stir-fry a few times to get out of the pan. When it comes out of the pot, you can also put an appropriate amount of sugar to enhance the flavor.

Preparation: Clean up the fish, put it in a pot of hot water and blanch it, gently scrape off the mucus on the fish with a knife, then use clean water to clean it, and cut off the tail of the fish at 2 3 places on the fish body with a knife. Method:

Put the fish in the field basin, put the bamboo shoots on the fish and lay it flat, put the ham slices on the bamboo shoots, and then put the mushrooms, lard and onion knots, ginger slices, add salt, soy sauce, Shao wine and steam the fish for about l0 minutes with a strong fire, and the fish is cooked immediately out of the cage, pick up the green onion knots and ginger slices, decant the marinade into the pot and add chicken soup, and pour it into the fish plate after boiling.

Preparation: 10 chicken wings, 1 potato, appropriate amount of chopped chili pepper (if you like spicy food, put a little more, especially to enhance the flavor.) If you can't eat spicy, use bell peppers instead), appropriate amount of garlic, appropriate amount of ginger, appropriate amount of chives.

Chop the chicken wings in half, chop the potatoes into cubes, mince the garlic and mince the ginger for later use. Pour an appropriate amount of water into the pot, after the water boils, put the chicken wings into the pot, pour in 1 spoon of cooking wine, skim off the foam after boiling over high heat, and then remove the chicken wings for later use. Pour an appropriate amount of oil into the pot, and after the oil is hot, put the minced ginger, minced garlic and chopped pepper into the pot and stir-fry until fragrant.

Put the chicken wings in a pan and stir-fry for 1 minute, then add 1 tablespoon of light soy sauce, 1/2 tablespoon of salt, and 1/2 tablespoon of sugar to taste. Spread the potato wedges on the bottom of a large bowl. Place the sautéed chicken wings on top of the potatoes.

Place the whole bowl of potato chicken wings in a steamer and steam over high heat for 25 minutes. Then, sprinkle a little chopped chives as you eat.