Soup pot series recipes:
Yellow beef soup pot
material
Beef brisket 1000g, beef tendon 400g, pickled ginger 20g, pickled pepper 20g, Pixian watercress 2 tablespoons (30g), dried red pepper 4, garlic 5 petals, pepper 20g, star anise 4, tsaoko 3 and oil 2 tablespoons (30ml).
method of work
Clean the beef brisket and beef tendon and cut them into pieces with a width of 3cm and a length of 5cm respectively. Soak ginger and slice, soak pepper and cut into sections 1cm long. Garlic is divided into two halves in the middle.
Pour oil into a wok, heat it to 70% by high fire, add chopped garlic, pickled ginger slices, pickled peppers, dried red peppers, Pixian watercress and pepper, stir-fry until fragrant, add chopped beef brisket, star anise and tsaoko, stir-fry evenly, add cold water (the amount of water should be less than 2cm), cook it by high fire until it boils, and then continue stewing.
After that, add the cut beef tendon and continue to stew 1 hour until the meat is crisp and rotten.
When eating, you can put the stewed meat and soup into the electric hot pot, heat it while eating, and rinse the vegetables with soup after eating the meat.
fish soup pot
material
Fresh carp 1 contract 700g, winter bamboo shoots 15g, 5 dried mushrooms, Chinese ham 10g, milk soup (cream-white stock) 1500g, cooking wine 1 spoon 130ml, etc.
method of work
1, fresh carp scales, fish gills, fishing lines, disembowelling, eviscerating, washing with water, cutting off the fish head, splitting the fish body into two pieces along the spine, and then cutting the fillet into tiles.
2. Soak the dried mushrooms in warm water, clean the sediment, drain the water and cut into pieces. Winter bamboo shoots and Chinese ham are also sliced. Put the minced ginger and balsamic vinegar into a small bowl and mix well to make ginger vinegar juice.
3. Add oil to the wok, heat it to 70%, add fish head and cut fish pieces, fry until the fish pieces are golden yellow, add cooking wine, scallion pieces and ginger slices, stir well, add milk soup, and boil over high fire.
4. Add sliced mushrooms, ham and winter bamboo shoots into the pot, add salt and stew for 5 minutes.
5. Pour all the stewed fish soup into the hot pot, serve it on the table and continue to stew. Before eating, add white pepper and chopped parsley, and the fish can be eaten with the prepared ginger vinegar juice.
Rice noodle soup
1 Prepare the materials a little first and then the materials: one portion of rice flour, appropriate amount of jiaozi (depending on one's preference), mushrooms, a little dried meat and a little salt.
2 Pour the ingredients into the pot at one time.
3 add some salt
4. Add some red onion and dried meat to improve the taste.
5 Cook until the water boils and the food is completely cooked.
6 delicious and nutritious rice noodle soup can be served.