Hawthorn ribs 1. Wash and blanch the ribs for later use. Wash the hawthorn. 2. Put the ribs and hawthorn in a pressure cooker, add a small amount of water, soy sauce and salt, turn to low heat for 30 minutes, and finally collect the juice on high heat and sprinkle with onion.
The beef roll of Flammulina velutipes is marinated in barbecue sauce for a while; Wash Flammulina velutipes for later use; Wrap pickled beef with Flammulina velutipes, pour a little oil into the pot and fry them one by one; Mix soy sauce, minced garlic, oil consumption, a little sugar, water and corn flour into juice; Take the hot oil out of the pot, put the prepared juice into the pot to boil, and pour it on the beef roll.
Chop the pig's trotters of rose sufu, blanch them in boiling water with cooking wine, and take them out after boiling until they foam; Mash the rose fermented bean curd with a spoonful of fermented bean curd; Take hot oil out of the pan, add pig's trotters and fry until slightly yellow, and add onion, ginger and star anise; Add a little cooking wine, pour fermented milk, add soy sauce, salt, rock sugar, and add a little boiled water without trotters; Turn down the heat until the trotters are soft and waxy, turn to high heat to collect juice and sprinkle with chopped green onion.
Wash and peel diced edamame chicken 1 carrot, and dice ham; Cut onion into sections; Blanching corn and soybean in boiling water, removing the outer film, soaking in cold water, cooling, taking out and draining; Wash and cut the chicken into pieces, add salt, pepper and starch into a bowl and marinate for 15 minutes. Put oil in a hot pan, saute shallots, add diced chicken and stir-fry for more than 3 oils, continue heating, add carrots, ham, corn, edamame and 2 tablespoons of water, stir-fry until cooked, add diced chicken and salt and pepper and stir well.