Seven hard dishes that can suppress the scene, this taste is really amazing, and it will satisfy your cravings with wine and food

Beef with potatoes

Materials:

250 grams of beef, 200 grams of potatoes, green onions, ginger, 3 bay leaves, cinnamon, 3 tablespoons red oil bean paste, 2 star anise, black pepper, a little dark soy sauce (soy sauce is fine), 1 spoon of sugar;

Method:

1. First pat the beef soft with the back of a knife, cut into pieces, boil water in a pot, blanch the beef in the pot, remove blood stains, and remove it for later use.

2. Cut the potatoes into cubes and soak them in water for later use.

3. Heat the oil, add star anise, cinnamon, 4~5 slices of ginger, sauté the bay leaves, pour into the beef and stir-fry over high heat. Until the meat is slightly browned, add dark soy sauce.

4. Add water, submerge the beef, bring to a boil on high heat and change to low heat, simmer for 30 minutes (if there is more meat, you can adjust it for a long time), and boil until the water is only about one-third of a beef. Remove the beef. Don't throw away the soup, put it in a bowl and set aside.

5. Brush the pot. Heat the oil and sauté the potatoes over medium heat until golden brown.

6. Pour in the beef, add the remaining soup, if the soup is not enough, add water. You don't have to submerge it all, you can simmer for about 15 minutes.

7. Finally, add bean paste, chopped green onions, sprinkle some black pepper, sugar, stir-fry over medium-high heat, you can add some more water for fear of Hu, stir-fry well and you can get out of the pot!

Return to the pot for spicy chicken wings

Materials:

Long chicken wings, black beans, garlic, garlic, dried chilies, Sichuan pepper, Pixian bean paste, light soy sauce, two wattle sticks, sugar, cooking oil

Method:

1. The long chicken wings are halved into two sections, and then each halved into four small segments.

2. Cut the two wattle strips into long and short strips, chop the tempeh, and slice the garlic.

3. Boil the chicken wings in water for half an hour until fully cooked.

4. Remove from the pot and add the oil, add the garlic, dried chili pepper and Sichuan pepper and stir-fry until fragrant, add the Pixian bean paste and stir-fry, and add the chicken wings.

5. Add a small amount of light soy sauce to taste, add two wattle strips and tempeh and stir-fry, put a little sugar when you get out of the pot, and nibble to your heart's content~

Beer stewed pig's trotters

Materials:

1 pig's trotter, 1 can of beer, 2 spoons of soy sauce, 2 spoons of braised soy sauce, a small amount of boiling water, a little rock sugar, an appropriate amount of green onion, an appropriate amount of ginger, an appropriate amount of chives knot, and 1 star anise.

Method:

1. Wash the pig's trotters, chop them open, add ginger slices to the pot, boil the cooking wine, put in the pig's trotters and cook for 10 minutes.

2. After fishing, quickly throw the pig's trotters into the prepared cold water and rinse for a while to make the pig's hands more elastic.

3. Wait for the pig's hands to cool and fry in a hot oil pan.

4. After the color changes slightly, turn to medium-low heat and add rock sugar to fry until colored, add ginger slices, green onions, and star anise to stir-fry until fragrant.

5. Add a small amount of boiling water and boil until it boils again, then add beer so that the ingredients are just up to the pig's trotters.

6. Add 2 tablespoons of soy sauce and 2 tablespoons of braised soy sauce and stir well, and bring the soup to a boil.

7. Transfer to a casserole and turn to low heat, add chives and simmer for 1-1.5 hours.

8. After the pig's trotters are soft and rotten, open the lid, turn to high heat to reduce the juice until the soup is viscous, turn off the heat and sprinkle with chopped green onions.

Spicy pork ribs

Ingredients: pork ribs, garlic, garlic sprouts, green onions, ginger slices, starch, chili oil, Sichuan pepper, dried red pepper, light soy sauce, dark soy sauce, sugar, salt, monosodium glutamate, bean paste (sweet paste), cooking wine, minced green onions, sesame seeds;

method

1. Wash the pork ribs, marinate them for more than 3 hours with cooking wine, light soy sauce and ginger slices

2. Pat the ribs with a little starch, fry on the heat until 7 or 8 are ripe, pay attention to turning in the process to avoid sticking to the pan, and put it up for later use

3. Ginger, garlic slices, garlic sprouts, green onions cut into small sections, fry in the pot to bring out the fragrance, then add chili oil, dried red pepper, a few peppercorns continue to stir-fry, then put in the pork ribs and continue to stir-fry

4. Then add a small spoon of bean paste to enhance the flavor (if you don't have it, you can add a little sweet noodle sauce instead), add salt, light soy sauce, monosodium glutamate, cooking wine, a small amount of sugar, a small amount of dark soy sauce (coloring), and continue to stir-fry

5. Then add an appropriate amount of water to simmer until the water is dry, and finally stir-fry over high heat

6. Sprinkle with sesame seeds, green onion garnish and serve!!

Tips: The steps of simmering should not be missing, otherwise the ribs will be more difficult to bite, and finally dry until only chili oil remains.

Beer duck

Materials:

Half a duck, a can of beer, a green onion, a piece of ginger, ten garlic seeds, ten dried chilies, a little cinnamon, two star anise, one teaspoon of salt, one tablespoon of light soy sauce, half a tablespoon of dark soy sauce, one teaspoon of chicken essence, three rock sugars.

Method:

1. Cut the duck into pieces, blanch and boil for three minutes, remove the dirty things, drain and set aside.

2. Put oil in the pot, stir-fry the duck meat until it is slightly yellow, and add the green onion, ginger, garlic, star anise, and cinnamon. Stir-fry until fragrant.

3. Put in dark soy sauce and light soy sauce to bring out the basic color, which determines the color of the finished product. So I'm all mixing raw and dark soy sauces and neutralizing each other. Half a duck is half a tablespoon of dark soy sauce and one tablespoon of light soy sauce.

4. Add beer and three rock sugars. Bring to a boil over high heat to taste, with less salt than you usually eat, and simmer over low heat for 40 minutes.

5. After the juice is collected, there will be a more viscous juice evenly wrapped on the meat.

Braised beef

Materials:

600 grams of beef brisket, appropriate amount of cooking oil, 4 slices of hawthorn, 3 green onions, 4 slices of ginger, 2 star anise, 3 chili peppers, 4 tangerine peels, 3 small pieces of rock sugar, 1 tablespoon of Pixian bean paste, 5mL of dark soy sauce, appropriate amount of salt, 15mL of cooking wine

Method:

1. Cut the beef into small pieces, soak in cold water and change the water several times.

2. Put cold water into the pot, add cooking wine and boil to boil out the foam, remove and wash.

3. Add a little cooking oil to the pot, add green onions, ginger, chili peppers, hawthorn slices, rock sugar, tangerine peel, and simmer over low heat until fragrant.

4. Add the bean paste and stir-fry the red oil.

5. Pour in the beef, add dark soy sauce, salt and cooking wine and stir-fry for a while.

6. Pour into an electric pressure cooker, simmer for 60 minutes, remove and put on a plate, and put shredded green onions.

Boiled meat slices

Materials:

Pork, lettuce, lettuce, green onion, ginger, garlic, dried chili, Sichuan pepper, rice wine, starch, salt, sugar, Pixian bean paste, black bean sauce chili sauce

Method:

1. 300 grams of lean pork, washed and cut into slices with a thickness of about 2 mm

2. Put the rice wine, salt and cornstarch into the raw meat slices and mix thoroughly, and marinate for about 15 minutes

3. Wash the lettuce and tear it into small pieces, peel and wash the lettuce and cut it into slices

4. Blanch the lettuce slices in superheated water, remove the supercold water, and then drizzle dry

5. Place the lettuce leaves and lettuce slices in a large bowl and set aside

6. Prepare green onions, ginger slices, garlic slices, dried chilies and peppercorns

7. Heat the wok, pour in an appropriate amount of cooking oil, and stir-fry the Pixian bean paste and tempeh chili sauce until the red oil is fried

8. Then add green onions, ginger and garlic to continue stir-frying, pour in an appropriate amount of water or fresh soup, add an appropriate amount of salt and sugar to taste according to personal taste, and bring to a boil over high heat

9. After the pot is boiling, put the marinated meat slices into the pot one by one and blanch until cooked.

10. Then pour the meat slices and soup into a large bowl with lettuce and lettuce

11. In another pot, pour in an appropriate amount of cooking oil, put the dried chili pepper segments and Sichuan pepper into the pot, fry the chili pepper until dark red and stir-fry until fragrant

12. Pour hot oil and chili peppers into the meat slices, sprinkle with chopped shallots and sesame seeds.