[Stewed lamb belly with radish]
Ingredients required: 500 grams of lamb belly, 1 carrot , half white radish, 2 bean curd sticks, appropriate amount of chives, a little coriander, appropriate amount of ginger, 1 spoon of light soy sauce, half spoon of dark soy sauce, 1 spoon of bean paste, appropriate amount of salt, Angelica 1 slices, appropriate amount of cumin, 1 bay leaf, 1 small piece of cinnamon, appropriate amount of Sichuan pepper, 1 spoon of cooking wine, appropriate amount of cooking oil.
Specific methods: 1. Soak the bought lamb belly in water for a while and then clean it.
2. Peel and wash the carrots and white radish and cut them into pieces of suitable size. Wash and cut the ginger and green onion respectively, and then prepare the required spices.
3. Put the washed lamb belly into the pot with cold water, add ginger, green onions and cooking wine and bring to a boil over high heat. Cook for another 5 minutes to remove the smell of mutton, take it out, wash it with hot water, and drain the water.
4. Put a little cooking oil in a casserole, put in the blanched lamb belly and stir-fry until the lamb belly is slightly oily. This also has the effect of removing the smell of sheep, and after stirring out part of the fat, it will not taste greasy.
5. Pour in ginger, green onion, cooking wine, angelica root, peppercorns, cinnamon, bay leaves and fennel and stir-fry evenly until fragrant.
6. Add light soy sauce, dark soy sauce and bean paste and stir-fry until coloured. Add enough boiling water and bring to a boil over high heat.
7. Cover the pot and simmer for about 45 minutes. Cook the lamb belly until it is about 70 to 80% ripe. Add the radish cubes, add an appropriate amount of salt and continue to simmer for about 10 minutes until it is cooked and flavorful.
8. Add the soaked yuba, cook for about 3 minutes, sprinkle with green onion and coriander segments, and serve.
[Apple Grilled Pork Ribs]
Ingredients required: 1 pound of ribs, apples, 3 cloves of garlic, 1 tablespoon of honey, 1 tablespoon of white wine, 1 tablespoon of light soy sauce, a little dark soy sauce, appropriate amount of salt, appropriate amount of black pepper, and appropriate amount of olive oil.
Specific methods: 1. Add a spoonful of flour to the ribs, grasp them with your hands for a while, then add water to wash them. Wash them a few times and they will be very clean.
2. Wash the apple, cut it into several slices, remove the core and cut it into small pieces and put it into a food processor. Then add the peeled garlic, add honey, white wine and olive oil and beat it into apple puree.
3. Pour the beaten apple puree into the ribs, then add light soy sauce, dark soy sauce, salt and black pepper, mix well and marinate for more than 2 hours.
4. Preheat the oven to 220 degrees in advance and heat the upper and lower tubes for 10 minutes. Place the marinated ribs into a baking pan lined with aluminum foil, add a few apple slices, put it in the middle of the oven, bake at 220 degrees for 20 minutes, take it out, and turn the ribs over.
5. Turn it over and put it into the middle layer of the oven again. Continue baking at 220 degrees for 15 minutes and then take it out of the oven.
[Assorted Corn Kernels Stir-fried Beef Kernels]
Ingredients required: 1 bowl of assorted corn kernels, 1 small piece of beef tenderloin, a little cooking wine, an appropriate amount of black pepper, an appropriate amount of light soy sauce, an appropriate amount of salt, a little sugar, an appropriate amount of starch, an appropriate amount of cooking oil, and 1 clove of garlic.
Specific methods: 1. Wash the beef tenderloin and cut into small cubes, marinate with cooking wine, salt, light soy sauce and black pepper, and finally drizzle with a little cooking oil.
2. Mix the starch water, add a little cornstarch and water and stir evenly.
3. After boiling the water in the pot, add a little salt, drop a few drops of cooking oil, pour in the assorted corn kernels and blanch them for 1 to 2 minutes, remove them from cold water and drain them for later use.
4. Heat a little oil in a pot, add minced garlic and stir-fry over low heat until fragrant.
5. Add the marinated beef cubes, turn to medium-high heat and stir-fry quickly until the beef changes color.
6. Pour in the blanched assorted corn kernels and stir-fry evenly. Then pour in the starch water and stir-fry evenly.
7. Add a little salt to taste, stir-fry until the soup thickens, and all the ingredients are coated with starch, and the soup is slightly dry before serving.
[Roasted Chicken with Mushrooms]
Ingredients required: 1 rooster, 6 mushrooms, 1 carrot, 1 green pepper , 1 piece of ginger, 4 cloves of garlic, 2 spoons of cooking wine, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, appropriate amount of salt, appropriate amount of sugar, appropriate amount of cooking oil
steps are as follows: 1. Chop the slaughtered young rooster into pieces, soak them fully with water, soak the blood, squeeze out the water and marinate with cooking wine. Then wash and cut the mushrooms and carrots into pieces, remove the seeds from the green pepper, wash and cut into pieces and set aside.
2. Put an appropriate amount of oil in the pot, add the chicken pieces and stir-fry until the chicken becomes white and slightly oily.
3. Add cooking wine, light soy sauce, and dark soy sauce and continue to stir-fry for color. Then add mushrooms and carrots and stir-fry evenly.
4. Add water that is level with the chicken pieces, add an appropriate amount of salt and sugar and cook over high heat for about 20 minutes. The meat will become tender and fragrant. The fresh aroma of the chicken and the unique aroma of the mushrooms will blend with each other, and you can smell a strong fresh aroma.
5. Add green pepper and garlic and stir-fry evenly. After a few minutes, wait until all the ingredients are cooked and serve.
[Lotus Root Duck Soup]
Ingredients required: half duck, 2 sections of lotus root, 1 carrot, 1 piece of ginger, 2 sections of green onion, appropriate amount of chives, 2 spoons of cooking wine, and appropriate amount of salt.
Specific methods: 1. Soak the purchased duck meat in bleeding water, chop it into pieces, and then clean it. Peel the lotus root, wash it and cut it into thick slices. Peel the carrot and cut into pieces. Wash and cut the ginger and green onion separately.
2. Put an appropriate amount of water in the pot, put the duck meat into the pot with cold water, add cooking wine, ginger and green onions, and blanch them together to remove the fishy smell.
3. Clean the blanched duck meat, put it back into the pot, add enough water at one time, add ginger, green onions and cooking wine, and start simmering over high heat.
4. Stew until the duck meat is cooked and the fresh fragrance of the duck meat can be smelled. Then add the lotus root slices and carrot cubes and stew them together, and add an appropriate amount of salt to taste.
5. Stew until all the ingredients are cooked and fragrant, then sprinkle with appropriate amount of chopped green onion.
[Pork belly and peanut soup]
Ingredients required: half pork belly, 2 pieces of ribs, 1 handful of peanuts, a little wolfberry, 1 large piece of ginger, chives Appropriate amount, 2 tablespoons of cooking wine, appropriate amount of pepper, appropriate amount of salt
Specific methods: 1. Clean the purchased semi-finished pork belly (if it is raw pork belly, you must first use salt, vinegar, and flour to clean it to remove the smell.), blanch it in a pot with cold water, add cooking wine, ginger, chives, and pepper to the pot and blanch it together. Then blanch the washed ribs in water to remove the fishy smell.
2. Cut the blanched pork belly into appropriate long and short strips. You only need to break the ginger for the soup later, do not cut it. Peanuts are soaked in advance.
3. Cut the pork belly and ribs, add ginger, cooking wine and pepper into a casserole, add enough water and simmer over high heat until the aroma is released.
4. Add the soaked peanuts, change to medium to low heat and simmer until all the ingredients are cooked.
5. Add appropriate amount of salt to taste, then add wolfberry and simmer for 5 minutes, add green onions and serve.
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