Braised pork ribs
Ingredients: pork ribs
Accessories: fennel, onion slices, carrot slices, ham pieces, vinegar, onion, ginger, coriander, cooking wine, salt, soy sauce, sugar and oil
Practice:
1. Wash the bought pork ribs, make a copy in boiling water and take them out.
2. Add fresh water, add spareribs, and simmer for at least 4 minutes (without pressure cooker), because the key to making spareribs is to be rotten. Add onion, ginger slices, aniseed, fennel, onion slices, carrot slices, ham pieces, vinegar (to help calcium in bones decompose), sugar and cooking wine to the soup until it is white and thick.
3. Stir-fry the ribs with chopped green onion and oyster sauce, and add a little salt and soy sauce. In the meantime, add a proper amount of old soup to prevent the ribs from being too dry, so that the nutrients in the soup can penetrate into the ribs and the taste is better.
Braised whole chicken
Ingredients: a chicken (preferably an old hen)
Accessories: cinnamon, aniseed, salt, sugar, soy sauce, cooking wine, white pepper, onion, ginger slices, monosodium glutamate
Practice:
1. Wash the chicken, gut it, and put water in the pot on the fire. Cook for 2 minutes, or 1 minutes more if it's an old hen. Then take out the chicken and pour out the water.
2. Take a large steamer and sit on the fire. Put the chicken in a container such as an aluminum basin, add 2 kg of water (two large bowls), add cinnamon, aniseed, salt, cooking wine, a little white pepper (not necessary), ginger slices with onion and monosodium glutamate and steam for about 1 hour.
3. After steaming, pick out the ginger slices of cinnamon aniseed and onion, leaving the chicken and soup. Then sit the wok on the fire, pour the chicken and soup at the same time, add sugar (you can put more if you like), soy sauce, and soy sauce can be used without soy sauce.
4. Take out the chicken when the soup is running out. At this time, the chicken should be purplish red. A little soup left in the pot is slightly thickened, and then evenly poured on the chicken. This chicken is characterized by its sweet and salty taste, both hot and cold, and the cooler it is, the more delicious it is.
spiced smoked eggs (cold)
raw materials: several quail eggs.
ingredients: white sugar, three petals of star anise, a little wet tea and pepper, salt and sesame oil.
Practice:
1. Wash the eggs, put them in a cold water pot (the water hasn't covered the eggs), cook them with low heat until they are half-cooked, then take them out and peel off the eggshells.
2. Put the eggs in a warm pot, add salt, star anise, pepper and other seasonings and cook with low fire.
3. Soak the boiled egg in the soup for several hours to make it more tasty.
cold Flammulina velutipes (cold)
Raw materials: Flammulina velutipes, cucumbers and carrots
Ingredients: salt, sugar, sesame oil, soy sauce, monosodium glutamate, vinegar and mustard oil
Practice:
1. Wash and shred cucumbers and carrots respectively
2. Put Flammulina velutipes in boiling water and copy them.