First, sweet and sour pork ribs. Ingredients: pork bone, chives, white vinegar, garlic, ginger, onion, starch, sugar, salt and vegetable oil.
Practice: First, cut the pig bones into small pieces, clean them, put them in water, soak them for 30 minutes, then take them out and put them in a pot, add a certain amount of water, add ginger slices and winter shavings, pour a little wine, add a little salt and cook for 30 minutes.
After the pork bones are boiled until soft and rotten, they are picked up, and the surface is covered with a thin layer of starch. Then, the vegetable oil is poured into a stainless steel pot, and the temperature is raised to 60%. Then, the pork bones are fried until both sides are golden and the surface is golden, and the water is moisturized and replenished.
Leave a little oil in the stainless steel pot, then add onion, ginger and garlic to saute, add a little water, add sugar, salt, white vinegar and soy sauce, and add a little water starch to thicken. Until the sauce is sticky and bubbles appear. At this time, put the pig bones into the stir-fry dish, and you can put them out of the pot and put them on the plate, so that a plate of very delicious sweet and sour pork ribs is ready.
Second, celery and lily. Ingredients: lettuce, cashew kernel, perfume lily, ginger, garlic, vegetable oil and salt.
Practice: Wash the lettuce, cut it into pieces with an oblique knife, put it in a basin, wash the fresh perfume lily, tear it into pieces, and put the dried water in the basin and bury it. The oil in the pot is hot, and the cold oil is cooked in cashew kernel until the color is slightly yellow, and it is served immediately.
Heat the oil in the pan for 2 minutes, raise the temperature to 6 minutes, add ginger slices, saute minced garlic, add celery and lily together, stir fry in red oil for 2 minutes, and then add salt chicken essence. Stir-fry, add the fried cashew kernel, turn over and mix well, and serve.
Boiled fish fillet. Ingredients: grass carp, onion, ginger, garlic, red pepper, Chinese cabbage, green bamboo shoots, bean paste, white pepper, pepper powder, eggs, vegetable oil and starch.
Practice: Prepare a grass carp, take it out and slice it into pieces, then put it into a basin, knock in an egg white, add two spoonfuls of corn flour, grab it evenly, stir and marinate it 10min and then bury it.
Clean all fruits and vegetables, cut them into small pieces, pour the liquid into the pot, heat it for 6 minutes, add onion and ginger, stir fry, add fish, add appropriate amount of water, pour a little pure grain wine, and cook the fish 10min.
When stewing fish, prepare another pot, add a certain amount of water, bring to a boil, add fruits and vegetables, scald for 10 second, fish up and down, and put them in a bowl. Pick up the steamed fish and put it on the fruits and vegetables, put a little oil in the stainless steel pot, heat it for 6 minutes, add all the seasonings and stir fry, then add the bean paste and stir fry the oil pepper, put the soup in the case of stewed fish in a pot, boil it, then pour in the fish and fruit, and finally drop the wax gourd slices.
Fourth, shrimp tofu. Ingredients: lactone, tofu, Australian lobster, animal oil, delicious fresh soy sauce, sugar, salt, starch, onion, ginger, distiller's grains, vegetable oil and salt.
Practice: prepare a box full of tender tofu, remove the surface film, then cut one piece at each corner, pour out the tofu, cut it into a small triangle about one centimeter, add water to the pot, add a spoonful of salt, stir, and add the fried tofu.
Clean Australian lobster, remove shrimp brain and shrimp lines, control the surface moisture, put it into a washbasin, add a spoonful of salt and a spoonful of wine, and marinate 10min.
Add a small amount of animal oil to the pot, melt it, add shrimp bra2min, fry the shrimp brain until both sides are golden and crisp, fry the minced onion, ginger and garlic in the pot, pick up the tofu in the salt water, add white sugar, fresh soy sauce and a little water, and cook with the shrimp for 2 minutes until the color turns red. Then add a spoonful of very thin water starch to thicken, drop a pinch of Dongru on it, and you can take it out and put it on the plate.