Pork ribs stewed with potatoes

Ingredients

Appropriate amount of cooked ribs, appropriate amount of potatoes, appropriate amount of green pepper, appropriate amount of red pepper, appropriate amount of corn oil, appropriate amount of ginger, appropriate amount of pepper, dry The right amount of red pepper, the right amount of spicy hot pot base, the right amount of salt, the right amount of light soy sauce, the right amount of oyster sauce, the right amount of coriander, the right amount of pepper sauce, the right amount of onions, and the right amount of garlic.

Method

1. After the stewed pork ribs with red mushrooms, drink the soup, use the pork ribs and red mushrooms to stew the potatoes, which will make it more delicious.

2. Set aside green and red peppers. Peel the potatoes, wash and cut into cubes.

3. Heat an appropriate amount of oil in a pot, stir-fry ginger, onion, garlic, Sichuan peppercorns and dried red pepper until fragrant.

4. Pour in an appropriate amount of spicy hot pot base ingredients and stir-fry over low heat until red oil comes out.

5. Pour in the pork ribs and red mushrooms, stir-fry until browned, season with appropriate amount of salt, light soy sauce, and oyster sauce, and stir-fry evenly.

6. Pour in an appropriate amount of pork rib soup (boiling water is also acceptable) and bring to a boil.

7. Add the potato cubes and simmer over medium heat for 10 to 15 minutes until the potatoes are soft and waxy.

8. Add green and red peppers, stir-fry evenly, turn off the heat and serve, and garnish with coriander.

Braised beef tendon

Ingredients

2500g beef tendon, 1 potato, 1 carrot, 1 onion, 2 red peppers, 2 green peppers Root, half green onion, 1 piece of ginger, 2 small pieces of cinnamon, 1 star anise, appropriate amount of soy sauce, a little light soy sauce, appropriate amount of salt, and appropriate amount of hot water.

Method

1. Clean the beef tendons.

2. Clean the side dishes: potatoes, carrots, purple onions, red peppers, and green peppers; do not cut these vegetables until the beef tendon is stewed, so as to prevent the knife edge from being left for too long. Long and dry.

3. Beef tendon will shrink after being cooked, so cut the beef tendon into large sections, about 4 cm long.

4. Pour an appropriate amount of cold water into the iron pot, put the beef tendons into the pot, and bring to a boil over high heat.

5. Skim off the foam after boiling; beef tendon has no meat fiber and blood, so the foam is just some fat hanging from the beef tendon. Skimming off can make the soup more refreshing and the pot wall There will be no attachments on it.

6. Cut green onions into sections, cut ginger into thick slices, and prepare star anise and cinnamon.

7. Put the seasoning in step 6 into the pot, and then pour an appropriate amount of soy sauce and salt.

8. Cover the lid and turn to low heat; beef tendons are not easy to stew, so you need to add hot water several times to prevent the pot from drying out. It will take about 3-4 hours; if you use a pressure cooker, it will take about 40-60 minutes. Can be pressed soft and waxy.

9. Stew the beef tendon until soft and waxy, and the volume is obviously larger than when it is raw. You can pick up a piece with chopsticks and taste it, and taste it for saltiness; if it is not salty, add more salt. If the color If it’s too light, add more soy sauce or dark soy sauce.

10. Cut potatoes, carrots, and onions into hob pieces, remove seeds from red peppers and cut them into pieces, and cut green peppers into sections.

11. Put the uncooked potatoes and carrots into the pot, then pour a little light soy sauce, stir evenly, cover and simmer for 10 minutes.

12. Turn off the heat, pour the onions, green and red peppers into the pot, and use the residual heat to blanch them until they change color; you can serve the pot directly or in a bowl.

Homemade Beef Stewed with Tomatoes

Ingredients

Appropriate amount of cooked beef, appropriate amount of tomatoes, appropriate amount of sugar, appropriate amount of oyster sauce, appropriate amount of chopped green onion, appropriate amount of peanut oil, appropriate amount of salt, allspice powder Appropriate amount, appropriate amount of minced garlic, a little dark soy sauce.

Method

1. A box of cooked beef that has been sauced in advance.

2. Cut the tomatoes into small pieces.

3. Keep all ingredients aside.

4. Heat oil in a pot, add chopped green onions and saute until fragrant, then add beef and stir-fry because the beef is cooked.

5. Stir fry for a while and add tomatoes.

6. Add appropriate amount of oyster sauce, sugar, salt and a little five-spice powder and dark soy sauce to taste.

7. Stew until the tomatoes come out and add minced garlic and turn off the heat.

Braised Pork with Tiger Skin Eggs

Ingredients

750g pork belly, 24 quail eggs, 120g clams, 6 spoons of sugar, 3g of salt, 2 spoons of rice wine, aged Take 130ml of smoke, 5 tablespoons of cooking oil, and 1g of vinegar.

Method

1. Boil and peel the quail eggs, cut the pork belly into pieces, wash the louver knots, and fry the quail eggs in the pan in the first step.

2. The pan must be covered when frying, as the oil will collapse. Shake the pan once it is done frying and let it flip over to fry the tiger skin.

3. The remaining fried pork belly pieces in the pot (I don’t like blanching ~ if you have this habit, blanch the pork belly first and then fry the meat).

4. Put the pork belly and quail eggs into a casserole and add 4 tablespoons of sugar.

5. Boil two spoons of sugar and two spoons of water until the color becomes amber.

6. When the sugar color turns amber, add a large bowl of boiling water.

7. Add hot sugar water to the casserole, add rice wine and salt, and add a few drops of brewed white vinegar to make the meat soft and tender.

8. Cook on low heat for half an hour, and add the louver knots five minutes before serving.

Beer-roasted pig's trotters

Ingredients

One pig's trotter, one bottle of beer, a little cooking oil, two star anise, one grass fruit, one piece of ginger, One tablespoon of five-spice powder, two tablespoons of light soy sauce, a little dark soy sauce, and a little chicken essence.

Method

1. Clean the pig trotters you bought, then put them into a cooking pot, add an appropriate amount of water, add a dozen peppercorns and a spoonful of rice wine, and cook the pig Blanch the hooves in water.

2. Take out the blanched pig's trotters, rinse them, drain them and set aside. Heat the wok, pour a little oil, add star anise, grass fruit, and ginger slices and stir-fry until fragrant. It is best to pat the grass fruit with the back of a knife to make it more flavorful.

3. After the herbs and other spices are fragrant, add the pig's trotters and stir-fry for a while. After the pig's trotters are dry and the water and fat are released, add a small spoon of five-spice powder, a tablespoon of light soy sauce and a little dark soy sauce. Stir-fry until browned.

4. Pour in beer and boil. After pouring in beer, observe the color of the soup. Each soy sauce brand is different, so the color of the soup will naturally be different. The color of the soup determines the color of the finished product. You can Add the amount of dark soy sauce according to the coloring degree of your own soy sauce. The amount of beer must cover the depth of the pig's trotters. If the beer is not enough, you can add some hot water. I added a bottle of beer and a bowl of hot water. After the soup boils, do not cover the pot and simmer over low heat for an hour to allow the beer to evaporate. Do not cover the pot.

5. After one hour, the beer has evaporated almost. At this time, we can cover the lid and continue cooking for another hour until the pig's trotters are soft and rotten. We can also put it in a pressure cooker and cook it because it has been cooked for a while. hours, don’t press it in the pressure cooker for too long, just select the ribs function.

6. After the pig's trotters are cooked soft and glutinous, add an appropriate amount of salt to taste, then turn on high heat to reduce the juice. After the soup is bright red and thick, you can turn off the heat and add a little before cooking. MSG, tastes more delicious.

Grilled Spare Ribs with Matsutake Mushrooms

Ingredients

1000g spare ribs, 80g dried matsutake mushrooms, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of oil, appropriate amount of salt, appropriate amount of brown sugar, soy sauce The right amount, the right amount of cooking wine, the right amount of fragrant leaves, the right amount of aniseed.

Method

1. Wash the dried matsutake mushrooms and soak them in cold water.

2. Wash the ribs, cut them into pieces, blanch them in a pot, take them out and drain them.

3. Heat up the oil pan, put the brown sugar into the pan and stir-fry the sugar color.

4. Put the ribs into the pot and stir-fry, add onions, ginger, aniseed, and bay leaves and stir-fry evenly.

5. Add soy sauce and stir-fry evenly, then add the soaked matsutake mushrooms to the pot.

6. Pour in the water used to soak the matsutake mushrooms, add an appropriate amount of boiling water, cover the pot and cook. Bring the pot to a boil over high heat, then reduce the heat to low and simmer, stirring occasionally.

7. Cook the pork ribs until 8 minutes cooked, add salt and stir-fry evenly, cover the pot and continue cooking until the ingredients are cooked, turn off the heat and serve.

Spicy Spare Ribs Pot

Ingredients

Appropriate amount of cooked pork ribs, a stick of waxy corn, half a sweet potato, an appropriate amount of green and red peppers, an appropriate amount of green onions, an appropriate amount of Sichuan peppercorns, The right amount of ginger, the right amount of spicy butter hot pot base, the right amount of salt, the right amount of light soy sauce, the right amount of dark soy sauce, and the right amount of garlic.

Method

1. Cut the cooked waxy corn into small pieces, cut the sweet potatoes into strips, and prepare green and red peppers and green onions.

2. Heat an appropriate amount of oil in the pot to 60% heat, add the sweet potato fries, fry until golden and take out.

3. Heat an appropriate amount of oil in the pot, stir-fry ginger, garlic, Sichuan peppercorns, and dried red pepper until fragrant.

4. Stir-fry an appropriate amount of spicy butter hot pot base over low heat to make red oil.

5. Add the pork ribs and stir-fry twice, season with appropriate amount of salt, light soy sauce and dark soy sauce, and stir-fry evenly.

6. Make appropriate amount of clear pork rib soup (boiling water is also acceptable).

7. Add the glutinous corn, stir-fry and simmer for a couple of minutes.

8. Add the fried sweet potato fries, sprinkle with green and red peppers and green onions, stir well, turn off the heat and serve on a plate.

Braised pork ribs with dried bamboo shoots

Ingredients

500 grams of pork ribs, 250 grams of dried bamboo shoots, appropriate amount of green onions, some water, a little chopped green onion, appropriate amount of ginger, braised pork A small amount of ingredients, 20 grams of rock sugar, 2 grams of salt, 10 grams of light soy sauce, 20 grams of dark soy sauce, and 2 grams of chicken essence.

Method

1. Soak the dried bamboo shoots for more than 1 hour and wash them several times.

2. Pour cold water into the pot, boil for 10 minutes, remove and soak in cold water.

3. Blanch the ribs in a pot under cold water, then boil the water, wash off the floating residue and set aside.

4. Knot the green onion, slice the ginger, braise the meat and rock sugar and set aside.

5. Heat the pan with cold oil, add salt, add the ribs and stir-fry.

6. When the outside is slightly yellow, add onions and stir-fry evenly.

7. Add light soy sauce, dark soy sauce and stir-fry evenly. Add water, cover the pot and cook for 50 minutes.

8. Turn up the heat and add the bamboo shoots, stir-fry evenly, and reduce the juice over high heat.

9. Add chicken essence when there is not much soup.

10. Stir fry evenly, turn off the heat, add chopped green onions and serve on a plate.

Braised Chicken Wings and Potatoes

Ingredients

8 chicken wings, 1 large potato, 1 carrot, 5 garlic sprouts, 5 cloves of garlic, a little oil, A little salt, 30 grams of soy sauce, and 2 cups of hot water.

Method

1. Clean the chicken wings, peel the potatoes and carrots, clean the garlic sprouts, and prepare a few garlic cloves.

2. Make two cuts on the inside of the chicken wings to facilitate the flavor.

3. Cut potatoes and carrots into pieces with a hob. Small pieces will cook quickly; cut garlic sprouts into inch-inch sections.

4. Place the casserole on the fire, pour a little oil into the pot, and put the chicken wings and garlic cloves into the pot at the same time. As the temperature continues to rise, the chicken wings will become plump and shiny from being soft and wilted at the beginning.

5. Pour an appropriate amount of soy sauce and stir-fry, so that the flavor and color can be absorbed by the chicken wings, and it also has the effect of removing the fishy smell; this method is better than adding cooking wine.

6. Put the potatoes and carrots into the pot at the same time, stir-fry for a few minutes so that the potatoes and carrots can be evenly colored. Avoid pouring cold water into the hot pot, so pour 2 cups of hot water. If the color is too light, you can Add a little more soy sauce, but don't add salt yet.

7. After the soup boils, cover the lid, turn to low heat, and simmer for about 20 minutes.

8. Sprinkle a little salt according to taste before serving, put the garlic sprouts into the pot, stir evenly, remove from the heat, and the casserole can be served directly.

Slow-cooked beer duck

Ingredients

One duck, 1 tsp soy sauce, 1 tsp seafood soy sauce, 1 tsp light soy sauce, 1/3 dark soy sauce teaspoon, 1/2 teaspoon of sugar, 1 teaspoon of oyster sauce, 1 teaspoon of salt, 1 teaspoon of vegetable oil, 10g of green onions, 10g of ginger slices, 1 teaspoon of cooking wine, 2 teaspoons of vegetable oil, 250g of beer.

Method

1. Wash and cut the duck into pieces, put in the sauce and marinate in the refrigerator for two hours.

2. Add vegetable oil to the pot.

3. When the oil is hot, add onion, ginger and duck meat, and fry on both sides until golden brown.

4. Add the sauce and then the beer. Bring to a boil, then turn to low heat and simmer.

5. After simmering for an hour, reduce the juice over high heat and serve.