Today's Home Dishes: Chili Stir-Fried with Chicken Gizzard, Lamb Blood Congee, Dry Pot Bone Marrow, and Five-Spice Pork Ribs

Chicken Gizzard Stir-fried with Chili Peppers

1. Cut the chicken gizzards thinly after cleaning them, add ginger20;

2. Wash and cut long green peppers into segments, slice green onions, ginger, and garlic;

3. Heat up a pot, add oil, after the oil is hot, successively add peppercorns, ginger, green onion, and garlic to sauté fragrant;

4. Put the marinated chicken gizzards into the pot and stir-fry over high heat until they are slightly cooked;

5. Add the green pepper chunks and stir-fry until they are slightly cooked, add a little old soy sauce, stir-fry until the green pepper is slightly cooked, add a little salt, drizzle a little fragrant oil.

Congee with Lamb Blood

Ingredients: green onion, lamb blood, old soy sauce, fresh broth, salt, peppercorns (if you like spicy food, you can add lozanthus flowers, dried chili peppers);

Procedure

1. Cut the lamb blood into pieces and put it into the pot;

2. Add a little water into the middle pot, put it into the middle pot, boil it and then turn off the fire, use cold water to rinse the lamb blood and drain it;

3. Cut the green onion into segments about 7 centimeters long, then cut in half;

4. In a stir-fry pan, add oil, after the oil is hot, add peppercorns, green onion and lamb blood are stir-fried, until the green onion is slightly soft;

5. Pour in the lamb blood, stir-fry for 2-3 minutes;

6. According to your own taste, add fresh broth and old soy sauce, if you are afraid of sticking the pot, you can add a little more water;

7. Reduce the sauce, add salt, turn off the fire, use the residual heat to stir-fry, plate!

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Bone Marrow Stir-fried with Dry Pot

Ingredients: Bone marrow 500g, onion half a piece. Auxiliary: ginger a small piece, garlic 6 cloves, green onion half a piece, dry chili peppers 4, liquor 2 spoons, salt 2 spoons, cornstarch 2 spoons, fresh broth 1 spoon, sugar 1 spoon, peppercorns appropriate, bean sauce 1 spoon;

Procedure

1. Bone marrow is washed clean, used for 10 minutes to remove the blood water. Then wash it and put it in a container with a spoonful of salt;

2. Add two spoonfuls of liquor, green onion and ginger slices, marinate for 10 minutes after adding a spoonful of cornstarch, mix well;

3. Heat oil in a pot, a little more oil, put the bone marrow to fry until the surface is golden, it is best to fry again, so the bone marrow will be more crispy;

4. Add a little oil in the pot, add ginger, garlic, dry chili peppers, peppercorns, fragrant;

5. Add a spoonful of bean sauce, stir-fry to release the fragrance, add the bone marrow, stir-fry;

6. Add onion and stir-fry;

7. Add liquor, fresh broth, one spoon of salt, half spoon of sugar, stir-fry until the green pepper is slightly cooked, add chicken essence, you can plate, finally sprinkle some sesame to decorate, taste is more fragrant.

Bone Marrow Braised with Pumpkin

Ingredients: Bone marrow 500g, winter melon 200g; Auxiliary: fresh broth 2 spoons, old soy sauce 2 spoons, salt 1 spoon, liquor 2 spoons, cinnamon 1 piece, star anise 1 piece, rock sugar appropriate, green onion ginger garlic appropriate;

Procedure

1. Bone marrow is washed clean, enters open water to remove blood, then wash it clean, winter melon is peeled and cut into chunks;

2. In the pot, add oil, add eight corners, cinnamon slices, ginger slices, garlic slices, sauté until fragrant, then add bone marrow, stir-fry for a few times after adding two spoonfuls of liquor, stir-fry evenly, then add two spoonfuls of old soy sauce, a little fresh broth, appropriate rock sugar, salt, stir-fry evenly;

3. Add hot water, boil after scooping up the foam, then cover the pot with a lid and turn it to a small fire to simmer for about 40 minutes. (Add hot water at one time, enough to cover the meat surface;

4. Add winter melon, cook for about 10 minutes until the winter melon is cooked, then add green onion segments and stir-fry evenly;

5. Pour in soy sauce to season, then add lozanthus flowers to the black pepper, add a little white sugar to stir-fry evenly, then extinguish the fire and plate.

Pot-Style Braised Pork Ribs with Potatoes

1. Red peppers are selected and cleaned, potatoes are peeled and cut, small pork ribs use clean water to remove blood after washing clean;

2. Bean sauce is poured into fragrant oil and mixed with green garlic, green garlic is cut into segments, prepare ginger slices;

3. Small pork ribs add 2 spoons of liquor, a spoonful of salt and 2 spoons of fresh powder and rub evenly, marinate for half an hour, red peppers are cut into pieces, potatoes are cut into small cube pieces and rinsed clean for later use;

4. In the stir-fry pan, pour in the oil, when 7/8 of the oil is hot, put in the pork ribs, fry until the color is golden, remove and drain the oil, then put the potatoes into the fried until they can be easily poked with a fork;

5. Pour in the bean sauce, ginger slices to fry the fragrance, put in the pork ribs, stir-fry;

6. Pour in fresh broth, soy sauce to season, then put in the green garlic to stir-fry evenly, then add lozanthus flowers to black pepper, add a little white sugar to stir-fry evenly, then extinguish the fire and plate.

Five-Spice Pork Ribs

Main ingredients: pork ribs 700g Five-spice powder 1 large spoon; cornstarch one large spoon; auxiliary: green onion ginger garlic each a little, chili powder a small spoon; liquor one small spoon, soy sauce one large spoon; vinegar one small spoon, white sugar one large spoon; black pepper a little, chicken essence 1/2 small spoon; eight corners two pieces, peppercorns 10 pieces; salt one small spoon, lemon peel

Procedure

1. Pork ribs are washed clean, add five-spice powder, salt and cornstarch, marinate for half an hour

2. Heat oil in a stir-fry pan, put in the marinated pork ribs, fry until both sides are golden brown, then remove and drain the oil;

3. Leave a little base oil, put in peppercorns, green onion, ginger and garlic to fragrant, put in the pork ribs and stir-fry;

4. Make the sauce: add chili powder, liquor, soy sauce, vinegar, white sugar, black pepper, chicken essence and add a little water to make the sauce;

5. Pour the fried pork ribs, add a little water, enough to cover the pork ribs;