My home is in the northeast, and the temperature is very low in winter, especially in the morning and evening. In order to keep out the cold and keep warm, I always want to eat some hot meals, which can not only help my body replenish calories but also prevent colds. In winter, the climate is dry, which is most suitable for stews. It can not only dispel cold but also moisten dryness. After eating, the whole body is warm. Let's share a few hot stews with you, which moisten dryness and dispel cold and often get angry.

Sauerkraut stew pot

1. Prepare 200g pork belly and chop it into minced meat.

Prepare 200 grams of pickled cabbage, put it in clear water, wash off the salt on it and cut it into long strips.

Prepare a few Chinese cabbage leaves, separate the noodles from the leaves, wash them with clear water, cut the leaves into large pieces, and cut the noodles into long strips.

Prepare a handful of wide powder and wash it with clear water.

Prepare a piece of tofu skin, clean it and cut it into wide strips.

Cut some garlic sprouts and ginger slices for use.

2. Blanching the bean curd skin: Boil the water in the pot, add the bean curd skin, and simmer quickly 1 min to remove the beany smell. After the tofu skin is boiled soft, pour it out and rinse it with clear water several times to control the moisture.

3. Start cooking: heat the pan, put vegetable oil into the pan, pour out hot oil and add cold oil after the pan slides. When the oil temperature is 50% hot, pour in minced meat and stir-fry the fat oil inside. Stir-fry the minced meat until it is fragrant white, add ginger slices and dried peppers, stir-fry with low fire to give a fragrance, pour sauerkraut into the pan and stir-fry for two minutes, and stir-fry the water inside, so that it tastes more crisp and tender.

10 minutes later, pour in Chinese cabbage and bean curd skin, stir well, and continue stewing for 5 minutes.

When the time is almost up, put the cabbage leaves and garlic sprouts in the pot and scald them slightly, then add a spoonful of chicken essence to taste. After the garlic sprouts are cut off, pour a little pepper oil into the pot and you can go out. A simple and affordable sauerkraut stew pot is ready.

Stewed small yellow croaker

1. Prepare some fresh yellow croaker, slaughter it in advance, and write a word on the back of the yellow croaker to make it easier to taste.

2. Pickled fish: cut some shallots and shredded ginger into a bowl, pour in a proper amount of cooking wine to pinch the onion ginger juice, sprinkle with salt evenly, pour in onion ginger and cooking wine, and marinate by hand for 10 minute.

Start cooking: heat the casserole and pour in rapeseed oil. When the oil temperature is 50% hot, add ginger and garlic slices and stir-fry until fragrant. Pour in chopped peppers and stir-fry the water inside. After frying, add croaker, pour some high-alcohol liquor and stew for 10 second to remove fishy smell. Pour appropriate amount of boiling water and add 2g pepper. Cover the pot and stew for 10 minutes.

10 minutes later, add a little chicken essence and sprinkle with chopped green onion to decorate, and a delicious braised small yellow croaker is ready.