Yangkeng warm-up of 20 large Meat

tempeh chili steamed pork ribs

Ingredients: pork 350 grams tempeh chili amount;

Ingredients: ginger, garlic, oyster sauce, cooking wine, chicken, starch, soy sauce, the right amount;

practice:


Experience:

1. ribs marinated in time should be enough, so as to ensure that the tasty;
< br> 2. tempeh chili contains salt, so modest salt;

3. pay attention to safety when using a pressure cooker, pressure cooker steaming after the fire to turn a small, spare ribs steamed off after the fire to be a pressure cooker drained of excess air and then open the lid to avoid any danger. If the steamer to steam with the ordinary takes about 1 hour.



quail eggs spare ribs

material: ribs 500 grams, quail eggs, 12;

spices: star anise 3 cinnamon 2, Geranium 2 raw, dried chilli 3, 5 sugar, ginger, garlic, soy sauce, onion, the amount;

practice:


Experience:

1. Boiled quail eggs, not too much when the fire, so as not to rupture the shell; the cooked eggs into cold water for a while, can compare to peel;

2. Quail eggs spare ribs do pay attention when the half-way pot of water to prevent dry out, be sure to add water for heating water.



wax dry sub-steamed pork ribs

Ingredients: pork ribs 400 grams of wax dry sub-250 g;

1 Ingredients: Pepper, ginger , garlic, onions, the amount;

Ingredients 2: starch, cooking wine, oyster sauce, chicken, soy sauce, salt and the amount;

practice:


Experience :

1. ribs marinated in time should be enough, this will ensure that the tasty;

2. chopped hot pepper and salt contained in dry wax, so modest salt;

3. pay attention to safety when using a pressure cooker, pressure cooker steaming after the fire to turn a small, spare ribs steamed off after the fire inside the pressure cooker to be drained of excess air and then open the lid to avoid any danger. If the steamer to steam with the ordinary takes about 1 hour.



fried tofu burn trotters

Ingredients: Pig a (weight about 500 grams), fried tofu 120 grams;

Ingredients: anise 3, 2 small pieces of cinnamon, 2 bay leaves, ginger, 4, 2 cloves garlic, chili 3, 5 sugar, two teaspoons of cooking wine, soy sauce 3 tsp, onion amount;

practice:


Experience:

1. trotters best time to buy your butcher cut a good teacher, or the big guy can take home to their poor pack Kazakhstan;

2. If there is hair on the trotters, which can be burned after the fire the hair with a knife scraped clean;

3. Please note that the pot of half-way water to prevent dry out, add water if you need the best water heating;

4. because I like the taste than the Q, so when the stew is not very long, if you like the taste than the cotton, then the time to stew Some long again;

5. Do not put too much oil, a little can, or will be very tired, oh!



sauce Braised lamb

Ingredients: lamb (bone) 500 grams of carrots, 150 g;

Ingredients: 2 star anise, cinnamon a small pieces, bay leaves 2, ginger 4, a strawberry, dried chili 3 (such as fear of spicy can hold), Haitian soy sauce, vinegar, cooking wine, parsley, the amount;

practices: < br>
1. lamb into the water after washing to remove non-bloody, pot into the amount of cold water down into the meat, add two teaspoons of vinegar, boil, use a colander to remove, and then water rushed Xue Mo, drain stand;

2. star anise, cinnamon, bay leaves, grass and fruit, dried pepper washed, carrots washed, cut into pieces hob and set aside;

3. from the pan, first down into the star anise and cinnamon, fragrant blow down into the meat, (this time another pot of hot water), fry the lamb dry the surface of the water down into two teaspoons cooking wine, stir well;

4. then down into the soy sauce (I put the spoon three tablespoons of the figure), and stir well;

5. into the strawberry, ginger, chili , bay leaves, pour about 1500 ml hot water, boiled with a clean spoon to scoop the floating foam;

6. and then poured into the casserole, cover and simmer for a hours;

7. add carrots, add a little salt, then cover and cook about 40 minutes into the parsley to pan.

Experience:

1. the best time to put enough water, such as half-way to be sure to add water, then heating the water;

2. soy sauce contains salt, so be discretionary salt.



braised lamb chops

Ingredients: lamb chops 500 g (already chopped);

Ingredients: sugar about 12, about 25 vinegar ml, 2 star anise, a small piece of cinnamon, strawberry, a, bay leaves 2, 5 red dates, dried chilli 3, ginger (sliced), onions (pull knot), the amount of wine;

approach:

1. to cut a good wash bloody lamb chops, pot into the amount of cold water into the wash rack of lamb, add about 25 ml of vinegar, boiled sheep with a colander to row remove, rinse with water Xue Mo, drain stand;

2. the candy crack, net pot into the amount of oil down into the rock sugar, low heat to melt fry ;

3. down into the lamb chops, stir fry first color down into two teaspoons of cooking wine, stir well;

4. into the wash of star anise, cinnamon, strawberry, Hong leaves, dried chili, red dates, ginger, scallion, pour the right amount of hot water (about 3 cm above the lamb chops), the fire to boil with a tablespoon scoop to the floating foam;

5. into the amount of salt, a small fire, cover and cook about 80 minutes until meat sauce is dry Sulan to pan.

Experience:

1. mutton boiled water by adding a little vinegar, can effectively remove the smell;

2. fried sugar, color, add the oil after you can down into the rock sugar to low heat to avoid the bitter taste of fried too far;

3. the best time to put enough water, such as the need to water your way to heat water.



Chaxingu yuba

chicken stew Ingredients: three yellow and a half (weighing about 500 grams), yuba 50 grams of dry tea mushroom 30 g; < br>
Ingredients: ginger, chili, onion, soy sauce, soy sauce, pepper, the amount of wine;



practice:

1. yuba Wash with cold water, soak a little soft, remove the moisture squeezed cut into segments about 3 cm long; Wash chicken chopped; Chaxingu Do not cut the roots with sand, rinse with cold water, cut about 5 cm-long segment, and then soaked in boiling water for about 15 minutes; ginger slices, onions, chili cut into two parts washed, seeded;

2. wok put the oil down into the chicken and ginger pieces, dried chili, stir fry until chicken color;

3. down into two teaspoons cooking wine, stir well, then down into a little pepper and stir well;

4. into two teaspoons soy sauce, stir well with bubble tea mushroom Agrocybe will color the water together into the pan, then add the right amount of water, water should not last all the material;

5. cover the pot cover, boil the heat and simmer about 15 minutes;

6. down into the Yuba and the amount of salt, stir well and cover and simmer for 3 minutes and then small;

7 . opened the lid, the fire will do some close a little after the soup into a teaspoon of soy sauce and chopped green onion, stir well.

Experience:

1. bubble tea mushroom water not drained, it boiled soup is very tasty;

2. yuba to use relatively thick, After eating chewy texture cooked up some dried bean section can also be used to replace, but it is best not to use the dried bean that is thin.



stir-fried rabbit

Material: rabbit meat 300 grams, 2 red pepper, ginger 10 grams, onion, pepper, cooking wine, soy sauce, a little ;




practice:

1. the first wash and drain chopped rabbit meat, red pepper, sliced ​​ginger, green onions;

2. wok put the oil until the oil after the Heat put rabbit meat, ginger, stir the fire, so all the fried rabbit in the water color by adding dried pepper, sprinkle cooking wine and stir well;

3. into the red pepper, add some salt, stir fry about two minutes into the green onion, soy sauce and stir well.



stir-fried quail

Ingredients: quail 3 (has killed well, weighing about 300 grams), 2 pepper, ginger, onion, wine, pepper , soy sauce, the right amount;




practice:

1. Wash the quail chopped (do not go head to tail), pepper cut into small pieces, ginger, cut into small pieces, onion cut into about 3 cm long segment;

2. from the pan down into the quail with ginger, stir the fire, to dry the water fried quail meat made some slight yellow;

3. thrown into a little pepper, fried under the appropriate amount of wine and stir well;

4. down into the chili, put the right amount of salt, stir fry about two minutes; < br>
5. down into the onion, add a little soy sauce, stir well and transfer to a plate.

Experience:

1. oil to put a little more, because quail meat is tender, easy to stick pan;

2. the ginger along with quail under Guo Chao will fishy aroma;

3. to stir the fire, stir-fry until slightly brown nowadays into some wine, the taste will be outside the focus in this tender, and taste is very fragrant Oh. (But not burnt Ha!)



Pork tea mushroom stew noodles

Ingredients: pork 400 grams of dry tea mushroom 30 grams of sweet potato starch noodles amount ;

Ingredients: ginger, star anise, cinnamon, dried red pepper, cooking wine, soy sauce, onion, the amount;



practice:

1. Agrocybe wash with cold water, cut off the roots of some sediment, and then cut growth of about 5 cm segment, immersed into boiling water for half an hour; vermicelli soaked with a little warm water; Wash pork and cut into large pieces; ginger sliced, dried red pepper, star anise, cinnamon wash, cut onions;

2. from the pan down into the star anise, cinnamon and dried red peppers, stir it down into a pork flavor, fry oil (I will some of the more fat the first pot of pork stir-fry oil, lean after the pot, as some people like fat meat can be with the family pot);

3. If that oil is too more time to scoop out part of the oil, then down into a spoonful of wine and stir well;

4. down into the scoop of soy sauce, stir fry until pork color;

5. put into the ginger, the tea mushroom along with bubble tea mushroom water into the pot, then add the right amount of water (final water to diffuse all the materials, may be appropriate to add some);

6. the fire to boil simmer, turn in an hour or so;

7. add some salt, down into the noodles, vermicelli until soft when fully thrown into the stew green onion to pan.

Experience:

1. the best time to add a little water, if not put enough time, half-way must be heated water;

2. Chaxingu first with cold water washed and then soaked with water, the water not drained bubble tea mushroom, use it to flavor soups are delicious;

3. vermicelli with a little warm water soak, do not soak too soft, so you can make it absorb more of the soup more tasty;

4. vermicelli pot used after the vermicelli according to the specific circumstances of the time, generally when the stew vermicelli dish with chopsticks can be a little harder The pinch-off when you can.



lamb cabbage pasta pot

Ingredients: bone-in lamb 700 grams, 150 grams vermicelli, cabbage amount;

Ingredients: carrots half ( or white radish), red dates 5, star anise 2, 2 strawberry, ginger, dried red peppers, cinnamon, bay leaves, onion, coriander, orange peel (orange peel can be used instead), cooking wine, Pi bean paste, pepper powder, a little different;

practice:

1. lamb, rinse with water, the pot into the right amount of water, boil down into the meat after the fish, wash with water Xue Mo;

2. carrots, cut into two parts, with a fork or toothpick to tie some of the holes; ginger slices, spring onions cut into the light blue part of the section about 5 cm long, some onion leaves cut into flower ; Wash and cut coriander; dried red peppers cut in half, remove the pepper seeds, wash; orange peel, star anise, cinnamon, bay leaves, red dates, grass and fruit wash stand; noodles with warm water till soft, cabbage torn into small pieces wash stand;

3. from the pan, add star anise, cinnamon, dried red peppers and stir the scent down into the handle a good lamb, toss and stir well after adding a little cooking wine ;

4. add carrots, ginger, light blue, red dates, orange peel, strawberry, one-time add enough water (water should not all the material and higher than some of) the fire to boil, with a spoon to scoop the sand into the pot after the floating foam small fire burning about a half hour;

5. carrots with star anise and other ingredients do not remove, add an appropriate amount of Pi bean paste (such as do not like spicy food may increase);

6. into the pasta, add some salt, vermicelli and cook until cabbage is no hard-core by adding a minute or so to cook, add chopped green onion and parsley, can be thrown into a little pepper .

Experience:

1. mutton soup to boil, when the first will be floating above some floating foam, foam float to scoop them out;

2. cooker soup best time to add a little water, if necessary, add water half-way, be sure to heat water; this time I really greedy, too much lamb casserole is too small, plus several times that the water half-way na!
< br> 3. In a number of holes on the bar above the carrot is better to let it absorb the smell of mutton, so good, after burning Do not you want to remove;

4. the boiled mutton soup down into the casserole, the best advance in a casserole put a little cold water to prevent rupture casserole; casserole pot things must not be impatient, not with fire, it is best cooked slowly over low heat, well done too much of it is easy danger na!

5. After the cabbage into them, used chopsticks to push it to the soup off the fire, the warmth can use casserole boiled cabbage to eat when you can Casserole the table, it is easier to heat.



twice-cooked pork fried parsley

Ingredients: pork 300 grams of celery, 200 grams;

ingredients: red pepper 3, Pixian sauce, ginger, garlic, onion, soy sauce, the amount;

practice:

1. first pork cooked, remove and rinse, slice; choose to celery root cut the leaves washed, cut into sections about 2 cm long; red pepper cut circle, Pi minced bean paste, shredded ginger, chopped garlic, green onions;

2. wok placed within a little oil down into the pork, the pork fry until both sides yellowish;

3. down into the ginger, garlic, pepper, Pi bean paste, Stir spicy;

4. Add celery, fry about two minutes;

5. down into the amount of salt and chopped green onion, add a teaspoon of soy sauce and stir well.

Experience:

1. fried pork can put some salt in the pan to prevent oil spills;

2. celery can not be fried too long, so not crisp.



Berries

Ingredients: 120 grams beef jerky, dried chili, ginger, garlic, pepper, parsley, wine, cooked white sesame seeds, the amount; < br>
practice:

1. beef, cut into thin slices dry cleaning; chili seeded and chopped into a fine powder cleaned, shredded ginger, peeled garlic shoot loose particles, parsley and cut segment;

2. wok put the oil down into the pepper, remove and do not blow flavor;

3. down into the beef jerky, dried beef stir-fry until the edges are slightly browned; < br>
4. Add two teaspoons of cooking wine and stir well;

5. add dried crushed red pepper and ginger, Stir the chili after the fire;

6. recapture scoop out the coriander and stir well into the post, sprinkle with a little fried white sesame seeds.

Experience:

1. salt beef jerky in there, so do not need to salt;

2. fried beef jerky when the fire is not too large, so as not to burn coke, small fire can;

3. be sure to fry with beef jerky feeling slightly brown, Hong Oh, this is enough, but not Chaojiao Kazakhstan;

4. chili You can use chili powder instead.



mouth watering fried meat

salt Ingredients: Spiced Dry Bean dry 150 grams of pork 250 g;

Ingredients: 1 garlic, ginger, spicy bean paste, soy sauce, the amount of wine;

practice:

1. Ding Wu Xiangdou dry cut, wash and cut garlic, ginger, cut into wire; Wash and drain pork cut into thin slices;

2. wok put the oil down into the stir-fry pork pieces oil;

3. Spiced Dry Bean into the dry, stir fry a minute or so;

4. Add a little cooking wine and ginger, toss and put into hot bean paste, stir-fry until oil is red;

5. add some salt, garlic and a little down into the soy sauce , fry off the garlic raw, you can pot plate.

Experience:

1. if you like spicy, you can then add some dried chili;

2. to try to cut the pork was a thin film of some;

3 bean paste in a salt, so salt need to be cautious.



boiled beef

Ingredients: beef, 400 grams, 150 grams Hong wheat dishes;

Ingredients: egg, Pi bean paste, chili, pepper, oyster sauce, sesame oil, soy sauce, cooking wine, meat tenderizer, onion, ginger, garlic, parsley, the amount;

practice:

1. beef, cut into about 5 cm long 3 cm wide 1 mm thick slices, add egg and the amount of meat tenderizer powder, cooking wine, oyster sauce, mix well preserved after half an hour;

2. Hong wheat growing vegetables washed selection of about 5 cm segments, Pi minced bean paste, chopped ginger and garlic, onions, parsley and cut into sections, dried chili break it in half with kitchen paper wipe after seeded stand;

3. net pot placed fire, moisture dried chili and pepper into a small fire to Stir the fragrance scooped out on the case of the board, with a rolling pin to crush;

4. from the pan down into the After ginger garlic flavor burst into Pi bean paste, Stir marked by adding an appropriate amount of water (about 400 ml), to boil;

5. into the fragrant wheat dish, slightly blanched after the fish into a large bowl;

6. down into the marinated beef, using chopsticks to pull loose;

7. until the pot boil again after adding the right amount of salt , soy sauce, thrown into the green onion, wheat into the food pad incense bowl, add parsley and crushed chili pepper crushed;

8. Heat a small amount of sesame oil can be poured on top.

Experience:

1. fried with chili pepper, when do not put oil to low heat to avoid burning;

2. beef cooking time should not be too long, so as not to affect the smooth and delicate taste;

3. can be replaced with your favorite vegetables Hong wheat vegetables;

4. the rest of the article below,journal, or used to make soup hot and sour powder are good to eat Oh.





Beer Duck Ingredients: Duck 600 grams, a can of beer (350 ml);

Ingredients: ginger, garlic, onion, star anise , cinnamon, pepper, dried pepper, soy sauce, sugar, chicken essence, the amount of wine;

practice:

1. duck wash and drain the fat cut off more skin tick into pieces, cut pieces of duck (or not tick the skin, direct chopped up into pieces); star anise, cinnamon, pepper wash; dry cleaned peppers cut in half, seeded; ginger slices, garlic shoot loose, peeled, cut onions ;

2. net pot placed on the fire, fried duck down into the oil, then add the star anise, cinnamon, pepper, ginger, garlic, flavor Stir over low heat;

3. down into the duck, turn the fire to stir fry the duck fried rice noodles in water to duck out of oil;

4. down into two teaspoons cooking wine, stir well, then add the dried chili and two teaspoons of soy sauce, stir well to duck color;

5. put the right amount of chicken and a small amount of salt and sugar, stir well and pour the beer, cover and boil fire After the heat and simmer for about 20 minutes;

6. down into the green onion and stir well.

Experience:

1. duck in the water must be fried fried rice noodles to the oil, so there will be smell;

2. in the process of cooking Please note that the amount of the pot of beer, to prevent dry out.



soy braised trotter

Pickle Ingredients: trotter a (weight about 800 grams), soy beans 50 grams, Pickle 4;

Ingredients: ginger, garlic, star anise, strawberry, cinnamon, cooking wine, soy sauce, soy sauce, onions, the amount;

practice:

1. Wash the beans cooked; pig hand wash (if above can be hairy for a while and then roasted over the fire Daogua clean); ginger slices, garlic, peeled; Pickle seeded and chopped into a fine powder after; onions, star anise, cinnamon, strawberry wash net stand;

2. trotter will be washed into the boiling water for about two minutes, washed with water to remove Xue Mo, drain stand;

3. from oil pot, down into the Pickle Spicy Stir end down into trotter, toss after adding two teaspoons of cooking wine and a teaspoon of soy sauce stir fry evenly;

4. into the star anise, cinnamon, strawberry, ginger, garlic, then add the right amount of water (to be soaked trotter), turn a small fire to boil and simmer gently for 20 minutes;

5. Add cooked beans, add salt, a small fire trotter stew your favorite taste;

6. open the sauce is thick some of the fire, add chopped green onion and a teaspoon of soy sauce, stir well.

Experience:

1. trotter must let in to buy when the master butcher to cut a good, or the big guy can take home their own can not pick up oh;

2. trotter cooking time according to your favorite taste to decide, like the Q number of the cooking time can be shorter, like the soft texture of the corresponding long to cook certain;

3. put No oil to put too much time, so as not to feel tired;

4. soybeans can be cooked beany flavor removal.



bacon fried wax dry sub

Ingredients: bacon, 250 grams, wax dry sub-60 grams, dry pepper, ginger, garlic, onions, chicken powder, the amount;

practice:

1. bacon washed into the pot by adding an appropriate amount of boiling water for about 20 minutes;

2. the cooked bacon cut into about 0.2 cm thick slices, wax dry cleaned and cut into the child about 0.2 cm thick slices, seeded and chopped chili washed, shredded ginger, chopped garlic, green onions;

3. wok, add a little oil (more bacon fat if you do not need to put oil), stir fry until the meat down into the oil;

4. down into the dry sub-wax, dried chili, ginger, garlic, Stir spicy;

5. adding the right amount of water, cover and cook about 5 minutes;

6. add chopped green onion and a little chicken powder and stir well.

Experience:

1. saute the bacon boiled to remove excess salt in the bacon, or is very salty;

2. bacon and dried wax in both sub-salt, so this dish without salt.



hot liver gizzard

Ingredients: 100 g chicken livers, chicken gizzards, 100 grams, dried black fungus appropriate;

ingredients: millet spicy, Red Pickle, pepper, ginger, garlic, onions, wine, starch, chicken powder, oyster sauce, sugar, soy sauce, the right amount;

practice:

1. Wash chicken liver chicken gizzard Drain, cut into pieces, put the right amount of salt, cooking wine, starch, mix well preserved after 15 minutes;

2. millet and red spicy pickled cut into sections, with garlic, ginger, cut into pieces, onion cut into long sections; dried black fungus early cold blisters, torn into small pieces wash stalks;

3. Take a small bowl, add salt, sugar, chicken powder, oyster sauce, soy sauce, starch, water, mix into the sauce;

4. wok put the oil down into the aromas will pepper pepper fish do not blow; then down into the marinated chicken livers Quick fry chicken gizzard scattered to color;

5. down into the black fungus, ginger, garlic, spicy millet, red pickled, stir fry for about two minutes;

6. Finally, add onions section, into the previously tuned sauce, stir to pot.

Experience:

1. cleaning chicken gizzard can be with a little salt and then add a little vinegar rinse scrub scrub, so you do not use the smell of; the surface of the fat chicken gizzard fascia to clean up;

2. fried when fire to Wang, the fire stir;

3. sauce before stirring in the pot, so the bowl will be precipitation.



sauce duck blood

material: Duck and a half (weighing about 1,000 grams), red pepper, 200 grams, ginger 50 grams, 15 pepper, garlic and 2 valve, spring onions, a little wine, 150 ml acidic water (acidic water is water kimchi kimchi jar, but it is today's hero, ah, lack of it is not a dish to do it! <<
practice:

1. First acidic water from the jars, scoop into a bowl, make the kill when the ducks into the acidic water in the fresh duck blood, a few stirring with chopsticks to prevent caking; (I was carrying acidic water to the market, buy half a duck, while selling duck duck scrapping aunt when she asked for some fresh duck blood.)

2. Wash and drain the duck, the duck looks really fat now, ah, who can put the duck skin with a thick layer of fat to be cut into small plate stand, and then pack the rest of the duck chop plate, red pepper cut into rings inclined, ginger slices, garlic shoot a little flat, cut onions;

3. Will be placed on the fire pan, put fertilizer duck skin, with the fire of their first fry;

4. Cut into a good duck, add ginger, pepper, garlic, stir fry with fire, duck in the water to dry so all the speculation out of oil, when the duck becomes slightly yellow when a small fire, then you will find a lot of the oil pot, if you do not like too much oil can be part of the oil scoop out;

5. Add salt, sprinkle into the cooking wine, stir the pot will be pushed to the side of the duck, the red pepper into the pot the other side of the pepper to add some salt, to stir well, then duck mixed with red pepper, stir fry one to two minutes;

6. Add chopped green onion, sauce and gently shake the blood after a few into the fire and quickly stir fry, so that each piece of duck sauce, both wrapped in blood can be.

pot fry the duck's blood will be stained with a lot of delicious sauce, you can put some rice to fry, fried rice is very fragrant drop Oh!

Experience:

1. Be sure to duck in the water all the dry-fried, stir-fry until brown duck looks a little sense, if the water does not dry fried, there will be smell and taste;

2. When the duck into the acidic water in the mix after a few to use chopsticks to prevent caking; sauce in place prior to their first blood shake or stir then pour to prevent caking phenomenon sometimes occurs, thus affecting the taste .