Yam ribs soup food: 500g of ribs, one yam, proper amount of Lycium barbarum, one carrot, proper amount of ginger slices, yellow wine 1 teaspoon, a small amount of white rice vinegar, one star anise and proper amount of salt. Exercise 1. 500g ribs, one yam, proper amount of Lycium barbarum, one carrot, sliced ginger, 1 teaspoon rice wine, a small amount of white rice vinegar, one star anise and proper amount of salt. 2. Then clean the sweet potato, peel it and cut it into hob blocks for later use; Cut into hob pieces like carrots. 3. Put half a pot of cold water, add the washed ribs and bring to a boil. At this time, there will be a layer of foam on the fried noodles, which is steamed blood. Turn off the fire and pick up the ribs for cleaning. 4. Put a small amount of water in the stone pot and bring it to a boil (put enough water at a time, and no more water will be put in the process). Add ginger, rice wine and star anise to the ribs and bring them to a boil. At this time, adding a small amount of white rice vinegar can not only make the calcium in the ribs melt into the juice, but also make the soup more delicious. Don't put too much vinegar, or the ribs will go bad.
Food for pouring fish: 1 strip of carved cloud, appropriate amount of red powder, a small amount of edible salt, 1 tablespoon of soy sauce, 1 slice of onion, 5 slices of ginger, 2 cloves of garlic, 2 tablespoons of rice wine, 3 drops of sesame oil, 1 tablespoon of bibimbap sauce, appropriate amount of edible oil,/kloc-0. Practice: 1. Cut Xia Yun, wash the internal organs, cross the fish on both sides, and sprinkle with white pepper and salt 15 minutes. 2. Fry the fish in a hot pot of hot oil until golden and crisp, and take it out for use (pat the fish thin with red powder before putting it in). 3. Wash the pan with cold oil, saute shallots, sauces and garlic paste, add a proper amount of bibimbap sauce, and stir-fry the fragrance according to your own taste. 4. Add the right amount of water, and then put the fish in the pot.
Fried chicken gizzards with lotus root: 300g of chicken; Lotus root with 400g bubble bag; 3-5 green and red peppers are not added; 3-5 wild peppers; Green onions; Ginger slices and garlic; A little salt; A little yellow wine; A little sugar; King of soy sauce, a little soy sauce; A little monosodium glutamate; 1-2 dry red pepper is not added: 1, chicken essence is washed and sliced, and salt, yellow wine, sugar, light soy sauce and light soy sauce are added for half an hour. Soak lotus root in a bag, pour in broccoli and drain. 2. Slice ginger, dice garlic, shred green and red peppers, shred wild peppers, shred green onions, and shred dried red peppers.