Casserole ginkgo tripe slices

Ingredients: fresh nuts, cooked pork tripe tips, fermented yuba, red pepper flakes, coriander, minced garlic, salt, monosodium glutamate, clear soup, cooked lard . 1. Cut the tip of the pork belly into slices and cut the yuba into sections. 2. Put the wok on high heat, pour in the cooked lard and heat it to 60% heat. Add the minced garlic and ginger and stir-fry until golden brown. Add the ginkgo, pork belly slices, yuba, red pepper, salt, monosodium glutamate and clear soup and bring to a boil. 3. Remove from the pot and pour into a casserole, bring to a boil over low heat, remove from heat and add coriander. Steamed cabbage balls

Ingredients: Pork belly, cabbage leaves, egg white, carrot cubes, salt, MSG, sweet noodle sauce, dark soy sauce, and water starch in appropriate amounts. 1. Wash and chop the pork belly, add all seasonings and water and mix into filling. Wash the cabbage leaves, blanch them in boiling water and take them out. 2. Squeeze the meat filling into balls, put them into a pot of boiling water and cook, take them out and wrap them with cabbage leaves, put them in the steamer for another 5 minutes, and sprinkle with carrot cubes. Chestnut and cabbage

Ingredients: chestnuts, cabbage, lard, soy sauce, refined salt, cooking wine, MSG, sugar, water starch, chopped green onion, a little ginger water, vegetable oil. 1. Remove the roots and stems of the Chinese cabbage, break it in half, and cut it into 7 cm long and 1 cm wide cabbage strips (the root should be cut vertically several times to connect the whole cabbage), and cut each chestnut with scissors. Make a small cross, put it in the pot and cook. 2. Remove the skin, cut the chestnut kernels in half. 3. Put the vegetable oil into the pot, heat it up, add the cabbage and fry it briefly, take it out and control the oil. 4. Add lard to the pot, heat it up, add chopped green onion to the pot, add broth, soy sauce, cooking wine, monosodium glutamate, sugar, essence salt, cabbage, chestnuts, bring to a boil, lower the heat and simmer for 2 to 3 minutes to make the soup liquid. Remove part of the chestnuts, which have been braised until rotten, thicken with water starch, and drizzle with oil. Serve. Stir-fried vermicelli with cabbage

Ingredients: cabbage, vermicelli (both sweet potato vermicelli and potato vermicelli can be used, I personally think potato starch is better), dried chili knots, dried Sichuan peppercorns, pork belly, cooking wine, dark soy sauce, raw Add soy sauce, spice powder (star anise, cinnamon, bay leaves, ginger, peppercorns), ginger, onion, garlic, MSG, and salad oil. 1. Cut the pork belly into even thin slices; soak the vermicelli in water in advance, or boil it in water and then take it out and rinse it with water to cool down; tear the young leaves of the cabbage into strips or slice them with a knife, and slice or mince the ginger, onion, and garlic. 2. Heat the pot, pour a little water to boil, add pork belly, add ginger and green onions, cook over medium-low heat until the water in the pot dries up, add a little salad oil, stir-fry the meat until it curls up, add in dry Sauté the chili pepper, Sichuan peppercorns, ginger, onion and garlic until fragrant. Season with dark soy sauce to adjust the color. Add light soy sauce and spice powder and stir well. Add soaked vermicelli and stir-fry evenly. Stir-fry for color. Add cabbage and stir-fry until fragrant. , finally add salt and MSG and stir well.