Today's dinner
| Edamame Appropriate amount | Turbo fish 1 item |
| Pork belly A small piece | Chinese cabbage 1 piece |
| Fans 1 handful |
Step 1
First add 1 tablespoon of salt to the edamame, then soak it in water for half an hour. After soaking, wash it repeatedly in salt water. Then we will cut off a little bit of both ends of the edamame with scissors, which will make it easier to absorb the flavor. After all the cuts, there will still be A big pot full,You can eat several meals at a time;
Step 2
At this time, we prepare the aniseed ingredients in advance: star anise, cinnamon, bay leaves, dried chili peppers, ginger slices, garlic, and Sichuan peppercorns;
Step 3
Heat the oil in a pan and add the aniseed. The aroma will come out immediately. Add two tablespoons of bean paste and stir-fry the red oil. Now add the edamame. Stir-fry for a minute and then add water to cover the edamame.
Step 4
Add 1 spoon of salt, 1 spoon of sugar, 2 spoons of oyster sauce, 1 spoon of balsamic vinegar, and 1 spoon of dark soy sauce. Bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes without covering the pot;
Step 5
Now let’s pickle the fish. I have already processed this turbot in advance. Sprinkle some salt on both sides and add some cooking wine to marinate for 20 minutes to remove the fishy smell;
Step 6
Then let’s make a fan
Step 7
Wash and cut another piece of cabbage into pieces. Cut the fat and lean pieces of pork belly into separate pieces.
Step 8
After the pot is hot, there is no need to pour oil. Just add the fat meat and stir-fry. After frying the oil, add the lean meat. Stir-fry for a while. When the color turns white, add minced garlic and stir-fry until fragrant. Add a spoonful of watercress. Fry the sauce to produce red oil;
Step 9
After it becomes fragrant, we add the cabbage and stir-fry together, then add a bowl of water to cover and bring to a boil. When the weather gets cold, we love to eat hot stew;
Step 10
Now let's take a look at the edamame in the pot. The water has been boiled to only one-third of the way. Add some chicken essence and pepper to enhance the flavor and continue to simmer for 10 minutes; The cabbage here is also boiled. Add a spoonful of salt and two spoons of light soy sauce to simply adjust the flavor. Then add the vermicelli and tofu. I have fried the tofu in advance. It will be more fragrant and delicious when cooked. , cover and simmer over low heat for 10 minutes;
Step 11
At this time, our turbot is also marinated. Spread green onions and ginger slices on the bottom of the plate. Put the fish in and add some more on the surface.Slice onion and ginger slices, add some cooking wine to the water in the steamer to remove the fishy smell. Now our fish is ready to be put into the pot. After the water boils, steam it over high heat for 8 minutes, then turn off the heat and simmer for another 5 minutes;
Step 12
The tofu and vermicelli are also cooked, add some chopped green onion before serving, and the hot pork and cabbage stewed vermicelli is ready. I love this when the weather is cold, it is simple, delicious and hot;
Step 13
The edamame is also braised, and there is still a little bit left in the soup. Let the edamame soak in the soup, and scoop it out when eating to make it more spicy and delicious. I filled the pot with two full plates and gave it to the boss. It was perfect for Dad to drink;
Step 14
Then we took out the steamed turbot, poured out the soup in the plate, and removed the green onion and ginger on the surface. Then we added shredded ginger, green onion, and spicy millet, and then added a spoonful of steamed fish soy sauce and a spoonful of soy sauce. A spoonful of hot oil, it's fresh and tender, and it only has one main thorn. Both adults and children like it; Today’s dinner cooking tips
