Recently the weather suddenly turned cold, everyone should eat more warm and nutritious meals to take care of their health.
Life is like tasting delicacies, always requires the smoke and fire of time to marinate, the fragrance will slowly brew, harvesting always needs diligent water to moisten, steam, and simmer, only then will wisdom be left in the heart. Foodie editor, committed to recommending quality food to everyone, so that everyone can make food.
Home-style Lamb Soup
Materials: Lamb belly, coriander, salt, chicken broth, wine, scallions, ginger, pepper, cooking oil.
Lamb meat is cooked in broth, after the lamb meat is cooked, scoop it out and slice it, continue to simmer the broth over low heat, simmer until it turns milky white, the longer it simmers, the better. Lamb fat is put into the pot, add ginger slices until golden yellow, add the lamb meat, start to stir-fry, add a little salt and pepper, fennel powder.
After stir-frying, pour the broth in and cook until it boils, then the broth should also be milky white. Add appropriate amount of salt and MSG, then add a little fennel and pepper.
Serve, put chopped scallions and coriander in a bowl, prepare chili oil to taste.
Fish in Dry Braising
Materials: Grass Carp, Bacon, Shiitake Mushrooms, Sweet Peas, Sweet Corn Kernels, Old Draft, Sugar, Wine, Stock, Oil, Scallion Slices, Ginger Slices, Salt.
After removing scales and viscera from the fish, wash and dry it, cut several marks on both sides of the fish, marinate with 1 spoonful of salt for 15 minutes. Cut bacon into small pieces, chop scallions, slice ginger, and soak shiitake mushrooms.
Pour oil in the wok, wait until the oil surface shows fine ripples, drop a piece of scallion into it. If it quickly bubbles and floats up, then the surface temperature is suitable.
Put the fish into the pot and pan-fry for two or three minutes, gently shake the pot. If you can feel the fish sliding in the pot, then one side is fried. Turn it over and pan-fry for the same time.
When the two sides of the fish are slightly yellowish, take the fish out first, and put the bacon, shiitake mushrooms, and chopped scallions into the pot and stir-fry, stir-fry out the oil from the bacon and the flavor of the shiitake mushrooms.
Pour in peas and corn kernels, stir-fry evenly, put the pan-fried fish back into the pot, pour in wine, stock, add sugar, old draft, a little salt, and stir-fry until it boils.
Reduce the heat, cover the pot, and simmer for about 10 minutes. Open the lid and turn up the heat to thicken the concentrated broth, then add salt or not according to personal taste.
Spicy Bone Ribs
Materials: Pork Ribs, Garlic Chili Sauce, Soy Sauce, Old Draft, White Sugar, Ginger, Scallions, Wine.
Cut the ribs into small pieces and put them in a running water to wash away the blood. Chop scallions and ginger into segments.
Put a little oil in the pot and heat it up, stir-fry scallions and ginger, pour in the ribs and stir-fry until the ribs change color, slightly charred at the edges.
Pour in a spoonful of wine and stir-fry evenly.
Add a spoonful of garlic chili sauce, a spoonful of soy sauce, half a spoonful of old draft, a little white sugar, add water until the ribs are three-quarters full.
Bring to a boil, cover and simmer for about 20 minutes, open the lid and turn up the heat to thicken the concentrated broth, sprinkle with scallions, and serve. (If you like a heavier flavor, you can add more chili sauce, very appetizing and satisfying)
