Du Jing sparerib
Sparerib; Illicium verum; Cinnamon bark; Onion segment; Ginger pieces; Cooking wine; Salt; Oil; Soy sauce; Rock sugar;
Braised pork ribs are salty, crispy and golden red in color. Most people can eat it. Suitable for patients with deficiency of both qi and blood and yin deficiency; Use with caution for those with damp heat and phlegm stasis; Obesity and hyperlipidemia should not eat more.
Practice and steps
After buying 1 ribs, boil the water in the pot, blanch the ribs in the pot, remove the dirty things on the surface, take them out, and control the water to dry;
2 put oil in the wok, add rock sugar when the oil is 50% hot, and burn until the rock sugar melts.
3. Stir the ribs evenly, pour in cooking wine, add star anise, cinnamon and onion ginger, add hot water without ribs, add a spoonful of vinegar, simmer for 30 minutes and then add soy sauce;
Then stew until the ribs are stewed, add some salt, sprinkle with sesame oil, and collect the soup until it is thick.
The taste is fragrant and salty, the ribs are crisp and rotten, and the color is golden red.
Stir-fried sugar must be stirred with a small fire, otherwise the sugar will be burnt before it turns red. People who often eat pot-stewed vegetables and find it troublesome to stir-fry sugar can also stir-fry more sugar and boil it with water at a time, just put some at a time. Rock sugar is also put in to make the finished product redder and brighter.
Spareribs can not only provide high-quality protein, fat and vitamins necessary for human physiological activities, but also contain a lot of calcium phosphate, collagen and bone mucin, especially rich calcium, which can maintain bone health and has the effects of nourishing yin and moistening dryness, nourishing yin and enriching blood.
Special elbow
Ingredients: elbow, star anise, fennel, fragrant leaves, angelica dahurica, clove, cardamom, Amomum villosum, licorice, dried tangerine peel, tsaoko, pepper, onion, ginger and garlic.
Practice: Scrape off mud and hair, then tie it tightly with cotton rope, blanch it with water, and then put it in a pot and add 2 star anise, a little pepper fennel, 3 fragrant leaves, 5 cardamom, a little dried tangerine peel, 2 tsaoko peppers, onion, ginger and garlic. After the soup is boiled, put it into the elbow, and then put: angelica dahurica, clove, Amomum villosum and licorice, each 1 bar. At this time, stir-fry the rock sugar in a wok with a little oil before adding it to the stew pot. At this time, add 2 tablespoons of soy sauce, 2 tablespoons of soy sauce and 4 tablespoons of cooking wine. When the elbow is rotten, add rock sugar and salt to taste.
Kung Pao Tofu
Steps and practices: 1. Prepare materials. Dice the old tofu, wash and cut the green pepper, and stir-fry the peanuts for later use. 2. Heat the oil in the pan and fry the tofu slices until golden brown. 3. Put the green and red pepper blocks into the oil pan, and then remove them together with tofu to control the oil. 4. Leave the bottom oil in the original pot for heating, remove the peppers after the peppers are fragrant, and then add garlic, ginger and Pixian bean paste to stir fry. 5. Pour in the prepared sauce and stir well (chopped green onion, Jiang Mo, soy sauce, cooking wine, sugar, starch, salt and chicken essence). 6. Pour in tofu, green pepper and peanuts and mix well.