First, wash the black goat meat, pour oil on fire, stir-fry the ginger with tea oil, and then add salt and grain wine to stir-fry the mutton. At this time, the heat should not be too big, stir-fry carefully for a long time, and stir-fry the water dry so that there will be no smell.

It is advisable to submerge mutton with water. After boiling water turns white on a big fire, it will foam, remove it, and then add spices such as star anise and cinnamon.

About half an hour, the mutton in Montenegro is stewed in place.

Seasoning and serving, the soup is golden and thick, the mutton pieces are even, the vermicelli is soaked in the broth, and the transparent color is shiny, so the "black goat stewed vermicelli" is steaming out of the pot!

Taste a dish, the soup is rich, the mutton is delicate and tender, the skin is smooth and refreshing, you can repeatedly seduce on the taste buds, and take a sip of soup, which is slightly spicy and delicious! Awesome!

Second, thick soup tofu stewed hairy cabbage

Spring bone soup boiled

Tofu and Chinese cabbage are intertwined, and the fragrance of tofu is there, and the green and crisp of Chinese cabbage is not lacking. However, this thick soup of tofu stewed with hairy Chinese cabbage in Anhui people's hotel has a strong fat aroma and makes people salivate. The secret is to cook the bone soup for three hours in advance. To ensure the best taste, boil it in pure spring water!

Third, the pot tastes beef belly

Step 1: First, prepare the ingredients such as tripe, white radish, seasonings such as ginger, onion, pepper, salt, star anise, flavor and pepper, and then process the ingredients.

Step 2: First, cut the beef belly into pieces and blocks on the cutting board, then cut the radish into diced shapes, cut the previously bought seasoning ginger into shreds, cut the onion into tubes, and cut the small peppers into tubes. After cutting, you can put them in a clean container for later use. Step 3: Boil the water in the pot. First, put an appropriate amount of cold water in the pot. When the water boils, blanch the beef brisket in the water, take it out after cooking, and put it in a container for later use.

Step 4: Cook the oil in the pan, add ginger and dried pepper when the oil temperature reaches 70% to 80%, stir fry, add the sirloin when it is fragrant, stir fry until it can be seasoned, pour a proper amount of soy sauce into the pan, color the soy sauce, wait until the soy sauce is evenly stained with the sirloin, add water to drown the sirloin, and add all the seasonings after boiling.

Step 4: stew in the pot, put the cooked beef brisket in the steamer, simmer for half an hour with low fire, then put the cleaned and cut radish in the front, boil it with high fire, and continue to simmer for half an hour.

Pot-flavored beef belly is a delicious next meal. The beef belly is fragrant and soft, and the white radish is full of rich beef soup, which becomes smooth and palatable. With the rice just cooked, it can't stop completely.

Fourth, Feixi hen soup

This bowl of chicken soup you tasted was made from the depths of Dabie Mountain, the red revolutionary base. After our professional operation management and product development, we strictly controlled the inspection and quarantine process to ensure the quality of meat. It was simmered for ten hours under the master of Huizhou cuisine before it was served on the table to meet you. Deep sincerity, considerate service, distant guests, do you feel it?

V. Hu Shi Yipin Pot

Classic dishes in Anhui cuisine. The color is bright, all kinds of rich raw materials are layered neatly, the meat and vegetables are ready, the color and fragrance are good, and the fragrance is overflowing in the slow fire. Pure natural ingredients and traditional cooking techniques add a bit of nostalgia.