Practice:
1, will be scraping the meat clean, cut into pieces. The vermicelli is whipped through with water, the scallions are cut into sections, and the ginger is sliced.
2, the pot of oil, under the meat fried until browned, remove.
3, the pot of sugar stir-fry sugar color, add soup, add all the seasonings and meat, with a strong fire to boil, skim off the froth, turn the fire to stew until crispy, and then into the vermicelli stewed until the taste can be. Recipe 2: Ingredients: sauerkraut package (I buy vacuum-packed), skinned pork 450 grams, vermicelli or vermicelli (take more or less depending on individual preferences for this type of food), water, ginger, sugar, salt, sesame oil, green onion moderate, garlic, soy sauce moderate.
Practice:
1, a large pot of water, about 9 cups, pork slightly ice hard a little, cut into large thin slices, put into the pot, and ginger cooking until boiling. Turn down the heat, fish off the floating foam on top, add sugar and continue to cook for about 40 minutes until the meat is soft. Soak vermicelli in warm water until soft and set aside. If you are using vermicelli, remember to cut the long vermicelli so they don't look too long.
2. Take out the sauerkraut and put it into the pot and cook until it boils again, then put in the vermicelli or vermicelli and cook for about 10 minutes, add sesame oil and mix well, sprinkle with green onion and then you can eat it. `
3, eat can be accompanied by a dish of garlic soy sauce dipping meat slices eat. Recipe 3: Main ingredients: pork ribs (pork) (500 g) vermicelli (50 g)
Supplement: sour cabbage (100 g)
Seasoning: vegetable oil (30 g) pepper (3 g) anise (3 g) green onion (5 g) ginger (5 g) salt (3 g) chicken essence (1 g)
Making
1. Boil the pork in water to
1. cook pancake with water until it is cooked to seven or eight minutes, then cool and slice;
2. soak vermicelli in water to soften it;
3. slice sauerkraut into thin strips;
4. add oil in a pot and boil, put pepper and dashi and explode the aroma first;
5. put green onion, ginger and choking the pot, add broth, put salt to taste;
6. join sauerkraut, vermicelli, and then after the pot boils put down the meat slices and simmer them
7. put some salt on the pot when you take the pot and cook them.
7. Put some chicken essence on the pot when rising. Recipe 4: Ingredients: pork (preferably pork), vermicelli, cabbage half, anise a small piece of cinnamon, a small piece of rock sugar, salt, soy sauce, cooking wine, ginger, green onion.
Methods:
1. Pork cut into pieces, fly water to blood foam, under the cooking wine, ginger two pieces, a little scallion, open the fire to boil, put the rock sugar, salt and soy sauce, turn the fire to simmer for a clock or so, in the middle of the water to remember to add water;
2. Under the cut cabbage and vermicelli, simmering for another 15 minutes, pork stewed vermicelli on the good, out of the pot before the rest of the personal preference you can put the The first thing you need to do is to put the rest of the green onion on the pot before you leave.
Cooking tips:
Crystal sugar can not be put too much, otherwise the cabbage will become sour; stewed meat time with personal preference flexibility, if the meat is more fat, it will be stewed for a while. Recipe 5: Ingredients:
Main Ingredients:
2 pounds of pork, 1 small vermicelli, 3 dried shiitake mushrooms, bamboo shoots (at will), 1 green onion, 1 small piece of ginger, 2 cloves of garlic, 1 piece of strawberry, 2 slices of sesame leaves, 2 anise stars, 2 cinnamon peels,
Seasonings:
Spices:
Wine: 4 tablespoons of cooking wine, 4 tablespoons of soy sauce, 4 tablespoons of light soy sauce, 3 tablespoons of light soy sauce, 45 ml Sugar: 1 teaspoon of sugar, 5 grams of salt, 1 teaspoon of salt, 5 grams of salt
Method of preparation:1) Soften the vermicelli in lukewarm water of about 40 degrees. Soften the mushrooms in warm water as well. Cut the bamboo shoots into slices.
2) Cut the pork into 3cm square pieces. Cut the scallion into pieces, peel and slice the ginger, slice the garlic and set aside.
3) Pour water into a soup pot and bring to a boil over high heat, then add the soaked mushrooms and bamboo shoots and blanch them for 10 seconds, drain. Then add the pancetta and blanch for 2 minutes, then remove and drain. If there is foam on the surface of the meat, rinse with water.
4) Pour oil into a wok, when the oil is 70% hot, add green onion, ginger and garlic, mushrooms, bamboo shoots, strawberries, coriander, star anise and cinnamon, stir fry and add pork, stir fry for half a minute, cook and stir fry for 2 minutes with cooking wine.
5) Pour in soy sauce and dark soy sauce, then pour in boiling water, not over the surface of the meat, boil over high heat and then turn to low heat, cover and cook for 40 minutes.
6) Add the softened vermicelli, stir in the sugar and salt and continue to cook over low heat for 10 minutes, then reduce the heat to high and cook for 2 minutes.