food

Appropriate amount of cooked ribs, potatoes, green peppers, red peppers, corn oil, ginger, pepper, dried red peppers, spicy hot pot seasoning, salt, soy sauce, oyster sauce, coriander, Chili sauce, onion and garlic.

working methods

1, red mushroom ribs, soup to drink, ribs, red mushrooms used to stew potatoes, so it tastes better.

2. Green peppers and red peppers are reserved for use. Peel potatoes, wash them and cut them into hob blocks.

3, the right amount of oil in the pot is hot, and ginger, onion, garlic, pepper and dried red pepper are sauté ed.

4. Squeeze in the right amount of spicy hot pot bottom material and stir-fry red oil on low heat.

5. Stir-fry ribs and red mushrooms, season with salt, soy sauce and oyster sauce, and stir well.

6, pour the right amount of sparerib soup (boiling water is also ok) and boil.

7. Add potato pieces and stew for 10~ 15 minutes on medium fire until the potatoes are soft and waxy.

8. Add green and red peppers, stir well, turn off the fire and sprinkle with coriander.

Braised beef tendon

food

Beef tendon 2500g, potato 1, carrot 1, onion 1, 2 red peppers, 2 green peppers, half onion, ginger 1, 2 small pieces of cinnamon, star anise 1, proper amount of soy sauce and salt.

working methods

1, beef tendon is clean.

2. Wash side dishes: potatoes, carrots, purple onions, red peppers and green peppers; Don't cut these dishes first, and then cut them when the beef tendon is stewed, so as to prevent the knife edge from drying out because it is left for too long.

3, beef tendon will shrink after cooking, so beef tendon can be cut into large pieces, about 4 cm long.

4. Pour the right amount of cold water into the iron pot, put the beef tendon into the pot and bring it to a boil.

5. After boiling, skim the floating foam; Beef tendon has no meat fiber and blood, so the floating foam is just some fat oil hanging on beef tendon, which can make the soup more refreshing after skimming, and there will be no attachment on the pot wall.

6. Cut the green onion into sections, cut the ginger into thick slices, and prepare star anise and cinnamon.

7. Put the seasoning in step 6 into the pot, and then pour in the right amount of soy sauce and salt.

8. Cover the lid and turn to low heat; Beef tendon is not easy to stew, it takes about 3-4 hours, and the water is heated several times to prevent the dry pot. If you use a pressure cooker, it will be soft and waxy in about 40-60 minutes.

9, beef tendon stew to soft glutinous, the volume is obviously larger than when it was raw, you can pick up a piece with chopsticks and taste it, and taste the salty one by the way; Add salt if it is not salty, and soy sauce or soy sauce if the color is too light.

10, potatoes, carrots and onions are cut into hob blocks, red peppers are seeded and diced, and green peppers are cut into sections.

1 1. Put the unripe potatoes and carrots into the pot, pour a little soy sauce, stir well, cover and stew for 10 minute.

12, turn off the fire, pour the onion and green pepper into the pot and blanch it with waste heat. It can be served directly from the pot or put in a bowl.

Stewed tomato with home-cooked beef

food

Appropriate amount of cooked beef, tomato, sugar, oyster sauce, chopped green onion, peanut oil, salt, spiced powder, minced garlic and soy sauce.

working methods

1, a box of pre-made sauce beef.

2. Cut the tomatoes into small pieces.

3. All ingredients are reserved.

4. Add chopped green onion to the hot oil in the pot and stir-fry. Then add the beef and stir fry, because the beef is cooked.

5, stir fry for a while and add tomatoes.

6. Add appropriate amount of oyster sauce, sugar salt and spiced powder to taste a little.

7. Stew until the tomato soup is added with minced garlic, and turn off the heat.

Braised pork with tiger skin eggs

food

750g of pork belly, 24 quail eggs, Venetian knot 1 20g, 6 tablespoons of sugar, 3 grams of salt, 2 tablespoons of yellow rice wine, 0/30ml of soy sauce13g of cooking oil and 5 tablespoons of vinegar1g.

working methods

1, quail eggs are cooked and peeled, pork belly is cut into pieces, and blinds are washed. The first step is to fry quail eggs in a pan.

2, be sure to cover the pan and fry, it will collapse, and shake the pan while frying to make it turn over and fry the tiger skin.

3. Stir-fry the pork belly left in the pot (I don't like blanching ~ you have the habit of blanching first and then frying the meat).

4, pork belly and quail eggs together into the casserole, add 4 spoonfuls of sugar.

5, two spoonfuls of sugar, two spoonfuls of boiled sugar, boiled amber.

6. When the sugar turns amber, add a bowl of boiling water.

7. Add hot sugar water to the casserole, add rice wine and salt, and add a few drops of brewed white vinegar to make the meat soft and rotten.

8. Cook on low heat for half an hour, and add the Venetian knot five minutes before taking out the pot.

Roasted trotters with beer

food

A pig's trotters, a bottle of beer, a little cooking oil, two star anises, a Amomum tsaoko, a piece of ginger, a spoonful of spiced powder, two spoonfuls of soy sauce, a little soy sauce and a little chicken essence.

working methods

1. Clean the bought trotters, then put them into a boiling pot, add a proper amount of water, add a dozen handfuls of pepper and a spoonful of yellow wine, and blanch the trotters with water.

2. Take out the scalded trotters, rinse them, and control the water for later use. Heat the wok, pour a little oil, add star anise, tsaoko and ginger slices and stir-fry until fragrant. It's better to beat Amomum tsao with the back of a knife, which is more delicious.

3. Stir-fry tsaoko and other spices, and stir-fry them in pig's trotters for a while. Stir-fry the trotters for a while, then add a spoonful of allspice powder, a spoonful of soy sauce and a little soy sauce, stir-fry and color.

4. Pour in beer and bring to a boil. After pouring beer, observe the color of the soup. Every brand of soy sauce is different, and the color of soup will naturally be different. The color of the soup determines the color of the finished product. You can add the amount of soy sauce according to the coloring degree of your soy sauce. The amount of beer should not exceed one finger deep. If there is not enough beer, you can add some hot water. I added a bottle of beer and a bowl of hot water. Don't cover the pot when the soup is boiled. Boil for an hour on low heat to let the beer evaporate. Never put the lid on.

After an hour, the beer almost evaporated. At this time, we can cover the pot and continue to cook for another hour until the trotters are soft and rotten, or we can cook them in a pressure cooker. Because it has been cooked for an hour before, don't press it in the pressure cooker for too long. Just select the rib function.

6. After the pig's trotters are cooked soft and glutinous, add appropriate amount of salt to taste, and then open the fire to collect the juice. After the soup is red, bright and sticky, it can be turned off. Add a little monosodium glutamate before cooking, which is more delicious.

Braised ribs with pine mushrooms

food

Pork ribs 1000g, dried Tricholoma matsutake 80g, onion, ginger, oil, salt, brown sugar, soy sauce, cooking wine, fragrant leaves and aniseed.

working methods

1. Wash the dried Tricholoma matsutake and soak it in cold water.

2. Wash the ribs, cut into pieces, put them in the pot, and then drain the water.

3, from the oil pan, brown sugar into the pot to fry sugar color.

4. Stir-fry the ribs in a pot, add the onion, ginger, aniseed and fragrant leaves and stir well.

5. Stir well with soy sauce and put the soaked Tricholoma matsutake into the pot.

6. Pour in the water soaked in Tricholoma matsutake, add appropriate amount of boiling water, cover and burn. Bring the pot to the boil with a big fire, change it to a small fire, and stir fry at the right time.

7. Cook the ribs until 8 minutes cooked, add salt and stir well, cover the pot and continue to cook until the ingredients are cooked.

Spicy sparerib pot

food

Appropriate amount of cooked ribs, one waxy corn, half a slice of sweet potato, appropriate amount of green pepper, appropriate amount of shallot, appropriate amount of pepper, appropriate amount of ginger, appropriate amount of spicy butter chafing dish seasoning, appropriate amount of salt, appropriate amount of soy sauce and appropriate amount of garlic.

working methods

1, cut the cooked waxy corn into small pieces, cut the sweet potato into strips, and prepare green peppers and shallots.

2. Burn the right amount of oil in the pot to 60% heat, add sweet potato strips and fry until golden brown.

3, put the right amount of oil in the pot to heat, ginger, garlic, pepper, dried red pepper slightly fried.

4, the right amount of spicy butter hot pot bottom material, stir-fry red oil on a small fire.

5. Stir the ribs twice, add some salt, soy sauce and soy sauce to taste, and stir well.

6, ribs clear soup amount (boiled water is also ok).

7. Add waxy corn, stir-fry and stew two rolls.

8. Add the fried sweet potato strips, sprinkle with green peppers and shallots, and turn over the fire.

Roasted ribs with dried bamboo shoots

food

500g sparerib, 250g dried bamboo shoots, appropriate amount of onion, appropriate amount of water, appropriate amount of chopped green onion in Jamlom, appropriate amount of ginger, appropriate amount of braised pork in Jamlom, 20g of rock sugar, 2g of salt, 0/0g of soy sauce/kloc, 20g of soy sauce and 2g of chicken essence.

working methods

Soak dried bamboo shoots for more than 1 hour and wash them several times.

2, cold water pot, boil 10 minutes, remove and soak in cold water.

3. Blanch the ribs with cold water, boil the water, and wash the floating end for later use.

4, onion knots, ginger slices, braised pork, rock sugar for use.

5, hot pot cold oil, salt, ribs stir fry.

6, the appearance is slightly yellow, stir fry the onion evenly.

7. Put smoke, stir-fry the old sauce evenly, put water, cover the pot and cook for 50 minutes.

8. Put the bamboo shoots on the fire and stir them evenly, and collect the juice on the fire.

9. Put chicken essence when there is not much soup.

10, stir-fry evenly, turn off the fire, add chopped green onion and serve.

Braised chicken wings and potatoes

food

8 chicken wings, 1 potato, 1 carrot, 5 young garlic shoots, 5 cloves, a little oil, a little salt, 30g soy sauce and 2 cups of hot water.

working methods

1, clean chicken wings, scrape potatoes and carrots, clean garlic moss and prepare garlic cloves.

2. Make two cuts on the inside of the chicken wings, which will help to improve the taste.

3, potatoes and carrots are cut into hob blocks and cut into pieces for quick cooking; Cut the garlic sprouts into inches.

4. Sit the casserole on the fire, pour a little oil into the pot, and put the chicken wings and garlic cloves into the pot at the same time. With the increase of temperature, chicken wings become full and shiny from the beginning.

5. Pour in the right amount of soy sauce and stir fry, so that the taste and color can be absorbed by the chicken wings, and at the same time, it has the effect of deodorizing; This method is better than cooking wine.

6. Put the potatoes and carrots into the pot and stir fry for a few minutes at the same time, so that the colors of the potatoes and carrots are even; Don't pour cold water into the casserole, so pour 2 cups of hot water. If the color is too light, add some soy sauce, and do not put salt at this time.

7. After the soup is boiled, cover it and simmer for about 20 minutes.

8. Sprinkle a little salt according to the taste before the pot, put the garlic seedlings into the pot, mix well, leave the fire, and the casserole can be served directly.

Slow stewed beer duck

food

A duck, soy sauce 1 teaspoon, seafood soy sauce 1 teaspoon, soy sauce 1 teaspoon, soy sauce 1/3 teaspoons, sugar 1/2 teaspoons, oyster sauce 1 teaspoon, and salt/kloc-.

working methods

1. Wash the duck and cut it into pieces. Add the sauce and marinate for two hours.

2. Add vegetable oil to the pot.

3. When the oil is hot, add onion, ginger and duck, and fry on both sides until golden brown.

4. Add the sauce, and then add the beer. When the fire boils, turn to low heat and simmer.

5. After simmering for an hour, collect the fire juice and serve.