1. Slice the pork bones into thin slices, cut the peppers into small pieces, chop the ginger, and slice the garlic and set aside; put a little more oil in the pot and stir-fry the ginger first to make it fragrant; add the crispy bones and stir-fry quickly; this There will be some fat on the crispy bones. If you like the onion flavor, you can stir-fry with a small amount of onions;

2. After the crispy bones change color and break, add cooking wine and continue stir-frying; then add garlic slices, stir evenly, and add sugar and a small amount of five-spice powder; stir in soy sauce and oyster sauce;

3. Stir-fry quickly and evenly. Depending on the saltiness of the soy sauce, add an appropriate amount of salt; add green and red pepper segments and stir-fry until the pepper segments are slightly broken; before serving Sprinkle some cumin powder.

Happily Ever After (Scrambled Eggs with Shrimp and Corn)

Ingredients: 150 grams of shrimp, 100 grams of eggs, 50 grams of egg white, 50 grams of mung beans, 3 grams of salt, 4 grams of starch (corn) grams, 3 grams of pepper, 5 grams of sesame oil.

Working method

1. Wash and dry the shrimp, mix in 2 tablespoons of egg white, 1/4 teaspoon of salt and half a teaspoon of starch, and marinate for 10 minutes.

2. First blanch the mung bean kernels to remove the raw smell, remove them, immediately rinse with cold water to cool, and then drain.

3. Boil 5 bowls of stock, half a teaspoon of salt, 3 tablespoons of water starch, pepper and sesame oil. Add the mung beans first, then reduce the heat to low, then add the shrimps and cook.

4. Pound the eggs directly into the soup, use chopsticks to poke a hole in the egg yolk to let the yolk flow out. Once boiled, turn off the heat and serve.

Stewed pork ribs

Ingredients: 300 grams of pork ribs (pork chops), 50 grams of Chinese cabbage, 20 grams of peanut oil, 3 grams of salt, 2 grams of MSG, 3 grams of rice wine, 4 grams of green onions, 3 grams of ginger.

1. Wash the ribs, chop them into four centimeters long and three centimeters wide, blanch them in boiling water, take them out and rinse them;

2. Wash the cabbage. Remove the roots and cut into two sections;

3. Cut the onion into sections; cut the ginger into cubes, pat it lightly with a knife and set aside;

4. Heat the pot and add a little base Oil, simmer with green onion and ginger, cook Shaoxing wine, add ribs, add soup;

5. Bring to a boil over high heat, wash off the foam, pour into a pottery, turn to low heat and simmer until almost mature;

6. Add refined salt and MSG to the cabbage, then stew until the ribs are crispy and boneless, then serve in a bowl.

Tomato and Mushroom Beef Stew

Ingredients: beef, ginger, geranium, star anise, cinnamon, pepper, tomato, onion, carrot, king oyster mushroom, green pepper, salt and pepper.

1. Cut the beef into large pieces, wash it, soak it in water for 20 minutes, pour out the blood, and wash it twice. Put it into a pot of cold water, boil the water, take it out and wash off the scum on the surface and set aside;

2. Boil another pot of water, add the blanched beef, ginger, bay leaves, cinnamon, star anise, Add pepper and other seasonings, bring to a boil over high heat, turn to low heat and simmer for more than 1 hour until the beef is crispy;

3. Take out the beef required for a meal, cut into thick slices and set aside; add tomatoes, king oyster mushrooms , carrots, onions, and green peppers are washed separately, cut into rolling blades and set aside;

4. Heat a wok, add 2 tablespoons of oil, add bay leaves and cinnamon, stir-fry until fragrant, then add onions Sauté until fragrant. Add carrots, tomatoes, and king oyster mushrooms in turn and stir-fry;

5. Add cooked beef and 1 bowl of beef soup and bring to a boil, reduce to low heat and simmer for 20 minutes. Finally add the green peppers, add salt and pepper and cook until the green peppers are cooked.

Sweet and sour pork ribs

Ingredients: 500 grams of pork ribs, 10 grams of green onions, 10 grams of ginger, 10 grams of cooked sesame seeds, 5 grams of salt, 3 grams of chicken essence, 3 grams of chicken powder, pepper 5 grams of powder, 10 grams of tomato paste, 10 grams of white vinegar, 15 grams of sugar, and 20 grams of starch.

1. Wash and slice green onion and ginger.

2. Cut the ribs into sections of about 5 cm and wash away the blood.

3. Add water to the pot and bring to a boil, add the ribs, add the onion and ginger slices, skim off the foam, rinse the blood, remove and control the water and set aside.

4. Coat the ribs with starch after cooling, and let the starch evenly coat the ribs and set aside.

5. Put 30 grams of salad oil in the pot, heat it up to 70% heat, add the ribs coated in starch, fry until golden brown, take out and set aside.

6. Take 10 grams of oil in a clean pot. When the oil is heated to 70% hot, add 10g of tomato paste and stir-fry until fragrant. Add 100g of water and 5g of salt. 15

Ingredients: 500g of winter melon, 50g of dried seaweed, appropriate amount of shallots, appropriate amount of ginger, 1 tablespoon of cooking oil , appropriate amount of cooking wine, appropriate amount of salt, a little sugar, a little water, appropriate amount of water starch.

1. Wash the winter melon, peel and remove the flesh, and cut into slices of about 0.5cm (not too thin, as it will be stewed easily and have no flavor).

2. Soak the dried seaweed in water, wash and drain and set aside; chop the green onion and shred the ginger.

3. Heat the pot, add cool oil to the hot pot, heat the oil and sauté the shredded ginger until fragrant.

4. Add the melon slices and stir-fry carefully until the edges of the melon slices are transparent.

5. Add dried shrimps and stir-fry evenly.

6. Add a little cooking wine and stir-fry evenly.

7. Add a little hot water (not too much water, the winter melon itself will release water) and simmer for a while until the winter melon is ripe and soft. Fashion is different every day, teach you how to style your own hair!

8. Add appropriate amount of salt and a little sugar to taste, stir-fry evenly.

9. Sprinkle the water starch evenly into the pot along the edge of the pot, and shake evenly when the soup becomes thick.

10. Sprinkle with chives and serve.