Food: ribs, onions, ginger, garlic, salt, soy sauce, sauce king, rice wine, sugar, monosodium glutamate. Practice: Cut the ribs into sections and clean them. Onions are cut into sections. Ginger is shredded. Slice garlic. Fill the hot pot with water, add rice wine and ginger slices, add lamb chops to collect water and blanch it. Take out the pork chops after fading, wash and drain. Let the pan cool, put the oil, add the winter shavings, garlic and ginger slices after the oil is boiled, and stir-fry until fragrant.

Put all the ribs in and stir-fry until fragrant. Until the ribs turn brown, pour in the right amount of soy sauce, rice wine and soy sauce to color. Stir-fry and pour in boiling water, similar to blanched ribs. Cover, bring to a boil, and then simmer. After the ribs are stewed, enlarge the fire juice to collect the juice, and then add salt, sugar and monosodium glutamate to taste.

Dry fried food

Food: cold chicken 1000g, red pepper, edible oil 50g, chili oil, salt, chicken essence, oil consumption 20g, chili sauce 15g, sesame oil 3g, soy sauce 5g, pure grain wine, star anise 8g, cinnamon 8g and onion ginger 5g.

Practice: scrape the cold chicken, put it in a cold water pot, add pure grain wine and cook until it is cooked thoroughly, scoop up and drain the water, and make it into strips with a length of 2.5 cm and a width of 1 cm after air cooling; Green pepper and pepper are pedicled and cut into hob blocks, garlic is pedicled, onion is cut into 2cm long sections, and ginger is sliced. Put the pot on a big fire, add cooking oil, bring to a boil, then add the cold chicken, stir-fry until it is dry, add pure grain wine, salt, chicken essence, oil consumption and soy sauce, stir-fry until it is tasty, then pour in bone soup, star anise, cinnamon and dried whole pepper, bring to a boil with a big fire, skim the floating foam, turn to low heat and stew until the cold chicken is crisp and rotten, and then carefully select star anise, cinnamon and dried whole pepper.

Put the pot on a big fire, add Chili oil and cook until it is 50% hot, add garlic and ginger slices and stir-fry until fragrant, add Chili sauce and bean paste and stir-fry until fragrant, pour in stewed cold chicken and green pepper pieces, add salt and chicken essence, stir-fry until it is not cooked, pour in sesame oil, sprinkle with Dongru, put it in a spicy dry pot and take it out with an alcohol stove.

Chopped Chili bamboo shoots with dry noodles

Ingredients: bamboo shoots 1 piece, green pepper 1 piece, 20g chopped pepper, 3 cloves of garlic, 2 tablespoons of cooking oil. Practice: cut the bamboo shoots into 4-5 petals, put them in a pot and cook for 10 minutes to remove the bitterness; Picking up steamed bamboo shoots, cooling, and slicing; Put a proper amount of vegetable oil into the pot and saute the chopped garlic cloves; Then add shredded bamboo shoots, stir-fry slowly over medium fire, and stir-fry over low fire until the surface of shredded bamboo shoots is dry and close to burnt; Add a spoonful of chopped pepper and stir-fry until evenly coated with chopped pepper; Just set the plate and decorate it with some onions or green peppers.

Mustard sauce mixed with okra

Ingredients: 250g of okra, 5 tbsps of soy sauce from sushi restaurant, 5 tsps of green mustard sauce 1.5 tsp, 3 tsps of sugar1,proper amount of salt, and proper amount of cold water and water. Practice: Bring the water into the pot, bring it to a boil, add a little salt and put it into the washed okra. Boil it for 30 seconds after it is popular, pick up the okra and put it in cold water to refrigerate the green mustard sauce, put it in a seasoning tray, add 1 teaspoon of sushi sauce (if there is no sushi sauce, you can use less salt soy sauce instead), stir to make a sauce, add the remaining sushi sauce and sugar, stir well, then cut the okra into strips, or pour the fried sauce into the uncut okra, stir and put it on the tray.

Spicy kelp silk

Food: Ribbon, chopped pepper, salt, soy sauce, aged vinegar, sugar, onion ginger and red pepper. Practice: Wash and shred kelp for later use. Chop red pepper, garlic and ginger. Marinate chopped garlic and ginger with a little salt and soy sauce, put kelp in a pot, boil tap water, take it out, take a bath with clear water, drain the water in the pot to leave some oil, and saute the marinated ginger and garlic with edible oil. Add soy sauce, sugar, aged vinegar and salt, stir-fry, add garlic, and pour ginger on kelp.

Shanxi oily meat

Practice: Wash and pick small pieces of auricularia auricula, cut pepper into diamond pieces, cut onion into pieces, cut onion into triangles, cut ginger into pieces, wash pork tenderloin and cut it into pieces of about 2 cm with a top knife, and put it in a container for later use. Take a clean bowl, put the small fresh meat cut into small pieces into the bowl, add 5g of salt and 5g of rice wine, grab well, add raw eggs, grab well, add cassava starch, stir and marinate for 20min. Boil 250 grams of oil in a pot and heat it with high fire. Add the marinated meat and slide it into the colander. Control oil and replenish water for standby. Leave 10g oil, bring to a boil, add onion, garlic, onion, pepper, auricularia auricula and small fresh meat and stir fry. Add salt, monosodium glutamate, thirteen spices, yellow wine, soy sauce king and white vinegar, stir well, and add 50 grams of cold water.