1. Pork stewed vermicelli
Ingredients: pork belly, vermicelli, Chinese cabbage; Onion, garlic, ginger, star anise, dried Chili, fragrant leaves, crystal sugar, soy sauce, soy sauce, pepper, salt, chicken essence.
Exercise:
1, soak the vermicelli in warm water first, and soak the vermicelli as soft as possible. Heat the pot, roast the pork belly skin downward, brown the pork belly skin, and then scrub it clean.
2, pork belly cut into walnut size. Break the Chinese cabbage into small pieces, and prepare chopped green onion, minced garlic, ginger slices, a handful of dried peppers, 5 fragrant leaves and star anise1; After the vermicelli is soaked, it can be taken out for use.
3, a small amount of oil in the wok, put the pork belly into the pot and stir-fry until golden and shiny. If you like sweet, you can add a handful of rock sugar to fry it, which is more delicious.
4. Add onion, garlic, ginger slices, star anise and fragrant leaves, stir-fry until fragrant, and pour in 3 tablespoons of soy sauce, 2 tablespoons of soy sauce and 1 tablespoon of soy sauce.
5. Add 2 bowls of hot water, cover the pot and cook for about 45 minutes. It is suggested that the meat be stewed directly in the pressure cooker, and the meat can be stewed in 20 minutes. Pork belly must be cooked thoroughly, so that it will be fat but not greasy. The more you eat, the more fragrant you get. It's best to break it easily with chopsticks.
6. Add the soaked vermicelli and Chinese cabbage, stir well, cover the pot and stew for 15 minutes, so that the oil and seasoning can be fully integrated into the ingredients.
7. When the soup is finally tightened, add a proper amount of pepper, salt and chicken essence to taste, and the fragrant and spicy pork stewed vermicelli is ready.
Second, pork belly stewed tofu roll
Ingredients: two pieces of bean curd skin, one piece of pork belly, one handful of Agrocybe aegerita, one piece of onion, one piece of ginger and five pieces of garlic.
Exercise:
1, thousands of pieces are cut into strips and tied into knots. Cut pork belly into large pieces, soak dried Agrocybe aegerita in warm water for later use, and mince onion, ginger and garlic for later use.
2. Add a small amount of oil to the pot, pour the chopped pork belly into the pot and fry until the pork belly is fragrant.
3. Pork belly is basically cooked. Add minced onion, ginger and garlic, stir-fry for 3 minutes, add a can of beer and a bowl of water, add two spoons of soy sauce and one spoonful of soy sauce, cover the pot, and stew for 25 minutes until pork belly is cooked.
4. Add the brewed Agrocybe aegerita, cover and cook for 5 minutes.
5. Pour the thousand pieces into the pot, season with a spoonful of pepper, appropriate amount of salt and chicken essence, cover the pot, and simmer for 10 minute.
Third, stewed beef with radish.
Ingredients: beef 1 kg, carrot 1 root, half radish, ginger 1 root, 3 shallots, star anise 1, angelica dahurica 1, 2 tablespoons cooking wine, 2 tablespoons soy sauce, and pepper 1.
Exercise:
1, bring water to the boil, add 2 spoonfuls of cooking wine, a few slices of ginger and cold water, put the beef in, take it out and rinse it after the water is boiled.
2. cut carrots and white radishes into hob blocks, not too small, easy to stew. Put it into the bottom of the pressure cooker, put the blanched beef into the pot, and add a few slices of ginger, three shallots, two slices of angelica dahurica and 1 star anise.
3. Add fresh water that has just eaten beef, add 2 tablespoons of salt and 2 tablespoons of soy sauce, cover the lid and stew in the pressure cooker for 20 minutes.
4. After the beef is stewed, finally add 1 spoon pepper and appropriate amount of chicken essence to taste, and a soft and delicious beef dish is ready.