1. Sweet and sour spareribs: blanch the spareribs, drain and rinse with boiling water; drain and add salt, cooking wine, soy sauce, green onion and ginger, mix well and marinate for 5 minutes; steam the spareribs in a pressure cooker , turn off the heat 4 minutes after boiling; wait for the pot to cool down and take out the ribs; heat the oil in the pot and simmer the sugar, mature vinegar and tomato paste over low heat; when the soup in the oil pot becomes thick, add the ribs and stir-fry until the juice is thickened. Finally, sprinkle cooked sesame seeds and turn off the heat.

2. Ants climbing the tree: Soak the vermicelli in cold water until soft and take it out; mince the carrots, green peppers, and mince the ginger and green onion; stir-fry a tablespoon of red bean paste over low heat, stir until the oil turns red when you lift the shovel That's it; add the minced meat and stir-fry until it becomes dispersed and white, add a teaspoon of sugar, add minced carrots, ginger and green onion; add water just to the edge of the minced meat, add vermicelli; cook for a while, the water will almost dry, use a shovel to stir to reduce the juice. , add green pepper, chicken essence, sesame oil, and turn off the heat.

3. Braised pork with yam: Ingredients: pork belly, yam, ginger slices, star anise, cinnamon, bay leaf, rock sugar, cooking wine, light soy sauce, dark soy sauce, salt; cut the pork belly into several large sections and add ginger slices Put it into a pot of cold water and boil it for a few minutes to remove all the water and blood. Wash it with warm water, dry the surface with kitchen paper and cut it into small pieces. Pour a little oil into the pot, add the pork belly and stir-fry until oil comes out. Turn to medium-low heat and continue to add rock sugar and stir-fry until the pork belly is coloured.

4. Cumin chicken wings: Prick many small holes on the back of the chicken wings with toothpicks; peel and slice the ginger; add cooking wine, salt, light soy sauce, pepper, oyster sauce, and ginger slices to the chicken wings and marinate for 30 minutes; Heat oil in a pot, add chicken wings and fry until the skin is brown; add a small bowl of water and add the remaining seasonings for marinating the chicken wings; bring to a boil over high heat, and when the soup is almost dry, add cumin powder and cumin granules. Stir well.

5. Steamed pork with lotus leaves: Ingredients: 500 grams of pork belly, 70 grams of steamed pork rice noodles, 1 teaspoon of cooking wine, 2 tablespoons of rose bean curd juice, 2 teaspoons of light soy sauce, 1/4 teaspoon of MSG, 1 teaspoon of sugar, Half a dried lotus leaf, 3 slices of ginger, and 30 ml of water; cut the pork belly into large pieces of about 5 mm, add the ginger slices, add cooking wine, fermented bean curd juice, monosodium glutamate, white sugar, and light soy sauce, stir evenly and marinate for 20 minutes; Add steamed pork rice noodles to the pork belly, add appropriate amount of water and stir to coat the meat evenly with rice noodles; cover the steamer with lotus leaves, place the meat on it, put it in the steamer, steam over high heat for about 40 minutes, take it out and sprinkle it Just garnish with a little green onion.

6. Shredded potatoes with sharp peppers: Cut the potatoes into shreds, put them into a basin and add water to bubble them; cut the hot peppers into thin shreds and set aside; take out the shredded potatoes to control the moisture; put oil in the pot Heat up; add garlic; add pepper and stir-fry;

7. Add well-controlled shredded potatoes; add soy sauce, vinegar, and salt and stir-fry quickly over high heat; stir-fry for a minute or two before serving. .

8. Pineapple Sour Pork: Ingredients: 300 grams of peeled pork belly, 100 grams of canned pineapple, coriander root, carrot peel, onion peel, celery leaves, 1 egg white, 4 tablespoons of starch, original tomato 1 tablespoon of sauce, 2 tablespoons of sugar, 1 teaspoon of salt, 1 tablespoon of cooking wine, 1 tsp of white vinegar, and oil.

9. Tender beef: Cut the beef into thin slices according to the cross section, marinate with sugar for 10 minutes, add a little water and stir, then add soy sauce, salt, monosodium glutamate, cooking wine, ginger slices, and cornstarch and mix well , marinate for 15 minutes; add a small spoonful of raw oil and mix well; add an appropriate amount of oil, add beef and stir-fry over high heat while the oil is still not hot. When it is cooked, turn down the heat, cover and simmer until cooked through. The beef stir-fried in this way is both delicious and tender.

10. Stir-fried dried fragrant leeks: Ingredients: A small handful of leeks, 6 pieces of dried fragrant leeks, one red pepper, appropriate amount of oil, a little salt, and a few drops of light soy sauce.

11. Minced meat and winter melon slices: Wash and peel the winter melon, cut into thin slices about 2mm thick, mince garlic and shallots respectively; add a little minced garlic and salt to the minced meat and marinate for 5 minutes; Place the winter melon slices on a plate and lay them flat, spread the marinated minced meat on the winter melon, put it into a steamer, steam over medium heat for 8 minutes until the winter melon is cooked; add a few drops of sesame oil after removing from the pan, and sprinkle with chopped green onion. .

12. Minced eggplant: Wash the eggplant and cut it into sections about 6 cm long, and then cut it into 4 long strips. Pour an appropriate amount of oil into the pot and heat it, add the eggplant and heat it over medium heat. Take it out after frying until soft; leave oil in the pot, add the minced meat and stir-fry until fragrant, then add minced garlic, green onion slices and ginger shreds and stir-fry until fragrant; add the fried eggplant to the pot, add seasonings and stir-fry evenly.

13. Stir-fried beef with green onions: Ingredients: 500g beef, one green onion, and a little garlic. Slice the beef, add egg white, cooking wine, and dark soy sauce, marinate for ten minutes, add starch and cooking oil; heat the oil in the pan and stir-fry half of the shredded green onions and minced garlic. Add beef and stir-fry until cooked, add remaining scallions, light soy sauce, salt, chicken powder, white pepper, and sesame oil. Stir fry and remove from the pan.

14. Baked honey-glazed pork belly: Ingredients: 450 grams of pork belly, 1 tablespoon of barbecued pork sauce, salt, dark soy sauce, and honey.

15. Pan-fried pork belly: Ingredients: 250g pork belly (peeled), 1 tablespoon oyster sauce, 1 tablespoon seafood sauce, 1 tablespoon cooking wine.

16. Braised chicken feet: Remove the nails from the chicken feet, blanch them and take them out; stir-fry until the chicken feet are slightly yellow; add onion, ginger, star anise and red pepper and stir-fry until fragrant; dark soy sauce 1: 1. A bowl of rice wine. Bring to a boil; add salt, thirteen incense, bring to a boil; simmer over medium-low heat for fifteen to twenty minutes over high heat to reduce the juice. Add some MSG to enhance the flavor.

17. Braised pork with pickled vegetables: Ingredients: 1 pound of pork belly, 2 taels of dried pickled vegetables, 30 grams of Zhuhou sauce, 10 grams of light soy sauce, dark soy sauce, 10 grams of oyster sauce, half a piece of red fermented bean curd, 10 grams of white sugar grams, 10 grams of rice wine, green onions, and ginger.

18. Twice-cooked pork: Ingredients: 8 taels of pork belly, 2 taels of green garlic, Sichuan peppercorns, aniseed, green onion, ginger, Pixian watercress, black bean, sweet noodle sauce, sugar, soy sauce, oil.

19. Pearl Yuanzi: Wash the glutinous rice in advance and soak it overnight, remove and drain; add salt, light soy sauce, cooking wine, oil, starch, and quail eggs to the pork filling and beat vigorously in one direction. Add minced onion, ginger, and lotus root and mix well; roll the meat filling into a round ball; wrap the meat ball with a layer of glutinous rice; steam the pearl yuanzi in a pot over water. After the water boils, continue to steam over high heat for about 10 minutes.

20. Boiled pork slices: Ingredients: tenderloin, cabbage leaves, 100 grams of bean sprouts, 4 green garlic, 1 bowl of bone soup, 3 slices of ginger, 1 tablespoon of dried chili rings, 1 tablespoon of Sichuan peppercorns, 2 star anise , 1 teaspoon of salt, 1 teaspoon of black pepper, 1 egg white, 2 teaspoons of starch, 1 teaspoon of salt, 0.5 teaspoon of chicken essence, 0.5 teaspoon of chili powder, 0.5 teaspoon of Sichuan peppercorn powder.