How to cook okra in oyster sauce

I believe that many people like to eat okra in their lives, and they all know that okra has a very high nutritional value. There are many ways to eat okra, such as using it to make soup, baking it, or cooking porridge, etc. In addition, okra can also be made into oyster sauce okra. The main ingredients of this dish are relatively simple, and novices can also learn to make it by themselves.

Okra in oyster sauce

Ingredients: 1 pound of okra, half a bowl of oyster sauce, 1 tablespoon of sugar, 2 cloves of garlic, a little chicken stock;

practice

1. Add a little salt to the water, add okra after the water boils, and cook for 2 minutes until cooked; cool the okra in cold water;

2. Find a small bowl, add oyster sauce, sugar, chicken essence, minced garlic, and mix well;

3. Put oil in the pot, pour in the sauce when the oil is hot, mix the sauce evenly, pour in the okra after the garlic aroma comes out, stir fry a few times, and the sauce is evenly coated on the okra and then serve.

Homemade Braised Fish Fillet

Ingredients: fish, 1 spoon of dark soy sauce, 1 spoon of cooking wine, salt, ginger slices, chili pepper, garlic;

practice

1. Cut the fish into small pieces; marinate the fish with one spoon of cooking wine, one spoon of dark soy sauce and a little salt for about 1 hour;

2. Pour oil into the pan and heat it for about 1 minute; put the fish pieces into the pan and fry until golden brown;

3. Add ginger, garlic and chili into the pot and stir-fry; remove from the pot and serve;

Spicy pork belly

Ingredients: 350g pork belly, 200g pickled cowpea, 1 green beauty pepper, 1 red beauty pepper; 150g mung bean sprouts, 2 scallions, 5 slices of ginger, 2g Sichuan pepper, 2g Sichuan pepper, 1 spoon of sugar, 1 teaspoon of white vinegar, 1 spoon of soy sauce, some salt, 1 tablespoon of cooking wine, some red chili oil;

practice

1. Wash the pork belly and remove the skin; then cut it into thin slices (the thinner the better. If it is difficult to do, put the meat in the refrigerator and freeze it until it is hard and can be cut);

2. Put the pork belly slices into the pot with cold water and cook over medium-low heat; turn off the heat when you see foam (do not open the pot, otherwise the pork slices will curl up and the shape will not look good);

3. Remove from the heat and rinse with cold water (this will remove some of the fat and make the meat chewier); slice the green onion and ginger; remove the roots of the mung bean sprouts and wash them; wash and cut the sour cowpeas into sections; dice the green and red beauty peppers (if you like it extra spicy, you can use chili peppers instead);

4. Pour sour beans into the pot without adding oil and stir-fry to remove the astringency. Heat another pot with cold oil and add half of the peppercorns and Sichuan peppercorns and fry over low heat until fragrant. Pour in green onions and ginger and stir-fry until fragrant. Add hot water and boil for 5 minutes.

5. Remove the seasonings and pour in the sour cowpeas; add soy sauce, sugar, salt and white vinegar and boil for 2 minutes; add bean sprouts; cook until cooked, remove from the pot and put into a bowl; add the meat slices;

6. Add cooking wine to remove the fishy smell and boil for 1 minute (the meat slices are thin, so cook until done); remove the meat slices and place them on top of the vegetables, add red chili oil, and place diced chili on top; in another pot, add the remaining Sichuan peppercorns and Sichuan peppercorns in cold oil and fry over low heat until they change color; pour the mixture on the chopped chili while it is still hot;