What are the best meals? What are the best meals?

Fish-flavored shredded pork must have been eaten by many, many people, and even many people will make it. Anyway, whenever I go to a restaurant to eat, when I don't know what to order, it's always good to order a plate of shredded fish and pork first. Or when I want to order a dish with rice, my first choice will be the fish-flavored shredded pork!

Legend has it that a long time ago, there was no such dish as fish-flavored shredded pork. So how did this dish come about? A dish without fish is called fish-flavored shredded pork, just like a wife without a wife in a cake, deceiving our feelings.

Legend has it that this dish is actually a method of making fish in Sichuan cuisine, and a woman did not prepare the meal when her husband suddenly came home, so she took the ingredients for making fish and leftover fish soup and fried a plate of shredded pork for her husband, haha.

My husband had never eaten like this, and he thought the taste was very novel, and he was full of praise for his wife, so the fish-flavored shredded meat was born. To be honest, it has little to do with fish, and it has nothing to do with the Titanic.

Method: Choose lean meat for meat, tenderloin is better, shredded, and the shreds should be cut along the fiber of the meat, so that it is not easy to break. Put the shredded meat into a bowl, add a little salt and wet starch and mix well.

I prepared black fungus, green peppers, and bamboo shoots for side dishes, cut these into shreds, and prepare a little more green onions, ginger and garlic. Use 20 grams of soy sauce, 20 grams of cooking wine, 10 grams of white vinegar, 10 grams of sugar, 3 grams of salt, and 5 grams of dry starch to make juice for later use.

Put oil in the pot, when the real oil is not hot, pour the starched shredded meat into the pot, don't move first, wait for the oil temperature to slowly rise, the bottom of the shredded meat in contact with the pot has changed color, there are small bubbles and sounds, and then use chopsticks to pull the shredded meat loose, and wait for the shredded meat to change color, you can put green onions, ginger and garlic.

Then pour the pickled pepper into it and fry it over low heat until the red oil comes out, and it is also okay to have its practical bean paste without pickled pepper. Add shredded bamboo shoots, shredded fungus, and shredded green pepper to stir-fry, pour the sauce just now, and finally pour in chili oil and stir-fry a few times, and it's OK.

When I made it this time, I felt that my pickled peppers were not spicy and the oil was not red, but the taste was okay and it went well with rice. But there is still a certain gap compared to what the restaurant does, so everyone just thinks that this is the family version of the fish-flavored shredded pork!

Spicy tofu, duck head in a dry pot, stewed white meat with sauerkraut, beef brisket stewed with tomatoes, dried tofu with sharp peppers, etc., these dishes are relatively good for rice, and they are really delicious.

If you cook it properly, you can integrate the taste of the meat slices into the umeboshi dish, and the aroma of the pork is tangy.

Green pepper shredded pork is a home-cooked dish with green pepper as the main ingredient, which belongs to the Sichuan cuisine. The taste is spicy, the dishes are full of color and fragrance, simple operation, and rich in nutritional value.

The first dish is the chicken in tomato sauce.

Rinse the surface of the chicken breast, cut it into small cubes, add salt, light soy sauce and starch and mix evenly, and marinate for 15 minutes. This step is indispensable, making it more tender and flavorful.

Wash the tomatoes, blanch them in a pot with boiling water, remove the skin, and cut them into small cubes. Cook the corn kernels in a pot for two minutes and remove them.

Then put in the corn kernels, cook for a minute, then pour in the diced chicken, add salt and light soy sauce to taste after changing color, stir-fry to collect the juice, if you want to soak the rice to collect the juice a little, if you want to thicken it and cook it for a while.

The second dish is sour and spicy tofu.

Clean the surface of the old tofu and soak it in light salted water for a while. Mix a bowl of sauce, add salt, sugar, light soy sauce, white vinegar, starch and water, stir well, mix into sauce and set aside.

Take out the tofu and wipe off the moisture on the surface, cut it into small pieces, pour starch into the plate, and put the tofu cubes in it to wrap it.

Add a little more oil to a frying pan, heat to medium-low heat, and fry the tofu until golden brown.

Put a little oil in the wok, heat it and add minced garlic, ginger and chopped pepper to stimulate the fragrance and pour in the water.

Stir until thick, pour in the tofu cubes, stir-fry quickly and coat with sauce.

Ingredients: pork ribs, ginger slices, green onions, rock sugar, sesame seeds, rice vinegar, cooking wine, light soy sauce.

Method: Clean the pork ribs, cut them into pieces, cut the green onion into chopped green onions and ginger slices;

For seasoning sauce, put a spoonful of cooking wine, two spoons of light soy sauce and four spoons of rice vinegar in a bowl, stir well and set aside;

Boil water in a pot, put ginger slices, boil the ginger flavor, put the rib segments, blanch and remove for later use;

Stir-fry the sugar, heat the pan with oil, add the ribs, fry on both sides until golden brown and serve;

Add rock sugar and an appropriate amount of water to the pot, stir quickly, wait for the rock sugar to melt, add the ribs after frying until golden brown, stir-fry evenly, add the pre-adjusted sauce, and continue to stir evenly;

Add an appropriate amount of water, cover the ribs, simmer over low heat for half an hour, and finally reduce the juice on high heat, put it on a plate and sprinkle white sesame seeds, and a sweet and sour juicy sweet and sour pork ribs is ready!

2.Ants on trees.

A must-have dish in the Hunan restaurant is ants on the tree, this dish is not only interesting in the name and image, but the most important thing is to really eat!

Ingredients: minced pork, vermicelli, green onion, ginger, garlic, cooking wine, light soy sauce, dark soy sauce, sugar, bean paste, millet spicy.

Method: Cut the green onion, ginger and garlic into minced pieces, cut the millet pepper into small pieces, soak the vermicelli in warm boiled water for about half an hour, and cut into small pieces.

Put oil in a hot pan, stir-fry minced ginger and garlic, then add a spoonful of Pixian bean paste to stir-fry the red oil, then add minced pork and stir-fry quickly, then add cooking wine and stir-fry evenly, add light soy sauce, dark soy sauce, salt, sugar and water and stir-fry well.

After the soup is boiled, add vermicelli and mix well, simmer over medium heat for 2-3 minutes, then stir-fry over high heat to reduce the juice.

Finally, put it on a plate, sprinkle with millet pepper and minced green onions, and the mellow taste of ants on the tree is complete! Come to a bowl of rice, mixed with ants on the tree, fragrant and spicy, full of meaty aroma!

3.Lettuce drizzled in oil.

Lettuce drizzled in oil is very simple, refreshing and appetizing, and it is very suitable for summer consumption.

Ingredients: lettuce, garlic, dried chili, light soy sauce, rice vinegar, sugar, chicken essence.

Wash the lettuce and set aside.

Finely chop the garlic and dried chili peppers into shreds and set aside.

Bring water to a boil in a pot, add a few drops of cooking oil (the purpose is to make the lettuce more verdant), blanch the lettuce in the pan for 30 seconds, and put the lettuce in a bowl for later use.

The last step is the most important, the sauce sauce. Put light soy sauce, sugar, a little salt, chicken essence, rice vinegar, lettuce on the top of the dried chili shreds, minced garlic, heat the oil, pour the dried chili shreds and minced garlic three times after the oil is hot, and finally stir evenly to put it on the plate, this dish is spicy and delicious, and it is very enjoyable to eat.

【Minced pork tofu】Ingredients: 1 piece of northern tofu, 100 grams of pork, 1 sharp pepper, appropriate amount of oil and salt, 1 green onion, 2 slices of ginger, 2 cloves of garlic, half a tablespoon of braised soy sauce, 1 tablespoon of light soy sauce, 1 teaspoon of chicken essence, 1 tablespoon of cooking wine, appropriate amount of water starch

Steps:1Prepare the ingredients you need, and choose pork belly or pork with a bit of fat, which tastes better. The tofu is made of northern tofu, which is old tofu and is not easy to break.

2.Cut the tofu into small pieces.

3.Mince the pork, dice the peppers, chop the green onions, mince the ginger, and slice the garlic.

4.Add water to a pot and bring to a boil, add a little salt, blanch the tofu, boil for 2-3 minutes, remove the tofu and set aside. Blanching tofu can remove the beany smell, add some salt, and the tofu is not easy to break.

5.Heat oil in a pot, stir-fry green onions, ginger and garlic until fragrant, then stir-fry minced meat until the color turns white.

6.Pour in teriyaki soy sauce, light soy sauce, cooking wine, and stir-fry the minced meat to color. Cooking wine can remove the fishy smell of pork.

7.Add the tofu cubes, add a little water, then add salt, chicken essence, bring to a boil, and cook the tofu to taste for 1-2 minutes.

8.Add diced peppers, pour in an appropriate amount of water starch, heat until the soup becomes viscous, turn off the heat, and serve on a plate. A plate of delicious home-cooked minced meat and tofu is ready.

1. Mapo tofu.

This dish must have a name, mapo tofu is one of the traditional famous dishes in Sichuan Province, and it belongs to Sichuan cuisine. As a person who lives in Sichuan, I am very familiar with a must-have dish for dinner, a spoonful of tofu mixed with rice, the rice is wrapped in the softness of the tofu and the aroma of the ingredients, it is really delicious. The taste is unique, spicy and intersecting, the hemp comes from Sichuan pepper, and the spicy comes from the chili, it is not an exaggeration to say that a spoonful of tofu can eat a small half bowl of rice.

2. Fish-flavored shredded pork.

Fish-flavored shredded pork is a well-known dish, and it is also a must-order dish for many people in restaurants. Fish-flavored shredded pork is named after the flavor of fish, which belongs to Sichuan cuisine, sweet and sour, rich and unique taste, and is very popular. The production of fish-flavored shredded pork is not very troublesome, fungus, carrots, shredded bamboo shoots, green peppers, these ingredients and shredded meat can be made into fish-flavored shredded pork.

3. Return to the pot meat.

Everyone must have heard of the name of Huiguo meat, Sichuan traditional dishes, belonging to the Sichuan cuisine series, Huiguo meat is full of color and fragrance, and it is the first choice for meals. The raw materials for the production of back pot meat mainly include pork, green peppers, garlic sprouts, etc., the color is red and bright, fat but not greasy, and the entrance is fragrant. Back to the pot meat is a home-cooked dish, the selection of bean paste is very important, Pixian bean paste is the best choice, pork belly is selected, lean meat and fatty meat are alternate, it tastes not greasy, and the aftertaste is endless.

4. Plum cabbage button meat.

Plum cabbage button pork with rice is really a lot of food.

First of all, plum cabbage and pork are a very famous dish in the south, which can basically only be seen during the New Year's festival or at someone's banquet. Plum cabbage button meat is what we often call burnt white, because of different regions and the name is quite a lot, its characteristics are that the color sauce is red and oily, the soup is viscous and delicious, the button meat is slippery and mellow, fat but not greasy, and the food is soft and mellow.

The second is that the main ingredients of plum cabbage button meat are pork belly and plum vegetables, generally put the pork belly in the soup pot to cook it thoroughly, and then add the dark soy sauce to color, and then pour it into the soup and simmer it over low heat. After simmering, put the pork belly in a bowl, spread a thick layer of plum cabbage on top, and then pour in the original soup and steam it thoroughly. This dish is rotten and fragrant, tastes a little salty, and at the same time has a little sweetness, fat but not greasy, and is a particularly good choice for rice.

Plum cabbage button meat is a veritable next meal, when choosing pork belly, I personally prefer to eat a little thinner, if you like to eat fat, you have to choose fatter. In particular, the plum vegetables have the aroma of meat, and the plum vegetables on the meat neutralize its oiliness, and then the rice is super satisfying, then today's food, is the plum vegetables that you never get tired of eating, soft and glutinous, salty and fragrant, fat but not greasy, with rice, three bowls of starting is no problem, worthy of being a rice killer.

【Fish-flavored shredded pork】Ingredients: half a catty of pork loin, 1 small bowl of water fungus, half a carrot, 2 sharp peppers, an appropriate amount of oil and salt, 1 tablespoon of pickled peppers, 1 section of green onions, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of sugar, tablespoons of starch, 2 tablespoons of rice vinegar, 2 tablespoons of soy sauce, half a tablespoon of cooking wine, 1 teaspoon of chicken essence

Steps:1Prepare the required materials, the fungus should be soaked in advance, the carrots should be peeled and washed, the peppers should be washed and the stems and seeds removed, and the pork should be tenderloin, which is relatively tender to eat.

2.Fungus, carrots, peppers are shredded, green onions, ginger and garlic are minced, and pickled peppers are minced.

3.Cut the tenderloin into shreds, add cooking wine, a little salt, half a spoon of starch, grasp well, marinate for 10 minutes, add starch and cooking wine to the shredded meat to marinate, and the shredded meat tastes tender and has no fishy smell.

4.Let's adjust the fish sauce, the proportion of fish sauce: the fish sauce should be adjusted, first prepare two spoons, one large and one small. One tablespoon of sugar, starch, two tablespoons of vinegar and soy sauce, only a small spoon of chicken essence, and finally three tablespoons of water, remember the six ingredients clearly, to ensure that the fish flavor is good.

5.Heat oil in a pan, add warm oil to the shredded meat, quickly spread the shredded meat, stir-fry the shredded meat until the color turns white, and set aside.

6.Add a little oil to the pot, add the chopped pickled pepper, fry over low heat until the red oil comes out, and then add the green onion, ginger and garlic and stir-fry until fragrant.

7.Add shredded carrots, shredded peppers, and shredded fungus, stir-fry together, and stir-fry several vegetables until they become dark and soft.

8.Add shredded meat and stir-fry evenly, pour in the prepared fish sauce, stir-fry over high heat until the soup becomes viscous, turn off the heat, and put it on a plate.

【Stir-fried beef with garlic heart】

Ingredients: 300 grams of beef, 10 dried chilies, 2 slices of ginger, a pinch of Sichuan pepper, 150 grams of garlic, 10 grams of soy sauce, 10 grams of oyster sauce, appropriate amount of salt, 5 grams of cooking wine, 10 grams of starch, appropriate amount of peanut oil, 2 grams of black pepper, 3 grams of cumin powder.

1. Cut the beef into thin slices, wash the garlic moss and cut it into small pieces, cut the dried chili peppers into small pieces and soak them in water.

2. Add peanut oil, cooking wine and starch to the beef and marinate.

3. Heat the pan, pour in an appropriate amount of cooking oil, stir-fry ginger slices, Sichuan peppercorns, and dried chili peppers.

4. Pour in the garlic and stir-fry until it is bright green, then pour in the beef and stir-fry quickly.

5. Slightly discolored beef, add black pepper, soy sauce and oyster sauce and stir well.

6. Add salt to taste and sprinkle cumin powder to serve, don't fry old.

Stir-fried pork slices with mung bean sprouts].

400 grams of mung bean sprouts, 100 grams of pork loin, 2 tablespoons of light soy sauce, 2 grams of salt, 1 tablespoon of starch, 1 tablespoon of cooking wine, 1 gram of pepper, appropriate amount of oil, 4 grams of garlic slices.

1. Cut the pork loin into thin slices, put starch and pepper, a spoonful of light soy sauce and cooking wine into the meat slices, grasp it well with your hands and marinate for a few minutes.

2. After cleaning the mung bean sprouts, remove and drain the water, heat the pan, pour an appropriate amount of oil into the pot, and fry the garlic slices first.

3. Pour the meat slices into the pot, stir-fry quickly over high heat, add a spoonful of light soy sauce and salt to stir-fry evenly after the meat slices change color.

4. Pour in the bean sprouts and turn to medium heat and stir-fry evenly, pour in a little rice vinegar and stir-fry evenly before leaving the pot.