Now that the weather is getting colder, I always want to eat something hot. Today I will share with you a steaming dish, including a casserole and an appetizing and nutritious soup. Especially when I get home from get off work, I have a bowl of it. It’s really comfortable. If you have friends who like it, let’s learn it together. Casserole

1. Prepare a three-yellow chicken. Remove the lymph from the chicken's neck to avoid residual bacteria. Cut off the chicken's butt and toes on the chicken's feet, and then chop the three-yellow chicken into small uniform pieces.

Put the chopped chicken pieces into clean water and wash them several times. Wash the blood on the chicken pieces and set aside.

2. Prepare the auxiliary ingredients: cut some ginger slices, scallions, and diced garlic together, then add a star anise and set aside.

Prepare half of each green and red pepper, cut into slices to add color to the dish

Prepare a handful of fungus, soak in advance and set aside.

3. Blanch the chicken pieces: Put the chicken pieces in cold water, pour a little cooking wine to remove the smell, add a little salt, stir evenly, slowly cook out the blood and impurities in the chicken pieces, and boil After opening, remove the scum on top, cook until no impurities leak out, pour out the chicken pieces, rinse with clean water, control the water and set aside.

4. Start cooking: Heat oil in the pot. After the oil is hot, pour onions, ginger and other small ingredients into the pot, then grab a small handful of dried chili peppers, stir-fry over low heat for about 1 minute. , stir-fry the spicy flavor of the ingredients. When frying, pay attention to the color of the spices to avoid burning. Add 5 grams of oyster sauce to increase the freshness and stir-fry until it melts. Pour the chicken pieces into the pot and stir-fry for a while.

After you see the chicken nuggets spit out oil, add 3 grams of dark soy sauce to improve the background color, 10 grams of steamed fish soy sauce, stir-fry the color evenly, then add 3 grams of chicken powder, 2 grams of salt, and pour in a little Remove the fishy smell with cooking wine, stir-fry evenly and pour in an appropriate amount of water from the side of the pot to cover the chicken pieces, turn to high heat and bring the soup to a boil.

After the soup boils, put the chicken pieces in the casserole, pour in the prepared fungus, bring to a boil over high heat, then turn to low heat and simmer for 30 minutes, until the chicken pieces are cooked and simmered.

After 30 minutes, add the green and red peppers and continue to simmer for 3 minutes. After the green and red peppers are cooked, turn off the heat, pour in a little sesame oil, stir evenly and serve. A tender and delicious casserole chicken It's done. Hot and Sour Shredded Tripe Soup

1. Prepare 300 grams of fresh tripe and cut into even thin strips.

Prepare a green pepper and cut into thin strips.

Prepare a small handful of fungus, soak them in advance, clean them and cut them into shreds.

Prepare a small handful of dried daylilies, soak them in advance and cut them in half.

Prepare half a tomato and cut it into even pieces.

Prepare a small handful of enoki mushrooms, cut off the roots and break them into pieces.

Cut some millet pepper rings, garlic slices, chopped green onion, and shredded ginger together, and add a few dried chili peppers for later use.

2. Blanch the tripe: boil water in a pot, add a little cooking wine to remove the smell, put the tripe into the pot and stir evenly, after the water boils, pour out the tripe and set aside. The first step is mainly to remove the fishy smell of hairy belly.

3. Boil water in the pot again, pour a little cooking wine to remove the fishy smell. After the water boils, pour all the side dishes into the pot, cook for 1 minute, and then add the marinade after the side dishes are cooked. Tripe, continue to cook for 10 seconds, pour out, and quickly run cold water to prevent the side dishes from softening.

4. Heat the oil in the pot. After the oil is hot, pour the green onion, ginger and other small ingredients into the pot. Turn on low heat to bring out the fragrance. Pour in the chopped tomatoes and fry for a while to remove the red color of the tomatoes. Stir-fry the juice out, so that the soup will be more rosy and delicious. After the tomatoes are soft and chopped, put the side dishes and tripe into the pot and stir-fry quickly evenly. Pour in an appropriate amount of water from the side of the pot. If you like to drink soup, you can Add more water.

Add 4 grams of salt, 3 grams of chicken powder, 2 grams of pepper, 10 grams of mature vinegar, a little sugar to improve the freshness, 3 grams of dark soy sauce to improve the color, stir well, then add a little cooking wine to remove the fishy smell, and cook the soup After boiling, add a little water starch to increase the concentration of the soup, otherwise the soup will taste a little bland. Once the soup boils again, take it out of the pot and put it on a plate. A refreshing and appetizing spicy and sour belly soup is ready.