Braised pork

Ingredients: white meat cut into pieces of appropriate size. Then blanch it in boiling water for 5 minutes and take it out to remove the fishy smell and foam! (secret recipe: it is best to add some white wine! )

Prepare seasonings first: pepper, aniseed, cinnamon, ginger, onion, cooking wine and soy sauce.

Method:

1, put a little oil in the wok, add white sugar and stir-fry until brown.

2, stir-fried color achievements should immediately prepare the seasoning and put it into the meat! At the slightest sign of bubbling, I will put down my things! )

3, according to personal preferences, you can also put some dried peppers in and fry together. The color can be brighter and the taste will be richer.

4, the color is good, you can add water, and then wait for the water to boil ~ ~ ~

5. After the water boils, just simmer on a small fire! My personal experience is two hours.

6. When there is not much water left, put salt and collect juice on fire.

Beef is boiled beef, and now everyone likes it!

Beef slices with Chili oil

Materials:

Beef tenderloin 250g, green garlic 150g, cabbage heart 150g, celery heart 100g, dried pepper 15g, Pixian watercress 40g, clear oil 200g, soy sauce 15g, monosodium glutamate/kloc.

Production method:

1. Cut the beef into pieces 5 cm long and 3 cm wide, put them in a bowl, season with soy sauce and cooking wine, and mix well with water and bean powder.

2. Wash the green garlic, Chinese cabbage and celery, and cut them into 6.5 cm long segments and blocks respectively.

3. Heat oil, dried peppers and prickly ash in a pot, fry until brown (don't fry them, take them out with excellent fragrance), and then take them out and chop them up.

4. Add green garlic, cabbage and celery to the crude oil in the pot, stir-fry until it is broken, and plate it.

5. The oil in the pot is hot, add Pixian watercress, stir-fry red, and add soup (moderate amount, too much will be weak; Too little bean powder is easy to fall off and the soup is sticky. Boil slightly, remove the residue of bean paste, put green garlic, Chinese cabbage and celery into a soup pot, add soy sauce, monosodium glutamate, cooking wine, pepper noodles, salt, ginger slices and garlic slices, burn thoroughly, take out and put them into a deep dish or lotus leaf bowl.

6. Pour the meat slices into the slightly opened original soup pot (the soup should be slightly opened. If the soup doesn't boil, the bean powder will fall off; When the soup is very big, the sliced meat will get old easily. Spread it out gently with chopsticks, pour it into a dish or bowl of assembly materials after cooking, sprinkle with dried Chili powder and pepper powder, and then pour boiling oil to make it more spicy.