Ingredients: 500g pork ribs, 500g lotus root, 4 green onions, 4 large slices of ginger, 2 teaspoons of cooking wine, 2 teaspoons of salt, 2 teaspoons of pepper, and an appropriate amount of coriander

Methods: 1. Wash the ribs under running water, remove any excess grease and blood clots, and chop them into small sections of about 6cm with a thick knife. 6cm or so small section.

2, lotus root cut off both ends of the tip, longitudinal split into two halves, clean, check the lotus root eye with or without residual sediment, and then cut the long side of the hobnail block about 6cm.

3, boil a pot of water, the ribs section into the boiling water blanching, water re-boiling skimming blood foam, skim several times until there is no pragmatic foam out, fish out the ribs drained.

4, put the spare ribs into the soup pot, add onion, ginger and cooking wine, inject 3/4 pot of warm water, cover the pot with a lid, boil over high heat, cook for 15 minutes.

5. Find the lid of the pot, put in the lotus root pieces, cover the pot tightly, bring to a boil over high heat, then reduce the heat to low, keep it at a light boil and simmer for about 1 hour.

6, turn off the heat and fish out the green onion and ginger slices without using. Stewed lotus root rib soup seasoned with salt, pepper can be. Season with fresh cilantro before ready to serve.

2. Hubei's steamed vegetables

Three steamed more commonly referred to as "steamed fish, steamed meat, steamed vegetables". At the same time, from the method of steaming, there are also steamed, steamed and buckled steamed.

Features: Steamed fish and pork. The meat of the dish is glutinous and moist, fat but not greasy, soft and tender texture, delicious taste, each with its own flavor.

Technology: steamed pork method: cut pork into 4 cm long, 2.5 cm wide, 1 cm thick long strip, with a cloth to control the water, add salt, soy sauce, red curd juice, ginger, wine, monosodium glutamate, sugar, mix well together, marinate for 5 minutes. Drain the rice, put it into a frying pan, stir-fry over low heat for about 5 minutes. To yellow, add cinnamon, cloves, star anise, stir fry for another 3 minutes from the pot, ground into a large powder like fish roe. Old lotus scrape clean, put into the bowl, will be marinated pork with five spice rice Lou mix well, remove the lotus root joints, cut into 1.5 cm wide, 1 cm thick strip, add salt and fried five spice rice flour mix well, skin down neatly into the bowl, and the bowl with lotus root strips on the cage, with a large fire steam 1 hour out. Put the steamed lotus root into the bottom of the plate, then turn the steamed meat on top of the lotus root and sprinkle with pepper to finish.

Steamed pearl meatballs method: the glutinous rice 3 times, soak in warm water for 2 hours, fish out and drain. Lean pork and fat meat velvet, and yellow catfish velvet together into the bowl, plus egg, monosodium glutamate, salt, pepper, scallion, ginger, wine, wet starch, stirring the side of the water, the side of the fat and water chestnuts diced, rubbing and stirring, on the strength of the squeeze into the diameter of about 1.5 cm of meatballs, one by one into a sieve of glutinous rice rolling, so that all of them stick to the glutinous rice, on the cage over a high flame and boiling water steaming for 10 minutes, take out of the disk that is! to become.

3, vegetable moss

Hongshan Vegetable shoots that produced in Wuchang Hongshan around the red cabbage shoots, purple-red color, crisp and fragrant, nutritious, often eaten without getting tired of it, is one of the Wuhan people in the winter and spring seasons of one of the family dishes, with the Wuchang fish is known as the two famous dishes of the Chutian.

Hongshan vegetable shoots fried bacon, practice is very delicate. Vegetable shoots to choose Hongshan Baotong Temple around the planting, to be both fresh and tender, mainly eat shoots, shoots with hand folding, about an inch long, washed and drained spare. Bacon should also be cut into one-inch-long thin slices, first put into the pot to stir-fry wonderful, and then fish up, and then fry the shoots, and finally the bacon into the mix, start the pot on the plate. Eat when the shoots are tender and crispy, bacon mellow and soft, a unique flavor.