Chinese Food

Braised radish with duck meat

Radish and mutton chop in Sichuan style casserole

I've been lazy for two days without a recipe. Today I'd like to offer you a big dish - Sichuan style casserole - radish and lamb chop. It's a season to eat mutton. Xiao ou, a girl who was far away in Chengdu yesterday, asked me how to steam lamb... ...

Noodles with flour oars

Simply crossing the bridge

Stir fried pork with black bean and red pepper

Hunan cuisine especially likes to use Douchi as a seasoning. Before, I didn't like its stinky taste very much. Now it's just fried meat. If you don't put a little Douchi on it, I always think it's wrong.

Braised snails with sauce

It's a rare weekend. I went to the vegetable market with my mother. Suddenly, I saw the long lost snail. The greedy insect came up.. I picked a big one with more than one Jin and brought it home. Mom said she would not do it with two hands. Let ... ...

Beef Brisket with radish

I worked for two days. I left early and came back late. I can't afford to cook a decent meal. I'm on leave today. I'm busy cleaning the house in the morning. I'm washing and drying. The father said, cook a brisket at noon. I haven't eaten well t... ...

Beef ribs

Every weekend, my husband will go to the market to buy vegetables, make a new dish for us, or succeed or fail. We will still work hard for half a weekend in the kitchen to play drums. My son and I are waiting to have a try.

Radish and beef brisket pot

Lagudini's stew pot is perfect for this dish. It's evenly heated and well sealed. It can also be eaten directly when the container is served. Probably the reason why the bottom of the pot is thick. The heat preservation performance is good. Eati... ...

[iron egg] Q fried salted eggs

Double cooked pork

No meat, no joy

Self adjusting hot pot bottom

Braised mutton

The annual winter solstice is coming again. Sharpen your knife to the fat sheep. Mutton is delicious, fat but not greasy. It belongs to warm food. It can nourish Yang and resist cold. It's a custom to eat mutton every winter. This day is no exce... ...

Meat floss

Braised spare ribs

Braised mutton (pressure cooker version)

Every winter when it's cold and windy, I want to eat something warm. The charming braised mutton is the first choice of course. It's delicious. It's fat but not greasy. It's satisfying to eat it in a big mouthful. Are there people who are as coo... ...

Stir fried liver

Stir fry liver 1. Stew fat intestines - pour cold water into the pot. Add in the processed fat intestines, pepper and cooking wine. After the pot is opened, blanch for 5 minutes. 2. Put the blanched fat intestines into the pot. Add water (based ... ...

Chicken leg in private kitchen

The ancestors of Chang family escaped from Pingyao ancient city in Shanxi Province to the nearby Yanqi Lake in Huairou. There were only two uncles and nephews left. The local farmers saw them pitifully. They gave them a rooster. Uncle collected ... ...

Spicy mutton and scorpion hot pot

Try a lot. Surprise a lot ~

Braised duck with Coprinus