Spicy oxtail pot
Raw material:
300 grams each of yam and oxtail.
Seasoning:
Ingredient A (20 grams each of soaked bullet pepper, green pepper and old ginger), Ingredient B (10 grams of spicy fresh sauce, 2 grams of salt, 5 grams of monosodium glutamate, 0.5 grams of sugar), 100 grams each of stock and salad oil.
Make:
1. Peel the yam and change the hob block, put it into a pot and cook until it is just ripe;
2. Brine oxtail with spicy brine and change the knife into knots;
3. Add oil to a clean pot, put Ingredient A and stir-fry until fragrant, inject into the stock and boil, add oxtail, yam, and Ingredient B and cook until it is flavored and plated.
Pork belly stewed mushrooms
Raw material:
150g pork belly, 300g private sour soup, 30g seafood mushroom, 15g radish flower, star anise, cinnamon, fragrant leaves, a little dried chili, 10g enoki mushroom, 30g crab mushroom, 2g each of green onion, ginger and garlic slices, 30g of Hainan yellow lantern chili paste, salt, monosodium glutamate, white vinegar, flour, cooking wine, light soy sauce.
Make:
1. Let's deal with the pork belly: fresh pork belly purchased from the market, pour it into a bowl, add a little more salt to rub hard, scratch and wash out part of the mucus, salt can also play a role in sterilization and disinfection, and then flush into white vinegar to scratch and wash for a while, remove peculiar smells, and make dishes easier to boil. Then take out the juice, add flour, the amount of flour needs to be a little more, knead vigorously, knead all the mucus, adsorb it on the flour, and finally flush into clean water to grab and wash clean, if you still feel unclean, you can repeat the operation again.
2. Fill the pot with water, add pork belly, green onion and ginger, white wine and boil, then take out. It does not need to be covered when cooking, so that the odor can be emitted instead of simmering in the pan.
3. Take a pressure cooker, put in pork belly, star anise, cinnamon, spices, dried chili, ginger slices, salt, monosodium glutamate, and then fill water to level the pork belly, cover the lid, cook until steamed, turn to low heat and cook for ten minutes. Remove the pork belly, cut into strips and set aside.
4. Pour oil into the pot, add green onion, ginger and garlic slices to stir-fry the aroma, stir-fry in Hainan yellow lantern sauce until fragrant, inject private sour soup and boil, put pork belly, crab mushroom, enoki mushroom, seafood mushroom, carrot flower, cook thoroughly, add salt, MSG to taste, you can get out of the pot.
5. Put it into a casserole, boil it and serve, in the cold winter, keep the heat for a while.
Ziyang steaming basin
This dish originated in Ziyang County, Ankang, and is one of the top ten famous dishes in Shaanxi. It is said to have originated from the invention of the Han Riverside Gangfu, who served a pot on a boat in humble conditions and served a large pot of hard vegetables hot.
Batch Prefabrication:
1. Chop the ribs, pig's trotters, chicken nuggets and pork elbows into small pieces, put them in clean water (add an appropriate amount of green onion, ginger slices, cooking wine, salt) to remove the blood droplets, take them out and wash them three times; Ankang red lotus root and white radish are changed to walnut-sized hob blocks for later use.
2. Put 1700 grams of pork trotter cubes, 1400 grams of pork ribs, 1200 grams of chicken nuggets, 1000 grams of pork elbow cubes, put 3500 grams of lotus root cubes and 5000 grams of white radish cubes in the pressure cooker, pour in the raw materials of clear chicken broth, put in a spice packet (20 grams of Sichuan pepper, 15 grams of dried red pepper segments, 10 grams of star anise wrapped in gauze) and cover with steam pressure for 40 minutes.
3. In each black clay pot, fill each black clay pot with 500 grams of pressed white radish cubes, 350 grams of lotus root, 170 grams of pig's trotters, 140 grams of pork ribs, 120 grams of chicken nuggets, 100 grams of pork elbows, pour into the original soup (add 15 grams of salt, 6 grams of chicken juice, 3 grams of white pepper powder to the soup) until it is 9 minutes full, cover with plastic wrap and steam for 2 hours.
Walking process:
Take a black clay pot from the steamer, tear off the plastic wrap, put in 8 egg dumplings steamed in advance, sprinkle 3 grams of chopped chives and make it.