Radish stewed mutton

Ingredients: mutton, white radish, garlic, green onion, ginger, cinnamon, fennel, pepper, grass fruit, bay leaf, tangerine peel, red pepper, cooking wine, Salt, dark soy sauce, oyster sauce, pepper, bean paste

1. Cut the mutton into small pieces and place in a pot with cold water. Add green onions, cooking wine, and ginger slices and bring to a boil over high heat. Blanch for 3 minutes, then drain out. out.

2. Prepare an auxiliary ingredient package, including cumin, cinnamon, grass fruit, pepper, bay leaves, red pepper, and tangerine peel.

3. Add a little vegetable oil to the wok, add onion, ginger and garlic and sauté until fragrant, then add a spoonful of bean paste and stir-fry until dispersed, then add mutton and stir-fry for 1 minute.

4. Pour an appropriate amount of hot water into the pot, add the accessory bag, oyster sauce, pepper, dark soy sauce, and salt. Bring to a boil over high heat and put it into a pressure cooker and simmer for 10 minutes.

5. Prepare a casserole, place white radish on the bottom, put the stewed mutton and soup into the casserole, and simmer on low heat for 10 minutes.

6. After stewing, sprinkle in coriander and garnish.

Braised pork

Ingredients: pork belly, scallions, ginger, star anise, cinnamon, bay leaves, fermented bean curd juice, light soy sauce, cooking wine, salt, rock sugar

1 .Cut the pork belly into small pieces and place in a pot under cold water. Add cooking wine, green onions and ginger and bring to a boil over high heat. Blanch for 5 minutes, then remove from the water.

2. Add a little vegetable oil to the wok, turn on low heat, add a few grains of rock sugar, fry until it turns into caramel color, quickly add the pork belly, and stir-fry for a while.

3. Add star anise, cinnamon, bay leaves, scallions, and ginger slices, stir-fry until fragrant, then add cooking wine, light soy sauce, and fermented bean curd juice, stir-fry the pork belly until evenly colored, then pour in hot water and cook Bring to the boil, add a little salt to taste, turn to low heat and simmer for 45 minutes.

4. Finally, pick out various auxiliary ingredients, turn to high heat to thicken the soup and you are done.

Ingredients required for sauced beef: 2-3 pounds of beef shank, appropriate amount of oil and salt, 2 sachets of sauced meat packets, 2-3 tablespoons of dried yellow sauce, 1 green onion, 1 piece of ginger, 2 cloves of garlic , 2 tbsp light soy sauce, 1 tbsp braised soy sauce, 1 tbsp rock sugar, 4-5 dried chili peppers, 2 tbsp cooking wine,

Steps:

1. Sauce beef is generally used Beef tendon meat is divided into front tendon and back tendon. The meat is older and has inner tendons wrapped in meat membrane. It has a gelatinous texture when cooked. The meat is tender and fragrant, tender and soft.

Soak the beef in clean water for 4 to 6 hours. During this period, change the water 2-3 times to soak out the blood in the beef. In this way, the beef will taste fishy and the color will not change. blackened.

2. Add more water to the pot to cover the beef. Pour in cold water and blanch the beef. After the water boils, cook for 4-5 minutes. Skim off the floating foam and remove the beef. When blanching the beef, put it in cold water so that the blood of the beef can be fully boiled out.

3. Take out the beef and stir it in cold water to tighten the beef so that the cooked beef slices will not fall apart. This is a tip for making sauced beef slices that will not fall apart.

4. Prepare the seasonings and meat sauce packets, which are sold in supermarkets and are more expensive. It saves you the trouble of preparing seasonings and tastes very good. Tie the green onions into knots and slice the ginger. , the dry yellow sauce is relatively dry, add a little water and stir evenly so that the sauce will not stick to the pot when stir-frying.

5. Heat the oil in the pot, add the dry yellow sauce and stir-fry over low heat until the sauce smells fragrant.

6. Pour in hot water, the amount of water should cover the beef, add the sauced meat buns, onions, ginger, garlic, dried chili peppers, salt, soy sauce, cooking wine, and rock sugar, bring to a boil and cook for a few minutes , cook out the flavor of the seasoning.

7. Add beef cubes, bring to a boil over high heat, turn to low heat and simmer for half an hour, turn off the heat, simmer the beef in the pot for half an hour, bring to a boil over high heat, turn to low heat and simmer for half an hour.

8. After the time is up, turn off the heat. Do not take out the beef. Let it soak in the miso soup overnight to make the beef taste better. The next day, you can slice it and eat it. It is very tasty and cooked. Afterwards, you can also eat it directly, but the taste is not as good as the beef that has been soaked overnight. When slicing beef, wait until the beef is completely cool before slicing. Hot beef slices tend to fall apart and become less firm.