Winter shoot duck soup
Images are from the web
Ingredients: 1/2 duck (about 400 g), 400 g winter shoots, sliced ginger, chopped green onion, 1 tsp salt, 1 tsp chicken essence, 1 tsp pepper, water.
method:
1. Wash and chop the duck into small pieces, peel and cut the winter shoots into pieces; Pour hot water into the pot
2. After the water boils, blanch the duck pieces for about 10 minutes and set aside
3. At the same time, another pot of boiling water, the winter shoots after blanching and then put into cold water, fished out and drained, this process is to give the winter shoots to astringency
4. Put the duck pieces, winter shoots and ginger slices into the pot, pour in water, bring to a boil on high heat and reduce the heat to a low heat for about 2 hours
5. Finally, add salt, chicken essence, pepper to taste, sprinkle with chopped green onion.
Beef stew with radish
Ingredients: 450 g of white radish, 100 g of beef, 15 g of green onion, ginger, 10 g of cooking wine, soy sauce, 4 g of salt, 2 g of monosodium glutamate, 3 g of star anise, 40 g of peanut oil.
1. Wash the beef radish, cut into pieces and blanch in boiling water
2. Heat the oil in the pot and add the shallots and ginger, star anise, fresh soup, cooking wine and beef pieces
3. Wait until the beef is cooked, then add the white radish, bring to a boil, and skim off the foam
4. Wait until the radish is cooked and add the remaining seasonings.
Braised pig's trotters with red date peanuts
Ingredients: 1 pig's trotter, 1/2 bowl of peanuts, 8 red dates, 1 broccoli, 3 slices of ginger, 2 star anise, 2 slices of fragrant leaves, 1 piece of cinnamon, 1 tsp of cooking wine, soy sauce, soy sauce, salt, rock sugar.
1. Chop the pig's hand into small pieces, blanch in boiling water for 4 minutes, then fish out, rinse off the surface foam and set aside. Wash the peanuts and dates, peel the ginger and cut into slices, star anise, fragrant leaves and cinnamon.
2. Put the blanched pig hand pieces into the rice cooker, then add ginger slices, star anise, fragrant leaves and cinnamon, pour in cooking wine, soy sauce, dark soy sauce and rock sugar, stir well, add the appropriate amount of water, put into the rice cooker, adjust the stall, let the pig's feet simmer for 40 minutes.
3. After simmering, take out the pig's trotters, pour them into a cast iron pot, take out the star anise, cinnamon and incense leaves, collect the juice over medium heat and turn off the heat.
4. Pick small broccoli, add the right amount of salt to the water and blanch, then place it on the four sides of the plate, and cook the pig's trotters on the middle yard.
Cow's knee tendons
Ingredients: beef knee, pork trotter tendon, mushrooms, chili pepper, chicken head, rice wine, ginger, green onion, ham, salt
1. Wash the beef knee and cut the oblique blade for later
2. Put the pork trotter tendons into a bowl, add the right amount of water and cook for about four hours, after the crisp can be removed,
3. Finally, soak in cold water for two hours, remove the outer film and then wash and drain the water for later
4. Shred the ham, shredded mushrooms, chopped green onion and ginger, and diced the chicken
5. Put the pig's trotters and chicken on the bottom of the steaming bowl, then add the beef knee, put the ham and mushrooms on the top layer, put the green onion and ginger on the top, and finally add various condiments and water to steam, and after about three hours, you can take it
Beef stew with potatoes
Ingredients: beef, potatoes, oil, salt, peppercorns, garlic, green onion, ginger and garlic, fragrant leaves, cinnamon, white root, beer, vinegar, braised sauce, monosodium glutamate.
1. Put the beef in cold water, put two slices of ginger, cook until the water boils, remove and set aside.
2. Cut the potatoes into hob pieces and soak in cold water for 15 minutes.
3. Pour an appropriate amount of oil into the oil pot and fry the fragrant leaves, bai zhi and cinnamon over low heat.
4. Pour in the beef and stir-fry, add the onion, ginger and garlic and stir-fry, pour in the braised sauce to color.
5. Add potatoes and stir-fry, add vinegar and stir-fry, add salt, add a can of beer, simmer over medium heat until the soup is dry.
6. Turn off the heat and add MSG, garnish with green onions and red peppers.