Bitter Melon Stir-fried Pork Slices

Ingredients: 1 eggplant, 300g pork belly, 5ml cooking oil, 5g salt, 2ml light soy sauce, 3g ginger slices, 10g shallots. Method : 1. Prepare food in advance: pork belly, eggplant, chives, etc.; 2. Wash the eggplant, remove seeds, cut into slices, and marinate with salt for 5 minutes; 3. Add oil to a cold pot, fry the pork belly, add ginger slices, and raw vegetables. Add salt and stir-fry until fragrant; 4. Remove the salt water from the eggplant, dry it out, and put it into a pot; 5. Stir-fry until the eggplant is cooked; 6. Add salt and scallions and stir-fry. Steamed pork ribs

Ingredients: 360g pork ribs, 100g rice paste, 1 potato, 1 frying spoon of Pixian bean paste, 1 frying spoon of sesame oil, 1 spoon of rice wine, 1 spoon of light soy sauce, 1g of five-spice powder, white pepper 1g, 1g MSG, appropriate amount of ginger slices, appropriate amount of green onions, and 25g of cold water; Method 1. Clean the pork ribs, mix well with all the seasonings except rice paste, cold water, and green onions, and marinate for 15 minutes; 2. Cut the potatoes Thinly slice and soak in water to prevent air oxidation; 3. After the ribs are marinated, add rice paste (leave 1 or 2 spoons of rice paste for a while to wrap the potatoes) and mix well; 4. Pour in cold water, stir and let the rice paste Absorb water; 5. Coat the potatoes with rice batter, spread it into a porcelain bowl, and put the pork ribs on top of the potatoes; 6. Put it in the pot, and after the fire reaches SAIC, turn to medium heat and steam for 1 hour; 7. Remove from the pot and sprinkle with green onions. Section, proceed. Tips: 1. Fill the pot with water at one time and it is expected to boil for 1 hour. Hangzhou pepper beef

Raw materials: beef and mutton, Hangzhou pepper, rice wine, MSG, rice wine, dark soy sauce, light soy sauce, sugar, tapioca starch. Method: 1. Add rice wine, dark soy sauce, light soy sauce, a small amount of sugar, and tapioca starch to the beef fillet and marinate for ten minutes. 2. Cut the pepper into strips with an end mill and wash it in cold water, usually removing the seeds. 3. Add a little oil to the pot, cook the budgies from the peppers, remember to add an appropriate amount of salt, and take it out of the pot (because beef and mutton are very easy to age, the budgies will not taste good without cooking the peppers, so I usually cook them first Separately fry) 4. Add oil and heat (the fire should be strong), so that the tenderness of the beef can be locked in. Add the beef and mutton and stir-fry until cooked. 5. Pour in the fried Hangzhou pepper. 6. Stir-fry until it is about 70% cooked, add cooking wine and MSG seasoning and serve. Stir-fried beef louvers with garlic sprouts

Ingredients: chili pepper, green onion and ginger, beef louvers, light soy sauce, dark soy sauce, sesame oil. Method 1. Boil the beef louvers with super cold water until dry. 2. Heat oil in a pan, add onion and ginger and sauté until fragrant, add chili and stir-fry until bubbling. 3. Add beef louvers, add a little dark soy sauce to color, a little salt and light soy sauce to taste. 4. Pour sesame oil in the pan, and you can also add a little coriander or something.