Recipe for braised pork vermicelli:

1. Cut the pork belly into large pieces;

2. Slice onion and ginger, and set aside pepper and star anise;

3. After the water in the pot boils, add the pork belly. When the water boils again, skim off the foam, take out the pork belly, and rinse the blood with warm water;

4. After the oil in the pot is hot, add Add onion, ginger, Sichuan peppercorns, and star anise to the pan, add pork belly and stir-fry evenly;

5. Add cooking wine, dark soy sauce, and rock sugar and stir-fry until colored;

6. Add Pour an appropriate amount of warm water to cover the pork belly, just a little more than the water used for braised pork. Bring to a boil over high heat and simmer over low heat for an hour;

7. Wash the vermicelli and do not soak it until soft so that the vermicelli can be put into the pot. Medium can absorb more of the flavor of the soup;

8. Put the vermicelli into the pot, cover the pot, bring to a boil over high heat, and continue to cook over low heat for fifteen to twenty minutes until the vermicelli is soft and tender. Can.

It is best to use wide vermicelli for this pork stewed vermicelli. If you don’t have wide vermicelli, you can use this kind of thick vermicelli. Vermicelli cannot be used. I bought wide vermicelli, but it smelled wrong, so I used the thick vermicelli I originally bought. It is said that potato vermicelli is the best. I used sweet potato vermicelli and it was also delicious! "Pork Stewed Vermicelli, go ahead and make it!"

Detailed stew method:

One tomato, some lentils, cut into sections (not too many), and one potato , cut into diamond-shaped pieces, a little red powder, a piece of tofu or an eggplant, cut into small cubes (the best kind of tofu can be stewed).

Then comes the seasoning. Four to five onions, ginger, aniseed, and garlic must be prepared. Let’s get started.

Heat the pot, add cooking oil (if you like meat, you can add lean meat and stir-fry), after heating, add onion, ginger, then add lentils and potatoes and stir-fry. After frying until fragrant, add a little more soy sauce, stir fry for a while, add water, just enough to cover the vegetables. At this time, add a few pieces of aniseed, then cover the pot and start stewing. .

Wait until the water boils, then add red powder and salt, then cover and start stewing, stirring occasionally to allow the vegetables to cook evenly. Add the sliced ??tofu when it is eight times cooked.

When the vegetables are ripe, add the crushed garlic and simmer for a while. When the aroma of the garlic comes out, you can add MSG and eat it.

In this dish, lycopene from tomatoes, beta-carotene from pumpkin, bioflavonoids from tomatoes and eggplants, and vitamin C from green peppers are all powerful antioxidants, and mushrooms contain a lot of them. Rich in B vitamins and minerals, bean sprouts contain high-quality protein, which can provide a variety of nutrients and antioxidants, which are of great benefit to enhancing human immunity and resistance.

Several other ways to stew randomly:

Stew method one:

A. Pork belly must be used B. Northeastern bean paste (Beijing’s bean paste is all noodle sauce, so it doesn’t taste good) C. All vegetables (except potatoes and carrots) must be shredded by hand. This way the flavor will be easily absorbed during cooking without destroying the nutrition of the vegetables.

You can put the ingredients according to your own preferences, including all kinds of vegetables and meat.

1. Wok bottom meat:

Pork belly (separate fat and lean), aniseed, pepper, cinnamon, miso, green onion

Add oil to the pot and cook When hot, add the fat pork belly and stir-fry

Add soybean paste and chopped green onion and stir-fry

Add tomatoes and continue to stir-fry to get red oil

Add the remaining Stir-fry the lean pork belly, aniseed, peppercorns, and cinnamon for 1 minute

2. Add the vegetables:

Add the potatoes first

Add the others one after another Stir-fry the vegetables evenly (don’t add the cabbage, mushrooms, and vermicelli yet)

Add the mushrooms, add a little water, cover the pot and simmer for about 5 minutes

Add the vermicelli and cabbage, continue to simmer until the soup thickens, add an appropriate amount of salt and chicken essence

It’s ready! Pour it on rice and eat it, and you won't feel cold in the cold winter.

Winter Melon Stewed Pork Ribs

Ingredients:

500 grams of pork ribs, 500 grams of winter melon, 1 piece of ginger, 1 aniseed, salt, pepper and MSG Just the right amount.

Features: The melon is tender and smooth, fresh and salty.

Operation:

1. Cut the ribs into small pieces, wash and drain; peel the winter melon and cut into appropriate pieces; chop the ginger.

2. Blanch the ribs in a pot of boiling water for 5 minutes, take them out and wash them with clean water.

3. Bring the ribs, ginger, aniseed and appropriate amount of water to a boil over high heat, then simmer over low heat for about 60 minutes. Add the winter melon and simmer for another 20 minutes. Remove the ginger and garlic. Ingredients, add salt, pepper and MSG and serve.

Wolfberry stewed mutton

Mutton has the effect of replenishing qi, replenishing deficiency, warming the middle and warming the lower body. It can be made into dishes with wolfberry seeds that nourish yin and blood, improve eyesight and improve eyesight. It has the functions of improving eyesight, nourishing kidneys and strengthening muscles. It is suitable for pregnant women to eat to strengthen their body.

Ingredients:

500g mutton leg, 10g wolfberry, 8g cooking wine, 3g refined salt, 1g MSG, 5g green onion, 8g ginger slices, peanut oil 15 grams, appropriate amount of mutton soup.

Preparation:

1. Clean the mutton, cook the whole piece in a pot of boiling water, put it in cold water to wash away the blood foam, and cut it into 3 cm squares.

2. Put the pot on the fire, heat the oil, stir-fry the mutton and ginger slices, add cooking wine and then stir-fry. After frying thoroughly, pour the mutton and ginger slices into a large casserole. Add wolfberry, mutton soup, refined salt and green onions and bring to a boil, skim off the foam, cover and simmer over low heat until the mutton is stewed, remove the green onions and ginger and season with MSG. Serve.

Features: The mutton is fresh and tender, with a mellow and not greasy taste.

American Ginseng Stewed Bamboo Shredded Chicken

Ingredients:

5g American ginseng, 100g bamboo shredded chicken, 1 slice of ginger (for 1 person).

Analysis of the decoction:

American ginseng is sweet, slightly bitter and cool in nature. It has the functions of replenishing qi, nourishing the stomach and promoting fluid production. Anyone who wants to use ginseng but cannot tolerate the warmth of ginseng should You can substitute this; Bamboo Shredded Chicken is sweet and slightly warm. It can replenish the five internal organs, cure weakness of the spleen and stomach, warm the essence and nourish the blood; when combined with the prescription, it can nourish but not dry, nourish the blood but not greasy.

Preparation points:

Slaughter the bamboo chicken, wash it, cut it into pieces, then put it into a stew pot with the washed American ginseng slices and ginger, add 250ml of water, Simmer over water for 2 hours and serve.

Applicable people:

People with long-term illness and physical weakness, shortness of breath, laziness, weight loss, blood deficiency, dizziness, palpitations, palpitations, frequent nocturia, vaginal discharge, irregular menstruation, and difficult menstruation. net.