The temperature plummeted to make 4 hard dishes, with vegetables and soup, warming the heart and stomach

The first course: roasted lamb with radish

Ingredients and ingredients: mutton, white radish, carrot, ginger, white pepper, Pixian bean paste, soybean paste, star anise, rock sugar

Steps:

1. Cut the mutton into pieces of appropriate size, blanch in a pot under cold water, add peppercorns, green onions and ginger, remove after boiling the blood foam, rinse and drain the water for later use.

2. Pour an appropriate amount of oil into the pot, put 3 rock sugar and fry the sugar color, wait for the rock sugar to melt and turn brown, pour in the mutton and stir-fry, and fry the water vapor.

3. Add ginger, star anise, a spoonful of Pixian bean paste, and a spoonful of soybean paste, and stir-fry evenly. Add enough water and cook the lamb with more water. Sprinkle with an appropriate amount of white pepper, season with light soy sauce and simmer for 2 hours (use a pressure cooker if you are in a hurry).

4. Cut the white radish and carrot into pieces of appropriate size for later use.

After 5.2 hours, add the carrots and white radishes and continue to simmer for 30 minutes.

6. Salt to taste.

 

The second course: home-cooked tofu back to the pot meat

Ingredients and ingredients: old tofu, pork belly, green pepper, garlic sprouts, tempeh, Pixian bean paste, ginger

Steps:

1. Put ginger, pepper and cooking wine in a pot of cold water for pork belly, cook until 8 mature, cut into thin slices for later use.

2. Cut the tofu into triangular thick slices, brush the pan with bottom oil, fry the tofu, fry until golden brown on 2 sides, and set aside.

3. Cut the green pepper into hob pieces and the garlic sprouts into small pieces.

5. Pour a little cooking oil into the pot, stir-fry the pork belly under the heat of the oil, fry the fat in the meat, and fry until the meat slices are slightly rolled.

6. A spoonful of bean paste, a little tempeh, ginger slices, stir-fry the red oil and fragrance.

6. Add the green pepper, fry until the surface of the green pepper becomes a tiger skin, add tofu, add salt to taste, and stir-fry evenly.

7. Put garlic sprouts, light soy sauce to taste, stir-fry evenly and then get out of the pot.

✅ Huiguo meat is a home-cooked dish that every household will make in Sichuan, and Huiguo meat can be paired with green peppers, garlic sprouts, lotus white, potato chips, etc.

The third course: stewed yam with pork neck bones

Ingredients and ingredients: pork neck bone, yam

Steps:

1. Chop the pork neck bones into pieces of appropriate size, clean the pot under cold water, put in the green onion segments and ginger slices, boil the blood foam, remove and wash for later use.

2. Add water to the soup pot, add the pork neck bones and ginger, bring to a boil over high heat, and simmer over low heat for 1 hour.

3. Peel and cut the yam into cubes.

4. After 1 hour, put down the yam, simmer for another 30 minutes, and season with salt.

✅ Yam is known as the first tonic for dryness in autumn and winter. Yam contains mucus protein, which prevents damage to the mucous membranes and protects the stomach lining under the action of pepsin, preventing gastric ulcers and gastritis. Yam contains a variety of digestive enzymes such as amylase, which can break down starch, and eating it when the stomach is bloated has the effect of promoting digestion.

Fourth course: cabbage dumplings

Ingredients and ingredients: Chinese cabbage, pork forelegs, green onion and ginger water, white pepper, oyster sauce, eggs, sweet potato starch

Steps:

1. Peel the pork foreleg meat, with a fat-to-lean ratio of 3:7, and chop it into meat filling.

2. Prepare the meat filling: green onion and ginger water, white pepper, oyster sauce, salt, stir well in one direction. Crack in an egg and a little sweet potato starch and continue to stir in one direction.

3. Chop the cabbage, add salt and mix evenly, marinate for 10 minutes, and squeeze out the water.

4. Put cabbage and sesame oil in the meat filling, stir well in one direction, and the cabbage and pork filling will be adjusted.

5. Wrap the dumplings, boil the water in the pot, put the dumplings, and gently push along the bottom of the pot with a spoon to prevent the pan from sticking.

6. Cook the dumplings until they all float.