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Stir fried pork with bamboo shoots
Double cooked pork is a common kind of Sichuan cuisine. It can be made by every family in Sichuan. The characteristics of double cooked pork are unique taste, bright red color, fat but not greasy. The so-called back to pot means to cook again. A... ...
Stir fried bamboo shoots
Bamboo shoots are rich in protein, amino acid, fat, sugar, calcium, phosphorus, iron, carotene, vitamin B1, B2 and C. Every 100g fresh bamboo shoot contains 9.79g of dry matter, 3.28g of protein, 4.47g of carbohydrate, 0.9g of cellulose, 0.13g o... ...
Braised spring bamboo shoots
The eldest lady loves to eat bamboo shoots. In addition, she went to Jiangnan for a visit some time ago. The bamboo shoots there are so delicious that she can't eat enough. After visiting her friend's mother, she learned to cook this dish. In th... ...
Steamed sea cucumber fish
Sea cucumber Porphyra is found in Iceland and cold water areas on both sides of the Arctic and North Atlantic. Living at a depth of 150200 meters. The average growth period is 6 years. The sea cucumber Porphyra is white in color, delicious in me... ...
Cherry meat
This cherry meat is called cherry meat because the dish is red and bright, the size is like cherry, and the taste is sour and sweet. It has nothing to do with fruit cherries. If any expert is willing to try to stir fry cherry and meat together, ... ...
Steamed perch
Steamed bass keeps the fresh taste and sweet taste of the fish ~ ~ this is one of the biggest characteristics of Cantonese cuisine...
Fish with bean sauce
I also learned from the Internet. It's delicious to show off.
Xianggu wine, Fangxian County, Hubei Province
Recipe provider - Rao Changqing
