Exercise:
1, crucian viscera, fish scales, rinse clean, pay attention to the black intima (fishy) in the fish belly. Put some salt on the fish belly and put some onions and ginger slices in it;
2. Wash and peel the radish and cut it into thick shreds;
3. After the oil is heated, put the crucian carp in the pot, fry both sides slightly, pour in three tablespoons of cooking wine, add ginger slices, add 4-5 bowls of boiling water, and cook for about 10 minute. Then put the shredded radish in the pot and cook for 20 minutes.
4. Finally, add salt, sprinkle with chopped green onion and turn off the fire. Then serve.
Sparerib and radish soup Ingredients: 500g spare ribs, half white radish, cooking wine, pepper, pepper powder, star anise, onion, ginger slices, salt and coriander powder.
Exercise:
1, the ribs are soaked in bloodletting water, washed and blanched in cold water;
2, too lazy to change the pot, I use the pressure cooker directly, without tightening the lid, and boil for 3 or 5 minutes;
3. Skim the floating foam, take it out and rinse it, then put it in a cleaned pressure cooker, and add cooking wine, pepper, pepper powder, star anise, onion, ginger and other seasonings;
4. Add a proper amount of water;
5. Cover, tighten and bring to a boil. After hearing the sound of "before", turn to low heat and cook for 20 minutes, then turn off the fire;
6. After a few minutes, the pressure cooker is exhausted, open the lid and season with salt, sprinkle with coriander.
Pigeon and radish soup materials: pigeon 1, white radish 100g, carrot 1 2, a little ginger, a little onion, a little dried tangerine peel, seasoning salt 1 spoon, cooking wine1spoon.
Exercise:
1, head and claws of squab are removed, internal organs are washed and cut into pieces;
2. Blanch the pigeon meat in boiling water to remove blood stains for later use;
3. Wash and dice white radish and carrot respectively;
4. Boil a proper amount of water, add pigeon meat to boil, add ginger, cooking wine, white radish, carrot and orange peel to cook for 40 minutes, add salt to taste, and sprinkle with shredded onion.
Beef balls and radish soup ingredients: beef stuffing 200g, white radish 1, fresh mushrooms 150g, onion, ginger, salt, oil and coriander.
Exercise:
1, beef stuffing is mixed with minced onion and ginger, salt and a little oil;
2, peeled white radish, washed and cut into pieces for use;
3. Wash the fresh mushrooms and cut them into pieces for later use;
4. Boil the water in the pot, add the ginger slices and onion segments, and squeeze the beef stuffing into small balls and put them in the pot;
5. When the meatballs are slightly shaped, add the radish pieces and the mushroom pieces and cook them together;
6. Cook on high fire for about 10 minutes. When all the ingredients are cooked, add salt to taste, and sprinkle coriander powder before cooking.
Radish, medlar and black-bone chicken soup materials: half a black-bone chicken, more than 0/0 medlar, half a white radish, ginger 1 root and onion.
Exercise:
1. Ginger slices, onion slices, radish slices, hob blocks;
2. Wash and chop the black-bone chicken, prepare a pot of boiling water, put the black-bone chicken pieces in, blanch for 5 minutes, pick them up, rinse them off and drain them;
3. Put the black-bone chicken into a casserole, add ginger slices, cut the onion into sections, add boiling water, and cook for about 1 hour;
4. Add white radish pieces and continue to simmer for half an hour. Add medlar 5 minutes before turning off the fire, add salt to taste, and sprinkle some chopped green onion or parsley when drinking.
Beef brisket and radish seaweed soup materials: beef brisket, white radish, kelp, onion, ginger, garlic, tsaoko, aniseed, pepper, salt and chicken essence.
Exercise:
1. Wash beef and cut into large pieces, cut into small pieces after flying, wash radish and cut into hob pieces, and slice kelp;
2. Put all the raw materials into an electric pressure cooker;
3. Add onion, ginger, garlic, tsaoko, aniseed and pepper;
4, add water without raw materials, buckle the lid, turn the button to pressurize, deflate after 45 minutes, add salt and chicken essence to taste.