Preparation of ingredients in advance: a fat fish (about 3 kg) onion, ginger slices, garlic cloves, appropriate dried Chili, pepper, star anise and fragrant leaves, 3 stir-fried spoons of Pixian bean paste, beer sprinkled with a can of vegetable oil, rice wine, soy sauce, soy sauce, salt and old rock sugar. Production steps:
The fat fish in the market is generally 2-3 kg, and this fish head soup is completely enough to be made with a cooking pot with a hole diameter of 32cm at home. When I bought it, I asked the vendor to help me cut the fish head with chopped pepper. After I bought it, I cleaned it, rubbed it with yellow wine and a little salt, and pickled it for 30 minutes.
Use this time to prepare the necessary seasonings and sauces. Clean the bottom of the wok, first scrub it with ginger slices, then add the appropriate vegetable oil, boil it, add the fat fish, and fry it first. Then pour in the prepared onion, ginger, garlic slices, a handful of pepper grains, a lot of star anise and a few fragrant leaves, and add 5-6 dried peppers.
Pour in a spoonful of soy sauce, three tablespoons of Pixian bean paste and three tablespoons of soy sauce. Putting Pixian bean paste here can remove the fishy smell and refresh the fresh, and add 3-4 pieces of old rock sugar. Because it will be simmered for 40-50 minutes, pour a can of beer here and add a proper amount of warm water so that the water will not pass through the fish head with chopped pepper. After boiling, it will turn into Chinese fire and stew for less than 45min minutes. Generally, it needs to be stewed for at least 40min minutes, so that the fresh flavor of the fish can be fully melted into the feed juice, and the fish is also the most refreshing and tender.
How can people in northern China eat less kimchi on the dinner table? Pickled Chinese cabbage, cut into jiaozi wrapped in silk pickled cabbage, and put in bone or beef to make iron pot stew, which can balance the greasy feeling of meat with crisp and sour taste and stimulate appetite.
In this year's pork price, it's really warm at home. A kilo of Bones 10 yuan, I bought two stewed Bones Soup with delicious color and flavor, and added shredded sauerkraut to it. This meaty meat tastes fragrant but not greasy, and even the juice can be drunk. The ingredients are prepared in advance: stick bone, 2 pieces of ginger with onion, pepper grains, 500 grams of pickled vegetables, soy sauce, salt and pepper oil.
Production steps: in the case of purchasing a stick, it is suggested that the vendor cut it into several pieces, and it would be too hard to make laser cutting neat. After cleaning, put it into the pot, pour in cold water, boil it, remove the blood foam, and fish up the bone for later use. The time-saving, labor-saving and worry-free way is to press the bone with a pressure cooker, which takes no more than 30 minutes. Add the stick bone, add the onion ginger slices, add a handful of pepper grains, and pour in warm water that has not been eaten.
It takes about 30 minutes for the pressure cooker to choose pork ribs, a meat food, by stewing. The pressed bone has not reduced the juice, which is just suitable for stewing sauerkraut in the future. Take out the bone and soup and put them into the wok. Here, you must skim out the seasoning and ginger slices with scallions.
You can buy shredded sauerkraut, which is more reassuring. Prepare several dried chilies and two star anises in advance. Shredded sauerkraut should be washed in cold water for 2-3 times here. After the bone is boiled again, pour in shredded sauerkraut and seasoning, add appropriate amount of salt, and keep simmering for 12min. When the pot is lifted, pour a small amount of pepper oil to add more flavor and taste very good.
It must be a pleasure for stewed sheep scorpion to eat mala Tang. Eat mala Tang at home, and the soup is delicious enough. Flowers have tried the bottom pot of sheep scorpion hot pot and the bottom pot of fried crispy meat, and the taste is very good.
Sheep scorpion hot pot is the backbone of sheep. After stewing, sprinkle fragrant lai on it and eat it directly, or use the stewed ingredients as the bottom of hot pot soup, rinse in all kinds of ingredients, and then add a bunch of sour plum juice. It's really delicious. Ingredients are prepared in advance: sheep scorpion hot pot 800g bean paste, 3 stir-fried spoonfuls of onion ginger slices, star anise, pepper, fragrant leaves, cinnamon and Amomum villosum.
Production steps of vegetable oil, rice wine, soy sauce, soy sauce, salt and old crystal sugar: sheep scorpion hot pot is cleaned, boiled in cold water, and the blood is removed and fished up for reserve. Put a small amount of vegetable oil into the wok, bring it to a boil, add the prepared seasoning and ginger slices with onion, etc., and stir-fry the fragrance.
Then pour in three tablespoons of bean paste, one tablespoon of rice wine, one tablespoon of soy sauce and three tablespoons of soy sauce, stir-fry evenly. Pour in sheep scorpion hot pot, stir-fry evenly, and then pour in warm water that has not been eaten.
If you cook on the kitchen stove, it must take nearly an hour, and if you put it in a pressure cooker, it only takes 30 minutes, and the juice will not be reduced. This kind of original soup is only fragrant when you rinse the pot. After stewing, pour all the ingredients into the hot pot restaurant, where you can add a little jujube to get rid of the greasy feeling. If you like spicy food, you can add some spices and butter to the bottom of the pot and then boil it.