1, cut the beef tendon, soak it in water for one hour, and soak the blood out.
2. Wash the beef and drain it. Salt, soy sauce and soybean sauce for 8 hours.
3. Prepare some onions, ginger, dried peppers, star anise, cinnamon, fragrant leaves, nutmeg, pepper and fennel.
4. Rinse the marinated beef with clear water, put it in the pot with cold water, boil it with strong fire, and then skim off the floating foam on the surface.
5, and then pour in spices such as onions, ginger and dried peppers. Add some salt, light soy sauce and rock sugar to taste, and light soy sauce to color. Simmer the beef until it is cooked.
6. Turn off the fire and soak in the soup for at least two hours.
7. Make it well in advance and slice it when you eat it. Simple and easy, easy to cook and delicious.
1, the auricularia auricula is soaked, cleaned and boiled in boiling water. Rinse and cool before cutting into filaments.
2. Remove the skin of the onion, wash it and cut it into silk.
3. Put dried peppers and minced garlic in a small bowl, and pour in hot oil to stimulate the fragrance.
4. Add half a spoonful of soy sauce, one spoonful of balsamic vinegar, a little salt, white sugar and chicken essence while it is hot, and mix well to make a cold sauce.
5, onions, fungus, and cold sauce are all poured together. Add coriander to add flavor and mix well. This dish is simple and Aauto Quicker, which can stimulate the appetite and relieve the greasy taste.
1, put the sparerib in cold water, boil it with strong fire, skim off the floating foam, cook it for another two minutes, take it out, wash it and drain it for later use.
2, add a little oil to the pot, add 2 spoonfuls of sugar, and stir-fry it into a reddish-brown liquid on low heat. Quickly pour in half a bowl of water, boil until it is brown, and set aside.
3, add a little oil to the pot, pour in the ribs, and fry the water on the surface with high fire. Then add ginger slices, garlic, soy sauce and soy sauce, and stir-fry until fragrant.
4. Add fresh water without ribs, and then pour in the fried sugar color. Boil the fire and simmer for about 30 minutes.
After 5 or 30 minutes, add some salt and sugar to taste, and stew for about half an hour.
6, finally, the juice can be collected from the fire. Soft and rotten, especially fragrant.
1, snakehead or grass carp is cleaned, the fish body is sliced, the fish is cut into pieces with an oblique knife, and the fish bone and head are chopped into small pieces.
2. Wash the fishbone with clean water. Add salt, starch and egg white to the fish fillets, grab evenly and marinate for 20 minutes.
3. Heat the oil in a hot pot, put the fish head and bones in and stir-fry until they are slightly yellow.
4. Next, add ginger, garlic, dried peppers and pickled peppers to stir-fry the fragrance. Then put the sauerkraut in and stir-fry it over high fire.
5. Add clear water, put the fish bones in after the fire is boiled, cook for 5-8 minutes to fully release its flavor, and add salt and chicken essence to taste.
6. Put sauerkraut and fish bones into a bowl. Boil the soup in the pot, put the marinated fish fillets in, cook for one minute on high fire, and then take them out.
7. fish the fish into the bowl, and then bring the soup in. Add minced garlic, dried pepper and pepper to the top, and pour in hot oil to stimulate the fragrance. Just add some coriander to decorate it. Hot and sour appetizers, and the meal is out of the box.
1, cut the tenderloin into thick strips, add salt, pepper and egg white, and marinate for half an hour.
2. Prepare a larger bowl, add half of flour and half of corn starch, then add a small amount of water several times and stir it into batter. If this batter can be wrapped on the surface of meat, you can try a piece of meat.
3. Prepare a small bowl, add tomato sauce, white vinegar, white sugar and clear water in a ratio of 2:1:1:2, and make a bowl juice.
4. Put the marinated tenderloin in the batter so that the surface is covered with batter. Then put it in a 60% hot oil pan, fry it until the surface is slightly yellow, and take it out when the inside is cooked.
7, the oil in the pot rises to 70% to 80% heat, pour the tenderloin and fry it again. Deep-fried, golden and crisp, and fished out.
8. Pour the previously prepared bowl juice into the pot and bring it to a boil. Then pour in the fried tenderloin and stir it quickly and evenly, so that the surface can be covered with sauce. Sweet and sour, this dish is very popular with children.
1, chop the duck into small pieces, peel the white radish and cut it into hob pieces.
2, duck meat is boiled in cold water, skimmed off the floating foam after the fire is boiled, fished out and rinsed with clear water.
3. Cool the oil in a hot pot, pour in the cleaned duck meat, and fry the water on the surface with high fire.
4. Add soy sauce and soy sauce to stir-fry the sauce.
5, add water, and add a few ginger slices to enhance the fragrance. When the fire boils, turn to low heat and stew for 40 minutes.
6, pour the white radish in, add salt to taste, and stew it. Simple and easy to cook, just suitable for this season.
1, rinse peanuts, stir-fry the surface moisture with low fire, add oil and stir-fry with low fire until golden brown, and cool for later use.
2. Dice the chicken breast, add salt, corn starch and egg white, and marinate for ten minutes.
3. Dice cucumber and carrot.
4, hot pot cool oil, add onion, ginger, garlic, dried pepper and stir-fry for fragrance. Then pour in the chicken and stir-fry until it changes color, then add a little soy sauce and stir well to color the chicken.
5. Pour in carrots and diced cucumbers and stir-fry evenly over high heat.
6. Add salt, 1 teaspoon of soy sauce, 2 teaspoons of balsamic vinegar and 1~2 teaspoons of white sugar to taste, and stir-fry over high fire until the ingredients are tasty.
7. Finally, pour in water starch to thicken and collect the soup. Then pour the peanuts in and stir well.
1, pork slices, chiba tofu slices. Cut green pepper into pieces, red pepper into rings, shredded ginger and diced garlic.
2. Cool the oil in a hot pot, add shredded ginger, minced garlic and red pepper and stir fry.
3, add a spoonful of bean paste and stir-fry red oil.
4. Pour in the sliced meat and stir-fry until it changes color. Pour in a little water and fry the meat slices until they are cooked.
5. Pour the chiba bean curd in, and stir-fry until it tastes good.
6. Finally, add the green pepper, add salt and soy sauce to taste, stir well on high fire and turn off the fire.
1, shred pork, add cooking wine, a little salt and starch, and marinate for 10 minute.
2. Clean garlic moss and cut it into sections.
3. Cool the oil in a hot pan, add shredded ginger and dried peppers and stir-fry until fragrant. Add shredded pork and stir-fry until it changes color.
4. Add soy sauce and stir-fry until the shredded pork is colored, and set aside.
5, add a little oil to the pot, pour in garlic moss, add salt and stir fry, so that garlic moss is tasty.
6, garlic moss is about to be cooked, pour the fried shredded pork in, add a little chicken essence and soy sauce to taste, stir well and serve. The garlic moss fried in this way is crisp and tasty.
1, the auricularia auricula is soaked in warm water, picked and washed.
2. Cut the broccoli into small flowers and wash it with clear water several times.
3, boil a pot of boiling water, pour the broccoli in, and cook for half a minute on high fire to remove it. Then pour the fungus in, cook it in the fire and take it out.
4. Cool the oil in a hot pan, add shredded ginger and minced garlic and saute until fragrant.
5. Pour blanched broccoli and auricularia auricula, add some carrot slices to match the color, and stir-fry over high fire until it is cut off.
6, finally add salt and chicken essence to taste. Refreshing and boring, vegetarian dishes are also delicious.