material
Beef 400g/ sauerkraut 1/ noodles 200g/ onion 3 segments.
3 cloves of garlic/1 tablespoon of yellow rice wine/1 dried hawthorn /3 dried peppers.
Stew seasoning 1 packet/soy sauce 1/2 tablespoons/2 tablespoons of yellow sauce/5 slices of ginger.
step
1 1. Wash beef, cut it into small pieces and soak it in cold water for 3 to 5 minutes.
2. Add water to the pot, put the beef pieces into the pot with cold water, add two pieces of ginger and onion to boil, blanch and remove.
3. Prepare stew seasoning, 3 onions, 3 ginger, 3 garlic, rice wine 1 tablespoon, hawthorn 1 teaspoon, 3 dried peppers, thirteen spices stew 1 package, a little soy sauce and 2 tablespoons soy sauce.
4. Add water to the pressure cooker to boil, put the cooked beef pieces into the pot, and add onion, ginger, garlic and yellow wine to remove the fishy smell.
5. Pour in soy sauce for coloring, then pour in soy sauce, and add thirteen fragrant stews, hawthorn and dried peppers.
6. Cover and bring to a boil. Cover the pressure valve and cook for 25 minutes on medium fire and simmer for 10 minute on low fire.
7. Wash the whole sauerkraut and soak it in water for ten minutes, then cut it into diced sauerkraut.
8. Take some soup and beef from the cooked beef and put it in a small pot. Add diced sauerkraut and bring to a boil.
9. Boil the bottom of the pot for about 3 minutes until cooked, remove it and put it in a bowl, add beef and sauerkraut, and pour in the soup.
Boiled fish with Chinese sauerkraut and Chili
material
Grass carp1200g/Sichuan sauerkraut 400g/onion/ginger slices
Garlic/dried red pepper/pepper/wild pepper/red pickled pepper
Coriander/cooking wine/pepper/starch/egg white
Appropriate amount of salt/sugar/chicken essence/leek/pepper
step
1. fresh grass carp 1 piece, slaughtered cleanly; Wash Sichuan sauerkraut and cut it into small pieces.
2. Remove the head, bone and clean the sides of the fish; The fish head is split from the middle piece.
3. Chop the fish bone into 2cm segments, and cut the fish into butterfly-shaped pieces with a knife obliquely along the tail direction.
4. Put the cut fish fillets into a large bowl, and add a little salt, pepper, cooking wine, egg white (a little) and water starch to catch the taste.
5. Heat a wok, add oil, such as pepper, dried red pepper, saute shallot, ginger and garlic, then add pepper and red pickled pepper, and stir-fry for fragrance.
6. Stir-fry Sichuan cuisine, add a little cooking wine, sugar and enough water.
7. Add fish heads and bones, bring to a boil over high fire, skim off the floating foam, cook for about 10 minute, and add chicken essence.
8. Put the fish fillets into the pot piece by piece after low heat, then boil them over medium heat. After the fish fillets turn white, pour them into the pot. Sprinkle chives and shallots on the surface.
9. Add an appropriate amount of oil to the wok, add dried red pepper, garlic slices and pepper to the warm oil, fry until the dried red pepper becomes brittle, and pour it on the surface of pickled fish while it is hot.