1, cut the beef tendon, soak it in clear water for one hour, and soak the blood out.
2. Wash and drain the beef. Salt, soy sauce, soy sauce for 8 hours.
3. Prepare some onions, ginger, dried peppers, star anise, cinnamon, fragrant leaves, nutmeg, peppers and fennel.
4. Rinse the marinated beef with clear water, blanch it in a pot with cold water, boil it with strong fire, and then skim off the floating foam on the surface.
5, then pour in seasonings such as onions, ginger and dried peppers. Add some salt, soy sauce, rock sugar to taste, and soy sauce to color. Simmer the beef until it is done.
6. Turn off the fire and soak in the soup for at least two hours.
7. Make it in advance and slice it when you eat it. Simple, easy to cook and delicious.
1, soak the auricularia auricula, pick and wash it, and blanch it in boiling water. Rinse and cool before cutting into filaments.
2. Peel the onion, wash it and shred it.
3. Put the dried peppers and minced garlic into a small bowl and pour in hot oil to stimulate the fragrance.
4. Add half a spoonful of soy sauce, one spoonful of balsamic vinegar, a little salt, white sugar and chicken essence while it is hot, and mix well into a cold sauce.
5, onions, fungus, and cold sauce are all poured together. Add coriander to taste and mix well. This dish is simple and quick, which can stimulate appetite and eliminate greasy feeling.
1, put the ribs in a pot with cold water, bring them to a boil with strong fire, skim off the floating foam, cook for another two minutes, take them out, wash them and drain them for later use.
2, add a little oil to the pot, add 2 tablespoons of sugar, stir-fry over low heat into a reddish-brown liquid. Quickly pour in half a bowl of water and cook until brown. Set aside.
3. Add a little oil to the pot, pour in the ribs, and fry the water on the surface. Then add ginger slices, garlic, soy sauce and soy sauce, and stir-fry until fragrant.
4. Add clear water to spare ribs, and then pour in the fried sugar color. Bring the fire to a boil and simmer for about 30 minutes.
5. After 30 minutes, add some salt and sugar to taste and stew for about half an hour.
6. Finally, the juice can be collected by fire. Soft and rotten, especially fragrant.
1, clean snakehead or grass carp, slice the fish, cut the fish with an oblique knife, and chop the fish bone and head into small pieces.
2. Wash fishbone with clear water. Add salt, starch and egg white to the fish fillets, grab well and marinate for 20 minutes.
3. Heat the oil in a hot pot, add the fish head and bones and stir fry until slightly yellow.
4. Next, add ginger, garlic, dried peppers and pickled peppers, stir-fry to get the fragrance. Then add sauerkraut and stir-fry over high heat.
5. Add clean water, add fish bones after boiling over high fire, cook for 5-8 minutes to fully release its fragrance, and add salt and chicken essence to taste.
6. Put sauerkraut and fish bones in a bowl. Boil the soup in the pot, put the marinated fish slices in, cook for one minute on high fire, and then take them out.
7. Put the fish in the bowl and bring the soup in. Add minced garlic, dried peppers and prickly ash, and pour in hot oil to stimulate the fragrance. Just add some coriander to decorate it. Hot and sour appetizers and rice are also unpacked.
1, cut the tenderloin into thick strips, add salt, pepper and egg white, grab well and marinate for half an hour.
2. Prepare a bigger bowl, add half flour and half corn starch, and then add a small amount of water several times to stir into a batter. If this batter can be wrapped on the surface of meat, try a piece of meat.
3. Prepare a small bowl, add tomato sauce, white vinegar, white sugar and water according to the ratio of 2: 1: 1: 2, and make a bowl juice.
4. Put the marinated tenderloin into the batter so that the surface is covered with batter. Then put it in a 60% hot oil pan, fry until the surface is slightly yellow, and take it out when the inside is cooked.
7. The oil in the pot rises to 70% to 80% heat, and then it is poured into the tenderloin and fried again. Deep-fried and crispy, take it out.
8. Pour the prepared bowl of juice into the pot and bring it to a boil. Then pour in the fried tenderloin, stir quickly and evenly, so that the surface is covered with sauce. Sweet and sour, this dish is very popular with children.
1, chop the duck into small pieces, peel the white radish and cut it into hob pieces.
2. Blanch the duck with cold water, boil it over high fire, skim off the floating foam, remove it and rinse it with clear water.
3. Put oil in a hot pot to cool, pour in the washed duck meat, and fry the water on the surface over high fire.
4. Add soy sauce and soy sauce and stir fry the sauce.
5, add water, and add a few pieces of ginger to enhance the fragrance. After the fire boils, turn to low heat and stew for 40 minutes.
6. Pour the white radish, season with salt and stew. Simple and easy to do, just suitable for this season.
1, wash peanuts, stir-fry the surface moisture with low fire, add oil and stir-fry until golden brown, and let it cool for later use.
2. Dice the chicken breast, add salt, corn starch and egg white, and marinate for ten minutes.
3. Dice cucumber and carrot.
4, hot pot cool oil, add onions, ginger, garlic, dried peppers and stir fry to give a fragrance. Then pour in the chicken and stir-fry until it changes color, then add a little soy sauce and stir well to color the chicken.
5. Pour in carrots and diced cucumbers and stir-fry evenly over high heat.
6. Season with salt, 1 tablespoon soy sauce, 2 tablespoons balsamic vinegar and 1~2 tablespoons white sugar, and stir-fry until the ingredients are tasty.
7. Finally, pour in water starch to thicken the soup. Then pour in peanuts and stir well.
1, pork slices, chiba tofu slices. Dice green pepper, circle red pepper, shred ginger and dice garlic.
2. Put oil in a hot pan and cool, add shredded ginger, minced garlic and red pepper and stir fry.
3. Add a spoonful of bean paste and red oil and stir fry.
4. Pour in the sliced meat and stir-fry until it changes color. Pour in a little water and fry the meat slices until they are cooked.
5. Pour the chiba bean curd into it and fry it until it is delicious.
6. Finally, add green pepper and season with salt and soy sauce. Stir well in the fire and turn off the heat.
1, shredded pork, cooking wine, a little salt and starch, marinating 10 minute.
2. Wash garlic moss and cut into sections.
3. Put oil in a hot pan and cool, add shredded ginger and dried peppers and stir-fry until fragrant. Add shredded pork and stir-fry until it changes color.
4. Add soy sauce and stir-fry until the shredded pork changes color.
5, add a little oil to the pot, pour in garlic moss, add salt and stir fry, garlic moss is delicious.
6, garlic moss is about to be cooked, pour in the fried shredded pork, add a little chicken essence and soy sauce to taste, stir well and serve. The garlic moss fried in this way is crisp and delicious.
1, auricularia auricula is soaked in warm water and washed.
2. Cut the broccoli into small flowers and wash it with water several times.
3. Boil a pot of boiling water, pour the broccoli in, and boil it for half a minute. Then pour the fungus in, boil it over high fire and take it out.
4. Put oil in a hot pan and cool, add shredded ginger and minced garlic and saute until fragrant.
5. Pour the blanched broccoli and black fungus, add some carrot slices for color matching, and stir-fry over high heat until cut.
6. Finally, add salt and chicken essence to taste. Refreshing and boring, vegetarian dishes are delicious.