(1) Ingredients: ribs 500g, eggs 1, bread crumbs 60g, pepper 5g, cooking wine, salt, chicken essence, tomato sauce and vegetable oil.

(2) Wash and chop the ribs; Beat the eggs into a bowl and beat well for later use.

(3) Put the ribs in a bowl, pour in the egg liquid, add salt, cooking wine, pepper and chicken essence, and add bread crumbs to wrap them evenly for later use.

(4) Heat the vegetable oil in the pot, put the pork chops one by one, fry them with medium rice until golden brown, take them out with a colander, and pour tomato sauce on them when eating.

2. shredded pork and dried tofu

(1) Material: 6 pieces of dried bean curd, shredded lean meat 100g, stock, vegetable oil, leek, dried laver, Jiang Mo, chopped green onion, cooking wine, starch, monosodium glutamate, sesame oil, salt and sugar.

(2) Wash the dried bean curd, shred it, scald it with boiling water, and drain the water for later use; Soak dried rice in boiling water; Cut leek into 3 cm long sections; Mix the shredded lean meat with cooking wine, salt and starch.

(3) Pour the vegetable oil into the pot, heat it to 50% heat, add the shredded lean meat, fry and take it out of the pot.

(4) Leave the bottom oil in the pot, add Jiang Mo and chopped green onion to stir fry, add broth, dried bean curd, leek segments, shredded pork and dried laver to stir fry, add salt, sugar and monosodium glutamate, and pour sesame oil on it.

3. Cucumber stuffing

(1) materials: 2 cucumbers, 200g pork belly, eggs 1 piece, 6 mushrooms, 5g shrimp skin, peanut oil 15ml, salt, chicken essence, starch and chopped green onion.

(1) Wash cucumber, scrape off the skin, cut into several 2 cm thick rings, and hollow out the middle; Wash and chop mushrooms; Soak shrimps in clear water, drain and cut into pieces.

(2) Wash the pork, chop it into mud, add the chopped mushrooms and shrimps, salt, starch and beaten eggs, stir evenly in one direction, and then marinate it slightly until it tastes delicious.

(3) Brew the prepared meat stuffing into cucumber festival, put it on a plate, sprinkle chopped green onion, sprinkle hot peanut oil and steam in a cage.

4. Sweet sago ribs

(1) Ingredients: sparerib 300g, sago 50g, lotus leaf 1, peanut butter 30g, cooking wine 15ml, salt, monosodium glutamate, pepper and soy sauce.

(2) Wash the ribs, chop them up, blanch them with boiling water, and wash away the blood; Sago is washed with clear water.

(3) Mix the spareribs with peanut butter, salt, monosodium glutamate, pepper, cooking wine and soy sauce, marinate and taste, and wrap the sago evenly.

(4) Spread the lotus leaves into a steamer, add sago ribs and steam for 40 minutes on high fire.

5, colorful tofu

(1) Materials: 250g of tofu, 3 eggs, 50g of tomatoes, 50 sets of fresh mushrooms, 30g of mung beans, 50ml of vegetable oil, salt and monosodium glutamate.

(2) Cut the tofu into pieces, blanch it with boiling water, remove and control the moisture, blanch the green beans thoroughly with boiling water, and remove it.

(3) washing and cutting tomatoes; Dice fresh mushrooms; Beat the eggs well, add salt, diced fresh mushrooms, diced tomatoes and green beans and mix well.

(4) Heat the plants in the wok, pour in the mixed eggs and diced tofu, add a little salt and monosodium glutamate, stir-fry evenly over high fire, and then take out the wok.