Recipe: How to cook stewed ribs with sauerkraut: It's delicious in casserole. Slice sauerkraut into shreds, stir-fry ribs with water. First add oil to the casserole, stir-fry the ribs and sauerkraut, and add seasoning (there must be a big bag of peppers). The more delicious the soup, the slower the stew. Stewed sauerkraut with big bones Raw materials: pork bones and sauerkraut, and appropriate accessories: garlic, monosodium glutamate, refined salt, sesame oil, pepper noodles, aniseed, onion, ginger, dried tangerine peel and cooking wine. Practice: 1. After the big bones are washed, they must be cut from the middle for later use; 2. Boil the water in the pot. After the water boils, put in the stick bone and cook the bleeding powder (be sure to let the chiseled bone emerge from the water to avoid the loss of bone marrow nutrition); 3. Take it out and wash it with cold water for later use; 4. Wash the pot, add water again, add bones, add pepper noodles, aniseed, chopped green onion, ginger, dried tangerine peel and cooking wine, and boil the pot with low heat; 5. When the bones are cooked, wash the sauerkraut and shred it. The finer it is, the better. Dry the water by hand after cutting; 6. When the bones are cooked to 8 minutes, add shredded sauerkraut, add salt and cook until the bones are cooked (the meat is about to be boned), and turn off the fire; 7. Put the mashed garlic, soy sauce, monosodium glutamate and sesame oil into the same bowl according to your own taste and make juice (you can put some Chili oil if you like spicy food). 8. Put the sauerkraut in a bowl, pick out the bones and dip them in the sauce. ) Sweet and sour pork ribs Ingredients: Chopped pork ribs (frozen in the refrigerator for about 65,438+0 hours, easy to chop) Ingredients: sugar, vinegar, soy sauce, soy sauce. Cut off the ribs. Step 2: Put two small bowls of water back into the wok, pour the ribs, add sugar, vinegar and soy sauce, and bring to a boil over medium heat. Stir fry occasionally until the water is dry and oily. Stir-fried sesame seeds Can be loaded. Pumpkin ribs soup materials: pumpkin 1 kg, ribs 12, 5 garlic, appropriate amount of seasoning, salt 1 teaspoon. Scrape the pumpkin clean, wash it and cut it into large pieces. Remove the blood from the ribs and wash them for later use. Pour a proper amount of water into the pot, add all the ingredients, bring to a boil, turn to low heat, cook until all the ingredients become soft and the soup becomes thick, and season with salt, then serve. Barbecue ribs with orange juice are very suitable for outdoor barbecue recipes in summer. Simple and easy to do. Sour, sweet and appetizing! Ingredients: 3 tablespoons of a soy sauce for outdoor barbecue /240ml b kumquat sauce 3 tablespoons of a cup (I use kumquat tea sauce with skin, or orange sauce can be used instead) 3 tablespoons of c orange juice 2 tablespoons of d minced garlic ~ 1 tablespoon 1~2 tablespoons of e ginger powder 1/4 teaspoons of 65438+. 600g6 pounds cut into strips: 1. Take a large bowl and mix abcde into the marinade. Mix the marinade and ribs evenly. Cover and refrigerate. Pickling 12 hours or more. Turn over at least once during the period. 2. Barbecue ribs directly outdoors or bake them in the oven. 3. Take out the ribs and heat them slightly. Preheat the oven to 175 degrees Celsius. Put the ribs on the baking tray. 4. Heat the remaining sauce in a small pot. Mix a spoonful of white powder and a spoonful of water evenly. Add it to the sauce to thicken the juice, and then turn off the heat. Thick sauce adheres to the surface of meat more easily. ) 5. Bake the ribs in the oven for about 40 to 50 minutes or see a slight separation between the coccyx and the meat. (Brush the sauce two or three times during the period. Brush the sauce for five minutes before taking it out. KO note: 1. In addition, tear the celery, cut it into strips, serve it with Thousand Island salad dressing, and serve it with barbecue. Quite right. A catty of ribs is for two people. You can do more. The ribs that can't be eaten can be kept in cold storage. You can also try to pickle them with different jams and juices. 4. Raw materials of drunken sparerib: 400g pork tenderloin with bone, 75g clean water chestnut, 50g tomato sauce, curry sauce and sesame sauce 1g, 4g orange juice. Most of the back bones of pork tenderloin are stamped off, sliced and hit on the back of the knife for 3 times, with bone and meat cut into strips and water chestnut sliced. Ketchup, curry sauce, sesame sauce, monosodium glutamate, soup, orange juice and other seasonings are mixed into drunk juice; Fry the tenderloin and horseshoe slices in the oil pan until golden brown, take them out and pour in the drunken juice. Braised pork ribs braised hairtail main ingredients: hairtail auxiliary materials: pork ribs, Chinese cabbage, mushrooms and winter bamboo shoots seasoning: star anise, soy sauce, vinegar, salt, sugar, pepper, onion, ginger, garlic and starch Cooking method: 1. Blanch the ribs with boiling water, put them in a pressure cooker with seasoning, and press the mushrooms and winter bamboo shoots into small pieces respectively. 2. Wash and drain hairtail, fry it in oil until both sides turn yellow, take it out, leave the bottom oil in the pot, add garlic and star anise until fragrant, then add mushrooms and chopped winter bamboo shoots, pour in ribs and soup, add salt, soy sauce, sugar and vinegar to taste, then add hairtail, stew for 3-5 minutes, add rape seeds, and thicken. Features: strong and fragrant, with special taste, and the fragrance of ribs and hairtail blends into one. The cooking method of wine ribs is to put 2 Jin of cut ribs into salt-free water, add two spoonfuls of flour after boiling, and cook for 20 minutes with slow fire. At this time, stir frequently to prevent flour from forming small pieces. Add a small amount of orange juice at a predetermined time, add 2-3 liquors, and then add sugar and stir closely. Bold ribs. Finally, put the ribs in a spoon, add seasoning, stir and serve. Steamed pork ribs with rice flour belong to Sichuan cuisine, which is salty, spicy and delicious, and the ribs are soft. Ingredients: ribs, rice flour, coriander, watercress, bean curd, pepper, ginger, onion, garlic, salt, monosodium glutamate, pepper and vegetable oil. The production process is 1. Chop the ribs into pieces, add the fried bean paste, salt, Jiang Mo, chopped green onion, pepper, bean curd, pepper and monosodium glutamate and mix well, then add rice flour and vegetable oil and mix well. 2. Put a lotus leaf on the steamer, add ribs, steam in the steamer for 40 minutes until cooked, take it out, add minced garlic and coriander leaves, and serve. Material of paper-wrapped ribs: 500g of ribs, 12 pieces of edible cellophane (20cm) square. Seasoning: soy sauce 1 tsp, monosodium glutamate 1 tsp, pepper 0.5 tsp, sugar 0.5 tsp, chopped green onion 2 tsp, Jiang Mo 2 tsp, cooking wine 3 tsp, spiced powder 0.5 tsp, peanut oil 1000g and refined salt 2.5 tsp. Production: Chop the ribs into long squares with a width of about 2cm 1cm, add soy sauce, refined salt, monosodium glutamate, pepper powder, white sugar, chopped green onion, Jiang Mo, cooking wine and spiced powder, and marinate for taste. Wrap the marinated ribs in 12 package, fry them in a frying pan, then fry them with warm fire, and turn them over repeatedly during frying. Fry and plate. Clear soup of winter melon ribs Ingredients: half a catty of ribs, winter melon 1 catty, salt, coriander. Practice: ① Peel the wax gourd, remove the seeds and cut into pieces. ② Blanch the ribs to remove blood. ③ Boil the ribs until they are 70% cooked, add melon and salt until cooked, and sprinkle with coriander. Features: This soup has a light taste, which is beneficial to clearing away heat. Gaoshengda ribs material: * small ribs 1 kg * lettuce and sesame with a little seasoning: * wine 1 tablespoon * 2 tablespoons of sugar * 3 tablespoons of black vinegar * 4 tablespoons of soy sauce * 5 tablespoons of water. Practice: 1. Put small ribs in the pot, add seasoning and cook for about 25 minutes. 2. Take out the ribs, put them in the dish, put vegetables around and sprinkle some sesame seeds, which is more delicious. Cooking Guide: 1, this Goldman Sachs sparerib is also called 1.2.3.4.5 sparerib, and it is also called "Bubugong", which is named after the order in which the seasonings are eaten. 2, ribs should be cooked slowly, the meat will be soft and smooth, fragrant and tender, and the ribs will be delicious. Ribs with small bones don't need to be very thick (too thick to be fried thoroughly). When you buy it, have it cut open and cut into small pieces three centimeters long. Wash, drain, then add cooking wine, soy sauce, sugar and spiced powder, mix well and marinate for 20-30 minutes to taste. Yesterday, I bought 450g pork ribs, and used 1 tablespoon+1 teaspoon for cooking wine and light soy sauce, 1 teaspoon for sugar and 1/2 teaspoons for spiced powder. Add sweet potato powder to the marinated spareribs, stir and pat evenly, so that each sparerib is evenly stained with powder, grab it and knead it. When the juice is slightly stained with powder, it is not easy to lose powder when frying. Put two cups of oil in the pot, heat it to 50% heat, insert bamboo chopsticks into the oil, bubble up more, put the ribs one by one (you can fry them in two or three batches), slowly fry them with medium and small fire until the surface turns golden brown and the shell becomes a little hard, then take them out, drain the oil and put them on a plate. Braised ribs in tomato sauce Ingredients: chopped ribs or steak 300g, potato 300g, onion 1 slice, garlic 1 teaspoon. Half a teaspoon of salt, 3/2 teaspoons of sugar, 2 tablespoons of tomato juice, 1 teaspoon of emergency juice, half a teaspoon of soy sauce, 7/4 cup of water: 1 teaspoon of corn flour, 2 tablespoons of water, 2 tablespoons of water. Methods: 1. Peel potatoes, wash them, cut them into corners, soak them in clean water for half an hour, and drain. 2. Wash and dry the ribs, add 1 teaspoon soy sauce and mix well. 3. Heat the pan, add 2 tablespoons of oil and wipe well. Put down the potatoes and fry them until they are slightly yellow. Serve. 4, onion, garlic, ribs into the pot until the ribs are slightly yellow, save half a tablespoon of wine, season and boil, simmer 15 minutes. Add potatoes and stir well with chopsticks, then stew 15 minutes until the ribs and potatoes are cooked, and then pour in thick juice to serve. Radish ribs raw materials: ribs 500g, radish 500g, soy sauce 20g, cooking wine 5g, salt 4g, monosodium glutamate 3g, sugar 5g, onion 8g, ginger 5g, starch 5g and oil 50g. Method: cut and twist radish into pieces, cut onion into sections, and slice ginger. When the wok is on fire, put oil in it, add onion, ginger and radish, stir-fry until the color is the highest, add cooking wine, soy sauce, salt, monosodium glutamate, sugar and water, add spareribs, boil over high fire, then turn down the fire for 25 minutes, and when the juice is strong, add water starch and hang all the juice on the surface of the raw materials. Features: The dish is bright red in color, crisp and tender in meat and delicious in taste. Crystal ribs ingredients: ribs are about 5cm long. Ingredients: shallots, ginger, raw ribs. Nutritional components: per100g of ribs, it contains heat energy 1000 kj, protein17.4g, fat18.8g, potassium 272mg, sodium 39mg, calcium 4mg and calcium 270mg. Add the main ingredients into clear water and beat them into onion knots, and add appropriate amount of ginger to remove their fishy smell. 2. When the ribs are cooked to 50% maturity, they can be taken out, evenly coated with starch, and then boiled in a boiling water pot for 4 to 5 times to make the surface crystal clear. 3. Then, take it out again and put it into a re-infiltrator to continuously roll the starch evenly, and repeat it for 4 to 5 times to make its surface bright and evenly wrapped. Steam on the steamer again. The steaming time is about 15 minutes, and the dishes will steam. Sweet orange and sesame ribs: half a catty of small ribs (chopped), sweet orange 1 piece, half squeezed orange juice from sweet orange, and the other half cut into pieces. First, add a little salt, monosodium glutamate, soy sauce and 2 tablespoons of cornflour to season the ribs for a while, then fry them in oil until the surface is golden, remove and drain. Saute the garlic and stir-fry the small ribs until cooked. Thicken with sweet orange juice, and finally add orange meat and mix well. Sprinkle sesame seeds on the vegetables to thicken the sweet orange: salt, soy sauce, sugar and corn starch are appropriate, and freshly squeezed orange juice, bitter gourd and soybean pot ribs continue the high temperature heat wave. People at this time are often susceptible to summer heat, dry mouth and bitter taste. Introduce a clear soup for relieving summer heat. Ingredients: 500 grams of fresh bitter gourd, 200 grams of soybeans, 250 grams of ribs and 3-4 slices of ginger. Cooking: firstly, wash bitter gourd, soybeans, ribs and ginger with clear water, cut bitter gourd into pieces, and soak soybeans for a while; Chop the ribs into pieces, put them together in a casserole, add water, first cook them with strong fire, then slow fire 1 hour, add a little salt, and eat bitter gourd pork ribs with soup. Efficacy: Bitter gourd and soybean ribs soup smells bitter and moist, and has the functions of clearing away heat and relieving summer heat, improving eyesight and detoxifying, so it should be drunk many times during summer heat. Ingredients: pork chop 280g, onion 2, bitter gourd 580g, ginger 2, garlic 1, lobster sauce 35g, white powder half spoon, salt 1, monosodium glutamate half spoon, soy sauce 1, sugar 1, oyster sauce 1. Practice: Cut pork chops into pieces, mix well with white powder, shred bitter gourd, add salt and water, marinate for 30 minutes, and wash away the salt in clean water; Cut onion into sections, and chop ginger, garlic and fermented soybean; Heat oil, stir-fry ginger, lobster sauce and garlic, then stir-fry ribs and bitter gourd for 4-5 minutes, add half a glass of water and salt, monosodium glutamate, soy sauce, sugar and oyster sauce pepper, then simmer for about 20 minutes, then add white powder, water, thick onion and onion. Potato sparerib soup Ingredients: twelve fresh pork chops (about 400g), four potatoes, two tomatoes, one teaspoon of salt and twelve bowls of clear water. Practice: (1) Wash the original ribs and peel the potatoes and wash them; Peel the tomatoes and cut them into four parts. (2) Boil water in a straight casserole, add ribs and potatoes, and boil over high fire. Cook for about two hours with slow fire, add tomatoes and roll a few times. Note: (1) Blanch the tomatoes with boiling water, then soak them in cold water for a while, and then peel them easily. (2) Wash the potatoes and cook them in boiling water for a while. Ingredients: ribs, potatoes, carrots, Pixian bean paste, dried peppers, prickly ash, aniseed, salt, rock sugar, soy sauce and vinegar. Practice: 1. Blanch the ribs in boiling water, then take them out and drain. 2. put oil in the wok, not too little, it doesn't matter if it is more. After heating, add Pixian bean paste, dried Chili powder, appropriate amount of pepper, one or two star materials, appropriate amount of rock sugar, appropriate amount of soy sauce and vinegar and stir fry. Turn down the heat and don't stir fry. 3. After the seasoning is fried, stir-fry the ribs in the fire until the oil of the ribs is forced out. 4. Put the ribs in the water, cover the pot and stew. 5. stew until there is little soup left. 6. Pour in some sesame oil, then stir-fry carrots and potatoes. 7. Add water again without materials, cover the pot and simmer. 8. Stew until the soup is dry and turn off the heat. Plum ribs raw materials: thick meat, big ribs, one catty, two plums. Two onions and a red pepper. Marinade: half a spoonful of Shao wine and half a spoonful of soy sauce. Seasoning: Shaoxing wine, soy sauce, Zhejiang vinegar, rock sugar, salt and monosodium glutamate. Practice: Chop the ribs into large pieces, mash the sour plums, coat them on the side near the bones for one hour, then fry them in boiling oil for two minutes, and fry them for another minute after the oil temperature rises. Shred red pepper and onion together. Heat a wok, add two spoonfuls of oil, add seasoning until the sugar dissolves, add ribs, cover and cook for two minutes, mix well and cook until the juice is thick. Add chopped red pepper and onion. Braised mandarin fish ribs 1. Raw materials: mandarin fish, fragrant lotus root, salt, cooking wine, etc. Second, production: the mandarin fish is removed from the head to the tail, the fish is chopped into mud, and ingredients and seasonings are added to make fish stuffing. Cut lotus root into thick strips and pat dry starch for later use. Wash and marinate fish heads and fish tails, pat dry powder, fry in an oil pan until slightly yellow, take out the drain oil, put it at both ends of the basin, then wrap the fish stuffing on lotus root strips, dip bread crumbs in the oil pan, fry until the color is slightly yellow, take out the drain oil, and serve with tomato sauce, pepper and salt. Ziyin Buxue Zhu Shou Paigu Decoction has the effects of nourishing yin, tonifying lung, enriching blood and nourishing stomach. Suitable for all kinds of people to tonify in autumn and winter. Ingredients: pork ribs or pork hands 1 kg-5 kg. Materials: Radix Codonopsis 20g, Radix Adenophorae 20g, Rhizoma Zingiberis Recens 5g, Rhizoma Polygonati Odorati 20g, Rhizoma Dioscoreae 10g, Bulbus Lilii 10g, Coicis Semen 10g, Semen Euryales 10g, and Lentils 10g. How to eat: soak all the ingredients in water for half an hour, then wash the ribs or pork hands and boil them with high fire; Then stir-fry the meat with low heat until it is rotten, and add a little salt. Stewed ribs with houttuynia cordata Thunb. 200 grams of fresh houttuynia cordata were coughed up after the fever was reduced. And 500 grams of ribs. Filter the decoction of Houttuynia cordata Thunb. Put the ribs in a boiling pot and pour in the soup of Houttuynia cordata Thunb. , began to stew. When the meat is cooked, add proper amount of salt and monosodium glutamate, eat meat and drink soup, and stew it twice a week for 2-3 times. It can not only clear away heat and toxic materials, but also expel pus, and is suitable for cough due to lung heat, yellow and thick phlegm, cough due to lung abscess and purulent blood. Kyoto sparerib raw materials: pork sparerib 325g, egg 1 piece, minced onion and ginger 10g, soy sauce 20g, Shaoxing wine 15g, sugar 50g, vinegar 25g, sesame oil 15g, flour 50g, water starch 10g, etc. Practice: ① Chop the ribs into small pieces with a length of 2.8 cm, add 5 grams of Shaoxing wine and 5 grams of soy sauce to soak them, then knock in 1 eggs and mix well, then add flour slurry; (2) ignite the wok, scoop in peanut oil and cook until half cooked. Put the ribs in a wok, stir fry with an iron spoon, stir fry thoroughly, and scoop them up with a colander. When the oil is wet to 80% heat, add the ribs and fry them again until crisp, and pour them into a colander to drain the oil. Heat the wok again, add a little oil, minced onion and ginger, Shaoxing wine, soy sauce and white sugar, add a little water to boil, thicken with water starch, add vinegar and sesame oil, pour in ribs and stir well. Serve. Features: This dish belongs to Beijing's home cooking. The dishes are bright red in appearance, sweet and crisp in taste, and can be seated. Ingredients of clove spareribs: inch-row (about 1.5 inch in length and about 2 cm in width) Accessories: white sugar, monosodium glutamate, salt, cooking wine, Redmi and clove. Method: 1. After blanching the spareribs in boiling water, take them out, wash them and put them on a plate. 2. Add sugar, monosodium glutamate, salt, cooking wine, Redmi and cloves (several grains) into appropriate amount of water, cook until the juice is thick, thicken and pour on the ribs. Do it. Tip: 1, the rib is broken, that is, the blood on the rib is removed; 2. Redmi is used for coloring. If you eat it naturally, you can buy it in the supermarket. Bian Xiao with wine: Refreshing beer can make people who don't like big meat feel greasy. It's best to have chilled refreshing beer. Ribs lotus root soup ingredients: 500g of ribs, 0/000g of lotus root/kloc-0, a piece of ginger, 0/tablespoon of Shaoxing wine/kloc-0, and proper amount of salt and pepper. Method: 1, chop the ribs into small pieces, wash and drain; Peel the lotus root, break it with a knife, cut it into pieces, and soak it in water for later use. 2, wok fire, oil burning to 50% heat, put the meat pieces into the pot one by one, until the meat is cooked and shaped. Reheat the oil in the pot to 70% heat, and fry the meat in the pot again. When the skin is golden yellow, take it out and filter the oil for later use. 3. Heat the wok again, add a proper amount of oil to heat it, add minced onion and ginger and garlic to stir fry, add Shaoxing wine, sugar, soy sauce, water and chicken powder to boil, thicken the water starch, pour in the tenderloin, turn it evenly, and pour in sesame oil and vinegar. Attachment: starch, flour, etc. Can be used instead of rice flour; Pay attention to the uniformity of paste and control the oil temperature when frying meat slices; After the initial frying, the paste must be removed to make the meat tender; Don't fry the sliced meat for too long, it should be crispy outside and tender inside. You can add some Chili oil when putting chopped green onion. Ingredients: 400g spareribs, 500g taro, a little garlic seasoning: 1, 1 tablespoon wine, 1/2 tablespoons soy sauce, 1/2 tablespoons soy sauce, 1/2 tablespoons salt,/kloc-. 2. Peel the taro, cut it into small pieces, fry it in hot oil and take it out. 3. Stir-fry garlic cloves with 2 tbsp oil, then add small ribs, add seasoning 2 and 2 cups of water to boil, and simmer for 20 minutes. 4. Put the taro in the pot and cook for about 20 minutes. When it is tender and the soup is slightly dry, it can be served. Remarks: 1. Pot refers to a small casserole with heat preservation function; 2, small ribs should use the ribs on the pork belly, the texture is tender. The Fujian cuisine to which fried spareribs belong is characterized by red. The raw materials with bad taste are ribs (500g), Redmi (75g), egg white (2 pieces), chopped green onion (a little), garlic (5g) and sugar (30g). The first step is to cut the ribs into strips. Mix the sugar, salt and distiller's grains in a small bowl, put the ribs in and mix well, then put them in the mixed paste of egg white and water chestnut. 2. Open a pot of hot lard (500g), fry the ribs for about three minutes, then pour them out and filter off the oil. 3. Mash the garlic with a knife, stir fry in the oil pan, and add sesame oil and onion. Add the ribs and stir-fry them together for a few times. Stewed cabbage with ribs Ingredients: 250g of ribs and 250g of cabbage head. Accessories: coriander stem 10g, refined salt, monosodium glutamate, pepper water, onion ginger, broth and clear oil. The production process is 1. Chop the ribs into one-inch five-minute pieces, dice the cabbage head, cut the coriander stalk into small pieces, cut the onion and ginger into pieces, and pat the ginger pieces with a knife. 2. Put water in the spoon, boil the water, take it out in the ribs, and then rinse the blood foam with water. 3. Put a small amount of clear oil in the spoon. When the oil is hot, put the onion and ginger into a wok, then fry the cabbage until it is half cooked, add the broth, and add the ribs, salt and pepper water. After boiling, simmer on low heat, take out onion and ginger, add monosodium glutamate and coriander stalks, and put them in a bowl. The special soup is white, delicious and rotten. Stewed cactus ribs main ingredients: cactus accessories: ribs, mushrooms seasoning: salt, onion, ginger, cooking wine, broth practice: 1. Wash the ribs and cut into pieces, blanch them with boiling water, and remove the blood bubbles with cold water; 2. Peel cactus and cut into pieces, wash mushrooms, wash onions and ginger, and cut into sections and slices respectively; 3. Put the broth, onion, ginger, ribs, salt, cooking wine and mushrooms into the pot. After boiling for 30 minutes, pour in cactus pieces and take out the pot when the juice is thick. Features: Delicious and refreshing. Tip: Generally, those with ribs are called square meat, and those without bones are called ribs, which are divided into hard ribs and soft ribs, also called hard ribs and soft ribs. Salt and pepper ribs are rich in iron, which is a good source of iron supplementation for pregnant women and can prevent and treat pelvic blood with iron deficiency. Raw materials: 250g of ribs, 2g of cooking wine, 30g of starch, 0.5g of monosodium glutamate, 25g of sugar, 3g of vinegar15g, 3g of salt and pepper, 75g of cooked lard1000g (dosage) and 25g of soy sauce. Output: 1. Wash the ribs, cut into strips of 6 cm and 2 cm, mix well with a little soy sauce, cooking wine, monosodium glutamate and some fixed powder, mix well and soak for an hour to taste. 2. Mix sugar, vinegar, soy sauce and a little water into sweet and sour juice, and add 2 times of water to the remaining starch to make wet starch. 3. Put the pot on the fire, fry the ribs first, take them out, and then fry them after a little cooling, so that the ribs are fried thoroughly and evenly, and then take them out and put them on the plate. 4. Reheat the oil pan, pour in the prepared sweet and sour juice, boil it, pour in the wet starch and hook it into sweet and sour juice, pour in the cooked lard and put it in a bowl. 5. Put pepper and salt in a small dish, dip in sweet and sour juice and eat with pepper and salt. Features: fragrant meat and unique flavor. Original post address:/4061546/17117474.html.

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