In the casserole, add hot water, and the water with pickled mushrooms will not touch the chicken pieces. If there is no casserole, just stew it in a pot. Bring it to a boil and simmer for 30 minutes. When the time comes, add the hazelnuts and continue to stew for 20 minutes. When the time comes, add the vermicelli and salt and stew until the vermicelli is cooked.
2. Materials required for elbow buckle: pork elbow 1 piece, lettuce, oil and salt, onion 1 piece, ginger 1 piece, 2 cloves of garlic, a few peppers, aniseed 1 piece, 2 dried peppers, 2 tablespoons of cooking wine and half a tablespoon of braised soy sauce. Steps: firstly, remove the pig hair from the surface of the pork skin of the elbow, put the pork elbow on the fire, roast the pork skin in circles, roast the fluff on the pork skin with fire, put it in warm water and wash it. Cut the pig's elbow to the bone stick with a knife, which can shorten the cooking time. Add water into the pot, blanch the elbow with cold water, cook for a few minutes after the water boils, skim off the floating foam, add onion, ginger slices and cooking wine, bring to a boil with high fire, turn to low heat for 1 hour, and cook the elbow. Take out the elbow and let it cool. The soup cooked with the elbow is delicious to make stew. Take off the bones of the elbow, cut the elbow into pieces, and put the elbow slices with the skin facing down in a small pot. Make it tight. Heat the oil in the pan, add the onion, shredded ginger, garlic, pepper, aniseed and dried pepper and saute until fragrant. Pour in some soup for boiling elbows, the amount of soup can not exceed the meat noodles, then add salt, soy sauce, cooking wine and sugar, and boil the soup. Pour the cooked soup into the pot containing the elbow slices, add water to the steamer to boil, put the pot into the steamer, cover the pot, steam for 20 minutes on high fire, then turn to medium heat, continue steaming for half an hour, and steam the elbow until crisp and rotten. When the time comes, take out the basin, then drain the soup in the basin into the wok, wash the lettuce and put it in the plate, and buckle the steamed elbow meat in the plate. Boil the soup in the pot, skim off the floating foam, pour in the appropriate amount of starch, heat until the soup becomes sticky, and turn off the heat. Pour the soup evenly on the elbow, and a plate of elbow with all colors and flavors will be ready.
3. Materials needed for carp stew with beer: carp 1 strip, beer 1 tin (500ml), coriander 1 tree, proper amount of oil and salt, onion 1 segment, ginger 1 block, 3 cloves of garlic, more than a dozen pieces of pepper, and garlic. Get the necessary materials ready. The fish I use belongs to a kind of carp, called Sandao Scale, also called Mirror Carp, which is tender and tender. Beer can be canned or bottled. Scales and gills are removed from the carp, and internal organs are removed. The black film in the belly of the fish should be removed, and the fish should be washed and the water on the surface of the fish should be wiped. Prepare ingredients, cut scallion and ginger, cut garlic in half, and cut coriander. Heat oil in the pan, add onion, ginger, garlic, pepper and aniseed, stir-fry until fragrant, and add dried Chili to fry until fragrant. Pour in beer, add sugar and braised soy sauce, and bring to a boil. Even after beer is cooked at high temperature, the wheat flavor can still be preserved. Beer has the function of removing fishy smell and keeping fragrance, which improves the flavor of fish a lot. In order to change fishy smell into fresh smell, beer is used instead of water when cooking, which can remove fishy smell, enhance freshness and add fragrance, and the soup is more fresh and fragrant. Put the fish in the pot, bring it to a boil with high fire, and then simmer for about half an hour. During this time, turn the fish over once. When the time is up, add salt, change the fire to collect the juice, heat until a little soup remains, and the soup becomes sticky. Turn off the fire, take it out and put it on a plate, sprinkle with parsley, and a plate of beer stewed fish with good color and flavor will be ready.
4. Materials required for stewed pork ribs with wide vermicelli: 500g pork ribs, half a catty of wide vermicelli (dry), proper amount of oil and salt, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, crystal sugar 1 tablespoon, more than a dozen pieces of pepper, aniseed 1 piece, 2 tablespoons of light soy sauce, and cooking wine/piece. Prepare the required materials, wash the bought ribs and chop them into small pieces with a knife. When I buy ribs, I usually let the butcher chop them directly and go home to chop them myself, which is a bit difficult. Prepare the seasoning, cut the onion, slice the ginger and pat the garlic. Prepare rock sugar, stir-fried with rock sugar has better coloring effect, and the taste and color are better than white sugar. The color of the finished dish is particularly bright, the coloring effect lasts for a long time, and the color of ribs will not turn black. Then put the right amount of water in the pot, pour the ribs in and add the right amount of cooking wine. Put the ribs in the pot with cold water and cook on high heat for three minutes. Skim off the floating blood, take out the ribs, wash them in warm water, and drain the water for later use. The purpose of blanching the ribs is to better remove the blood residue in the ribs and at the same time remove the fishy smell of some ribs. The ribs treated in this way will taste more delicious and have no peculiar smell. Heat the pan, pour in a small amount of cooking oil, and turn the wok around to make the oil cover the whole wok. Wait until the oil temperature becomes hot, then pour in the rock sugar, and break the rock sugar quickly. Continue to stir the rock sugar with a small fire to make it completely liquid. Use a small fire when frying the sugar color, which will be slower. Be sure to stir the sugar color constantly when frying it. After the crystal sugar melts, it bubbles first, and then slowly turns into small yellow bubbles. As the temperature continues to rise, the small yellow bubbles turn into yellow foam, and the color turns into bordeaux after heating. At this time, you will smell the fragrance of caramel and the sugar color will be fried. At this time, you should quickly fry the ribs and color them. Add onion, ginger, garlic, pepper and aniseed and stir-fry until fragrant. At this time, it is necessary to fry the ribs quickly, and the time for frying the ribs should not be too long. Pour in hot water until the amount of water is less than that of the ribs, then add cooking wine, light soy sauce, bring to a boil, turn to low heat and stew for 40-50 minutes, and stew the ribs until cooked. Add the wide vermicelli, add the salt, and stew the vermicelli until it is soft, hard and transparent. The vermicelli will be stewed.