Prepare ingredients:

500g of sparerib, kelp 1 piece, cooking wine 1 spoon, 2 pieces of star anise, half onion, pepper 1 piece, ginger 1 piece, appropriate amount of salt, appropriate amount of white pepper and onion 1 piece.

1. Wash kelp and soak it in warm water in advance 1 hour. Cut the soaked kelp into small pieces.

2. Wash the ribs and put them in a cold water pot. Add 1 tablespoon cooking wine, 2 slices of ginger and 2 grains of star anise. After boiling, take out the cleaning foam and drain it for later use. Throw away the tendons of the ginger slices and keep the octagonal.

3. Put the ribs in the pot, pour in the right amount of water, and add the onion and the new ginger slices.

4. After boiling, simmer for about 30 minutes. Add kelp and continue to cook for 30 minutes.

5. Add salt, white pepper and onion before cooking.

Winter cold dish slippery soup

Main raw materials: cold dishes in winter 1, pork 250g, eggs 1.

[Seasoning]: sweet potato starch, soy sauce, garlic, ginger, salt, 1 pinch of pepper, chicken essence and chives.

working methods

1. Choose cold dishes in winter, remove old roots and wash them for later use. Chop garlic, onion and ginger for later use.

2. Slice pork and put it in soy sauce, salt and pepper 15 minutes.

3. Put the eggs in a bowl, stir well, then add a proper amount of sweet potato starch, and pay attention to stirring when putting them in. The batter should be thick enough to hang on the sliced meat.

4. Pour the prepared batter into the marinated meat slices, so that each piece of meat is completely covered with starch paste.

5. Pour an appropriate amount of oil into the pot, add garlic and Jiang Mo, stir-fry until fragrant, and then pour it into water to boil. (Tip: Add a little more water to prevent the meat from sinking and sticking directly to the bottom of the pot. )

6. After the water is boiled, pick up a piece of pork and put it in the pot. Pay attention to stirring when adding it to avoid sticking to the pot.

7. Then add the washed cold winter vegetables and cook until the stems of the cold winter vegetables become soft. (Tip: Cold vegetables in winter are not as easy to cook as other vegetables. It needs to be cooked for a while. After thorough cooking, you can cook its unique mucilage, which makes the taste both greasy and greasy. )

8. Sprinkle some salt, a little chicken essence and chopped green onion before cooking.

Egg, tofu and Flammulina velutipes soup

Composition:

1 old tofu, 2 eggs, 1 small mushrooms, 1 teaspoon salt, 1 porcelain spoon oyster sauce, 1 pinch of pepper.

1. Cut the old tofu you bought into small pieces, soak it in salt water and take it out.

2. Take two eggs, knock them into a bowl, stir them with chopsticks, add a little salt and black pepper, and then pour them into the chopped tofu. Stir with a spoon and spread the egg mixture evenly on the tofu.

3. Wash off the fluff of Flammulina velutipes.

4. Pour the right amount of oil into the pot, heat it, add the tofu block, and fry it on low heat until it is golden on both sides.

5. Add 2 bowls of water, 1 tbsp oyster sauce, and boil the water for 5 minutes. Add mushrooms and cook for 1 min. Season with salt before cooking.