To prepare the soybean stewed pork trotters
1. Prepare the pig's trotters for use and chop into large pieces.
2. Add water to the pot, cold water will be the pig's trotters under the pot, blanched clean and set aside.
3. Soak the soybeans half an hour in advance and set aside.
4. Prepare chives, ginger, garlic peppers.
5. Cut and wash all the ingredients to control the water.
6. Put all into the voltage pot, and then add soy sauce cooking wine rock sugar to enhance the taste.
7. Select the pig's trotter function and then select the stew mode.
8. In this way, a soybean stewed pig's trotter is completed.
To prepare the spicy stewed pork chops
1. Drain the pigs into cold water for about 1 hour, remove the blood water, cut the green onions into large pieces and set aside
2. Add the seasoning in the bowl to make the seasoning sauce
3. Put the ribs in the pot, pour in the water soaked in the ribs, pour a spoonful of shochu or sake and cook
4. Wash the cooked ribs in cold water and set aside
5. Put the ribs in a pot, pour in the water and cook on high heat for about 20 minutes
6. After the ribs are cooked thoroughly, add the sauce and simmer
7. After the soup is cooked, add the green onion, onion, Qingyang pepper and stir and cook
To prepare the pork skin stewed radish
Pig skin contains a lot of collagen, which can slow down the aging of the body's cells. Collagen is an indispensable nutrient that makes up the body's muscles and bones, and also promotes hair and nail growth. Don't throw away the pork skin, learn to make super delicious pork skin stewed radish with me, delicious can't stop!
1. Scrape off the epidermis and grease on the skin and wash and cut into two finger-wide strips
2. Peel the white radish and cut into hob pieces
3. Cut the green onion into horse ear chunks, pat the garlic flat and slice the ginger
4. Put the pork skin cold water into the pot and pour it into the cooking wine to boil for 5 minutes to remove the water control
5. Heat the pan with cold oil and add peppercorns, large ingredients, fragrant leaves, and sauté to taste
6. Add green onion, ginger and garlic and sauté until fragrant
7. Pour in the pork skin, soy sauce and dried chili peppers and sauté until the skin is colored
8. Pour boiling water and bring to a boil, add cooking wine and turn to medium heat and cook for 15 minutes
9. Pour the white radish into the pork skin and add sugar and salt to taste
10. Cover until the radish is soft and rotten
To prepare the spinal stewed radish
1. Clean the pork backbone;
2. Boil in a pot of cold water and clip it out, clip it out from the place where it rolled out, avoiding the foam, so that there is no need to flush the water again;
3. Put the pork backbone into the casserole, pour a little cooking wine and soy sauce, stir it so that the meat can be dipped in the sauce, and then put the shallots, star anise and peppercorns into the pot;
4. Pour the right amount of hot water, because the radish is also put in the back, so the soup can be more;
5. Cover the lid and simmer over low heat until the meat is thick;
6. Scrape the white radish and cut it into hob pieces;
7. Put the radish pieces into the pot, sprinkle with an appropriate amount of salt at the same time, mix well, if the soup is too small, you can add some, but do not add, because the radish juice will increase. Simmer for about 10 minutes, the radish cubes become transparent and ready to come out of the pot, sprinkle with coriander or chives to add color and flavor.
To prepare the fried lamb slices with green onion
1. Blanch the lamb slices until 8 minutes, drain and set aside
2. Cut the green onion into oblique pieces, cut the green onion, ginger, garlic and bell pepper into small pieces and set aside
3. Heat the frying pan and pour the oil, add the onion, ginger and garlic to fry the aroma, then add the bell pepper and stir-fry, then pour in the lamb slices and stir-fry, sprinkle with fine salt and cumin powder and stir-fry, and finally sprinkle with coriander and stir-fry evenly
4. You can put it on the plate, and you can add some personal favorite ingredients and seasonings during the period