Ingredients: pork belly, vermicelli, Chinese cabbage; Scallion, garlic, ginger, star anise, dried Chili, fragrant leaves, crystal sugar, soy sauce, soy sauce, pepper, salt and chicken essence.
1, soak the vermicelli in warm water first, and soak the vermicelli as soft as possible. Heat the pot, roast the pork belly with the skin facing down, burn the pork belly skin brown, and then scrub it clean.
2, pork belly cut into walnut size. Break the Chinese cabbage into small pieces, prepare chopped green onions, chopped garlic, sliced ginger, a handful of dried peppers, 5 fragrant leaves, and star anise 1 piece; After the vermicelli is soaked soft, it can be taken out for later use.
3, a small amount of oil in the wok, stir-fry the pork belly in the pot until golden and oily. If you like sweetness, you can add a handful of rock sugar and fry it, which makes it more delicious.
4. Add scallion, garlic, ginger slices, star anise and fragrant leaves, stir-fry until fragrant, pour in 3 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 1 spoon of soybean sauce and stir-fry until fragrant.
5, add 2 bowls of hot water, cover the pot and cook for about 45 minutes. It is recommended to directly transfer to the pressure cooker to stew the meat, and the meat can be stewed in 20 minutes. Pork belly must be cooked thoroughly, so that it will be fat but not greasy. The more you eat it, the more fragrant it will be. It is best to break it easily with chopsticks.
6. Add the soaked vermicelli and Chinese cabbage, stir well, cover the pot and stew for 15 minutes, so that the oil and seasoning can be fully integrated into the ingredients.
7. When the soup is finally tightened, add the right amount of pepper, salt and chicken essence to taste, and the fragrant and hot pork stew vermicelli will be ready.
Ingredients: two pieces of bean curd skin, one piece of pork belly, one handful of Agrocybe aegerita, one piece of scallion, one piece of ginger and five cloves of garlic.
1, after thousands of pieces are cut into strips, tie them into knots, which will be more convenient for eating, just tie them into bows in the same way as shoelaces. Cut the pork belly into large pieces, soak the dried Agrocybe aegerita in warm water for later use, and cut the onion, ginger and garlic into powder for later use.
2. Add a small amount of oil to the pot, pour the chopped pork belly into the pot, and fry until the pork belly is oily and fragrant.
3, pork belly is basically cooked, add onion, ginger and garlic powder, continue to stir fry for 3 minutes, add a can of beer, a bowl of water, add two spoons of soy sauce and one spoonful of soy sauce, cover the pot, stew for 25 minutes until pork belly is cooked.
4. Add the brewed Agrocybe aegerita, cover the lid and cook for 5 minutes.
5. Pour the knotted thousand pieces into the pot, season with a spoonful of pepper, proper amount of salt and chicken essence, cover the pot and stew for 10 minutes. A pot of pork belly with attractive aroma and strong taste will be cooked.
Ingredients: beef 1 kg, carrot 1 root, half radish, one ginger, three shallots, star anise 1 block, angelica dahurica 1 block, 2 tablespoons cooking wine, 2 tablespoons soybean sauce, pepper 1 spoon, salt and chicken.
1, boil water in the pot, add 2 tablespoons of cooking wine, a few slices of ginger and cold water, put the beef in, take it out and rinse it after the water boils.
2. Cut carrots and white radishes into hob blocks, not too small and easy to stew. Put it into the bottom of the pressure cooker, put the blanched beef into the pot, and add a few slices of ginger, three shallots, two slices of angelica dahurica, 1 star anise.
3. Add clean water that has just passed the beef, add 2 tablespoons of salt and 2 tablespoons of soybean sauce, cover the lid, and stew in the pressure cooker for 20 minutes.
4. After the beef is stewed, finally add 1 spoonful of pepper and a proper amount of chicken essence to taste, so that a soft and delicious beef dish is ready.
Ingredients: half a cabbage, tofu 1 piece, shrimp skin 1 piece, 4 dried peppers, 4 cloves of garlic, 2 shallots, 2 tablespoons of soy sauce, 6 tablespoons of soy sauce 1 spoon, half a spoon of pepper, chicken essence and salt.
1, Chinese cabbage is broken into small pieces, tofu is sliced, garlic is peeled and smashed, dried pepper is cut into sections, part of shallots are cut into sections, and the other part is cut into rings.
2. Add an appropriate amount of oil to the pan, the oil temperature is 60% hot, add the chopped tofu, fry slowly on low heat, fry until one side is golden, turn over and continue to fry until golden, remove the oil and cut into small pieces.
3. Add an appropriate amount of oil to the pot. When the oil is hot, add minced garlic, onion and dried Chili, stir-fry until fragrant. Add cabbage, stir-fry evenly, cover it, stew for about 3 minutes until the cabbage becomes soft, add 2 tablespoons of soy sauce and appropriate amount of soy sauce, and stir-fry evenly.
4. Add the fried tofu and shrimp skin, stir-fry for 1 min, add half a spoonful of pepper, proper amount of salt and chicken essence, and half a bowl of clear water. After stir-frying, cover the lid and continue to stew for1min to make the ingredients fully tasty, and then pour a little sesame oil after taking out.
Ingredients: cabbage, pork belly, vermicelli, day lily; Onions, ginger, garlic and dried peppers; Soy sauce, sugar, soybean sauce, salt and monosodium glutamate.
1, first deal with the ingredients, wash the cabbage and break it into palm-sized pieces, slice the pork belly, soak the sweet potato vermicelli in hot water until soft, soak the day lily until soft, and cut the appropriate amount of onion, ginger and garlic into sections for later use.
2, a small amount of base oil in the pot, add pork belly slices and stir-fry directly, stir-fry until the meat slices are translucent and curved, and the oil is refined.
3. Add the cabbage to stir fry in the middle of the fire, and try to make the cabbage covered with oil, which will be more fragrant and delicious.
4. After the cabbage is softened and comes out of the water, add 3 tablespoons of soy sauce, 2 tablespoons of soybean sauce, 1 tablespoon of sugar and appropriate amount of water, and stew for 3 minutes.
5. Add the soaked vermicelli and day lily, mix well, cover the pot and simmer for 5 minutes.
6. Add appropriate amount of pepper, salt and monosodium glutamate before cooking, and simmer until the juice is collected.
Ingredients: carrots, potatoes, eggs, cucumbers, bean skins, tofu skewers, vermicelli, mushrooms, meatballs, red dates, peppers, chestnuts, Agaricus blazei, spinach and Chinese cabbage; Green onion, garlic, sauce, rattan pepper juice, sesame oil, salt.
1, there are many kinds of ingredients, which need to be treated separately according to the situation. The dried mushrooms, tofu skewers, bean skins, Agaricus blazei Murill, red dates and vermicelli that need to be soaked in hot water are put into the basin and soaked in hot water for half an hour. Cut carrots, potatoes and cucumbers into thick slices, cook eggs, wash spinach and cabbage, and slice green onions and garlic for later use.
2, put a little oil in the casserole, add onion and garlic to explode.
3. Add carrots and potatoes, stir-fry for 5 minutes on medium heat to remove raw flavor.
4. Add all the soaked ingredients, chestnuts, meatballs and red dates, add hot water that overflows the ingredients, cover the pot, and cook for 20 minutes on medium heat.
5. After the ingredients are cooked thoroughly, add seasonings to taste, add appropriate amount of salt, soy sauce, oyster sauce, sugar and a small amount of rattan pepper oil, cover the pot and simmer for 5 minutes.
6. Press the washed spinach and cabbage into the pot, cover the pot and simmer for 3 minutes. Before taking out the pot, pour some sesame oil, put cucumber slices and sliced boiled eggs, so that the pot is full of color and flavor. The vegetarian stew pot is ready.
In the practice of vegetarian stew pot, the ingredients are not fixed. It is best to make use of the "leftovers" that are abandoned and tasteless, and all of them will exude their own good taste through the cooking method of stewing and boiling. It should be noted that the cooking should pay attention to the sequence. The potatoes and carrots that are difficult to cook should be fried in advance to speed up the ripening. When the ingredients are almost stewed, add seasonings, and all the good flavors are blended together. Vegetarian dishes can also be cooked. Good taste.