Now customers or family members come home for dinner, and most of them like to eat out, usually to save trouble. A table of people sit down, eat, drink and chat, which also saves the inconvenience of washing kitchen utensils and cleaning at home. But to be fair, going out to a restaurant for a party is time-saving, labor-saving and convenient, but it is also a big expense. Seven or eight people need at least five or six hundred yuan to eat well. If it is a family dinner, eating at home is not only nutritious and delicious, but also much cleaner and healthier than outside, and it can save a lot of money. Nowadays, many people are gradually calling for a warm taste, a return to family dinner, a strong smell of fireworks and affection.

Many people may think that eating a soup at home without ten dishes and eight bowls can't help at all. It's not necessary. One bite of iron pot, one bite of soup, all at once. Today, I will share with my friends an "extraordinary soup" which is very suitable for family dinners: Sunday party, stewed fish with ribs, cake and a pot of rice, which is more delicious than eating out. This ribs stewed fish paste cake is a soup dish with strong northeast flavor, a main grass carp or crucian carp of four or five kilograms, and a few kilograms of ribs. Finally, attach a circle of sticky cereal cakes to the iron pan. Even if seven or eight people are not afraid, the family will eat directly around the iron pot, and finally stew some favorite dishes with crispy and thick tortillas, not to mention nourishing.

Processing technology of braised pork ribs and fish paste cake 1, fresh pork ribs 1500g. Cut the ribs into 4cm long sections and put them in a relatively large kitchen sink. Pour in a certain amount of cold water and soak for more than 1 hour. Don't forget to change the water in the fish tank 1-2 times. After soaking in blood, pick up the ribs and wash them for 2-3 times until the tea soup is clean and drained.

2. Pour a certain amount of cold water into the pot. Pork ribs must be cooked in cold water. More and more white bubbles are constantly forming in the middle, so we must seize them. After the tea soup is boiled, simmer for 3 minutes and scoop it up with a big colander.

3. Use 1 carp, at least four or five kilograms. Big carp has fewer thorns and is fragrant. Clean the carp and cut it on the back, with the interval of about 1.5 cm and the abdominal cavity of 2-3cm, so as to keep the overall design details.

4. 1 shallot, immediately cut into large oblique sections; Ginger 1 block, cut into ginger slices; 1 garlic, peeled and pat loose; 2 Lai Xiang trees, cut into 2cm long Lai Xiang sections. If you like spicy food, according to your own spicy degree, use 10- 15 dried red pepper (optional) and cut it into dried red pepper segments; If you can't eat too spicy, enhance the aroma of dry spicy, and put the dried red pepper in detail.

5. Pour 400g of fine stick powder and 0/00g of soybean/kloc-into the washbasin, pour 260g of warm water to synthesize the soft and hard corn coarse grain batter, cover the fresh-keeping bag tightly, and wake at room temperature. If the elderly and children take it, they can add 5 grams of yeast powder, and the corn miscellaneous grains noodles will be slightly alcoholized for 30min minutes, and the taste is good.

6, wok on the stove, pour 50 grams of cooking oil, heat to 50% heat, first add star anise, cinnamon, galangal, dried red pepper (choose), stir-fry with slow fire. Then add onion and garlic, stir-fry again to get the fragrance. Add 50 grams of fresh dried yellow sauce, 50 grams of fresh soy sauce, stir-fry over low heat until the sauce is fragrant.

7. Add ribs, cook 50g rice wine, stir-fry and color. Pour a certain amount of boiling water and cook for 15 minutes. Add 10g old rock sugar, 5g salt, 5g soy sauce and 1g white pepper, adjust to medium heat, cover the pot and continue to cook for about 20min. Add the prepared grass carp. At this time, the juice is less than two-thirds of that of carp. Cover and cook for 5 minutes.

8. Turn to slow fire, open the pot cover, knead the corn flour into an oval shape of 50g, knead the corn coarse grain batter into a cake shape with four fingers of the other palm, take the opportunity to stick it on the edge of the iron pot, adjust the relative density according to the size of the batter, and enclose it.

9, cover, stew 15 minutes. As soon as the lid is opened, the thick maotai flavor permeates it instantly, and everyone has an appetite at a glance. Add 3 grams of chicken essence, sprinkle it into small pieces of Lai Xiang, and the whole family can gather around the iron pot and enjoy the delicious fish-flavored stewed ribs and paste cakes. After eating, if you are still reluctant to leave, prepare several kinds of rinse vegetables, such as water tofu, sweet potato vermicelli, sweet potato vermicelli, all kinds of vegetables, and cook a bowl of fresh noodles, even if it is a good person.