Add hot water to the casserole, so that the water soaked in mushrooms won't touch the chicken pieces. If there is no casserole, stew it in a pot. Bring it to the boil and stew for 30 minutes. Add hazelnuts and continue to stew for 20 minutes. Add vermicelli and salt and stew until vermicelli is cooked.
2. Materials required for elbow buckle: pork elbow 1, lettuce, oil and salt, onion 1, ginger 1, 2 cloves of garlic, pepper, aniseed 1, 2 dried peppers, 2 tablespoons of cooking wine, half a tablespoon of braised soy sauce, and 65438+ light soy sauce. Steps: First, remove the pig hair from the pigskin surface of the elbow, put the elbow on the fire, circle the pigskin and bake it, bake the fluff on the pigskin with a torch and wash it in warm water. Cutting pig's elbow to bone stick with a knife can shorten cooking time. Add water to the pot, blanch the elbow with cold water, boil for a few minutes after the water boils, skim off the floating foam, add onion, ginger slices and cooking wine, bring it to a boil with high fire, turn the heat down to 1 hour, and cook the elbow. Take out the elbow and let it cool. The soup cooked with elbow is delicious for stewing soup. Remove the bones from the elbow, cut the elbow into pieces, and put the skin of the elbow face down in a small pot. Tighten it. Heat oil in a pan, add onion, shredded ginger, garlic, pepper, aniseed and dried pepper, and stir-fry until fragrant. Pour in some soup for boiling elbows, the amount of soup should not exceed that of meat noodles, then add salt, soy sauce, cooking wine and sugar to boil the soup. Pour the cooked soup into the pot with elbow slices, add water to the steamer to boil, put the pot into the steamer, cover the lid, steam for 20 minutes, then turn to medium heat, continue steaming for half an hour, and steam the elbow until crisp and rotten. When the time comes, take out the basin, then drain the soup in the basin into the wok, wash the lettuce and put it on the plate, and buckle the steamed elbow meat on the plate. Boil the soup in the pot, skim off the floating foam, pour in the appropriate amount of starch, heat until the soup becomes sticky, and turn off the heat. Pour the soup evenly on the elbow, and a plate of delicious elbow will be ready.
3. Materials needed for carp stew with beer: carp 1 strip, beer 1 tin (500ml), coriander 1 root, proper amount of oil and salt, onion 1 root, ginger 1 root, 3 garlic cloves, a dozen peppers, etc. Prepare the necessary materials. The fish I use belongs to a kind of carp, called Mishima scale, also called mirror carp, and its meat is tender. Beer can be canned or bottled. Scales and gills of carp were removed, and internal organs were also removed. It is necessary to remove the black film from the belly of the fish, wash the fish and wipe the water on the surface of the fish. Prepare ingredients, cut onion, ginger, garlic and coriander. Heat oil in a pan, add onion, ginger, garlic, pepper and aniseed, stir-fry until fragrant, and add dried pepper to stir-fry until fragrant. Pour beer, add sugar and braised soy sauce, and bring to a boil. Even after beer is cooked at high temperature, the wheat flavor can still be retained. Beer has the function of removing fishy smell and retaining fragrance, which improves the flavor of fish a lot. In order to change fishy flavor into fresh flavor, beer is used instead of water when cooking, which can remove fishy flavor, enhance freshness and enhance fragrance, and make soup more fresh and fragrant. Put the fish in the pot, boil it with high fire, and then simmer for about half an hour. In the meantime, turn over the fish. Time is up, add salt, change the fire to collect juice, and heat until there is a little soup left, and the soup becomes sticky. Turn off the fire, take it out and put it on a plate, sprinkle with coriander, and a plate of beer stewed fish with good color and fragrance will be ready.
4. Materials required for stewed ribs with wide vermicelli: 500g of ribs, half a catty of wide vermicelli (dry), proper amount of oil and salt, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, crystal sugar 1 tablespoon, more than a dozen pieces of pepper, aniseed 1, 2 tablespoons of light soy sauce, and cooking wine/kloc. Prepare the required materials, wash the bought ribs and chop them into small pieces with a knife. I usually buy ribs by letting the butcher chop them directly and going home to chop them myself, which is a bit difficult. Prepare seasoning, cut onion, slice ginger and pat garlic. Prepare rock sugar, stir-fry it with rock sugar for better coloring effect, and its taste and color are better than white sugar. The color of the finished dish is particularly bright, the coloring effect is lasting, and the color of the ribs will not turn black. Then put the right amount of water in the pot, pour the ribs in and add the right amount of cooking wine. Put the ribs in a pot, add cold water and cook for three minutes. Skim off the floating blood, take out the ribs, wash them with warm water, and drain them for later use. The purpose of blanching ribs is to better remove the blood residue in ribs and remove the fishy smell of some ribs. The ribs treated in this way will taste more delicious and have no peculiar smell. Heat the wok, pour a small amount of cooking oil, turn the wok over so that the oil covers the whole wok. Wait until the oil temperature gets hot, then pour in the rock sugar, and the rock sugar will break quickly. Continue to stir the rock sugar with low fire to make it completely liquefied. Use a small fire when frying sugar, it will be slower. Always stir the sugar color when frying. After the crystal sugar melts, it bubbles first, and then slowly turns into small yellow bubbles. With the increasing temperature, the yellow bubbles turn into yellow bubbles, and the color turns into bordeaux after heating. At this time, you will smell the fragrance of caramel and the sugar color will be fried. At this time, we should quickly fry the ribs and color them. Add onion, ginger, garlic, pepper and aniseed and stir-fry until fragrant. At this time, it is necessary to fry the ribs quickly, and the time for frying the ribs should not be too long. Pour hot water until the amount of water is less than that of ribs, then add cooking wine and light soy sauce, bring to a boil, turn to low heat and stew for 40-50 minutes, and stew ribs until cooked. Add wide vermicelli, add salt, and stew vermicelli until soft and hard. The fans are going to stew.