Braised pork with Chinese Cabbage
Material: sauerkraut 200g, small row 1.5LB
Seasoning: raw 30 ml, old 30 ml, sugar
Spices: 2 pieces of star anise, hawthorn, ginger slices, cooking wine
practice
1. Soak it in water and cut off the hard part of its head;
2. Wash the small row and blanch it with hot water, then add it to the cold water pot, and turn the water on to remove the floating end. Add spices and cook over medium heat for about 1.5 hours to 8% crispy;
3. Put in the broccoli and seasoning, cook over medium heat for half an hour, then turn on the fire to dry the soup.
Stir fried tripe with pickled cabbage
Material: tripe 150g, golden needle vegetable 30g
Accessories: three green peppers and three red peppers, ginger, garlic, soy sauce, cooking wine, salt, chicken essence, sugar
practice
Preparation: soak the golden needle vegetables, cut the tripe, green and red peppers into thin strips, cut the ginger and garlic slices
1. Stir fry the oil in the wok, stir fry the ginger and garlic, stir fry the tripe, add some cooking wine, stir fry a little.
2. Stir fry green and red peppers for 3-4 minutes, add soy sauce, salt, sugar and chicken essence, stir well.
Golden needle vegetable and vermicelli soup with spine
Materials: 400g pork spine (or ribs), 30g dried golden needle dish, a handful of vermicelli (about 40g), ginger, onion, coriander and pepper.
practice
1. Two hours in advance, soak the hair with water, remove the hard base, wash and squeeze it dry; use the water bubble to soften the vermicelli; wash the spine and scald it in boiling water for about two minutes, remove and wash the blood foam; slice ginger, cut scallion and coriander;
2. Put the processed spine and ginger slices into the casserole, add a proper amount of water (the water should not exceed the spine and be higher), preheat the casserole with low heat, boil it with medium heat, and then turn the casserole to low heat for 30 minutes;
3. Add in broccoli and cook for about 30 minutes;
4. Add the vermicelli and some salt. Cook for one to two minutes until the vermicelli is ripe and soft. Then add the onion, coriander and pepper.