Recommended food: braised beef brisket with tomato, squid whiskers in sauce, braised pork ribs, lemon chicken feet

Tomato stewed beef brisket

1. Clean the beef brisket bought in the vegetable market, cut it into large cubes, clean the small tomatoes, and cut them in half for later use.

2. Put the beef in a pot, pour in water, put green onion and ginger, cooking wine, boil the blood foam over high heat, remove and clean.

3. Heat the oil, put ginger and shallots, star anise and stir-fry to bring out the fragrance, pour in the beef and stir-fry the water, put in the chopped tomatoes, add light soy sauce, oyster sauce, pepper, pour in boiling water to cover the beef, put it in the pressure cooker and cook for 30 minutes, then pour it into the pot to collect the thick soup on high heat, sprinkle the tomato stewed beef brisket with chopped green onions.

 

Sauce squid mustache preparation

1. Clean the squid whiskers and cut them with a knife.

2. Put the squid into the pot, pour in the water, put the green onion and ginger cooking wine, cook over high heat to produce a fishy smell, remove and clean.

3. Heat the oil, add the green onion, ginger and garlic, pickled pepper, wild pepper and stir-fry evenly, put in the appropriate amount of bean paste and stir-fry the fragrance, put in the squid whiskers and stir-fry evenly, add oyster sauce, seafood soy sauce, cooking wine and stir-fry evenly, add an appropriate amount of water, put chicken essence, sugar, pepper and cook for 8 minutes, pour in the onion and green and red pepper and stir-fry evenly, put in water starch and reduce the juice over high heat, and the food is ready.

 

Braised pork ribs recipe

1. Pour the pork ribs into the pot, add water, green onion and ginger, cooking wine to remove the fish, remove the blood foam, clean it, and control the dry water for later use.

2. Heat the oil, put in a few rock sugar that have been stored for 10 years and cook it into sesame oil, add the pork ribs and stir-fry evenly, add green onion and ginger, cinnamon tangerine peel, bay leaf star anise, dried chili, adjust to low heat and fry for more than five minutes to fry the fragrance, then add light soy sauce and dark soy sauce to smoke together, fry for four minutes and stir-fry until fragrant, add water that has not been over the ribs, add salt chicken essence to taste, cover the lid and simmer for 50 minutes, and finally collect the juice on high heat, sprinkle with chopped green onions, and this delicious braised pork ribs is ready.

 

Lemon chicken feet recipe

1. Remove the nails of the chicken feet, pour them into the pot, put water and add peppercorns, tangerine peel, star anise, green onion and ginger slices of cooking wine to remove the fishy, remove the blood foam after boiling, and then cook on high heat for five minutes, then turn to low heat and cover the pot and simmer for ten minutes.

2. Take out the boiled chicken feet, immediately put them in the ice cubes and let them cool, the cold chicken feet, and then make a cut from the back, take out the bones inside and put them in the basin for later use.

3. Put garlic, ginger, millet pepper, salt, chicken essence, sugar, light soy sauce, oyster sauce, aged vinegar, chili oil, lemon slices, half a lemon juice, an appropriate amount of coriander, an appropriate amount of cool and white, grasp and mix evenly, seal and refrigerate for 5 hours, you can eat, simple and delicious.

  

Chicken gizzard stewed potatoes preparation

1. Clean the chicken gizzard, cut it in half, pour it into the pot, add water, add cooking wine, ginger slices, boil the blood foam, pick it up and clean it for later use.

2. Heat the oil and stir-fry the green onions, ginger and chili peppers until fragrant, fry the next spoonful of bean paste until fragrant, add the chicken gizzard and stir-fry evenly for 3 minutes, then stir-fry for 4 minutes, add an appropriate amount of water, add salt, chicken essence, sugar, pepper to taste, then cover the pot and turn to medium-low heat and simmer for about 25 minutes.

3. Pour in the potato cubes, stir-fry evenly, and then sprinkle with chopped green onions to serve, and this delicious stewed potato dish with chicken gizzard is ready.