Production method: cut a whole pork ribs into rectangles or squares, put them in clear water, and drain the water; Put the cooked spareribs into the red-marinated soup, boil it with strong fire, turn it into low-marinated sauce for more than 2 hours, and take it out for refrigeration; Heat the oil in the pot, put the marinated ribs in the oil, scoop up and drain the water, and set the plate; Stir-fry peanuts, cooked white sesame seeds and pine nuts in a net pot until fragrant, and destroy the pot for later use;
Add millet, chopped green onion, ginger and garlic into the pot, stir-fry with Chili oil, add Laoganma Chili sauce and Pixian bean paste seasoning, add fried dried fruit, turn it over and pour it on the pork chop.
Raw materials for stir-frying lean meat with peas: lean pork 200g, peas 100g, garlic 2 cloves, soy sauce 1/2 tablespoons, sugar 1/3 tablespoons, cassava starch 1/3 tablespoons, rice wine 1/2 tablespoons, and salt/kloc.
The raw pork cut the night before was marinated with cassava starch, rice wine, soy sauce and white sugar 10min. Remove the Dutch tendon and wash it. Add appropriate amount of oil into the spare pot and cook until it is 50% hot. Slide the pickled raw pork into the pot, turn red, and stir-fry quickly until it changes color. Add a little salt, take out another pot of oil and garlic foam and stir fry, then add Dutch beans and stir fry quickly.
Baked pumpkin with salted egg yolk raw materials: white gourd, duck egg yolk, salt, white pepper, water starch and oil pumpkin, peeled and cut into thick strips or blocks, sprinkled with a little salt and white pepper to taste; Heat a cauldron of oil, fry pumpkin strips to 70% heat, remove and drain for later use; In another pot, slowly stir-fry the cooked egg yolk spun yarn with a little oil, as shown below. Fry the pumpkin strips quickly (cooked before, crispy this time), drain the oil, pour them into the bubbling salad dressing, shake the pan until each pumpkin strip is evenly dried, and serve.