Braised pork
Dice beef, blanch with hot water, and drain for later use; After the oil is heated, add onion and ginger until fragrant, then add spicy bean paste and stir-fry until red, then add beef pieces and stir-fry with soy sauce, sugar, pepper, wine, monosodium glutamate and star anise, and finally add soaked beef and cook it slowly with low fire until the juice is thick and the meat is crispy.
Celery beef
1. Slice celery, cut beef into 2cm long slices, put in a bowl, add baking soda, soy sauce pepper, water starch, Shaoxing wine, Jiang Mo and water, soak for 10 minute, and then add peanut oil for pickling 1 hour.
2. The wok caught fire, and the peanut oil burned to 60% heat. Add beef slices and stir with a spoon. After the beef turns white, pour it into a colander to drain the oil. Leave a little oil in the pot and rekindle it. Add onion and ginger slices, sugar, soy sauce, monosodium glutamate and water. After boiling, thicken with water starch, add beef slices and celery slices and mix well.
Roasted sparerib with chestnuts
1. Wash the ribs, control the moisture, and marinate with light soy sauce 1 hour. Chop onions, chop onions, peel garlic, and get ready.
2. Add vegetable oil to the wok, pour the marinated ribs into the wok, stir-fry evenly, and when the meat turns yellowish and discolored, put garlic and ginger slices into the wok, and add soy sauce to continue stir-frying.
3. After the ribs are evenly colored, add a proper amount of water, cover the ribs, add cooking wine, rock sugar, salt and chestnuts, simmer for about 40 minutes on low fire, and collect the juice on high fire. Add onion, onion, tomato sauce and monosodium glutamate.