In winter, eat more hot food, and share 7 dishes suitable for winter, which will make you feel comfortable when the weather is cold.

1. Ingredients required for pork stewed vermicelli: 1 piece of pork belly, 1 piece of sweet potato vermicelli, 1 piece of ginger, 1 piece of green onion, 1 piece of cinnamon, 1 piece of dried chili, 2 pieces of bay leaves, 3 spoons of light soy sauce, 3 spoons of dark soy sauce, 2 white spoons

spoon, salt, chicken essence and 2 green onions.

1. Pork belly is usually meat with skin, and inevitably there will be pig hair remaining on the skin. Therefore, the pork belly needs to be processed before putting it in the pot to reduce the fishy smell. After the wok is heated, put the pork belly into the pot with the skin side down.

Medium, cook until the skin turns slightly black. Soak the pork in warm water for a while. Use a knife to scrape off the blackened surface of the pork skin. Clean and cut into large pieces for later use. Prepare bay leaves, dried chili segments, cinnamon bark, and ginger slices.

wait.

2. Heat the wok over high heat, pour in a small amount of cold oil, add the pork belly pieces, and slowly fry over medium-low heat until the surface of the pork belly is slightly yellow. If there is a lot of fat released from the pork belly at this time, pour off the excess fat.

Add bay leaves, cinnamon bark, scallion segments, dried chili pepper segments and ginger slices and stir-fry until fragrant. Continue to add 2 tablespoons of white sugar and stir-fry until the sugar color develops to color the pork belly.

3. Pour in a small amount of white wine and 1 spoon of dark soy sauce, stir-fry the dark soy sauce until the fragrance comes out, pour in hot water that has covered the pork belly and bring it to a boil, then pour it into a pressure cooker and press for about 8 minutes until the pork belly is tender.

4. After the vermicelli is soaked, wash it twice with clean water, drain out the water, add 2 tablespoons of dark soy sauce and mix well.

Pour the pressed pork belly back into the wok, add the vermicelli mixed with dark soy sauce, stir well and cook for about 10 minutes until the vermicelli is cooked. Add an appropriate amount of salt and chicken essence to season according to your own taste, and sprinkle with a handful of green onions.

Stir evenly and serve, transfer to a bowl and garnish with coriander.

2. Ingredients for stewed tofu with fat intestine: half a catty of tofu, 4 taels of braised pig intestine, 10 quail eggs, appropriate amount of green onion, ginger, garlic, dried chili pepper, 1 star anise, 2 spoons of light soy sauce, 1 spoon of cooking wine, 2 spoons of oyster sauce, half sugar

spoon, 2 spoons of pepper, appropriate amount of salt and chicken essence.

1. Cut the tofu into cubes, boil the quail eggs and peel them and set aside. Cut the pig intestines into cubes with a diagonal knife and cut an appropriate amount of onions, ginger and garlic into shreds and set aside.

2. Heat a small amount of oil in the pot until it is 60% hot. Add the sliced ??large intestine, onion, ginger, garlic, star anise, and dried chili into the pot and stir-fry for 3 minutes until fragrant.

3. Prepare a sauce, 1 spoon of cooking wine, 2 spoons of light soy sauce, 1 spoon of oyster sauce, and half a spoon of sugar. Stir evenly and set aside. Pour the sauce into the pot and stir-fry for 1 minute on high heat until the juice is reduced and the intestines are fragrant.

4. Add the water that has covered the large intestine, add the cut tofu and quail eggs, cover the pot, bring to a boil over high heat, and simmer over medium heat for 10 minutes. Before taking it out of the pot, add 2 tablespoons of pepper, an appropriate amount of salt and

Season with chicken essence and stir evenly, and a steaming pot of sausage stewed with tofu is ready.

3. Ingredients for Henan Spare Ribs Bowl: 1 pound of ribs, half a bowl of sweet potato starch, half a bowl of flour, a piece of ginger, 1 head of garlic, half a spoon of pepper, 2 spoons of allspice, 2 spoons of cooking wine, 3 spoons of light soy sauce, tomato paste

, salt and chicken essence.

1. Process the ribs. Rinse the ribs several times, put them into cold water, add 2 spoons of salt, 2 spoons of cooking wine, and a few slices of ginger. Soak for half an hour to remove the fishy smell and blood, then put it into a pot with cold water and bring to a boil.

Then blanch for 2 minutes.

2. Put the ribs into a large bowl, add 3 spoons of light soy sauce, 1 spoon of cooking wine, 1 spoon of pepper, 1 spoon of allspice, appropriate amount of salt and chicken essence while it is hot, mix well and set aside. Add half a bowl of sweet potato starch to the bowl.

, half a bowl of ordinary flour, add about half a bowl of water to form a batter. Add a small amount of five-spice powder to the prepared batter and mix well. Pour the marinated ribs into the batter and mix evenly, and prepare for frying.

3. The oil temperature in the oil pan rises to 70% hot. Put the battered ribs into deep frying. Do not stir before setting. Fry until the outer skin is light yellow and then remove and control the oil.

Turn up the heat and increase the oil temperature to 80% hot. When the oil starts to smoke, pour all the ribs in and fry for 30 seconds. Take them out and fry the ribs until they are brown and crispy.

4. Put the fried ribs into a bowl, mix 1 spoon of light soy sauce with 3 spoons of water, pour it on the ribs, add some green onions and dried chilies, sprinkle with some five-spice powder, and steam over high heat for more than half an hour.

, pour the steamed ribs into a plate, add a little oil in the pot, add minced garlic and saute until fragrant, add 5 tablespoons of tomato sauce, 1 tablespoon of light soy sauce, appropriate amount of salt and chicken essence, simmer over low heat to form a sauce, pour in

Serve the steamed pork ribs on top.

4. Ingredients for beef stew with carrots: 1 pound of beef, 1 carrot, half white radish, one piece of ginger, 3 spring onions, 1 piece of star anise, 1 piece of angelica root, 2 spoons of cooking wine, 2 spoons of soybean paste, 1 spoon of pepper,

Appropriate amount of salt and chicken essence.

1. For the beef, I used "Jintou Ba Nao" minced beef. It is 30 yuan per pound in the supermarket. It is delicious and cheap for stew.

Boil water in a pot, add 2 spoons of cooking wine, a few slices of ginger, put the beef in cold water, take it out and rinse it after the water boils.

2. Put 3 green onions into knots, 2 pieces of Angelica dahurica, 1 star anise and blanched beef in the pressure cooker.

3. Add water just enough to cover the beef, add 2 tablespoons of salt, 2 tablespoons of soybean paste, cover the pot, put the pressure cooker on steam and simmer for 20 minutes.

4. After the beef is stewed, add 1 tablespoon of pepper and an appropriate amount of chicken essence for seasoning. In this way, a dish of tender and delicious beef is ready.