Share 9 red stewed dishes, ruddy in color, fresh and fragrant, and super eye-catching on the table

1. [Red Braised Potato Strips]

Ingredients: 250g potatoes

Excipients: appropriate amount of oil, appropriate amount of salt, 1 spoon of dark soy sauce, appropriate amount of celery, 2 minced garlic, 1 red pepper, appropriate amount of ginger and garlic, appropriate amount of sesame oil

Method:

1. Wash and peel the potatoes and cut them into thick strips

2. Fry the potato strips in a pan until the surface is golden brown, drain and set aside

3. Leave a little base oil in the pot and stir-fry the ginger, garlic and red pepper until fragrant

4. Stir-fry the potato strips together, add salt and dark soy sauce to taste, put an appropriate amount of water and simmer until the flavor and juice are reduced, and sprinkle celery cubes on the pot

2. [Red Braised Pig's Feet]

Ingredients: 1000g pork knuckles

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of cooking wine, appropriate amount of rock sugar

Method:

1. Remove the pig's feet, wash and cut them (this part can be used to ask someone to do it for you when you buy pig's feet),

2. Wash the pig's feet with boiling water to get rid of the fishy smell

3. Cook the blanched pork knuckles in a separate pot for 20 minutes

4. Pour out the soup from which the pork knuckles are boiled and can be used as a stock

5. Pour light soy sauce, dark soy sauce, rock sugar, cooking wine, and salt into the pork knuckles, stir-fry until the pork knuckles are colored, add water that has not passed the pig's feet, bring to a boil over high heat, and slowly marinate over low heat.

6. Marinate until the pig's feet are flavored, and open the lid and reduce the juice over high heat.

3. [Red Braised Mutton]

Ingredients: 750g of lamb shank

Excipients: appropriate amount of garlic, 1 tablespoon of cooking wine, 15g of sugar, 3-4 tablespoons of salt, 20-30 Sichuan peppercorns, appropriate amount of dried shutters, 8-10 dried chili peppers

Method:

1. Wash the mutton and control the water

2. Put oil in the pot, heat the oil temperature to 3, add sugar, and fry the sugar over low heat

3. Add the lamb and stir-fry until it changes color

4. Add chili, pepper, garlic and salt and stir-fry well

5. Add cooking wine, appropriate amount of water, and simmer

6. When the lamb is basically cooked, put in the louver knots that have been soaked in advance

7. Reduce the juice over high heat

4. [Red Braised Grass Carp]

Ingredients: 1000g grass carp

Excipients: oil, ginger, salt, garlic, chicken essence, sugar, vinegar, seafood soy sauce

Method:

1. Put a little oil in the pot, add minced garlic and ginger to stir-fry until fragrant, add the cleaned grass carp, and add a little seafood soy sauce.

2. Add 1 scoop of chicken bouillon.

3. Add 2 tablespoons of sugar.

4. Add water and put 3 tablespoons of vinegar.

5. Add 7 dried chili peppers and a pinch of salt. Simmer for 20 minutes and remove from the pan

5. [Red Braised Lamb Chops]

Ingredients: 600g lamb chops

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion and ginger, 2 red dates, appropriate amount of dried hawthorn, appropriate amount of cooking wine, appropriate amount of Sichuan pepper, appropriate amount of large ingredients, appropriate amount of cumin, appropriate amount of bay leaves, appropriate amount of cumin, appropriate amount of cinnamon, appropriate amount of rock sugar, appropriate amount of dried red pepper

Method:

1. Spices with small and fragile particles such as pepper, cumin, cumin, bay leaves, etc., are wrapped in gauze into a package.

2. Slice green onion and ginger, and set aside the ingredients, dried red pepper, cinnamon and rock sugar.

3. After the water in the pot boils, add a few slices of green onion and ginger, drop a few drops of cooking wine, put the washed lamb chops, put them in the pot and cook for 15-20 minutes.

4. In the process, the foam will be constantly generated, so patiently skim off the foam with a spoon to keep the soup clear. Remove the cooked lamb chops and drain the moisture. Soup is retained.

5. Put oil in the pot and boil the rock sugar over low heat. Sauté until the rock sugar is bubbly.

6. Pour in the lamb chops and stir-fry evenly, add green onions, ginger, dried red peppers and all other seasonings, add a spoonful of braised soy sauce and stir-fry for a while.

7. Pour all the ingredients into the rice cooker, add the soup just cooked for the lamb chops, add an appropriate amount of hawthorn and cook for more than 2 hours until the lamb is crispy.

8. When it is almost out of the pot, add a few red dates and an appropriate amount of salt.

6. [Red Braised Chicken Nuggets]

Ingredients: 600g chicken

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of light soy sauce, appropriate amount of star anise, appropriate amount of cooking wine

Method:

1. Wash the chicks after thawing

2. Chop into small pieces of flying water, add a little cooking wine to the water, and remove the cold water to wash off the foam after boiling

3. Heat oil in a pot, put a small amount of sugar and fry the sugar, heat the sugar and turn brown, pour in the chicken pieces and stir-fry, then you can put in peppercorns and ingredients

4. After the chicken pieces change color, add water, add green onions, ginger slices, dried chili peppers, salt, light soy sauce, dark soy sauce, turn to low heat after boiling, simmer for about ten minutes, add chicken essence and stir-fry evenly after the soup is exhausted

7. [Red Braised Fish Maw]

Ingredients: 200g fresh fish bladder, 50g minced pork

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of shallots, appropriate amount of celery, 1 red pepper, appropriate amount of white pepper, appropriate amount of light soy sauce, appropriate amount of ginger slices, appropriate amount of garlic

Method:

1. Wash the fresh swim bladder

2. Boil water in a pot and add an appropriate amount of ginger

3. Pierce the swim bladder with the tip of a knife

4. Bring to a boil in water to remove the fishy smell

5. Drain and set aside

6. Prepare: 3 garlic heads, appropriate amount of ginger slices, shallots and celery, red pepper cut into small pieces, and appropriate amount of minced pork

7. Heat the pan and add the appropriate amount of oil

8. Add garlic, ginger slices, and red pepper and stir-fry until fragrant

9. Pour in the minced pork and stir-fry until browned

10. Add the swim bladder

11. Add an appropriate amount of light soy sauce and stir-fry evenly

12. Add a small amount of warm water

13. Salt to taste

14. Ground white pepper

15. Sprinkle in the shallots and celery segments

16. Cover the pot and simmer for 2 minutes to taste

17. Remove the lid and reduce the juice

18. Delicious serving

8. [Red Braised Ribbon Fish]

Ingredients: 500g hairtail

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of Sichuan pepper, appropriate amount of chili pepper, appropriate amount of hot sauce, appropriate amount of cooking wine, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of star anise, appropriate amount of soy sauce, appropriate amount of vinegar, appropriate amount of sugar

Method:

1. Wash the hairtail, remove the head and guts.

2. Green onion, ginger, garlic, cut into slices. Prepare star anise and chili peppers.

3. Cut into large pieces and cut 2 knives on top of each piece of hairtail to absorb the flavor.

4. Add peppercorns, cooking wine, salt, stir well, and marinate for 20 minutes.

5. Fill the pan with oil, boil until 7 hot, and add the hairtail.

6. Fry until golden brown on both sides, remove and drain the oil.

7. Leave the bottom oil in the pot and add chili pepper and star anise to stir until fragrant.

8. Add green onions, ginger and garlic and stir-fry until fragrant.

9. Cook in cooking wine, add soy sauce, vinegar, sugar and water.

10. Add the chili sauce. Stir to combine.

11. Once boiling, add the fried fish pieces.

12. Bring to a boil over high heat, turn to low heat and simmer for 20 minutes, then drain the soup.

9. [Braised Duck with Beer]

Ingredients: 1500g of duck, 1 can of beer

Excipients: 3 green onions, 4 slices of ginger, 5 shallots, 3 star anise, appropriate amount of cinnamon, 2 spoons of light soy sauce, 4 spoons of dark soy sauce, 1 piece of salt from rock sugar

Amount

Method:

1. Wash and dry the duck, remove the fat part of the duck's tail and duck neck, and knot the green onion into the duck's belly.

2. After the pot is hot, put a little oil, stir-fry the ginger slices and shallots (or garlic) and then take them out, leaving the oil in the pan.

3. Put the duck in the pot and fry it on the top and bottom, left and right sides of the pot and get out the oil (put a wooden spoon in the duck belly to easily flip the duck body).

4. After frying the duck, leave part of the duck fat in the pot, add the stir-fried ginger slices, shallots (or garlic), 2 spoons of light soy sauce, 4 spoons of dark soy sauce, star anise, cinnamon, rock sugar,

5. and 1 can of beer, skim off the foam after boiling, cover the pot and turn to medium-low heat and simmer for about 2 hours, turn the duck over in the pot once halfway, and add the marinade into the duck belly from time to time to simmer, add a little salt to taste as appropriate.

6. After the duck has been simmered for 2 hours, if there is still a lot of marinade in the pot, you can open the lid of the pot and turn on high heat to dry the marinade properly, and evenly pour the marinade on the duck. After boiling, the duck will taste better if it is soaked in the marinade for ten minutes.