33 dishes recommended
I once saw an article that said: "When food is present, you can always think about it, or be greedy, observe before eating, think while eating, and simmer after eating. It is natural to eat, chew quietly and gently. Aftertaste, extraordinary charm. Eating food is a kind of happiness, taste is a kind of taste, and the transparent ink fragrance feels the spicy, salty and sweet in the text, which is a kind of happiness. Those who can eat can get a stomach-warming enjoyment; The eater finds a piece of peace of mind." Taste it carefully and feel deeply! Food has now become a part of our life, life, walk slowly, live slowly, life does not need gorgeous coats, nor sweet words, what life needs is to eat three meals a day, and live plainly finish each day. Each of us has our own living habits. In order to meet everyone's different dietary needs, we select different dishes to share with you every day, and let's cheer for a wonderful life every day!
Stir-fried Beef with Green Onions
Ingredients: 1 money beef tendon, 1/4 old pumpkin, accessories leeks, chives, ginger slices, star anise, two small pieces of rock sugar, 6 green and red millet spicy, seasoning June fresh soy sauce, Lee Kum Kee brine juice, XO Sauce.
Practice: 1. Put the braised beef into the water and blanch to remove the blood.
Put water in a cast iron pot, put the blanched beef into the water, and the water should probably cover the beef. Put some slices of ginger.
Pour in 150ml of Lee Kum Kee's brine juice, then pour in 50ml of June fresh soy sauce, add one star anise and two pieces of rock sugar. Cover the pot and cook on high heat for 10 minutes. Finally, cook on low heat until the beef can be easily poked into the meat with chopsticks, then take it out and let it cool.
Slice the pumpkin and steam it in a pot.
Place the pumpkin on the bottom of the plate and slice the beef evenly on the pumpkin.
Chop the leeks, chives, and millet spicy, and place them on the beef slices.
Take a little juice of the braised beef, the juice of the steamed pumpkin, add a little sauce, and pour it evenly on the beef. Lastly, drizzle the hot oil over the shallots.
Spicy Headless Fish
Ingredients: 100 grams of chili, 500 grams of headless fish, 50 grams of oil, 1.5 grams of salt, 15 grams of soy sauce, 2 grams of oyster sauce, 15 grams of cooking wine, 1 piece of ginger, 3 pieces of garlic seeds
practice
Wash and cut the chili into hob pieces, peel, wash and shred the ginger, peel, wash and chop the garlic seeds
Clean up the headless fish and make a few cuts on the surface to make it easy to taste
Put oil in a hot pan, put headless fish on medium heat
Fry until golden on both sides, remove, sprinkle with salt to taste
Take another oil pan, put ginger and garlic and sauté until fragrant
Put the chili and stir fry for a while
Add salt and stir fry evenly
Put the headless fish and stir fry evenly
Put soy sauce, oyster sauce, cooking wine and stir fry evenly
Pour in an appropriate amount of water to cook and taste, and then put it on a plate.
Fried bamboo shoots with meat
Ingredients: winter bamboo shoots, pork belly, salt, green peppers, small red peppers, green onions, ginger, green garlic, pepper noodles, soy sauce
practice:
Cut the winter bamboo shoots, pork belly and green peppers into shreds.
Put oil in the pot, add pepper noodles, shredded green onion, shredded ginger and saute until fragrant, add shredded pork and stir fry for a while.
Add winter bamboo shoots and shredded green and red peppers and stir-fry until cooked for 8 minutes.
Add in soy sauce, salt and green garlic and stir fry evenly.
Fried Pork with Lotus Root and Fungus
Ingredients: 1 lotus root; 150 grams of pork; 100 grams of black fungus; onion; ginger; pickled pepper; salt; vinegar; sugar; water starch; cooking wine; thirteen incense; monosodium glutamate
practice
Peel the lotus root, soak the fungus in cold water, wash it, and tear it into small florets. Piece of pork belly
Peel the pork belly, cut it into thin slices (it is best to freeze it and then cut it, you can make thinner slices), use cooking wine, a little soy sauce, salt, thirteen incense, monosodium glutamate, water starch to taste, marinate for 10 to 10 in advance Minutes, play the role of taste, tender meat, remove fishy
Cut the lotus root into thin slices. If the cut lotus root is not fried immediately, it is best to soak it in water to prevent it from oxidizing and turning black.
Pour a little oil into the pot. After the oil is hot, put the ginger slices, shallots, and pickled peppers in it and stir until fragrant.
Pour in the delicious meat slices, stir fry until the meat turns white, and then fry for 5 or 6 times.
Put in the lotus root slices, two spoons of vinegar, one spoon of sugar, half a spoon of salt, stir fry quickly and evenly
When frying, if it feels a little dry, you can pour a little water into it
Add black fungus, continue to stir fry on high heat, and finally pour in the fried pork slices, stir fry for 4 or 5 times, and then serve on the plate
Fried glutinous rice with preserved meat
Mix glutinous rice and regular rice together, wash well and soak for a while.
Add water and cook the rice cooker. (You don't need to add too much water, just soak the rice and the height is 1 cm)
Bacon, sausage, cut into small pieces for later use
Foam the mushrooms, cut them into strips, mince the shallots, wash the scallops and dried shrimps and drain the water
In a hot oil pan, sauté the bacon and sausage over low heat until fragrant
Then put the dried shrimps, dried scallops, diced mushrooms, and chopped shallots and stir-fry until fragrant
Add the cooked glutinous rice and fry over low heat until the rice grains are loose
Add an appropriate amount of fresh soy sauce, stir fry evenly (if the process of mixing rice is difficult, you can turn off the fire first, stir well and then turn on the fire)
Fried Snow Peas
Ingredients 180g snow peas; minced garlic; salt
practice
Pinch the head of the snow peas, remove the tendons, wash them for later use, boil the snow peas in boiling water, add light salt water and a small amount of oil to keep the snow peas crisp.
When the snow peas change color, take it out of the pan, and fry the minced garlic in a hot oil pan until fragrant
Quickly stir fry, sprinkle with salt, and cook
Roasted Duck Legs in Sauce
Ingredients: 2 duck legs, 1 spoon of tempeh sauce, onion, ginger, garlic, star anise, dried chili, peppercorns, rice wine, dark soy sauce, salt.
Practice: 1. First, cut the duck leg with a flower knife, slice the ginger, tie the onion into a knot, and cut the garlic.
Put oil in the pot, add the duck legs, fry until golden brown on both sides, and remove.
Leave the bottom oil in the pot, add a little soy sauce, dried chili peppers, and pepper to stir fragrant, then pour in a small pot of water, pour in an appropriate amount of dark soy sauce, rice wine, add ginger slices, scallion knots, garlic, star anise, boil.
Pour the duck legs into the pot, cover the pot, simmer for 40 minutes on low heat, and then add a spoonful of salt to taste.
Big roasted tofu
Ingredients: 1 piece of old tofu, 1 green pepper, half red pepper, appropriate amount of Xiuzhen mushroom, a little fungus, appropriate amount of salad oil, 1 spoon of bean paste, 1 spoon of oyster sauce, 1 spoon of soy sauce, a little salt, a little chicken essence
practice:
Cut the tofu into triangles and set aside.
Drain the surface water of the tofu with kitchen paper, and fry the oil in a pan with 50% hot oil.
Fry until golden on both sides and remove from oil.
Soak the fungus in warm water for later use.
Cut the green and red peppers into small pieces and wash the Xiuzhen mushrooms for later use.
Pour a small bowl of water into the pot, add a little water and starch and bring to a boil.
Add a spoonful of bean paste.
Add the fungus and stir fry over high heat.
Pour in the green and red pepper pieces, Xiuzhen mushroom, and continue to stir fry.
Pour in oyster sauce, light soy sauce, a little salt, and chicken essence and stir-fry to taste. Plate up.
Scallop fans
Ingredients: 6 scallops, 50g of vermicelli, 1 teaspoon of seafood soy sauce, 50g of garlic, 2g of salt, 3ml of cooking wine, 15g of chives, 10ml of oil, appropriate amount of dark soy sauce, appropriate amount of red pepper
practice:
Wash the scallops, soak the scallops in cold water to soften and then scald them with boiling water.
Plate the vermicelli in the scallops. Chop the garlic, stir fry it and put it on the vermicelli.
Adjust the seasoning into juice and pour it on the vermicelli. Steam in boiling water for eight minutes.
Heat some oil in a pot and pour it on top and serve. Add chives and red peppers to make it even more beautiful.
Stir-fried Lettuce with Mushrooms
Material: 1 lettuce, 100g shiitake mushroom, 1 teaspoon salt, 1 tablespoon sesame oil, 1 pepper
practice:
Wash the shiitake mushrooms and cut each one into thirds
Peel and slice the lettuce, cut the size according to the size of the mushroom, and cut the pepper into oblique slices
Turn to medium heat, pour in a tablespoon of hemp oil, then add peppers and stir fry
Pour in the lettuce and mushrooms and fry for about 3-5 minutes
Finally, add salt and stir well before serving.
Spicy Fried Fat Sausage
Ingredients: Fat sausage, celery stick, dried chili, onion, ginger, garlic, pepper, cooking oil
Steps: 1. Wash the fat intestines with white wine and vinegar respectively, then blanch the fat intestines and remove them.
Add water to the pot, add the boiled fat sausage, add spices such as bay leaves and aniseed, cook the fat sausage for 20 minutes, remove it and cut it into sections.
Cut the celery sticks, dried peppers into sections, and dice the onions.
Heat oil, fry ginger and garlic over low heat until fragrant. Then add the peppercorns and dry chili to fry until fragrant.
Turn to high heat and stir fry the celery sticks and onions. After one minute, add the fat intestines, add salt, soy sauce, sugar, and chicken essence and stir-fry evenly. Stir-fry until the celery sticks are wrinkled and ready to serve.
Old Beijing Fried Sauce Noodles
Ingredients: 200 grams of pork, 40 grams of sweet noodle sauce, 20 grams of soybean paste, onion, carrot, cucumber, bean sprouts, red pepper, salt, oil
practice:
Wash and shred carrots, cucumbers, red peppers, bean sprouts, and scallions.
Cut the pork into small cubes, start the pan, pour in the oil, pour the chopped green onion into the pan and sauté until fragrant, then add the pork cubes and stir-fry.
After frying the oil, add a tablespoon of sweet noodle sauce and soybean paste, add some salt and stir fry until it thickens.
Take another pot, boil the water, put the noodles into the boil, remove them and put them in a bowl, then put the side dishes into the boiling water and blanch them, and place them on the noodles.
Finally, put the fried fried sauce on the surface and mix well.
Twice-cooked pork with green peppers
Ingredients: green pepper; pork belly with skin; appropriate amount of Guizhou Laoganma tempeh pepper; garlic, soy sauce or sweet noodle sauce; a little white sugar (can be omitted)
practice
Braised ribs
Practice: 1. Prepare ingredients.
Crack the rock sugar with the back of a knife, cut the onion into small pieces, slice the garlic, and shred the ginger for later use.
Heat oil in a pot, put rock sugar, and boil the sugar color on low heat.
Slowly cook until light brown.
Put in the pork ribs and stir fry until the pork ribs are evenly coated with sugar.
Add a porcelain spoon of dark soy sauce to color.
Add star anise, cinnamon and bay leaves.
Add onion, ginger, garlic, and then add two porcelain spoons of cooking wine.
Pour in boiling water again, let the water cover the ribs, turn to low heat and cook for 45 minutes.
When there is still a small amount of soup, add an appropriate amount of salt and stir-fry to taste.
Finally, reduce the heat to a medium heat, the soup is very viscous, turn off the heat.
Luwei Braised Eggplant
Practice 1. Prepare all the ingredients, wash green and red peppers and cut into strips, mince garlic cloves, wash and cut eggplant into strips and soak in light salt water for 10 minutes, take a small bowl and add, salt, dark soy sauce, light soy sauce, vinegar, sugar, Mix chicken essence, minced garlic and water starch to make the sauce for later use.
- Heat the oil in the pot, add the drained eggplant and fry until the eggplant becomes soft, remove and drain the oil, leave a little base oil in the original pot and sauté the onion and ginger, pour in the green and red peppers and stir fry evenly, pour in the fried eggplant Stir fry, pour in the seasoning sauce and stir fry evenly, pour in a little sesame oil, stir fry evenly and sprinkle with coriander when serving.
Old Pumpkin with Tempeh
Raw materials: 500 grams of leprosy pumpkin, 100 grams of tempeh, 5 grams of white sugar, 5 grams of balsamic vinegar, 3 ml of MSG, 2 grams of minced ginger, 2 grams of minced garlic, 2 grams of sesame oil, 20 ml
practice:
Clean the leprosy pumpkin, cut it into squares of the same size, steam it in a basket, and take it out for later use.
Add tempeh, sesame oil, sugar, balsamic vinegar, monosodium glutamate, minced ginger, minced garlic into the net pot in turn, mix well and make a juice.
Put the steamed pumpkin pieces on a plate, pour the seasoning sauce, and you're done.
Fish-flavored king oyster mushrooms
Ingredients: 1 king oyster mushroom; 1 green pepper; 1/2 carrot; 30 grams of water fungus; 2 cloves of garlic; 15 grams of ginger; 1 spoon of pickled pepper; 1 spoon of bean paste; 1 spoon of soy sauce; 1 spoon of sugar ; 2 spoons of balsamic vinegar; 1 spoon of starch
practice:
Wash and shred king oyster mushrooms, green peppers, carrots, and water-fat fungus, crush and chop garlic, and chop ginger. Put a little oil in the wok, add the shallots and ginger to sauté until fragrant, then add the pickled peppers and bean paste to fry the red oil. Stir fry the carrots.
After the shredded carrots are fried, add the king oyster mushrooms, green peppers, and shredded fungus and continue to stir-fry, pour in the sauce mixed with soy sauce, sugar, balsamic vinegar, and a little water, stir-fry, stir-fry the water and simmer for 2 minutes, know everything When the ingredients become soft, pour water and starch to thicken them before serving.
Stir-fried pork with garlic sprouts
Ingredients Pork belly; garlic sprouts; pepper; star anise; onion; ginger, garlic; watercress, sweet noodle sauce; salt, sugar, soy sauce, dark soy sauce
practice
Boil a pot of boiling water, add star anise, shallots, peppercorns and ginger slices, boil for a few minutes, and when you can smell the spice, add the washed pork belly. Cook for a few minutes, the meat is best just past the heart.
Scoop up the cooked meat, rinse it under cold water, and cut it into thin slices, making sure to be thin. When I cut it, I try to control it to about 0.15cm. Wash and drain the garlic sprouts, and cut them into pieces of about 3cm.
Put a little oil in the hot pan, when it is hot for five minutes, add the meat slices and stir-fry until the meat slices are rolled up, set the meat aside, or put it up. (You can choose to continue to stir-fry a little longer, or not to stir-fry, depending on your taste.)
Because the pork belly has already released oil, there is no need to add oil to the pot. Add ginger slices, peppercorns, and garlic cloves (pat the garlic cloves with a knife) and stir-fry for a while, and then stir-fry the meat together. Add bean paste, some light soy sauce, sugar, dark soy sauce, sweet noodle sauce and salt. Stir fry evenly. Add the chopped garlic sprouts, stir fry until the garlic sprouts are broken, and you can cook.
Sea Bass with Scallion Oil
Ingredients: 1 sea bass, 5 grams of salt, 25 grams of cooking wine, 35 grams of soy sauce, 50 grams of shallot oil, 15 grams of ginger, 3 shallots, 1 spicy millet;
practice
After the sea bass is cleaned, sprinkle with salt to marinate for a moment. Ginger shredded shallots, white sections of chili rings and shallots are also cut into shreds and soaked in water for later use.
Put ginger, scallion and white sections on the cooking wine, put it in the pot, turn on the heat, close the lid and let the air out, and turn off the heat for 10 minutes.
Take some shredded ginger, scallion white, drizzle with soy sauce,
Re-heat the pot and pour in scallion oil to burn hot and spicy oil
Finally, dry the shredded green onions and millet peppers in water and garnish them.
Cold sour fungus
Practice: 1. Soak the fungus in warm water for more than 2 hours and reserve;
Dice the shallots, remove the leaves and dice the coriander, dice the garlic and small Thai peppers for later use, boil the water on the other side, blanch the fungus in boiling water for 2 minutes, remove them and put them in cold boiling water;
Heat up the oil pan, add an appropriate amount of oil and heat it up, stir all the seasonings prepared before, pour in the hot oil and stir well, save a little chopped green onion for last use;
Potatoes
Ingredients: 250 grams of potatoes, two small peppers, 3 grams of salt, 5 grams of chopped green onion, 5 grams of chili powder, 3 grams of cumin powder, and 2 grams of pepper powder;
Practice 1. Wash and peel the potatoes, cut them into pieces, cover with plastic wrap, steam them in a steamer, and cut the spicy millet into pieces with scissors;
Put oil in a frying pan, heat it to 60% heat, add potatoes and fry over low heat until the outer skin turns brown and crispy. Be careful to fry all sides as much as possible;
When the potatoes are almost fried, pour out the excess oil in the pan;
Put in all the seasonings except chopped green onion and small peppers and stir well. Sprinkle chopped green onion and spicy millet on the surface after serving.
Braised Chicken Wing Tips
Ingredients: 300 grams of chicken wing tips. Soy sauce, ginger slices, garlic slices, 15 grams each of sugar, 5 grams each of aniseed, cinnamon, dried chili, and appropriate amount of brine.
practice:
Clean the chicken wings
After boiling the water for a while, heat the pan with oil, pour in the ginger slices and garlic chicken wing tips and saute until fragrant, then pour in the chicken wing tips and stir-fry until golden brown.
Pour in the marinade, light soy sauce, dark soy sauce, salt, sugar, and a little water! After the water boils, let it simmer slowly over low heat for an hour.
Potatoes
Ingredients: 250 grams of potatoes, two small peppers, 3 grams of salt, 5 grams of chopped green onion, 5 grams of chili powder, 3 grams of cumin powder, and 2 grams of pepper powder;
Practice 1. Wash and peel the potatoes, cut them into pieces, cover with plastic wrap, steam them in a steamer, and cut the spicy millet into pieces with scissors;
Put oil in a frying pan, heat it to 60% heat, add potatoes and fry over low heat until the outer skin turns brown and crispy. Be careful to fry all sides as much as possible;
When the potatoes are almost fried, pour out the excess oil in the pan;
Put in all the seasonings except chopped green onion and small peppers and stir well. Sprinkle chopped green onion and spicy millet on the surface after serving.
Steamed baby vegetables with minced garlic
Ingredients: 1 baby cabbage, 1 mung bean vermicelli (50g), 1 whole garlic, 1/5 fresh red pepper, 1 chive, 2 tablespoons soy sauce, 1 teaspoon sugar, 1/4 small chicken essence spoon, 2 tbsp broth (water), 2 tbsp salad oil;
practice
Soak the vermicelli in cold water for 20 minutes until soft, cut the baby cabbage into 4 cloves, peel and mince the garlic, chop the red pepper, chop the chives; put 2 tablespoons of salad oil in the pot and heat it to 30% heat , add minced garlic and fry until fragrant, add soy sauce, water, sugar, chicken essence and boil;
Set aside the prepared garlic sauce for later use; place the soaked vermicelli on the plate, and then lay the baby cabbage on the plate; pour the prepared garlic sauce on the baby cabbage with a spoon;
Boil water in the pot, put on the steaming rack, put the baby vegetables, cover and steam for 10-12 minutes. Sprinkle a small amount of chopped green onion and chopped red pepper on the surface for decoration
Fried Pork
practice
Take the soft pork belly with the skin and clean it, cut it into large pieces with the thickness of the pan
Put into the wok, stir fry the broken raw with high heat, and cook the vinegar
Put in the shallots, ginger slices, green peppers and stir-fry for a few times
Golden needle steamed waist flower
Ingredients: 70 grams of day lily, 180 grams of pork kidney, 20 grams of fungus (water hair), 50 grams of jujube (dried), 10 grams of green onions, 5 grams of ginger, 15 grams of soy sauce, 10 grams of white sugar, 10 grams of cooking wine, 3 salts gram, pepper powder 1 gram, monosodium glutamate 1 gram, starch (pea) 10 grams, salad oil 30 grams, sesame oil 5 grams
practice:
Cut the pork loin from the side, cut off the white tendons, then cut into thin slices, blanch quickly with boiling water (blank until slightly white), pick it up and put it in a container, let it soak in water for about 15 minutes.
After the golden needles are soaked in water to soften, cut off both ends; soak the fungus in warm water to soften and wash. The red dates are also soaked in warm water to soften, wash and remove the core, cut the ginger into thin slices, and cut the green onions into 3 cm lengths.
Put all the above ingredients into a container, add all the seasonings, stir well, put it on a plate, steam it in a steamer for 15 minutes, and it's ready to eat.
spicy chicken
Wash the chicken, sprinkle some salt, pepper powder, and cooking wine and marinate it for later use
Put a lot of oil in the pot and heat it for 6 minutes, pour in the chicken and fry it
Fry until the chicken is golden brown and fry again until cooked through
Material preparation
Shred the onion
Put it in the oil pan and fry for a few minutes, remove and set aside
Pour a proper amount of oil into another pot, add the peppercorns and saute until fragrant, pour onions, ginger, garlic, dried chilies and continue to stir-fry
Pour in the fried chicken and add the shallots
Pour in the onion to taste
Homemade spicy chicken
Practice: 1. Cut the chicken pieces into small pieces, add salt, cooking wine, and marinate. Cut the dried red pepper into small pieces, chop the ginger and garlic, and put a little pepper.
- Heat the pot and pour the oil. When the oil is 70% hot, pour in the diced chicken, fry until the surface is golden brown, and pick up the diced chicken. Leave a little oil in the pot, pour in ginger, garlic, dried chili, add Chinese pepper, and stir-fry until the aroma is spicy.
Spicy Braised Pork
Ingredients: 480g pork belly, soy sauce, cooking wine, rock sugar, onion, ginger and garlic, 10 tempeh, 2 dried peppers, 1 segment of cinnamon, 3 star anise, 1 grass fruit, 2 bay leaves
practice:
Blanch the pork belly with ginger slices and cooking wine, and skim off the foam. Slice the onion, slice or slice the ginger and garlic, and prepare the spices.
Change the pork belly into a block for later use. Put a little oil in the pan, add onion, ginger and garlic and saute until fragrant.
Turn to medium-low heat, add the pork belly and stir fry. Stir fry until the pork belly is oily and golden in color.
Add the remaining spices and stir-fry for two minutes. Add soy sauce, cooking wine and rock sugar, stir fry and color, add boiling water, cover and simmer for 1 hour and 40 minutes, then open the lid, turn to high heat and collect the soup until it thickens.
Farmhouse noodle fish
Prepare the ingredients
Cut the potatoes into strips and rub them into a fish shape
Put the oil and dry it
Boil the water and put the fish into the pot
Homemade donkey rolls_
Make bean paste filling, if you are too troublesome, you can buy it yourself! I made it myself!
Because there is no brown sugar, the color is a little light! I put white sugar!
The ratio of sticky noodles and water is 1:1, stir with chopsticks evenly
Steam for 20 minutes
After steaming, continue to use chopsticks to stir evenly, put it on top of the fried soybean noodles and knead the noodles!
Flatten the live dough, spread it with bean paste, and roll it up
Moo shu pork
Prepare the materials. The photos are still shot in the order of operations. Slice the tenderloin and mix with a spoon of cooking wine, a spoon of soy sauce, a little pepper and sugar. Mix the eggs with a little salt and a few drops of vinegar. Cook the fungus. The remaining vegetables are sliced diagonally, and the shape will be more uniform.
Heat the oil in a wok, add in the egg mixture and quickly fry until it has solidified, then set aside for later use.
The marinated tenderloin is fried and scattered. For friends who think it is troublesome to marinate in advance, you can also add cooking wine and salt at this time. Discoloration can be used for serving.
Add a little oil and saute the onion slices until fragrant.
Add carrot slices and continue to stir fry.
Add the fungus and stir fry.
Add sliced meat and fry until cooked.
Add eggs and cucumber slices, sprinkle with half a teaspoon of salt and half a teaspoon of pepper, and quickly stir fry over high heat.
Stir well and serve.
Five spice eel
Ingredients: 500 grams of fresh eel, 10 grams of ginger slices, 20 grams of garlic cloves, 3 grams of Chinese prickly ash, 2 star anise, 5 grams of Sannai, 5 grams of cinnamon, and 2 grams of cloves. 5 grams of refined salt, 15 grams of Shaoxing wine, 5 grams of sugar, 15 grams of soy sauce, 3 grams of monosodium glutamate, 5 grams of sesame oil, 1000 grams of bone broth
practice:
Remove the internal organs, head and tail of the eel after slaughtering, wash, cut into 6 cm long segments, blanch in a pot of boiling water and remove; ginger slices, garlic cloves, peppercorns, star anise, cinnamon, cinnamon and cloves are wrapped in gauze OK, ready to serve the spice packet.
Pour the stick bone soup into the pot, add the spice bag, add refined salt, Shaoxing wine, sugar, soy sauce, monosodium glutamate, sesame oil, boil it and add the eel section, use a small fire to marinate the eel section until it tastes good, remove Let cool and serve on a plate with a little garnish.