Bring to a boil and then put it into a casserole.
Then put the soaked mushrooms, wolfberries and red dates into the casserole and simmer over low heat.
Then he made the sweet and sour pork ribs. After frying the sugar color, Lin Lang put the finger-long ribs into the pan and stir-fried them, making sure that both sides of each rib were coated with sugar color.
Then add boiling water and spices. Transfer to pressure cooker and press.
While the pressure cooker is cooking the ribs, cut the pork intestines into dice, heat the oil, add the dried chilies, Sichuan peppercorns, ginger and garlic and stir-fry until fragrant.
Add the broad bean paste and stir-fry until the oil turns red. Then spray with cooking wine to remove the fishy smell, add a little dark soy sauce for color, and add the green and red pepper segments.
Finally, add salt, chicken essence, and thirteen spices
After stir-frying, place shredded onion under the small iron pan and spread the fried pig intestines on top.
Smell it, it’s spicy and fresh.
Lin Lang put the prepared dry pot pig intestines into the space to keep them warm.
While the ribs are still pressed, Lin Lang will make a tomato stewed beef brisket.
After heating the pan, add oil and stir-fry the onion, ginger, garlic, peppercorns, star anise, fennel and celery until fragrant.
Add beef cubes and stir-fry, add cooking wine, add enough boiling water, bring to a boil over high heat and then simmer over low heat for 1 hour.
While waiting, Lin Lang took out a bowl, added 1 spoonful of cooking wine, 2 spoonfuls of soy sauce, 3 spoonfuls of sugar, and 4 spoonfuls of vinegar to make a sweet and sour sauce for later use.
Half an hour later, the ribs were ready. As the air was released, Lin Lang could already smell the ribs' sweet, fresh aroma. He poured the broth and ribs into the wok to reduce the sauce. Once it was almost reduced, he added the prepared sweet and sour sauce. It simmered for a while, and it was ready.
Sprinkle with white sesame seeds, it tastes sour and sweet, and Lin Lang's mouth is watering. Put it in the same space to keep it warm.
The beef brisket is almost done. After the soup in the pot becomes thick, add the chopped tomatoes and season with salt, pepper and sugar.
Stew for another 5 minutes until the tomatoes are soft and red oil comes out, then Lin Lang takes it out.
He checked the time and it was almost 12 o'clock. Lin Lang quickly spent 10 minutes steaming a turbot, drizzling it with steamed fish soy sauce, sprinkled it with chopped green onions, and added a spoonful of hot oil.
It smells so fresh and fragrant.
Hot pot dishes are easy to make. Just take out the ones prepared in the space.
After cooking for a whole morning, Lin Lang felt a little tired and thought to herself that next time she would provide the ingredients and let them cook.
She wants to eat ready-made food!
She prepared Coke, Sprite, and wine as drinks.
They found two hotel food carts in the space, prepared the dishes, and pushed them to Wang Qiang's house.
As soon as the door opened, the fragrance rushed into the noses of several people.
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