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.
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.
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.
1, thousands of pieces are cut into strips and tied into knots, which will be more convenient to eat. Just tie them into bows like shoelaces. 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 knotted thousand pieces into the pot, season with a spoonful of pepper, salt and chicken essence, cover the pot and stew for 10 minutes. A pot of pork belly with attractive aroma and rich taste is ready.
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.
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.
Ingredients: half a cabbage, tofu 1, shrimp skin 1, 4 dried peppers, 4 cloves of garlic, 2 shallots, 2 tablespoons of soy sauce, half a spoon of soy sauce 1 tablespoon, pepper, chicken essence and salt.
1, Chinese cabbage is broken into small pieces, tofu is sliced, garlic is peeled and mashed, dried pepper is cut into sections, part of shallot is cut into sections, and the other part is cut into rings.
2. Add the right amount of oil to the pot, the oil temperature is 60% hot, add the chopped tofu, fry slowly on low heat until golden, turn over and continue to fry until golden, remove the oil and cut into small pieces.
3. Add the right amount of oil to the pot. When the oil is hot, add minced garlic, onion and dried pepper and stir-fry until fragrant. Add cabbage, stir-fry evenly, cover the pot, stew for about 3 minutes, add 2 tablespoons of soy sauce and appropriate amount of soy sauce, stir-fry evenly.
4. Add the fried tofu and shrimp skin, stir fry for 1 min, add half a spoonful of pepper, appropriate amount of salt and chicken essence, and half a bowl of water. After frying, cover and continue to stew for 10 minutes, so that the ingredients are fully flavored, and then pour a little sesame oil after taking out the pot.
Ingredients: cabbage, pork belly, vermicelli, day lily; Onion, ginger, garlic, dried pepper; Light soy sauce, sugar, soy sauce, salt, monosodium glutamate.
1. Please handle the ingredients first. Wash the cabbage and break it into palm-sized pieces. Slice pork belly. Soak sweet potato vermicelli in hot water until soft. Soak the day lily until it is soft. Cut an appropriate amount of onion, ginger and garlic into sections for later use.
2, a small amount of base oil in the pot, add the pork belly slices and stir fry directly until the meat slices are translucent and curved, and the oil is refined.
3. Add the cabbage to the medium fire and stir fry. Try to make the cabbage covered with oil, which will be more fragrant and delicious.
4. When the cabbage becomes soft, add 3 tablespoons of soy sauce, 2 tablespoons of soy sauce, 1 tablespoon of sugar and appropriate amount of water, and stew for 3 minutes.
5. Add the soaked vermicelli and daylily, mix well, cover the pot, and simmer for 5 minutes.
6. Add appropriate amount of pepper, salt and monosodium glutamate before cooking, and simmer until the juice is collected.
Ingredients: carrots, potatoes, eggs, cucumbers, bean skins, tofu skewers, vermicelli, mushrooms, meatballs, red dates, peppers, chestnuts, Agaricus blazei, spinach and Chinese cabbage; Onion, garlic, sauce, rattan pepper juice, sesame oil, salt.
1. There are many components, which need to be treated separately according to the situation. Put dried mushrooms, tofu skewers, bean skin, Agaricus blazei, red dates and vermicelli that need to be soaked in hot water into a basin and soak them in hot water for half an hour. Cut carrots, potatoes and cucumbers into thick slices, cook eggs, wash spinach and cabbage, and slice onions and garlic for later use.
2, put a little oil in the casserole, add onion and garlic to saute.
3. Add carrots and potatoes, stir-fry over medium heat for 5 minutes, and remove the raw flavor.
4. Add all the soaked ingredients, chestnuts, meatballs and red dates, add the hot water that overflows the ingredients, cover the pot, and cook for 20 minutes on medium heat.
5. After the ingredients are cooked, add seasoning to taste, add appropriate amount of salt, soy sauce, oyster sauce, sugar and a small amount of rattan pepper oil, cover the pot and simmer for 5 minutes.
6. Press the washed spinach and cabbage into the pot, cover the pot and simmer for 3 minutes. Pour some sesame oil before cooking, put cucumber slices and chopped boiled eggs to make the pot delicious. The vegetarian stew pot is ready.
In the practice of vegetarian saucepans, the ingredients are not fixed. It is best to use the abandoned and tasteless "leftovers" to give off their own good taste through stew cooking. It should be noted that you should pay attention to the order of cooking. Difficult-to-cook potatoes and carrots should be fried in advance to accelerate maturity. When the ingredients are almost stewed, add the seasoning, and the good flavors are all blended together. Vegetarian dishes can also be cooked. Good taste.