Ingredients: pork belly 200g, Chinese cabbage 250g, vermicelli 1, onion, ginger, dried pepper, star anise, soy sauce, salt and edible oil.
Specific production steps:
1: After the pork belly is cleaned, dry the water with a kitchen paper towel. Sit in a pot on the fire, pour oil into the pot, stir-fry the pork belly after the oil is hot, fry each side until golden, first remove the fried pork belly, and then cut it into thick slices for later use. [Pay attention to this step; Stir-fry the pork before stewing, and the food will be more fragrant. ]
2. Wash the Chinese cabbage and cut it into large pieces for later use; Put the vermicelli into a basin and pour boiling water until soft; Wash onion and ginger, cut into chopped green onion and shredded ginger.
3: Put the pot on the fire, pour the oil in the pot, and when the oil is hot, pour in chopped green onion, shredded ginger, star anise and dried pepper, stir-fry until fragrant, then add the chopped pork belly and stir-fry until the oil is obtained.
4: Add Chinese cabbage, add appropriate amount of soy sauce, soy sauce and salt, stir-fry Chinese cabbage until soft, and then pour it into clear water; Then, after the fire is boiled, turn to medium heat for 5 minutes, then add the soaked vermicelli, stew for 15 minutes, cook the vermicelli until it is transparent, then turn off the fire and put it in a bowl to eat ~
Ingredients: half a chicken (or 4 drumsticks), 2 potatoes, onion slices, ginger slices, garlic cloves, soy sauce, star anise, salt, cooking wine, sugar and cooking oil.
Specific production steps:
1: Wash the chicken, cut it into pieces with uniform size, put it in a cold water pot, add cooking wine and ginger slices, blanch it, take it out and wash it with warm water. Peel potatoes, cut them into rolling blades, and soak them in clear water for later use.
2: Sit on the fire and pour oil into the pot. When the oil is hot, add onion, ginger slices, garlic cloves and star anise and stir fry, then add chicken pieces and stir fry.
3. Stir-fry until the chicken skin shrinks and discolors, cook the cooking wine, and pour a spoonful of white sugar and stir-fry until the white sugar melts. When the sugar juice wraps the chicken nuggets, add a proper amount of soy sauce and soy sauce to color the bottom flavor, then add clean water that has not touched the chicken nuggets, and bring to a boil.
4: After boiling, turn to low heat and simmer for about half an hour. When the soup is half left, add the potato pieces, add some salt, and then continue to stew until the potatoes are soft and rotten.
Ingredients: white radish 1 piece, mutton 250g, onion, ginger, pepper, cooking wine, white pepper, salt and coriander.
Specific production steps:
1: After the mutton is cut into small pieces, put it in a large bowl, and soak it in clear water for about two hours to remove blood (water needs to be changed frequently in the middle). Then put the mutton in cold water, add ginger slices, pepper and cooking wine, blanch it, then take it out and wash it with warm water for later use. Wash the white radish and cut it into pieces.
2. Sit in a casserole on the fire, add mutton, ginger slices, onion segments and appropriate amount of water. When the fire boils, turn to low heat and simmer.
After 3: 30 hours, add the white radish pieces and continue to stew for 40 minutes-1 hour until the rotten radish is tender. Add a little white pepper, salt and coriander before cooking.
Ingredients: 2 trotters, peanuts 100g, onion segments, ginger slices, garlic cloves, soy sauce, soy sauce, sugar, cooking wine, salt and edible oil.
Specific production steps:
1: Wash trotters, chop them up, and then soak them in water. Peanuts should also be soaked in water for use.
2: Put the trotters in a cold water pot, add cooking wine and ginger slices, blanch them, remove them and wash them with warm water for later use.
3. Pour the water into the pot again, add peanuts and cook for 10 minutes. Drain and put in a casserole for later use.
4. Sit in a wok on the fire, pour the oil in the wok, add the onion, ginger slices and garlic cloves after the oil is hot, and then add a spoonful of soy sauce to stir fry.
5. Add trotters, then add cooking wine, soy sauce, soy sauce and sugar. Stir-fry evenly, add appropriate amount of water and bring to a boil.
6. When the fire burns for a moment, skim off the foam and turn off the fire. Pour all the ingredients in the pot into the casserole, bring to a boil with high fire, cover with low fire and simmer for 50 minutes.
7. Finally, add salt to taste, stir well, then turn off the fire and put on the plate.
Ingredients: pork leg 1 kg, 6 horseshoes, egg 1 piece, cooking wine, soy sauce, chopped green onion, Jiang Mo, starch, white pepper, sesame oil and salt.
Specific production steps:
1: Chop the fat pig leg into meat, peel the water chestnut, wash and chop. [Note in this step: minced meat tastes hard, and it can also be replaced by ready-made minced meat. ]
2. Pour the chopped minced meat and chopped water chestnut into a large bowl, add appropriate amount of salt, cooking wine, light soy sauce, eggs, chopped green onion, Jiang Mo, starch, white pepper and sesame oil, stir evenly in one direction, then slowly add about 100g of water, continue to stir evenly, and beat the minced meat with your hands from time to time. [Note in this step: If the meat stuffing is dry, add water slowly, and the meat stuffing should not be too thin to prevent the lion's head from forming easily. ]
3. Sit in a casserole on the fire, pour half a pot of water, heat the water until it bubbles, turn off the fire, grab some meat stuffing with your hands to form a round and smooth lion head, and then gently put it into hot water. [Note in this step: When the water is bubbling (don't wait for the water to boil), turn off the fire and put in the meatballs, which will help the meatballs to solidify quickly after entering the pot and not be scattered easily. Note that the water in the pot had better not pass the lion's head. ]
4: After the lion's head is fully prepared, cover the pot and turn to medium heat. After boiling, turn to low heat. Set the lion's head, gently push the bottom with a spoon and stir to avoid sticking to the pot. Skim the oil slick from time to time during the stew.
5: Add salt to taste, then continue to simmer for half an hour and turn off the fire. Sprinkle chopped green onion after filling the bowl. [Note in this step: You can also add vegetables and boil them 2 minutes before turning off the fire. ]
Ingredients: 2 Chinese yam, pork bone 1 kg, onion, ginger slices, cooking wine, salt and edible oil.
Specific production steps:
1: Put the cavity bone into a large bowl, and soak it in clear water for about two hours to remove blood (water needs to be changed frequently in the middle). Then put cold water into the pot, add ginger slices and cooking wine, boil and blanch, then take out the cavity bone and wash it with warm water for later use. Peel and wash yam, and cut into pieces for later use.
2. Sit the casserole on the fire, add the cavity bone, ginger slices, onion segments, and appropriate amount of water. When the fire boils, turn to low heat and simmer.
3: After half an hour, add yam and a little salt, continue to stew for half an hour, then turn off the fire and put it in a bowl.
Ingredients: ribs 200g, beans 1, corn 1, eggplant 1, 2 potatoes, half a pumpkin, half a bowl of corn flour, half a bowl of white flour, yeast, sugar, shredded onion, shredded ginger, pepper, star anise, rock sugar, soy sauce, etc.
Specific production steps:
1: Pour half a bowl of corn flour into a large bowl, add appropriate amount of boiling water, stir the corn flour while it is hot, let it cool, add a bowl of semi-white flour, add appropriate amount of yeast and sugar, add a small amount of warm water several times, knead it into dough, and put it in a warm place to wake it up.
2: Pick out the ends and tendons of the beans and wash them; Wash the corn and cut it into long strips; Potatoes are peeled, washed and cut into long strips, and eggplant and pumpkin are also cut into long strips for later use.
3: Add a small amount of cooking wine and shredded ginger to the pot with cold water, remove and wash with warm water for later use.
4: Sit in an iron pan on the fire, pour oil into the pan, add pepper and star anise when the oil is hot, add shredded onion and ginger and stir fry until fragrant, then add ribs and stir fry evenly, add cooking wine, soy sauce, rock sugar and bean paste to taste, and then add appropriate amount of water to stew for half an hour.
5: Add beans, potatoes, corn and pumpkin, stir well, add appropriate amount of salt and stew for 10 minute.
6. Take out the fermented corn dough, knead it into small balls, knead it into small cakes, then stick the corn flour cakes on the wall of the pot in turn, then cover the pot, continue to stew with medium heat/kloc-0.5 to 20 minutes, and then collect the juice from the dishes in the pot.
Ingredients: 250g lamb chops, 2 carrots, ginger slices, dried peppers, prickly ash, star anise, bean paste, salt, cooking wine and cooking oil.
Specific production steps:
1: Chop the lamb chops into pieces about an inch long, add a small amount of cooking wine and ginger slices into the pot with cold water, and then take them out and wash them with warm water for later use. Peel carrots, wash them and cut them into hob blocks for later use.
2: Sit on the fire, pour oil into the pot, add ginger slices, dried peppers, prickly ash and star anise to stir fry, and then add bean paste to stir fry red oil.
3: Add the lamb chops until the lamb chops are broken, then add the cooking wine and the water that has not passed the lamb chops. After the fire boils, turn to low heat and stew for 45 minutes.
4: Add carrot pieces and salt, stir well, and continue to stew for 25 minutes. When the ingredients are cooked, you can collect the juice and turn off the fire.
Ingredients: broiler 1 piece, dried hazelnut 1 piece, fine powder strips 1 piece, onion slices, ginger slices, cooking wine, star anise, dried red pepper, soy sauce, rock sugar, cooking wine, salt and edible oil.
Specific production steps:
1: Soak the hazel mushrooms in warm water for about 40 minutes, and then drain for later use; Take out the hazel mushrooms, wash and control the water for later use.
2: Wash the chicken, chop it into small pieces, put cold water in the pot, add cooking wine and ginger slices, blanch it, remove it and wash it with warm water for later use.
3: Sit on the fire, pour the oil in the pot, add the onion, ginger, star anise and dried red pepper after the oil is hot, and stir-fry the fragrance.
4: Add the chicken pieces and stir-fry evenly, and stir-fry the chicken pieces for moisture. After the chicken changes color, add light soy sauce, dark soy sauce, rock sugar and cooking wine, color and season and stir fry. Then add the water of pickled mushrooms and appropriate amount of water, boil over high fire and stew over low fire for about 25 minutes.
5: Add mushrooms and simmer for 35 minutes; Add vermicelli. [Note in this step: If it is fine powder, you don't need to soak it in advance. ]
6: When the meat is rotten and the mushrooms are fragrant and the vermicelli is full of soup, add a little salt to taste, then turn off the fire and put it on the plate.
Ingredients: tofu 1, fish head 1, ginger slices, garlic slices, chives, salt, pepper, cooking wine and edible oil.
Specific production steps:
1: After the fish head is treated, it is washed and cut in half; Cut tofu into pieces for later use.
2: Sit on the fire, pour oil into the pot, add the fish head after the oil is hot, fry until both sides are golden, and take it out.
3: After the bottom oil in the pot is heated, add ginger slices and garlic slices to stir fry until fragrant, then add proper amount of cooking wine and boiling water, and then add fish heads.
4: After the soup is boiled, add the tofu, add some salt and pepper, and simmer slowly.
5: stew until the tofu and fish are cooked, then turn off the fire, add chives and cook.
The ten home-cooked stews recommended above are simple to make and easy to operate. They are all home-cooked nutritious appetizers. After eating, it warms the body and stomach, which is also a good tonic in winter. It can be said that "meat is well-nourished, meat is nutritious, and cold is warm." Friends you like must try ~