food

Mutton with bone, Chinese cabbage, vermicelli, nutmeg, cold ginger, clove, angelica dahurica, cinnamon, pepper, star anise, fennel, onion and coriander.

working methods

1. Rinse the meat buttons, cold ginger, cloves and other ingredients with clean water, then wrap them with clean gauze and tie them with string, and the material package is finished.

2. Add an appropriate amount of water to the pot, put the mutton in while it is hot, cover it, boil it, start to foam after boiling, and carefully remove the blood foam on the surface with a spoon.

3. Then put the material bag into the pot and cook it with the mutton soup. After the fire boils, turn to low heat and cook the mutton slowly. This process takes a long time, probably a few hours.

4. Now we have to deal with vermicelli, which has been soaked in warm water in advance.

5, clean the cabbage, sprinkle it into small pieces by hand, not too small, otherwise it will not be cooked.

6. When the mutton is cooked, take it out and cut it into pieces of appropriate size. The meat on the sheep bones is also picked out before cutting.

7. Pour the mutton and sheep bones back into the pot and continue to cook.

8. After the pot is boiled, put the vermicelli and the cabbage together and cook until the vermicelli is moderate in hardness and the cabbage is soft and rotten. Turn off the heating.

9. Sprinkle with chopped green onion and coriander.

Ma Jiang Bai Wei Cai tofu soup

food

Chinese cabbage, bean curd, vermicelli, seafood mushroom, dried rice, salt, onion, sesame sauce.

working methods

1, cut tofu into small pieces and slice onion.

2. Tear the cabbage leaves into small pieces and wash the seafood mushrooms.

3. Put a proper amount of water in the boiling pot and add tofu.

4. Add dried seaweed, onion and salt.

5. Add seafood mushrooms and bring to a boil.

6, add cabbage leaves to boil, add fans to boil.

7. Add sesame paste, boil and stir well.

Fish head, fish bone and cabbage soup

food

Fish head and bones, Chinese cabbage, ginger, medlar, onion, pepper, salt, chicken essence, cooking wine.

working methods

1, cut the fish head in half, cut the fish bones into pieces, put them in a bowl, add cooking wine, onion and shredded ginger and marinate for ten minutes.

2. Half a Chinese cabbage. After washing, cut the leaves in half, slice ginger and 30 medlars for later use.

3. Heat the bottom oil in the pan, and fry the fish head and bones with low fire until both sides are slightly yellow.

4. Add a proper amount of boiling water to the pot at one time and add ginger slices.

5. Cook on high fire for five minutes, then turn to low fire for ten minutes until the soup thickens and turns white.

6. Add pepper and cabbage leaves and cook for two minutes.

7. Add Lycium barbarum and cook for one minute, and add appropriate amount of salt and chicken essence.