When it comes to summer, family members have a poor appetite. Sometimes when cooking meals, it is obvious that the amount of one meal is enough, but it can be eaten all day. Therefore, when cooking three meals a day in summer, they are worried from the beginning of buying food, especially after holidays, it is more difficult to choose dishes.
But recently, I found that cooking with ingredients like this is not only appetizing, but also nutritious and delicious. Moreover, the method is particularly simple, and there are no difficult skills. For example, the following pot is delicious, and it is sour and delicious. Every time you cook a full pot, you will eat all the juice after serving, and adults and children love it.
ingredients preparation: 2 kg of Geshan meat, 1 handful of pickled cabbage, 2 pieces of ginger, the first half of garlic, 2 star anises, rock sugar, soy sauce, soy sauce, cooking wine, salt, peanut oil, clear water, chopped green onion, etc.
The detailed steps are as follows:
Step 1: First, prepare about two kilograms of mountain meat, which is also called wind-proof meat or heart-protecting meat. The long lean meat connected with pig liver, pig heart and pig lungs tastes a bit like beef brisket, and what we sell here is more expensive than ribs. After washing Geshan meat, put it in a cold water pot, add a few pieces of ginger, sprinkle some cooking wine, and you can get rid of the odor without covering the lid. Turn the fire to boil for about 3 minutes, then turn it off, then take it out, put it in a warm water basin, and clean the impurities on the surface.
Step 2: Put the washed Geshan meat directly into the pressure cooker, then add a spoonful of salt, two star anise, several pieces of ginger, a little crystal sugar, a little more light soy sauce, a little light soy sauce for color matching, then pour a big bowl of water, cover the lid, turn on the high fire and boil it for 8 minutes, then turn off the fire after 8 minutes, and let the pressure cooker naturally exhaust.
Step 3: At this time, we will deal with sauerkraut, a handful of traditional sauerkraut pickled by my mother, remove the old roots and clean them, then squeeze them out and cut them into small pieces, or chop them up as you like. After cutting, prepare a wok, pour the sauerkraut into the wok without adding oil, adjust the medium heat to fry the water in the sauerkraut first, fry the sauerkraut until it tastes sour, then turn off the heat and serve it for later use.
Step 4: The pickled cabbage is processed, and the gas in the pressure cooker is exhausted. Take out the meat from Geshan, let it cool a little, and then cut it into pieces. Cut it as you like, and set it aside for later use. Don't pour the remaining juice in the pressure cooker, take a sieve, take out the ginger slices and star anise, and keep the soup for later use.
Step 5: Prepare a piece of ginger and half a piece of garlic, peel it, wash it and slice it. Take a small casserole, heat it and pour a little peanut oil. Put the prepared ginger and garlic slices into it and saute until fragrant. Turn down the heat and pour the sauerkraut into it to smooth it.
Step 6: After the pickled cabbage is paved, spread the cut mountain meat on the pickled cabbage as much as possible, so that the heating is more even. If there is no casserole, you can use other pots to make it, but the casserole will be more fragrant.
Step 7: After all the ingredients are laid, pour the remaining soup in the pressure cooker. Remember that the ingredients in the soup must be fished out and not poured into the casserole, which will affect the taste and taste.
Step 8: Cover the pot cover, turn the medium heat to boil, and simmer it for about 1 minutes. You don't need to open the cover halfway, but you can listen to the sound in the pot. If the juice is less than 1 minutes, you must turn off the fire when you hear a bang. If you keep cooking, it will get burnt. If you want to cook for a long time, you can add more juice.
Step 9: Well, it's time to turn off the fire. Sprinkle some chopped green onion to decorate it and serve it. Because it's made in a small casserole, you can serve it directly on the table without leaving the pan, so you can wash one less plate. It's just as convenient to eat. If you cook this pot in cold weather, it won't be cold until it reaches the bottom.
This pot of Geshan meat and sauerkraut pot is ready. The Geshan meat made in this way is full of fragrance, soft and rotten in taste, and it is served with a pot of sauerkraut to appetize and eat. Friends who like it should also try it. It is especially delicious to fish with juice.
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Only food and love can live up to; Eating is a kind of happiness, taste is a kind of interest, and cooking is a kind of happiness!
Hello, I'm Tietou, a Hakka man who loves to cook and cook!
There is no gorgeous language or magnificent environment here, but only a steel-toed person who cooks for his family. Share with you detailed home-cooked recipes, Hakka food, home-cooked snacks, etc., and welcome your advice if there are any shortcomings! In the gourmet world, let's make progress together and cook more and more delicious food for our families.