Delicious Comfort Food for Rainy Days (with Step-by-Step Instructions)

Pork Ribs Stir-Fried with Bell Peppers

Ingredients:

– 500g delicious pork ribs

– 90g red, green, and yellow bell peppers

– 10g spring onions; 10g onions; 1 egg yolk; 5g salt; 5g pepper; 15ml soy sauce; 15g ketchup; 15g cornstarch; 15g sugar; 500ml vegetable oil

Instructions:

Step 1: Wash the bell peppers and spring onions, and cut them into small pieces. Heat oil in a pan and fry the pork ribs until golden.

Step 2: In another pan, heat oil and stir-fry the bell peppers and spring onions for a while. Then, transfer them to a plate.

Step 3: In the same pan, add ketchup, sugar, and salt, and mix well. Then, add the fried pork ribs and coat them with the sauce.

Add the spring onions and multicolored bell peppers, stir for a while, then transfer the stir-fried pork ribs and bell peppers to a plate and enjoy!

Braised Pork Belly with Bamboo Shoots

Ingredients:

– 500g fresh bamboo shoots

– 500g pork belly

– Spring onions

– Some garlic cloves

– 3 tablespoons fish sauce

– 1 tablespoon sugar

– 2 tablespoons olive oil

Instructions:

Step 1: Peel the garlic cloves, cut the roots of the spring onions, and wash them. Rinse the bamboo shoots.

Step 2: Thinly slice the bamboo shoots.

Step 3: Thinly slice the garlic cloves, and cut the spring onions into small pieces.

Step 4: Heat olive oil and garlic in a pan, stir-fry for about 2 seconds.

Step 5: Add the pork belly to the pan. Stir-fry for about 10 minutes to remove excess fat. Then, add 1 tablespoon sugar and 1.5 tablespoons fish sauce, and continue to stir-fry for 2-3 more minutes.

Step 6: When the pork turns a beautiful brown color, remove the fat/oil and continue stir-frying the meat for another 2-3 minutes.

Step 7: When the meat turns a shiny brown color, it is done. Transfer the meat to a bowl. Add the spring onions and bamboo shoots to the pan, stir-fry for about 5 minutes, add 1.5 tablespoons fish sauce, and stir-fry for another 1-2 minutes.

Step 8: Mix the meat with the vegetables and stir-fry for 1 more minute to heat up the meat.

Ingredients:

– 400g ground pork

– 1 egg, 70g mackerel sauce or tuna sauce (boneless)

– 40g cornstarch or cornflour; 2 chopped purple onions; 1 chopped green onion; 1 teaspoon pepper; 1 tablespoon sugar; 2 portions of chopped green onions; sliced chili peppers.

Instructions:

Step 1: Puree the mackerel sauce. Put it in a bowl together with the meat, egg, and other ingredients, and mix well. Put it in the fridge for 20 minutes to make it firm.

Step 2: Heat up a non-stick pan and add 1 tablespoon oil. When the oil is hot, scoop the minced meat into the pan. Fry over low heat. Fry until both sides are golden. When both sides are golden, remove the meat from the oil and put it in a bowl.

Step 3: In the same pan, add 1 tablespoon of oil, wait for the oil to heat up, add the onions and stir until fragrant for about 2 seconds.

Step 4: Add the minced pork that has been cut into small pieces. Stir-fry for about 5 minutes until the meat drains off some fat. Add 1 tablespoon of sugar and 1.5 tablespoons of fish sauce to stir-fry until the meat turns a light brown color, then remove all the fat/oil and continue stir-frying the meat for another 2-3 minutes.

Step 5: When the meat turns a shiny brown color, it is done. Put the meat in a bowl and set it aside. Continue to stir fry the onions and bamboo shoots in the pan for about 5 minutes. Add 1.5 tablespoons of fish sauce and stir fry for another 1-2 minutes.

Step 6: When the meat turns a shiny brown color, it is done. Remove the meat to a bowl, and add the onions and bamboo shoots to stir-fry in the pan for about 5 minutes, add another 1.5 tablespoons of fish sauce and stir-fry for another 1-2 minutes, and then it’s done.

Stewed Pork with Ginger

Ingredients:

– 500g pork belly

– 1 red chili pepper, sliced

– 1 green onion, chopped

– 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1.5 tablespoons sugar, 1/2 teaspoon ground pepper, 1/2 teaspoon chili flakes

– 1 tablespoon of cooking oil, 1 cup of water

Instructions:

Step 1: Rinse the pork belly, cut it into small pieces, and put them in a bowl. Add oyster sauce, soy sauce, sesame oil, sugar, ground pepper, and chili flakes. Mix well and let it sit for 15 minutes to marinate.

Step 2: Heat a non-stick pan, add 1 tablespoon of oil, wait for the oil to heat up, then add the purple onions and stir until fragrant for about 2 seconds.

Step 3: Add the pork belly to the pan. Stir-fry for about 10 minutes until the pork is crispy and golden. Add the green onions, chili peppers, and stir-fry for another minute.

Step 4: Stir in the oyster sauce, soy sauce, sesame oil, sugar, ground pepper, and chili flakes. Stir-fry for another 5 minutes until the pork is coated with the sauce. Add 1 cup of water and simmer for about 30 minutes until the pork is tender. Serve hot with rice.

Chicken Hotpot with Sticky Rice Wine

Ingredients:

– A chicken and rice wine

– 1 chicken (about 2 kg)

– Spring onions, coriander

– Spring onion roots, garlic cloves, and washed chicken

– Pork bone

– Milky mushrooms, shiitake mushrooms

Instructions:

Step 1: Prepare the ingredients: soak the spring onions, wash and cut off the ends, wash the chicken

Step 2: Prepare the chicken by cleaning it and cutting it into bite-sized pieces.

Step 3: Place the chicken in a pot and cook it in water until the water is boiling. Skim off any impurities that rise to the surface. While simmering, remember to keep the heat low and skim off any impurities to keep the broth clear.

Step 4: Marinate the chicken with a little cornstarch and pepper. Divide the chicken at the rice wine. Marinate the other half for about 15 minutes to allow the flavors to penetrate the chicken.

Step 5: Add 1/2 of the rice wine and the broth to the pot. Add 2 spring onion roots, season with salt and pepper, and bring to a boil.

Step 6: Chicken hot pot is best served with noodles, coriander, and spring onion. You can also add some chili sauce if you like. When eating, add the chicken to the hot pot and cook until the chicken is done. Add the vegetables to the hot pot and enjoy together.

Dried Cuttlefish Stir-Fried with Sweet and Sour Sauce

Ingredients:

– 5-6 dried cuttlefish

– 100g minced meat

– 1/3 cup soaked vermicelli

– 2 sprigs of catnip

– Spices: 1/2 tablespoon fish sauce, 1/3 teaspoon pepper

– 1 bunch of coriander, chopped

– 1 tablespoon of chopped spring onion

– Sweet and sour sauce: 2 tablespoons sesame oil; 2 tablespoons boiling water; 2 tablespoons ketchup; 1 tablespoon chopped spring onion; 1 chili pepper, chopped; 2-3 coriander leaves, chopped; 1 teaspoon roasted sesame seeds

Instructions:

Step 1: Mix minced meat, soaked vermicelli, and the above spices in a bowl. Mix well to evenly coat the meat with the seasoning.

Step 2: Cut the dried cuttlefish into small pieces.

Step 3: Heat up some oil in a pan and stir-fry the minced meat until cooked. Then, add the dried cuttlefish and stir-fry for 5-6 minutes.

Step 4: Finally, add the sweet and sour sauce mixture to the pan and stir-fry for another 2-3 minutes. Serve the dried cuttlefish stir-fried with sweet and sour sauce on a plate and garnish with coriander leaves and sesame seeds.

Tofu Fried with Salted Egg

Ingredients:

– 1 block of tofu, beaten in a bowl

– 3 sprigs of spring onion, chopped

– A pinch of salt and pepper

– 1 box of firm tofu, cut into 1cm thick slices

– Cornstarch

– Cooking oil

– Dipping sauce: 1 tablespoon sesame oil; 1 tablespoon boiling water; 1 tablespoon ketchup; 1 tablespoon chopped spring onion; 1 chili pepper, chopped; 2-3 coriander leaves, chopped; 1 teaspoon roasted sesame seeds

Instructions:

Step 1: Mix the tofu, spring onions, salt, and pepper in a bowl. Coat the tofu with cornstarch.

Step 2: Heat oil in a pan and fry the tofu until golden brown on all sides. Remove from the pan and transfer to a plate.

Step 3: In the same pan, add the dipping sauce mixture and stir-fry for about 2 minutes until fragrant. Add the fried tofu and coat it with the sauce. Turn off the heat and garnish with spring onion and a sprinkle of sesame seeds.

Salted Peanuts

Ingredients:

– 100g peanuts (firm)

– 1/4 cup cooking oil (60ml oil)

– Some cornstarch (enough to coat)

Instructions:

Step 1: Rinse the peanuts and shake off any excess water. Place the peanuts and oil in a pan. Turn on the heat and stir the peanuts evenly.

Step 2: After 4-5 minutes, the peanuts will start to pop and separate, or when they turn crispy and golden, remove them from the heat and strain off the oil.

Step 3: Place the peanuts in a bowl and add some cornstarch. Toss the peanuts in the cornstarch until coated. Let them cool, and they are ready to eat. Salted peanuts are delicious when eaten with pickled mustard greens or lettuce.

Roasted Pork With Pickled Mustard Greens

Ingredients:

– 200g roasted pork

– 1 lime, 2 chili peppers, 1 garlic clove

– 2 tablespoons fish sauce, 2 tablespoons sugar, savory seasoning

– Cooking oil

Instructions:

Step 1: Rinse the roasted pork and pat it dry. Place it on a plate.

Step 2: Slice the garlic clove and chili peppers.

Step 3: Heat oil in a pan and fry the garlic until fragrant. Then, add the chili peppers and fry for 2 minutes.

Step 4: Add the roasted pork to the pan and stir-fry for about 10 minutes to heat it up.

Step 5: Finally, pour the fish sauce mixture into the pan, stir well, and cook for another 2-3 minutes until the sauce thickens. Sprinkle with spring onions and a little pepper powder and enjoy!

Cabbage Stir-Fried with Fat Tofu

Ingredients:

– 500g pickled cabbage

– 1 tablespoon fish sauce, 1 tablespoon vinegar, 1/2 tablespoon sugar, 1 tablespoon water, 1/2 tablespoon chicken powder, chopped chili, and coriander roots.

– 1 tablespoon cooking oil

Instructions:

Step 1: Soak the pickled cabbage in water, wash it, and squeeze out the excess liquid. If the cabbage is not too sour, just wash it, no need to squeeze.

Step 2: Put the cabbage in a colander to drain off excess water, then put it back in the bowl. Add 1 tablespoon of fish sauce, 1/2 of the fish sauce mixture, and coriander roots. Stir-fry for 10 minutes until the cabbage becomes tender. Add the fat tofu and stir well. Serve the cabbage stir-fried with fat tofu on a plate and sprinkle with some pepper for a delightful taste.

Dried Rice Field Eel Stir-Fried with Sour Soup

Ingredients:

– 200g dried rice field eel

– 1 lime, 2 chili peppers, 1 garlic clove

– 2 tablespoons fish sauce, 2 tablespoons sugar, 1/2 tablespoon salt

– 1 tablespoon cooking oil

Instructions:

Step 1: Rinse the dried rice field eel in cold water, making sure all the dirt is removed. Then, strain off the water.

Step 2: In a bowl, mix minced chili peppers, minced garlic, lime juice, fish sauce, sugar, and salt.

Step 3: Heat oil in a pan, add the chili pepper and garlic mixture, and stir-fry until fragrant. Then, add the dried rice field eel and stir-fry for about 5-6 minutes.

Step 4: Finally, add the fish sauce mixture to the pan and stir-fry for another 2-3 minutes. Serve the dried rice field eel stir-fried with sour soup on a plate and garnish with coriander leaves and chili peppers.

Pickled Mustard Greens Stir-Fried with Pork Fat

Ingredients:

– 300g pickled mustard greens, washed and drained

– 100g pork fat, thinly sliced

– 2 sliced garlic cloves

– 1/2 sliced onion

– 1 tablespoon fish sauce, 1 tablespoon sugar, 1 tablespoons vinegar, 1/2 tablespoon salt

– 1 tablespoon cooking oil

Instructions:

Step 1: Heat oil in a pan, add garlic and onion, and stir-fry until fragrant.