How can fans fine powder be able to eat well?

1) There are generally two ways to cook at home: steaming and boiling soup.

Steaming: After the soft-shelled turtle is washed, the bottom side up, add ginger slices, rice wine, salt, a little soy sauce, rock sugar. Bring the water to a boil, put the soft-shelled turtle in the water and steam until the skirt is crispy.

Make soup: It is to chop the soft-shelled turtle into pieces, pot it under cold water, boil, add rice wine, green onion and ginger to remove the fish, and then boil slightly until the soft-shelled turtle is cooked, add some pepper, salt, monosodium glutamate, etc.

The soft-shelled turtle is not too fresh, so I consider braised it.

The outer layer of the soft-shelled turtle should be removed, and the fat inside should not be removed.

2) Kill the soft-shelled turtle: Generally, step on the back of the soft-shelled turtle with your feet, use a lot of force, so that his head will stick out, and then grab the head with one hand and lean on the back of the fish, and cut its throat with a knife with the other hand. Be careful not to let it bite you, the soft-shelled turtle bites so hard that its big fingers can bite you off.

Then use boiling water to scald, at this time generally not dead, the soft-shelled turtle has a strong vitality, it is best to cover it with something when it is hot, and the main purpose of scalding is to remove the layer of film on the soft-shelled turtle, which is very dirty, and it is good to wipe off with a cleaning ball after scalding, it is a layer of skin. After breaking the soft-shelled turtle, the oil in the soft-shelled turtle should be washed and counted, and all the inside should be removed, as if it is inedible, but a little bit is still fine.

Ingredients: Pork belly (100g), sauerkraut (300g), sweet potato vermicelli (150g), green onion (1/2), shredded ginger (10g), Sichuan pepper (1 tablespoon) Seasoning: oil (3 tablespoons), salt (3 tablespoons), chicken powder (soup).

75 grams of peel, 100 grams of pork belly, 100 grams of sour cabbage, 60 grams of salad oil, a spoon of salt, an appropriate amount of chicken essence, 5 slices of ginger, and 1 teaspoon of cooking wine.

1 teaspoon of pepper for dark soy sauce.

1. Wash the pork belly and cut it into thin slices; Cut the sweet potato vermicelli in half and soak it in water until soft; Pat the green onion and cut it into sections, and slice the ginger.

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2. Heat 1 tablespoon of oil, pour in the pork belly and stir-fry until the oil comes out, put the pork belly, pour out the remaining oil in the pot, and wash the iron pot.

3. Heat 2 tablespoons of oil, add 1 tablespoon of Sichuan peppercorns and stir-fry over low heat until fragrant, remove the Sichuan peppercorns and discard, add ginger slices and green onions and stir-fry until fragrant, pour in the pork belly and pocket evenly.

4. Pour in the sauerkraut, stir-fry with the ingredients in the pot, and stir-fry until the sourness is overflowing.

5. Pour in 2 bowls of water and stir well, cover and bring to a boil over high heat, change to low heat and simmer for 5 minutes. 6. Add the sweet potato vermicelli and mix well, continue to cook over low heat for 5 minutes until soft, add 1 4 tablespoons of salt and 1 3 tablespoons of chicken powder to taste, and then remove from the pot.

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1. Soak a large facelift in warm water at about 70 degrees for 7-8 minutes 2Cut the pork belly into square cubes 3Northeast sour cabbage shredded.

4.Remove the soaked facelift, rinse with cold water, and grasp it with your hands to prevent adhesion.

5.Add oil to the wok, over medium heat, fry the pork belly until it is broken, then add the ginger slices, and stir-fry until fragrant.

6.Add 1/2 tablespoon of salt, dark soy sauce and cooking wine until the meat is browned.

7.Add the sauerkraut and stir-fry, then add half a pot of water, boil over high heat, turn to low heat, and simmer until the water is 80% dry.

8.Finally, add the peel, add half a spoon of salt, stir-fry evenly, if the color is not dark enough, add a small amount of dark soy sauce, and finally add a small amount of chicken essence and pepper to taste, and get out of the pot when the water is almost dry.

1. Do not use overheated water to soak, if you use boiling water to soak, the time should not exceed 3 minutes, otherwise it is easy to oversoak;

2. When soaking, use chopsticks to stir from time to time, otherwise the vermicelli is easy to stick together and cannot be torn apart;

3. The soaked vermicelli should be rinsed with cold water to wash off the excess starch, and the vermicelli should be scattered by hand during the flushing process, otherwise the vermicelli will be easy to stick;

4. The vermicelli should be left in the pot at the end, and the water in the pot should be left when one-third to one-quarter of the water in the pot is left, so that the vermicelli can fully absorb the water, and the cooking time should not exceed 5 minutes.

1. The pork belly should be fat and thin, if you feel that it is too soft and difficult to cut, you can put it in the refrigerator to freeze it slightly, or blanch it with boiling water, so that it will be easy to cut.

2. The pork belly should be sliced with the skin, and then the excess oil should be stirred out of the pot to avoid the finished dish being too fatty.

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3. Sauerkraut and pork belly are the best match, because sauerkraut likes oil, and it will be smoother and smoother after stir-frying, and the pork belly will not be too greasy.

1. 1-2 rolls of vermicelli, half or 1 cucumber, 2 tablespoons of vinegar, appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of pepper, appropriate amount of garlic, appropriate amount of coriander, and light soy sauce add according to preference.

2. Bring half a pot of water to a boil, and then it's time to boil the vermicelli.

3. Put the vermicelli in the pot and cook for about 5 minutes.

4. After we have cooked the vermicelli, take it out and soak it in cold water.

5. Then cut the vermicelli a little shorter, and then put it on the board, which can also be scratched in the bowl, so that it is more convenient to clip when eating.

6. We prepare the seasoning, pepper, vinegar, sesame oil, and salt are ready, if you release the soy sauce, it will affect the color of the vermicelli, so if you don't care, you can put some.

7. Cut the cucumber into shreds, and prepare the green onions, garlic and coriander.

8. Then put the ingredients and seasonings into the bowl with the vermicelli.

9. Then use chopsticks to stir quickly, stir all the ingredients evenly, and then you can eat.

Ingredients: 1 handful of fine vermicelli, 10 grams of mung bean sprouts, 1 egg yolk, salt, green onion, oil. Soak the fine vermicelli in warm or cold water to soften, remove the head and tail of the mung bean sprouts, leave only the white stems to wash, blanch and set aside.

Cut the scissors into small pieces and place them on a plate for later use. Beat the egg yolks with a pinch of salt and stir well. After the pot is hot, pour in a little cold oil, pour in the egg yolk liquid, stir-fry over low heat until the small flowers, and then put it out for later use.

Ingredients: 1 handful of fine vermicelli, 10 grams of mung bean sprouts, 1 egg yolk, salt, green onion, oil.

1. Soak the fine vermicelli in warm or cold water until soft.

2. Remove the head and tail of the mung bean sprouts, leave only the white stems and wash them, blanch them for later use. Trillion Brigade Noisy.

3. Cut the scissors into small pieces and put them on a plate for later use.

4. Beat the egg yolk with a little salt and stir well.

5. After the pot is hot, pour in a little cold oil, pour in the egg yolk liquid, stir-fry slowly over low heat until the small broken flowers, and then put it out for later use.

6. Add chopped green onion and stir-fry until fragrant, add drained vermicelli and mung bean sprouts and stir-fry.

7. Add salt and stir-fry to taste, and sprinkle a little chopped green onion before leaving the pot.