500 grams of mutton 5g of prickly ash, 5g of cinnamon, 5g of dried tangerine peel, 50g of coriander, 5g of tsaoko, 5g of galangal, 5g of angelica dahurica, 0g of onion10g, 5g of refined salt15g, 20g of red oil, 5g of pepper water15g, 5g of clove noodles, 5g of cinnamon noodles and soy sauce.

prepare

Wash the mutton and cut it into pieces with a length of10cm, a width of 3.3cm and a thickness of 3.3cm.. Break the bones of mutton and spread them at the bottom of the pot. Put the mutton on it, add water until it is over cooked, boil it, skim the blood foam, and pour out the soup. Add water, bring to a boil, and skim off the floating foam. Add a proper amount of water, bring to a boil, then skim off the floating foam, add sheep oil and cook for a while, then skim off the floating foam. Wrap Zanthoxylum bungeanum, Cinnamomum cassia, Pericarpium Citri Tangerinae, Fructus Tsaoko, Rhizoma Alpiniae Officinalis, and 70% package of spices, put them in a pot with ginger slices, onion segments and salt, continue to cook with high fire until the mutton is 80% cooked, and add red oil. Boil the pepper water for about two hours. At this time, the soup pot should always be boiling, take out the cooked mutton, cut the top silk into thin slices, put it in a bowl, and sprinkle with coriander powder to form a broth. Chili oil and scallion can be put into a seasoning tray, and lotus leaf cakes can be put into a large plate to be served with mutton soup. When eating, put a little Chili oil and lotus leaf cake with green onions, which can be eaten with mutton soup.

If you don't, buy cinnamon, dried tangerine peel and tsaoko!

Fried meat with eggplant

Take some pork and cut it into small pieces. Peel the eggplant and cut it into large pieces. Stir-fry the meat first (stir-fry for a while, stir-fry all the oil, it is recommended to use medium heat, which is better controlled), and then stir-fry the eggplant. When the eggplant is almost soft, add soy sauce, add chicken soup or water, add salt, minced garlic, pepper and sugar, and cook for a while. When there is less soup left, you can serve it on a plate.

Stewed mushrooms with beer and beef

Raw materials: a catty and a half of beef; Two glasses of beer; Half a catty of mushrooms; Half a white onion; Olive oil, soy sauce, salt, sugar, chicken essence.

Practice: cut the beef into one-inch square pieces; Mushrooms are cut in half from the middle; Dice the onion and soak the beef in boiling water for bleeding foam. Heat a pan, pour in proper amount of olive oil, add half onion and stir fry.

When the onion turns golden brown, pour in the beef pieces, add one tablespoon of sugar and three tablespoons of soy sauce, stir fry and add two tins of beer. After the wine is boiled, pour everything in the pot into the casserole, add chicken essence and proper amount of salt, cover the lid, and simmer for two and a half hours. After two and a half hours, heat the wok, pour in the appropriate amount of olive oil, and stir-fry the mushrooms and the other half of the onion until 80% cooked. Pour the fried mushrooms into the casserole and beef, stir well and simmer for half an hour.

If the guest doesn't like beer, switch to broth or water.

Roast chicken wings

Ingredients: a bag of chicken wings (the best wing, if the whole wing is used, the root, middle and tip of the wing should be separated). Blanch the chicken wings with water.

Seasoning: ginger slices, onion slices, dried peppers, prickly ash and star anise. Garlic can also be added.

Crush all seasonings (except onion) and stew in stainless steel seasoning eggs.

Put one or two sugars in the oil pan, stir-fry until the sugar melts-bubbles-bubbles subside-the sugar turns golden brown, and then add the washed chicken wings. Stir-fry over medium heat until each chicken wing turns beautiful golden yellow. ...

Add some hot water (never put cold water, because the heated meat will suddenly get cold, the skin will shrink, and it is difficult to cook the taste). Just enough water to drown the chicken wings.

Add seasoned eggs and onion slices, a spoonful of soy sauce and a spoonful of salt. Don't put too much soy sauce, because the fried sugar color is enough, and too much soy sauce will mask the taste of chicken wings.

Stew chicken wings with medium fire, and when the soup becomes less, change the fire to thicken the juice, whichever is dry.

Cauliflower

Raw materials:

Cauliflower (it seems that there is also a saying of cauliflower) pork

Ginger, garlic and fennel pepper

Salted chicken juice

Exercise:

1. In order to save everyone time, I won't talk nonsense here:)

2. Break the cauliflower into small flowers, soak it in salt water for 5- 10 minutes, then wash it, put it in boiling water for about 5 minutes, take it out and control drying.

Moisture.

3. Slice pork, shred ginger and mince garlic.

4. Heat soy sauce, chicken essence, salt and pepper into juice and put it in a small bowl for later use. If there is broth, add it.

5. After the oil is hot, put an star anise in it, and put shredded ginger and minced garlic in the pot to make it fragrant.

6. put the meat. After most of the color changes, pour the cauliflower in and fry it.

7. It feels almost the same. Sprinkle the prepared juice into the pot, cover the pot, and let the juice slowly penetrate into the cauliflower and meat.