Steamed Potatoes with Salted Fish, Fragrant Mushrooms and Cabbage, and Quail Eggs Braised with Pork Belly
Ingredients:
Potatoes, salted fish, scallions, ginger
Instructions:
1. Peel and cut the potatoes into thick slices, cut the salted fish into small pieces, chop the scallions, and slice the ginger for preparation.
2. Place the cut potato slices in a bowl, arrange the salted fish on top of the potato slices, and then add ginger slices, drizzle with some oil, and steam for 20 minutes.
3. After the potatoes are fully cooked, remove them and mix them with the salted fish using chopsticks, along with the sauce, plate and sprinkle with chopped scallions.
Fragrant Mushrooms and Cabbage
Ingredients:
Cabbage, fragrant mushrooms, salt, oil, light soy sauce, scallion, garlic
Instructions:
1. Wash the cabbage and cut the leaves into strips, and cut the fragrant mushrooms off their roots into slices.
2. Heat oil in a wok, and sauté the aroma with chopped scallions and minced garlic.
3. Add the cabbage leaves and fragrant mushrooms to the pot and stir-fry until the leaves soften.
4. Finally, add salt and light soy sauce to season, and stir-fry until the mushrooms are fully cooked.
Quail Eggs with Braised Pork Belly
Ingredients:
Quail eggs, ginger, scallions, dried chili peppers, sugar, salt, light soy sauce, star anise
Instructions:
1. Boil and peel the quail eggs. Chop scallions into chopped scallions, and slice dried chili peppers.
2. Heat oil in a pot, and sauté the aroma with sugar until it turns a light brown color.
3. Add the quail eggs and stir-fry until evenly colored.
4. Add ginger slices, chopped scallions, sliced dried chili peppers, light soy sauce, and star anise.
5. After the aroma comes out, add a small bowl of water, bring to a boil, then reduce the heat and simmer for 10 minutes.
10 minutes later, add salt to taste, and then increase the heat to thicken the sauce.
