Chinese Food

Fish flavored shredded pork

The authentic fish flavored shredded pork should be shredded with asparagus. But my husband doesn't like asparagus. So instead of green peppers.

Pork in pot

Just want to make it for her

Sauerkraut

Sometimes I have a bad appetite. Just use this to eat. It's sour, sweet and a little spicy. My appetite will get better soon. The first time I wrote it. It's not good. I hope you like this pickle.

Peacock opens the screen

Boiled meat slices

Chicken soup with matsutake

It was a rainy night before the temperature dropped. I found that the matsutake I brought back from Lhasa had not been opened yet. I made a chicken soup with matsutake. I helped me to carry the cold rain for the next few days.

Stewed rice with pork ribs soup

I cooked a large pot of tomato, leek, root and pork chop soup. Half of it was eaten with insect, grass and flower, and the sea bottom coconut was stewed to make risotto delicious. So if you boil too much soup at home, don't pour out too little o... ...

Pan fried saury in autumn

Colleagues like this dish very much. -) because it was brought back to the company at noon and there was no dish.

Stir fried mushroom

I originally wanted to make plain Beijing sauce shredded pork. Later I looked at the following materials and found that there was no sweet noodle sauce or tomato sauce, so I changed to stir fry, but I added a green pepper and a little vinegar or... ...

Fish flavored shredded pork

Fish flavored shredded pork is a classic of Sichuan cuisine. It is salty, sweet, sour, spicy, fresh and fragrant. It is made of pickled peppers, mixed with salt, soy sauce, white sugar, ginger powder, garlic powder and onion powder. It is not re... ...

Spicy pot

I am a typical Sichuan girl. Although I live in the north, I still miss the feeling and taste of home.

Braised eggplant with soy sauce

The eggplant in autumn grows ferociously. It's grown at home. It's green and natural. There are also Maodou. Ha ha. Eat some organic eggplant every day^_ ^

Roasted lamb leg with cumin

Fried meat with southern milk

Black chicken, corn and yam soup

Oyster and tofu soup

Oyster soup. It's mainly for the taste of oysters. So don't put anything else around.

Steamed tofu with squid

Braised pork elbow with radish and kelp soup

Prawns in tomato sauce

The color of red fire, the taste of sour, sour and sweet, and the shape of flowers are all a banquet dish. -

Recollection of Jiangnan stir fry

In the late spring of Melbourne, asparagus is in season. I miss the spring willow in the south of the Yangtze River, and the swallows that shuttle through the water.