First of all, Guan Gu Zhu Du Tang
Ingredients: pork tripe 1, bone 1, peanut 1, star anise 1, ginger slices, onion, cooking wine, salt, white pepper 1.
Exercise:
1. Stir-fry a handful of white pepper with low heat, and take it out for later use after the aroma and color of the pepper become slightly darker. If you want a stronger pepper flavor, you'd better fry it, roll it up or mash it.
2. Pork belly with cooking wine, onion and ginger slices, boiled in water. There will be some floating impurities at this time.
3. Cooked pork belly will shrink a lot and become slightly hard. Take it out, wash it with warm water and cut it into uniform thick strips.
4. Put the big bones, pork belly, onion and ginger, and white pepper into the soup pot, add cooking wine and enough water, bring to a boil with high fire, and turn to low heat for stewing.
5. Soak some peanuts, remove the red color, put peanuts in the middle and continue to simmer.
6, seize the opportunity, two to three hours or more. Season with salt 20 minutes before cooking.
Second, Baiyun Wuhua Decoction
Materials: Poria cocos 10g, dried yam 15g, lotus seed 15g, coix seed 15g, Euryale euryales 10g, half of pork belly, 6 slices of ginger and 8 bowls of water.
Exercise:
1. Cut the pork belly along the upper and lower holes with scissors, spread it out, put in washing residue, pour in proper amount of flour, oil and vinegar, rub it repeatedly, rinse it with clear water for about 5 minutes, scrape it with a knife inside and outside once repeatedly, remove dirt and wash it with clear water.
2. Boil a pot of water, add 3 slices of ginger and half a bowl of rice wine, add pork belly after boiling, cook for 3 to 5 minutes until the pork belly hardens, take it out and let it cool, and cut it into strips about 2 cm thick for use.
3. Wash Poria cocos (Poria cocos), Chinese yam, lotus seeds, coix seed and Euryale euryales, add pork tripe, ginger and half a bowl of rice wine, cook on high fire for 20 minutes, turn to low fire for 2 hours, and season with salt.