1. Stewed pork vermicelli with sauerkraut
1. northeast face lift is soaked in warm water of about 70 degrees for 7-8 minutes;
2. Cut the pork belly into square pieces;
3. Shred northeast sour cabbage;
4. Take out the soaked face and lift it, rinse it with cold water and grasp it by hand to prevent adhesion;
5. Put oil in the wok, medium heat, add pork belly and stir-fry until it is broken, then add ginger slices and stir-fry;
6. Add half a spoonful of salt, soy sauce and cooking wine until it is fleshy;
7. Add sauerkraut, stir fry, then add half a pot of water, bring to a boil with high fire, turn to low heat, and stew until the water is 80% dry;
8. Finally, add face lift, add half a spoonful of salt, stir fry evenly, if the color is not deep enough, add a little soy sauce, and finally add a little chicken pepper to taste until the water is almost completely dry.
2. The practice of stewing mutton soup
1. The mutton is soaked in cold water for two hours, and the water is changed every hour.
2. Wash the mutton with clear water and cut it into small pieces.
3. Pour enough water into the pot and put the cut mutton into the pot.
4. After the medium fire is boiled, skim off the floating foam and pour in the cooking wine.
5. Then add pepper, onion ginger, dried tangerine peel and hawthorn.
6. Cover the pot and stew for 1- 1.5 hours.
7. Remove the orange peel and hawthorn and sprinkle some salt.
8. Turn to medium heat and continue to stew 15-20 minutes later, turn off the heat and eat.
3. The practice of stewed mutton with carrots
1. Wash and drain carrots and mutton, and cut carrots and mutton into pieces for later use.
2. Blanch the mutton with boiling water, and drain it.
3. Take the oil pan, add a proper amount of salad oil, and stir-fry the mutton in the fire until the color turns white.
4. Put water and other seasonings (except sesame oil, white pepper and salt) into the pot and bring it to a boil (I switched to casserole at this time). Cook on low heat 1 hour or so.
4. Stewed mushrooms with chicken.
1. Soak the hazel mushrooms in warm water for about 60 minutes, take them out (rice washing water is better), wash them, and dry them for later use.
2. Wash the chicken and cut it into small pieces.
3. Heat it in a pot, add a little oil, and when the oil is hot, add onion, ginger, aniseed and dried pepper to stir fry.
4. Add chicken pieces and stir well.
5. Stir-fry until the chicken changes color, and stir-fry the fragrance and excess water.
6. Add soy sauce, sugar and cooking wine, stir well and color.
7. Put it in a saucepan, add appropriate amount of boiling water, cover the pot and stew for about 50 minutes.
8. Medium and small fire, cover and simmer until the chicken is soft.
9. Pour in the mushrooms and simmer for 30 minutes on low heat to fully show the flavor of the mushrooms.
10. Add a little salt to taste and collect the juice. Turn off the fire and serve.
5. "Shi Mao" braised pork practice
1. Add ginger slices and cooking wine to pork belly and blanch it, and skim off the froth.
2. Replace the knife with a spare one.
3. Cut the onion, slice or slice the ginger and garlic, and prepare the seasoning.
4. Put a little base oil in the pot, add onion, ginger and garlic and stir fry.
5. Turn to low heat and add pork belly and stir fry.
6. Stir-fry patiently until the pork belly is golden.
7. Add the remaining spices and stir-fry for two minutes.
8. Add soy sauce, cooking wine and rock sugar, stir-fry and color, and then add boiling water.
9. Cover the lid and simmer for 40 minutes on low heat 1 hour, then open the lid and turn to high heat to collect the soup until it is thick.
10. finished product ~