Ingredients: 500g sparerib, 200g yam, sufu 1 piece, soy sauce 1 spoon, star anise 1 piece, cinnamon 1 piece, 3 onions, 2 garlic cloves, 3 slices of ginger, soy sauce and cooking wine;

working methods

1. Wash and peel the yam and cut it into hob blocks. After cutting, soak in light salt water for later use to prevent oxidation discoloration; Wash the ribs, put a proper amount of water into the pot, and put the ribs into the pot with cold water;

2. Boil the water for 5 minutes, skim off the floating foam, take out the ribs and wash them with water; Wash the pot and add the ribs;

3. Add clean water, the water is less than 2~3 cm; Add onion, ginger, garlic, star anise and cinnamon; Add fermented bean curd and bean paste to taste and color. Both fermented bean curd and bean paste are salty, and no need to add salt.

4. Adding a proper amount of cooking wine can remove the fishy smell of ribs; Add the right amount of soy sauce to make the ribs more beautiful and tasty. After the water boils, simmer over medium heat;

5. Stew until the soup is reduced by half, and pour in yam. Yam is easy to boil when poured too early, and it is not easy to cook the taste when poured too late, so it is most appropriate to halve the amount of soup; Stew until the soup is almost used up, open the fire to collect the juice, which can make the ribs more beautiful;

6. Stir with a spoon while collecting juice to prevent the pot from being burnt and dry the soup; Those who like bibimbap can leave some juice bibimbap; Dish the ribs and sprinkle with a little chopped green onion.

Tofu with egg collapse

Ingredients: tofu, eggs, salt and shallots;

working methods

1. Add oil to the pot, put the tofu slices into the pot and sprinkle a little salt, and fry until both sides are golden;

2. Add chopped onions and salt to the eggs and break them up; (It tastes better with mountain eggs);

3. pour the egg liquid on the tofu, wait for one side to solidify, and then turn it over until the egg is cooked;

Fried meat with lettuce

Ingredients: a lettuce, some meat, garlic, soy sauce, cooking wine, salt;

working methods

1. Cut the meat into small pieces+a little soy sauce+cooking wine+salt for a while; Peel lettuce, slice and cut into strips;

2. Come on, hot pot+garlic; Stir-fried meat, serve after discoloration;

3. Add oil to the hot pot and stir-fry the lettuce strips until they change color and feel almost cooked. Add the meat that has just been served and stir fry together;

4. Finally, add a little starch thickening. Try to be salty;

Tomato oxtail soup

Ingredients: oxtail 500g, 4 tomatoes, onion 1, potato 1, mushroom, tomato sauce, salt;

working methods

1. Wash the oxtail and soak it in water for several times to soak out the blood inside. Then drain the water; Cut onion into sections;

2. Non-stick pan does not need to be oiled. Heat the pan and fry the oxtail. Stir-fry until the color fades, add onion and continue to stir-fry until the onion is slightly yellow, and the hot water has not passed the ingredients.

3. Start stewing with a pressure cooker beef stall, or use a casserole or rice cooker without a pressure cooker, but it takes about 1.5 hours. During the beef stew, we began to deal with other ingredients, such as tomatoes cut into pieces, potatoes peeled and cut into hob pieces, and mushrooms broken in half (I didn't buy mushrooms, I used Pleurotus eryngii);

4. After the oxtail is stewed, open the pot cover, skim off a layer of oil slick on it, add tomatoes, potatoes and mushrooms, add some ketchup, cover the pot cover and choose the beef stall to continue to be stuffy;

5. Add a proper amount of salt when you are out of the pot, sprinkle with chopped green onion and coriander and serve;