Ingredients: 1 radish, 1 ribs, coriander, ginger slices, cooking wine, salt.

Prepare the raw materials, and clean the radish, ribs and parsley in advance. Put the ribs in a pot with water, boil them to remove blood foam, take them out and drain them; Put the blanched ribs and ginger slices into the pressure cooker together, with cooking wine and appropriate warm water, and cover the lid to start the "soup making" function; When there is 15 minutes left in the pressure cooker, exhaust, open the lid, peel the radish, cut it into hob pieces, put it in the pot, and add a teaspoon of salt to taste; Close the lid, and continue to complete the unfinished soup cooking procedure. Once the pressure cooker is completed, the radish sparerib soup will be ready.

2. Stir-fried mutton with onion

Ingredients: onion 1, mutton, chives, soy sauce, cooking oil, salt and cumin.

Cut the onion into small pieces and the mutton into small pieces for later use. Heat the wok, add cooking oil, first put the fat mutton granules into the wok and fry the oil, then put the lean mutton granules into the wok and fry together until the mutton changes color and emits fragrance; Then put the onion slices into the pot and stir fry together. Onions can be eaten raw. If you want to keep the crispy taste, stir fry in the pot for about 1 minute. Add a little salt and cumin, put it in a pot and mix it with the ingredients, stir-fry until it tastes good, and then take it out of the pot and put it on a plate.

3. Braised pork

Ingredients: pork belly 1, 2 garlic, broccoli, rock sugar, soy sauce, onion and ginger cooking wine.

After washing the pork belly, wipe off the water with kitchen paper and cut it into pieces of appropriate size. Heat a cast iron pan and add pork belly; Stir-fry pork belly until it becomes discolored and oily. Pork belly itself has a lot of oil, so it can be fried without separate oil, so that pork belly can be less greasy. Deep-fry pork belly until the surface is yellow, then pour in soy sauce and onion ginger cooking wine and stir well. Finally, add hot water and boil it.

Cover the pot and stew for about 45 minutes. When the meat is tender, add peeled garlic, stir fry, cover the pot and stew for about 5 minutes. Then open the lid of the pot, add a proper amount of rock sugar, and add more if you like sweeter. Stir-fry until the rock sugar melts, continue to collect the thick soup over medium heat, and then take it out of the pot and plate it.