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First, steam the ribs with lobster sauce and ginger juice.

1, material

500g ribs/30g lobster sauce/30g ginger/4 cloves garlic.

Raw flour 1 spoon/soy sauce 1 spoon/edible oil 1 spoon.

2. Practice

1. Wash lobster sauce, drain and chop.

2. Peel ginger, grind it into ginger paste, peel garlic and cut it into rice grains.

3. Put the ground ginger and garlic into a bowl, add all the seasonings and stir well.

4. Wash the ribs, drain the water, and add 1 tablespoon of cornflour.

5. Add the evenly mixed seasoning and stir well.

6. Put it into the pot and cover it with steam 15 minutes. Steam until fully cooked before serving.

Second, diced lobster sauce and radish

1, material

Half a radish/a carrot oil/a tablespoon of lobster sauce/water starch

2. Practice

Peel the radish, wash it and cut it into carrots of the same size. Heat oil in the pan, pour in diced radish and fry over low heat.

Add lobster sauce, stew with a little water, thicken with a little water starch, and serve.

Third, the whole fish in lobster sauce.

1, material

1 fish/1 tablespoon half bean paste /2 teaspoons douchi.

A green pepper/a red pepper/1 slice of ginger

2 cloves of minced garlic/chopped green onion/1 tablespoon of cooking wine/chopped green onion.

Marinade: 65438+ 0 tbsp cooking wine/2 tsp salt.

2. Practice

Wash the fish, pour in the cooking wine, sprinkle with salt evenly, and marinate for 10 minute.

Heat the pan, pour the oil, add the fish, fry until both sides are golden, and serve. When putting fish, the oil should be warm but not hot.

Pour oil into the pan, stir-fry ginger, garlic and onion over medium heat, add bean paste and lobster sauce, and stir-fry until red oil is produced.

Then put the fish in the pot, add 1 tablespoon cooking wine and pepper slices, cover the pot and cook for 2 minutes, then turn the fish over and continue to cook for 2 minutes.

Sprinkle with chopped green onion and add some shredded pepper to make it look better.