1, prepare a piece of pork belly, first burn the part of pork belly with skin, so that it can not only remove fishy smell, but also burn off the melting of the surface, then soak the pork belly in warm water for 5 minutes, then brush off the burnt part of the surface with a brush, and finally clean it, remove it and control the moisture.
2. After controlling the moisture, cut it into long strips first, and then cut it into thinner pieces of meat. The pieces of meat should not be too thick, otherwise it will be greasy to eat. If it is too thin, it will not be enough to eat.
3. Prepare an old piece of tofu and cut it into thick pieces of tofu with a width of about 1 cm. Choose old tofu to eat chewy. Tofu can be cut into squares.
4. Prepare a fresh Chinese cabbage, cut the bottom, then break it off one by one, put it in a basin for cleaning, remove it after cleaning, and control the moisture. Divide the Chinese cabbage leaves, break them into small pieces, and chop the Chinese cabbage into diamond-shaped pieces. The ripe time is inconsistent, so let it be served separately.
5. Prepare a handful of sweet potato vermicelli, put it in a pot, pour in warm water, wash it once after the vermicelli is soaked soft, then add some cooking oil to prevent adhesion, then add some soy sauce and soy sauce to taste and color. Then prepare aniseed, sliced onion, sliced ginger, appropriate amount of dried pepper and star anise, and then put them in a basin for later use.
6. Heat the oil from the pan, add the pork belly after the oil is hot, stir-fry the oil inside, stir-fry until it is slightly browned, add the onion, ginger and dried Chili until fragrant, stir-fry and add a spoonful of bean paste to stir-fry the sauce.
7. After frying the red oil, add a little soy sauce, light soy sauce, and stir thoroughly and evenly. Then, add the cabbage banger and stir-fry over high fire. After stir-frying, add the cabbage leaves, stir-fry evenly, then add the vermicelli, and even spread the tofu slices on it. After the fire is boiled, turn to low heat and stew for 5 minutes.
8. After stewing, add a little edible salt, then add some chicken essence, stir it to taste, and finally add a handful of garlic sprouts, stir it until it is broken and put into the pot, and the delicious stewed Chinese cabbage vermicelli is ready. It's steaming, and the family is sitting together, and the more they eat, the warmer they get.
1 Prepare a fresh chicken, chop it into small pieces with uniform size, then wash it twice, then add a proper amount of salt and cooking wine, fully mix it evenly and marinate it for 30 minutes.
2. After pickling, wash it twice until the water is no longer turbid, and then soak it in clean water for 10 minute. After soaking, take out and control the dry water for later use.
3. Prepare an appropriate amount of shallots and cut them into onion segments, then prepare a piece of ginger and cut it into ginger slices. Then prepare some onion leaves and cut them into chopped green onion, and put them aside for use. Prepare some dried mushrooms, soak them, clean them after soaking, and set them aside for use.
4. Prepare an appropriate amount of potatoes, peel them first, and then cut them into potato pieces. The potato pieces should not be too big, otherwise they will not taste when stewing.
5, prepare some spices for stewed chicken, star anise, angelica, angelica dahurica. You can also add it according to your own taste.
6. Cook the oil from the pan. After the oil is hot, add the chicken pieces that control the moisture and stir-fry, and stir-fry the oil inside. First fry the chicken dry, then fry the oil until the oil is no longer turbid.
7. After the chicken pieces are fried, add the onion ginger and dried peppers, and continue to stir-fry the fragrance. After that, add a proper amount of bean paste and soybean sauce, stir-fry the red oil and the sauce flavor. Then pour in cooking wine to remove the fishy smell. Stir well, add soy sauce and soy sauce, and stir-fry until the sauce is fragrant.
8. Stir-fry the chicken until the color is bright. Pour boiling water into the chicken, then add rock sugar to freshen it up, then add pepper to deodorize it, bring it to a boil, and simmer for 60 minutes. Let the chicken fully taste.
9. Stew the chicken, open the lid, add the potato pieces, then add the mushrooms, and continue to stew on low heat 15 minutes. Stew until the potatoes are soft and rotten, then add some salt to taste.
10, after the potatoes are soft and rotten, add a proper amount of salt to taste, then collect the juice by fire. When the soup is thick, put it in a basin and you can eat it. The delicious chicken stewed with mushrooms is ready, warm and warm.
1, prepare a proper amount of fresh beef, first soak the beef in clear water for one hour to soak out the blood inside.
2. Next, put the prepared tomatoes on the fire and burn them, so that they can be peeled better. Prepare two more tomatoes. After peeling the tomatoes, cut them into pieces and divide them into two equal parts, which should be served separately.
3. Prepare the aniseed of beef stew, such as fragrant leaves, cinnamon, star anise, pepper, fennel and seedless tsaoko, put it in a gauze, wrap it up, and then soak it in water to make it easier to taste.
4. Prepare some onions, cut them into shreds, put them in a bowl for later use, and then prepare a proper amount of ginger, cut them into pieces, and put them in a bowl for later use.
5. After the beef is soaked, it should be cleaned, then cut and fried into beef pieces with uniform size. The cut beef pieces are put into the pot with cold water, boiled with strong fire, blanched and skimmed off the floating foam on the surface. Blanch, remove, clean with warm water, and set aside.
6. Don't pour out the soup of beef stew, filter it and put it in a basin for later use. Heat oil in a pan, add shredded onion and ginger slices, stir-fry until the onion is slightly browned, add beef pieces and continue to stir-fry.
7. Stir-fry the beef for about three minutes. When the surface is brown, add half of the chopped tomatoes. When the tomatoes are fried until soft and rotten, add some ketchup, and then add a little soy sauce, stir well, and pour in the boiled beef soup. Just add the beef pieces.
8. Boil the soup with high fire, then put it into the prepared package, add some hawthorn, and simmer for 2 minutes, then turn to low heat for 10 minute.
9. After stewing, pick out the package inside and pick out the hawthorn. Then pour in the other half of the tomatoes, continue to stew for 20 minutes on medium heat, add some salt to taste, and then add some rock sugar to refresh.
10, after stewing, put it in a bowl, eat meat first and then drink soup, which is especially delicious. In winter, a pot of hot tomato stewed beef brisket will make you feel warm and full of strength.
1, prepare a fresh eggplant, the surface of the eggplant should be cleaned, then cut into pieces of eggplant with a thickness of two centimeters, and then sliced with an oblique knife, so that it can be cut into a rolling blade, which is easy to taste when stewing. After cutting, put it in a pot, soak it in clear water for 5 minutes, add some salt, and then add some white vinegar to prevent oxidation and blackening.
2. Prepare a proper amount of potatoes, peel them, then cut them into wider potato chips, and then cut them into hob blocks. Soak the cut potatoes in water to prevent oxidation and blackening, and at the same time wash off the starch on the surface.
3. Prepare another green pepper, remove seeds and pedicels, then cut into smaller pieces of green pepper, then prepare a tomato, remove pedicels, and then cut into small pieces of tomato.
4. Prepare a piece of ginger, cut it into ginger slices, then cut it into shredded ginger, then prepare more garlic, smash it, then chop it into garlic, then prepare a proper amount of pork belly and cut it into thin pork belly slices.
5. After the eggplant is soaked, squeeze out the water inside. Then boil the oil from the pan. When the oil is hot, add the eggplant and fry it until the surface is brown. Set aside for use
6. Cook the oil again, add the star anise, then add the pork belly and stir fry, stir fry the oil until the surface is slightly browned. Then add ginger slices and minced garlic and continue to stir fry. Then add soybean sauce, and then add cooking wine to remove fishy smell.
7. After stir-frying, add tomatoes, stir-fry until the tomatoes are slightly rotten, and add potato pieces to continue stir-frying. Then add the fried eggplant and stir-fry for about three minutes. Then add soy sauce and soy sauce for seasoning and coloring.
8. After frying, pour in clear water, or you can pour in broth. The clear water doesn't cover vegetables, then add a little salt to taste, white sugar to freshen up, then add oil consumption, and finally pour in a proper amount of pepper, stir and taste. Bring to a boil over medium heat and stew for about 5 minutes.
9. Stew until the potatoes are soft and rotten, add chopped green peppers, add minced garlic, and continue to simmer for about 3 minutes. After stewing, put it in a pot, and the delicious stewed eggplant with potatoes will be ready. Hot stew, eating warm all over.
1, prepare a proper amount of dried soybeans, first put the soybeans in a bowl and clean them, then pour in clear water and soak them for more than 12 hours, until the soybeans are bright in color and look full of grains, clean them, and take them out to control the dry water for later use.
2. Next, prepare some trotters, and let the boss handle them when they can be bought. First, burn the trotters, then scrape the burnt parts, chop them into small pieces, wash them, put them in water, pour in high-alcohol liquor and soak them for 20 minutes.
3. Prepare the aniseed for stewing pig's trotters. Cut ginger into ginger slices, fragrant leaves, cinnamon and star anise. Cut the scallion into pieces, and put them all in a bowl for later use.
4. After the pig's trotters are soaked, wash them several times first. When cleaning the pig's trotters, you can put starch or flour, so that the dust and impurities on the surface can be adsorbed, and the water can be washed until it is no longer turbid.
5. Wash the pig's trotters in cold water, then add ginger slices, cook wine and green onions, boil over high fire, and skim off the floating foam. Blanching, taking out, cleaning with warm water, and taking out to control dry water for later use.
6. Cook the oil in the pan, add the rock sugar and stir-fry until the sugar color is brown. First, stir-fry it with high fire to melt, and then stir-fry it with medium fire until it appears jujube red. When it soaks, add the trotters and stir-fry them for color. After the trotters are evenly colored, add the prepared aniseed and continue to stir-fry them with low fire.
7. After stir-frying, add some cooking wine to remove the fishy smell, then add soy sauce and soy sauce for coloring. After mixing evenly, pour in boiling water. After the trotters are boiled, turn to medium heat and stew for 40 minutes.
8. After stewing, add the soaked soybeans, continue to cover and stew for 20 minutes. After stewing, open the cover, add appropriate amount of salt to taste, mix well, and open the fire to collect juice.
9. When the soup is thick, put it into a pot. The delicious stewed trotters with soybeans are the best. Special nutrition, especially in the cold winter, eat a pot of stewed trotters with soybeans to drive away the cold and warm up.
1, prepare a piece of old tofu of moderate size, choose old tofu, which is more resistant to cooking and tastes better, and dig the tofu into pieces with a spoon. The size of tofu pieces should be uniform. Put the prepared tofu into a bowl for later use.
2, prepare a little more garlic, first smash it, so it is easy to taste, then chop it into garlic, and put the chopped garlic into a bowl for later use. Prepare an appropriate amount of green onions and cut them into chopped green onions, then get some leeks and cut them into smaller pieces.
3, boil water from the pot, add a little salt, then add a little cooking oil, add salt to increase the bottom taste, then add a proper amount of soy sauce to color, after the water is boiled, add tofu pieces and blanch them. This can not only remove the beany smell, but also make the tofu more compact and not easy to spread. Simmer for one minute and take it out.
4. Cook the oil in a pan, add a spoonful of lard, add onion and ginger and stir-fry until fragrant, then stir-fry the sauce in soybean sauce, add a proper amount of soy sauce to improve the flavor and freshness, stir-fry the fragrance, and pour in a proper amount of boiling water.
5. After the fire is boiled, pour in the drowning tofu, stir the tofu slightly, then add the thirteen spices of salt chicken essence, or add a little pepper to enhance the fragrance.
6. When the soup is reduced, sprinkle water starch twice, which will make the soup richer and thicker. After cooking, add a proper amount of chopped leeks into it. After frying, put it on the plate, and the delicious stewed tofu with sauce flavor is ready. Although it is a vegetarian dish, it tastes as good as braised pork, especially delicious.
1, prepare two barracuda, treat the fish first, clean the internal organs, and then tear off the black film inside, otherwise it will taste very fishy. Then clean it up.
2. Next, chop the fish into small pieces. Chop the fish first, and then cut it twice. If the piece is too big, it is not easy to taste. Then chop the fish into small pieces. Chop it and put it in a pot, then add onion and ginger, pour in cooking wine, season with a little salt, and add appropriate amount of pepper to remove fishy smell and enhance fragrance, fully mix it evenly and marinate it for half an hour.
3, next prepare ingredients, a piece of tofu, cut into tofu slices, not too thick, or it will not taste good. Cut the green onion into onion segments, and then prepare the garlic and smash it. Cut ginger into small pieces, and then prepare a proper amount of dried peppers. Put it in a bowl for later use.
4. Boil the oil, add a little salt to prevent sticking, then put the tofu slices in and fry them, one side is fried until golden, and the other side is continued to fry. Fry on both sides until golden and serve for later use.
5. Cook the oil again, put the marinated fish pieces in and fry them, first fry one side, then turn over and continue to fry the other side. The fish pieces are also fried until golden on both sides and served for later use.
6. Heat the oil from the pan, add the octagonal pepper, then add the onion, ginger and garlic, stir-fry the dried Chili until fragrant, then add the bean paste, stir-fry the red oil, and then add the cooking wine to remove the smell. Then add soy sauce Lao Wang, add some rice vinegar and oyster sauce to make it fresh, then add some water, then start seasoning, add salt and sugar, and then add pepper to remove fishy smell and enhance fragrance. The fire boiled.
7. Prepare a casserole, put some cabbage or onion and green pepper at the bottom, choose your favorite vegetables, add fried tofu, add a layer of fish pieces, and then pour the boiled soup into the casserole. Bring the fire to a boil and simmer for about 20 minutes.
8. After stewing, pick out the big ingredients inside, add chopped green onion, and the delicious tofu stewed fish pieces are ready. There is meat and vegetables, and eating is particularly enjoyable. Eat a pot in winter and keep warm all day.
1, prepare a fresh duck, first treat the duck, then chop it into small pieces with uniform size, then soak it in water for 10 minute, then wash it twice until the water is clear, and then take it out and set it aside.
2. Cook the oil in the pan. After the oil is hot, add the duck pieces with controlled moisture to stir fry, stir fry the water inside, and then continue to stir fry the oil inside until the oil becomes clear and the duck skin is brown, so that the flavor of the duck comes out.
3. When the duck pieces are fried to brown, crisp and fragrant, add a proper amount of rice wine to remove the fishy smell and enhance the fragrance, then continue to stir fry for 2 minutes, then add some ginger slices, and then add pepper until the flavor of pepper is fried.
4. After frying, start seasoning, add some salt, add some light soy sauce, stir fry and taste, add some water to it, and bring it to a boil.
5. Boil the fire, pour the soup into the casserole, and then continue to simmer for 30 minutes. After stewing, add some garlic sprouts, stew until it is raw, and you can eat it. The delicious casserole stewed old duck is ready.
1, prepare a proper amount of sweet potato vermicelli, first put the sweet potato vermicelli into the basin, then pour in warm water and soak the sweet potato vermicelli until soft.
2. Prepare a piece of fine pork belly. First cut the pork belly into long strips, and then cut it into cubes. Don't cut it too big, otherwise it won't be easy to taste when stewing, and it won't be too small, otherwise it won't be enough to eat.
3. After the pork belly is cut, boil it in cold water, pour a proper amount of cooking wine, skim off the floating foam on the surface after the water boils, and then cook it for about 5 minutes on medium heat. Take out after cooking, and control the water to dry for later use.
4. Cook the oil from the pan. After the oil is hot, add the rock sugar to stir-fry the sugar color. First, stir-fry it with a big fire, then continue to stir-fry it with a small fire until it appears jujube red, and when it bubbles, add the pork belly and continue to stir-fry it to make it evenly colored.
5. After stir-frying and coloring, add light soy sauce to taste, stir well, pour in appropriate amount of boiling water, bring it to a boil with strong fire, put it into a packet, then add green onion and ginger slices, and simmer for about 30 minutes.
6. After stewing, add a proper amount of salt to taste, pick out the onion and ginger inside, and pick out the package, then put the vermicelli in, and continue stewing on low heat for seven or eight minutes until the vermicelli is transparent.
7. After the vermicelli is stewed, turn off the fire, and then sprinkle with chopped green onion. The delicious pork stewed vermicelli is ready, especially delicious.