How to make the home cooked method of stewed pork ribs with local eel

Method 1Wash the ribs and put them in a pot with water. Ginger pat. Chop the green onion. Slice the ham and cut it into strips. Soak the mushrooms and cut them into a cross shape in the middle.

2.Wash the eel, remove the head and tail, pat the back with the back of the knife, and then cut a small flower knife. Cut the bamboo shoots into small pieces.

3.Put the pork ribs in a casserole, add a little vinegar, cooking wine, and an appropriate amount of shredded ham, bring to a boil over high heat, and simmer for 25 minutes on low heat.

4.Put the shiitake mushrooms, salt and a little sugar in the casserole. Simmer for 10 minutes.

5.Put in the yellow eel segment and winter bamboo shoot slices. Bring to a boil and continue to simmer over low heat for 15 minutes.

6.Cook until the eels are cooked through, sprinkle with a little pepper and chopped green onions.

Material. 1 kg of mutton, half a white radish, half a head of garlic, a piece of ginger, dried chili peppers, 2 star anise, 5g Sichuan pepper, 15ml cooking wine, 10ml dark soy sauce, 115ml light soy sauce, 10ml of white rice vinegar, 2g of sugar, a little white pepper, a little salt.

Method. 1.Wash the mutton, put it in a pot of cold water, add white rice vinegar, heat it over medium heat, continue to cook for 2 minutes after boiling, remove it and rinse it with warm water and drain it;

2.Cut the radish into large pieces, slice the ginger, peel the garlic;

3.Pour oil into a wok and heat it, add garlic and ginger slices and fry over low heat to bring out the fragrance, add dried chili, cinnamon and peppercorns to continue frying;

4.Add the drained mutton and stir-fry, cook in cooking wine, dark soy sauce and light soy sauce and stir-fry well, add boiling water to cover the surface of the mutton, cover and simmer for 1 hour;

5.When the mutton is soft, add the white radish pieces, continue to simmer for 10 minutes, and finally add salt to taste.

Preparation of yellow eel soup:1. Wash the yellow eel with flour to remove its mucus, add water to the pot, add cooking wine and put in the eel segment, blanch for a while;

2. Cut the yam into hob pieces, blanch them slightly in water and store them, fry them until the surface is slightly yellow, and store them for later use;

3. Leave the bottom oil in the pot, add shiitake mushrooms and eel after stir-frying chives and ginger, add cooking wine, flush in an appropriate amount of boiling water, put yam into high heat and boil, turn to low heat and simmer for 5 minutes, add salt, pepper, sugar, monosodium glutamate to taste, and sprinkle in coriander.

1. Ingredients: 4 yellow eels 700 grams, 400 grams of pork ribs, 40 grams of garlic, 20 grams of ginger, 20 grams of rice wine key silver, 10 grams of vinegar, 5 grams of pepper.

2. After washing the ribs with water several times, put them in a pot, add cold water and boil for a few minutes.

3. Put the cooked pork ribs into the pressure cooker, add an appropriate amount of water, and simmer for 20 minutes.

4. Clean the garlic and ginger, slice and set aside.

5. After cleaning all the internal organs of the yellow eel, cut each yellow eel into sections, soak the yellow eel in boiling water for three minutes, then take out the yellow eel, and clean it several times.

6. After the pot is boiled, add an appropriate amount of oil according to your own taste, boil the oil, and add the prepared ginger and garlic, so that the fragrance seeps out. Then add the washed yellow eel and stir-fry.

7. After the yellow eel is stir-fried for three minutes, add rice wine, vinegar and an appropriate amount of pepper, and then stir-fry together. When the color of the eel turns dark yellow, add an appropriate amount of cold water to heat.

8. After heating for a few minutes, put it in the hot pot, add the pork rib soup made before, and cook it together for two minutes, so that the yellow eel pork rib soup is delicious and nutritious.

Yellow eel soup preparation.

First, yellow eel pork ribs vermicelli soup.

Ingredients: Yellow eel, light soy sauce: 1 2 tbsp corn starch:

1 2 tbsp pepper: 1 4 tbsp oil: 2 tbsp sesame oil:

1 4 tablespoons salt: appropriate amount of vermicelli: 1 prickly ribs:

200 g yellow eel: 500 g green onion: 1 coriander:

1 stalk of ginger: 2 slices of water: 5 bowls.

Method: 1. Wash the pork ribs and scoop them up in boiling water.

2. Boil the water in the pot, add the pork ribs, and simmer for an hour.

3. When buying yellow eel, please ask the master to cut it well, no bones, and wash it; Rinse with hot water, scrape off the "slippery" of the epidermis with the back of a knife, and cut into sections; Marinate with 1 2 tablespoons light soy sauce, 1 2 tablespoons cornstarch, 1 4 tablespoons pepper and a pinch of salt.

4. Soak the vermicelli in water until soft.

5. Wash the green onion and coriander, mince the green onion, and cut the coriander into sections.

6. Put two tablespoons of oil in a hot pot, stir-fry ginger slices and minced green onions, add vermicelli and stir-fry well, add 1 tablespoon of cooking wine, pour in the cooked pork rib soup, put the yellow eel after boiling, cook for about 8 minutes, add sesame oil and appropriate amount of salt to taste, sprinkle with coriander segments to taste.

1. 100 grams of eel, 100 grams of garlic, 100 grams of celery, 10 grams of green onions, 10 grams of garlic, 10 grams of ginger, 10 grams of light soy sauce, 10 grams of salt.

2. Cut celery and garlic moss into inch segments, add some oil and salt to boiling water, blanch the garlic moss for 2 minutes, remove the cold water for later use, a small bowl of clear chicken soup, ginger slices, green onions, pickled pepper cut into small sections, Sichuan pepper, chop fine bean paste, light soy sauce, garlic cloves for later use.

3. Deboning the eel, cleaning the internal organs, removing the head and tail, marking the inch, and answering the simple removal of the smell with cooking wine.

4. Put in the eel segments and garlic cloves, add white wine and salt to stir-fry the base to raise the fragrance, and stir-fry until the eel is broken and slightly rolled with eggplant.

5. Then add the pickled chili pepper and stir-fry well, and add the bean paste to stir-fry until fragrant.

6. Pour in light soy sauce, vinegar, add a little sugar and stir-fry well, pour in fresh chicken broth, and cook over medium-low heat for 5 minutes, when the eel has basically absorbed the soup.

7. Finally, add water starch to make the dish shiny, lubricate, and push out of the pot!