1. Prepare a proper amount of big bones, chop them into large pieces first, then put them into a pot, add a proper amount of flour, which has a strong adsorption effect, and then pour a proper amount of salt, which has a bactericidal effect, and soak them for 20 minutes.
2. After soaking, clean it with running water, then put it in a pot, pour cold water, and add boneless ginger slices. Add cooking wine to onion, boil it with strong fire, skim off the floating foam on the surface after boiling, take it out after cooking, put it in warm water, and wash off the surface impurities.
3. Next, prepare to stew big bones with aniseed, such as fragrant leaves, cinnamon, star anise, pepper, fennel, ginger slices, onion segments, hawthorn, tsaoko and dried peppers. Put it all on a plate for later use.
4. Put the oil in the pan and stir fry, add the rock sugar, stir fry the rock sugar over high heat, then turn to low heat, slowly stir fry until it is yellow, and then stir fry until it is bordeaux. At this time, pour half a bowl of boiling water, stir well and put it in a bowl for later use.
5. Cook the oil again. When the oil is cool, add the aniseed, stir-fry the aniseed all the time, then add a spoonful of seafood sauce, a spoonful of soy sauce and a spoonful of bean paste, and stir-fry the sauce flavor. Then continue to add a spoonful of soy sauce, stir well, and add appropriate amount of boiling water.
6, the fire is boiled, the bones are enlarged, and then the fried sugar color is added. Boil on high fire for 3 minutes, then simmer on low fire for 60 minutes, add appropriate amount of salt after stewing, and continue stewing for 10 minute.
7. After the bones are stewed, turn off the fire and continue stewing for 30 minutes, so that the big bones made are more fragrant and delicious. Delicious and delicious sauce bone is ready.
1, prepare a good piece of pork belly, first heat the pot, put oil in it without water, and blanch the pork belly skin side down, so that the fishy smell of the pig skin can be fished out until the pig skin turns brown.
2. After scalding the pigskin, put it into a basin and pour water, then scrape it with a cleaning ball or scraper, and then clean it after scraping.
3. Put the cleaned pork belly into a pot with cold water, add a proper amount of cooking wine to remove fishy smell, boil it with strong fire, skim off the floating foam on the surface, then add ginger slices, add green onions, cover and continue stewing for about 30 minutes.
When cooking, we prepare a proper amount of prunes, put them in a basin and wash them several times. After cleaning, squeeze out the water inside, then boil the oil, put the dried plums in and fry them quickly to get the water inside the dried plums. . Stir-fry and put in a bowl for later use.
5. Pork belly is cooked until it is easy to insert with chopsticks. Take out the cooked pork belly, scrape off the oil and moisture on the surface with a knife, and then tie the surface with a toothpick, which is more delicious. Next, pour in a little soy sauce, spread it evenly and color the pigskin.
6. Boil the oil in the pan, put more cooking oil, heat it to 50%, put the pigskin down, put it in the oil pan, and fry for about half a minute. Pour the hot oil on the pigskin with a spoon and fry the pigskin until it looks like tiger skin.
7. After the pork belly is fried, take it out and put it in warm water and soak it for about 10 minutes, so the pork belly will not feel so greasy. Take it out when it is not hot, and then cut it into thin slices as much as possible, about 0.3 cm.
8. Slice the pork belly into a pot, add chicken essence, sugar, pepper, ginger slices, green onions, a piece of bean curd, a little sweet noodle sauce, add a proper amount of soy sauce, soy sauce and cooking wine, mix well and marinate for 15 minutes.
9. After the pork belly is marinated, put it neatly into the plate, the bowl is as deep as possible, then spread the fried dried plum vegetables on it, compact it, and then put it into the steamer. Steam on high fire 1 hour.
10. After steaming, take out the pork belly, pour the juice into a small bowl, then cover the plate, turn it upside down, and pour the soup in the small bowl on the pork belly. The delicious braised pork with plum vegetables is ready.
1. Prepare a proper amount of ribs. Chop the ribs into small pieces of uniform size, then put them in a large bowl, add a little salt, add a little flour, pour a little water, stir well and let them stand for 10 minute. Flour water has a strong adsorption effect.
2. After standing, pour in clear water, stir for a while, and then wash for several times. Wash until the water is no longer turbid, then pour the clear water into the ribs and soak for about 20 minutes. Take out the ribs after soaking, wring out the water inside, and then dry the water on the ribs with kitchen paper.
3. After the ribs are cleaned, marinate the ribs, add a proper amount of salt to the ribs, add a little sugar, add a proper amount of pepper to deodorize and enhance the fragrance, add a proper amount of cooking wine, and add a spoonful of corn starch. Grab it again and mix well. Leave aside and marinate for 20 minutes, and the taste is more delicious.
4. Next, prepare the materials. First, slice a piece of ginger, then shred it, and finally chop it into Jiang Mo. Then, prepare an appropriate amount of garlic, mash it and chop it into garlic paste. Prepare to take a proper amount of taro, wash it first, then peel it, and then chop it into hob pieces, so it tastes more delicious.
5. After the ribs are marinated, add a spoonful of starch, add a proper amount of cooking oil to lock the water, and fully grasp them before mixing. After that, add chopped green onion and Jiang Mo, then add some lobster sauce and stir well again.
6. Put the mixed ribs on the taro and spread them evenly. After that, put the ribs in a steamer, bring them to a boil and steam for about 30 minutes on medium heat.
7. Take it out after steaming, and the delicious steamed ribs will be ready, especially delicious, and delicious without getting angry.
1. Prepare a proper amount of ribs. First, put the ribs in the basin and wash them several times until the water is no longer turbid.
2. After the ribs are washed, blanch them in a pot, pour in clear water, add onions and ginger, and pour in a proper amount of cooking wine. When the fire boils, the floating foam on the surface is skimmed, which is more fishy. Skim off the froth, add star anise cinnamon and continue stewing for 20 minutes. The ribs should be stewed thoroughly in this process.
3. After the ribs are stewed, remove them from the water, put them aside for use, boil the oil in the pot, and add the ribs to stir fry after the oil is hot. Dry the water on the surface of the ribs, and then continue to stir fry until the surface is slightly brown and more fragrant.
4. A lot of oil will be fried in the process of frying ribs, and the fried oil should be scooped out, otherwise it will be greasy to eat. Then add some sugar, fry the ribs until they change color, and then add soy sauce. Stir-fry the sauce and add some water.
5. Next, start seasoning, add a handful of rock sugar, add a spoonful of salt, add a proper amount of balsamic vinegar, cover and stew the ribs.
6. After the ribs are stewed, open the lid and open the fire to collect the juice. When the soup is thick, it can be served, and the delicious sweet and sour pork ribs are ready.
1, prepare a large piece of beef brisket, wash the beef first, wash it and cut it into long strips, and then cut it into small pieces. Cut the meat, put it in a basin, and then pour water to soak it for about 1 hour.
2. Next, prepare the aniseed of stew, a handful of dried pepper, a handful of pepper, three star anises, a slice of ginger and a proper amount of green onions. Then prepare a proper amount of garlic seedlings, cut them into sections with an oblique knife, cut them and put them in a plate for later use.
3. After the beef pieces are soaked, clean them, and then pour them into the pot for blanching. Cook them with high fire and skim off the floating foam on the surface. Boil for 2 minutes, then take it out and put it in clean water for cleaning. Take it out after washing, and control the water to dry for later use.
4. Put oil in the pot, add a handful of rock sugar and stir fry until brown. Stir-fry over high heat, then turn to low heat and stir-fry until it is purple. Put the brisket in. Stir-fry the brisket until the color is even.
5. After the beef brisket is fried and colored, pour in the prepared aniseed, stir fry evenly, add appropriate amount of soy sauce, and continue to stir fry. Pour a proper amount of cooking wine to remove fishy smell, stir fry and pour boiling water to avoid breast meat. After the fire comes to a boil, put in a handful of dried peppers, add some salt, and bring to a boil.
6. After boiling, pour the brisket into the casserole and simmer for about 60 minutes. After stewing, open the lid, full of fragrance, put the chopped garlic in, stir well and eat. The delicious braised beef brisket is ready.
1, prepare a white striped chicken, not too big, just about 3 kg. Wash the chicken, then clean it and put it directly into the tray.
2. Prepare a small bowl of sauce, add three spoonfuls of soy sauce to the small bowl, then add one spoonful of soy sauce, one spoonful of salt and one spoonful of sugar to freshen up, and stir well.
3. Pour the stirred juice into the chicken, pour half of it first and spread it evenly on the chicken. Every part should be smeared and the other half of the juice should be poured into the stomach.
4. Next, prepare a piece of ginger and cut it into pieces, and then prepare a small amount of shallots and cut them into pieces. Chop an onion, it's more delicious. Put it all in a plate, and then add the right amount of fragrant leaves.
5. Add a little oil to the rice cooker, wipe it evenly, then pour all the prepared onion and ginger into the rice cooker, then put the pickled chicken into the rice cooker, pour some juice, cover it, and press the cooking button directly.
6. After the chicken is stewed, open the lid, take out the chicken and pour the soup into a small bowl.
7. When the chicken is cold, cut it directly into small pieces, put it on a plate, and pour the juice into the plate. The delicious rice cooker sauce chicken is ready.
1. Prepare a proper amount of chicken wings. First, wash the chicken wings twice with clear water. You can also add a little salt to the water and then add the right amount of flour. Flour water has a strong adsorption effect, making it cleaner.
2. After the chicken wings are cleaned, put a flower knife directly on the chicken wings, which is more delicious. Put it all in a flower knife, put it in a pot, then prepare a piece of ginger and cut it into pieces.
3. Put the chicken wings into the pot and boil the water on a big fire, so as to force out the blood foam and impurities inside. Skim off the floating foam on the surface after boiling. Blanch, remove, and set aside to control the moisture.
4. Boil the oil in the pot, put the chicken wings neatly in the pot, fry slowly on low heat, and continue to fry the other side when one side is golden.
5. When both sides are browned, add ginger slices and onion segments, and then pour in coke. Coke should not exceed chicken wings. Add a proper amount of salt and oyster sauce, then add light soy sauce, a little light soy sauce and a proper amount of cooking wine to remove the fishy smell, and cover with stew 10 minute.
6. After stewing for 10 minute, open the pot cover, pick out the onion and ginger inside, and then continue stewing with the pot cover for 10 minute.
7. After stewing, open the fire to collect the juice, then put it on the plate, and the delicious cola chicken wings are ready.
1, prepare a proper amount of fresh loach, first clean the loach, then add a proper amount of salt, and fully catch it. The loach is sticky and fishy.
2. After mixing, add water. Wash it several times until the water in the basin is no longer turbid. Remove the loach after washing and put it aside to control the moisture.
3. Put the ginger slices into the loach, then add the green onions, then pour a proper amount of cooking wine to remove the fishy smell, grab and mix it evenly again, and let it stand and marinate for 10 minute, which will make it easier to taste.
4. Next, prepare three green peppers and cut them into pepper rings. Then prepare a proper amount of millet spicy, cut into Chili rings. Then prepare a piece of ginger, cut it into strips first, then dice it, and then prepare a section of onion and cut it into sections. Cut garlic into garlic cloves.
5. After the loach is marinated, add an egg yolk and stir well. Then add a proper amount of flour into it, stirring while adding it, so that the loach is evenly coated with flour.
6. Boil the oil in the pot. When the oil is hot, fry the loach in a pot until it is cooked. When it is slightly shaped, turn it over to make it evenly heated and evenly colored. Fry loach until the surface is brown.
7. Boil the oil again. When the oil is hot, add onion, ginger and garlic, add a spoonful of hot sauce, stir-fry the rice over high heat, stir-fry the sauce, and then pour in appropriate amount of boiling water.
8. After the fire boils, start seasoning, add oyster sauce, appropriate amount of soy sauce, add a little soy sauce, appropriate amount of mature vinegar, add chicken essence and appropriate amount of sugar to refresh. After stirring, add loach, and then add appropriate amount of pepper to remove fishy smell and enhance fragrance.
9. After the fire boils, turn off the fire for about 5 minutes, and turn the bottom of the anti-sticking pot frequently during the burning process. Add green pepper and red pepper after cooking, and continue cooking for about 2 minutes.
10, cooked and sprinkled with appropriate amount of water starch to make the soup thicker. Finally, add a little bright oil and plate. Delicious braised loach is the best.
1. Prepare a proper amount of chicken pieces, or chop the whole chicken into small pieces. Don't cut it too small, or it won't be enough to eat. Put the chicken pieces into the pot, add appropriate amount of flour and stir for about 2 minutes. Flour has a strong adsorption.
2. The chicken has been caught and stirred to sticky hands, poured into water and washed several times until the water is no longer turbid. Clean it and put it in a bowl, and add a spoonful of baking soda to make the chicken more tender. Stir well, set aside and marinate for about 10 minute.
3. After the chicken pieces are marinated, add a proper amount of water, clean them, remove them, and control the moisture. Prepare a piece of ginger, slice it, then shred it, and finally cut it into Jiang Mo. Prepare a proper amount of shallots and cut them into chopped green onions, and then prepare a handful of garlic to chop into minced garlic. Put the chopped onion, ginger and garlic into a bowl and pour in hot oil to stimulate the fragrance.
4. After that, start seasoning and add soy sauce and oyster sauce. Add soy sauce to taste, add appropriate amount of soy sauce, remove a little fishy smell from cooking wine, add pepper to remove fishy smell and enhance fragrance, add a little fresh sugar and stir well. Pour the evenly stirred juice into the chicken nuggets and stir well. Set aside and marinate for 30 minutes,
5, prepare the right amount of mushrooms, first clean the mushrooms, and then draw a cross knife on the mushrooms, which is more beautiful and the oil is easy to taste. Boil water in a pot, add a little salt, add a little oil, add mushrooms after the water boils, and take out the boiling water for later use.
6. spread the mushrooms on the bottom of the basin, then put the pickled chicken pieces in and lay them flat on it. Then put the big bowl into a steamer, bring it to a boil with high fire and steam for 30 minutes on medium fire.
7. Turn off the fire after the chicken pieces are steamed, take them out and sprinkle with chopped green onion. Delicious steamed chicken pieces are ready.
1. Prepare a proper amount of prawns, first clean the prawns, then start to treat prawns, first cut off the prawn feet, then cut off the prawn gun, and then take out the internal organs of prawns, so that a prawn can be treated.
2. After all the prawns are cleaned, put them in water for several times, so that the prawns won't smell fishy. Clean it, take it out and put it aside to control the moisture.
3. Next, start to open the shrimp back, so that it will be more delicious when frying shrimp. Let's open it together. Deal with it all, add ginger slices and onion knots, and then pour in a proper amount of cooking wine to remove the fishy smell. Grab it evenly and set aside for about 20 minutes.
4. Prepare more garlic. Mash the garlic first, and then chop it into mashed garlic. Prepare as much garlic as possible, so that it is delicious. Chopped garlic is divided into two equal parts. Then prepare an appropriate amount of shallots and cut them into chopped green onions.
5. After the shrimp is marinated, pick out the onion and ginger. Heat oil in the pan. When the oil is hot, add prawns, fry them on one side first, then turn over and continue frying. After frying, take out prawns.
6. Heat the oil in the pot, pour the garlic into the pot, and stir fry slowly on low heat until the garlic surface is slightly browned. Stir-fry garlic, add appropriate amount of soy sauce, add appropriate amount of oyster sauce, stir-fry prawns and continue to stir-fry.
7. After frying, add a proper amount of water, stir fry evenly, and start seasoning. Add salt, chicken essence and sugar to make it fresh, and then cook the prawns for about 3 minutes.
8. Cook the shrimp until half cooked, and add the other half of garlic. Finally, add a proper amount of water starch to thicken the soup. When the soup is thick, sprinkle with chopped green onion and serve, and the delicious garlic prawns will be ready.
1, prepare a rooster, handle it first, clean it, and then chop it into small pieces. Don't chop it too small, or it won't be enough to eat. Chop up the chicken pieces, put them in a pot, add proper amount of flour, then add salt and stir for three minutes. Flour has a strong adsorption.
2. After stirring, pour clear water into the chicken pieces and wash them several times until the water is no longer turbid, so the cleaning is cleaner. So the smell is not strong. After the chicken pieces are washed; Take out the control water and squeeze out the water.
3. Clean the chicken pieces and put them into the basin, and then start pickling the chicken pieces. Add a proper amount of soy sauce to the basin, a little soy sauce to color, add oyster sauce cooking wine, add a proper amount of pepper to remove fishy smell, and mix well. Set aside and marinate for 20 minutes.
4. Prepare a proper amount of dried mushrooms, put them in the pot, pour warm water and soak them completely, then prepare ginger and slice them, then prepare a handful of garlic cloves and slice them, then prepare a handful of peppers, then prepare half an onion and cut them into shredded onions for later use.
5. Boil the oil, add ginger, garlic and pepper, stir-fry the spicy chicken pieces, and stir-fry the oil inside the spicy chicken pieces. When the chicken pieces are slightly browned, pour in two cans of beer, stew for 1 min after boiling, and then add appropriate amount of salt to taste.
6. The mushrooms have been soaked. Clean and drain the water, put the onion in the casserole, put the washed mushrooms in it, then put the stewed chicken in it, bring it to a boil and turn to medium heat for 30 minutes.
7. Stew the chicken until soft and rotten, open the lid, taste it, sprinkle with chopped green onion or coriander, and the delicious stewed chicken will be ready.
1, prepare a piece of pork belly and roast it with a musket first, which can destroy sweat glands and effectively remove the fishy smell of pigskin. You can also burn the pigskin in a pot. After processing, put the pork belly in water, scrape off the pigskin and then clean it.
2. Wash the pork belly thoroughly, then cut it into large pieces and then cut it into small square pieces. Cut the pork belly and put it in a pot.
3. Next, prepare star anise, cinnamon, fragrant leaves and angelica dahurica, then prepare shallots to bend into sections, and then prepare ginger to cut into ginger slices.
4. Burn the oil from the pot and then start to stir-fry sugar. Put a spoonful of sugar in the pot. Stir-fry sugar over high heat, then turn to low heat and stir-fry until it appears jujube red.
5. After the sugar color is fried, pour the pork belly, stir fry all the time, stir fry until the pork belly is evenly coated with the sugar color, then add the aniseed to continue to stir fry, and stir fry the fragrance into the cooking wine.
6, stir fry evenly, add the right amount of boiling water, the water is not pork belly, add the onion knot, boil over high fire to remove the floating foam on the surface, then add soy sauce, cover the pot, and simmer for about 40 minutes.
7. Wait until the pork belly is soft and rotten, add a little salt to taste, pick out the big ingredients inside, then cover the pot and stew on low heat 10 minute. After stewing, turn on the fire to collect the juice. After collecting the juice, put it on a plate. Delicious braised pork is ready.
1. Prepare a piece of pork with four parts fat and six parts thin. Do not use pure lean meat. The meatballs made are not delicious. Cut the meat into small pieces, and then put it into a meat grinder to directly beat it into meat stuffing. Put the meat stuffing into a bowl for later use.
2. Prepare a piece of ginger and slice it, then prepare the onion and put it in the bowl. Put the star anise pepper into a bowl, pour in a proper amount of warm water, grab the onion and ginger evenly, grab the onion and ginger pepper water evenly, and filter out the onion and ginger pepper water. Save the onion, ginger and pepper water for later use.
3. Next, season the meat stuffing, add salt, chicken essence and a little pepper to remove fishy smell, then pour in onion Jiang Shui, not onion Jiang Shui at one time, then add an egg and stir the meat stuffing in one direction to make the soup fully absorbed.
4. Stir until the meat is sticky, add the other half of onion, ginger and pepper water, and continue stirring in one direction. The meatballs made in this way are tender, juicy and elastic.
5. Keep drawing-like stirring, add proper amount of starch, stir while adding starch, and keep stirring in one direction until the meatballs can be extruded.
6. Prepare a green vegetable, cut it into small pieces, and boil the water in the pot. When it bubbles slightly, grab a handful of meat stuffing, squeeze the meatballs out of the tiger's mouth, spoon them into the pot, wait until the meatballs are formed, and then cook for two minutes on medium heat.
7. When the meatballs are cooked until they all float, add a spoonful of salt and then add vegetables. You can eat the vegetables when they are ripe. Put it in a bowl and pour in sesame oil. Delicious water-made meatballs are ready.
1, prepare a fresh grass carp, and remove the fins of grass carp first, otherwise it will be fishy. Cut off the fish tail, then cut the fish head slightly, and then draw the fish line. ; On the other hand, the fishing line is extracted in the same way. The black film inside the fish belly should also be torn off, otherwise it will smell fishy.
2. After the fish is processed, put it on a plate, add a little salt and spread it evenly. Then pour in clear water and clean the fish. Take the fish out and control the water, then put a flower knife, which is more delicious. Put the flower knife into the basin for later use.
3. Next, prepare a small bowl and mix a juice. Add a spoonful of soy sauce, a spoonful of oyster sauce, a spoonful of soy sauce and a spoonful of cooking wine to a small bowl, and then add a proper amount of pepper to remove the fishy smell. Finally, add a little sugar to freshen up and mix well.
4. Prepare an onion knot, then prepare a proper amount of ginger slices, squeeze out onion ginger juice, apply it directly to the fish, and then put the onion ginger into the fish's stomach. Pour in the prepared juice and spread it evenly on the fish, so that the taste is even. After spreading evenly, set aside and marinate for about 30 minutes.
5. After the fish is salted, prepare a piece of ginger and spread it directly on the bottom of the rice cooker. Then prepare an appropriate amount of onions and cut them into shreds. Spread shredded onion on the bottom, put the salted fish in the rice cooker, and then pour the soup in. Press the cooking button and you can fry it.
6. Take out the fish after stewing, pour the sauce on the fish, and the delicious rice cooker will be ready.
1. Prepare a fresh trotter. Clean the trotters first. Then cut them open and burn them with tools. You can also ask the boss to treat them in advance. You can use a flamethrower to remove pig hair and smell it.
2, clean, put the pig's trotters into the basin, pour water, scrape with a knife, or brush with steel balls, and then rinse.
3. After the trotters are cleaned, chop them directly into small pieces. Don't chop it too big, or it won't be easy to taste when stewing. Chop it, put it in a pot, pour water, add ginger slices, add onion knots, and pour a proper amount of cooking wine to remove the fishy smell. Bring the fire to a boil and skim off the floating foam on the surface.
4. Blanch the pig's trotters, remove them, put them in warm water and continue to clean them twice to clean the floating foam on the surface.
5. Stir-fry the oil in the pot, put a little oil in the pot, add a handful of rock sugar or white sugar, start to stir-fry and melt on high fire, then turn to low heat and stir-fry until the sugar is purple-red, then pour boiling water, not too much, then pour pig's trotters, and continue to stir-fry and color.
6. Stir-fry the trotters until they are rose-colored, then pour in boiling water, and then add star anise leaves and dried peppers.
7. Boil and stew on high fire for 65,438+0 minutes to start seasoning. Add salt to Lao Wang's soy sauce to consume oil, add pepper to taste, and turn to low heat for about 70 minutes.
8. After the pig's trotters are stewed, pick out the aniseed inside, add a little chicken essence to make them fresh, and then collect the juice on the fire. After collecting the juice, put it on the plate and the delicious braised pig's trotters will be ready.