Preparation time: 20 minutes

Cooking time: 60 minutes

Materials:

Pork belly 400g, rice 100g, 2 tablespoons of soy sauce (30ml), pepper 1/2 teaspoons (3g), pepper 1/2 teaspoons (3g), onion 1, ginger 1, cooking wine.

Exercise:

1. Heat a dry wok over medium heat, put the rice in it, stir it with a spatula, then add the pepper and stir it together. The spilled beige turns yellow and smells fragrant, then take it out to cool, and put the fried rice into a grinder to grind it into coarse powder.

2. Cut the green onion into chopped green onion, mash the ginger and soak it in a little water to make Jiang Shui, and wash and chop the parsley.

3. Slice the pork belly, mix it with oil, soy sauce, Jiang Shui, pepper and rice flour, and put it in a bowl.

4. Add water to the steamer and bring it to a boil. Put the bowl with raw rice flour into the steamer, put it on the drawer and steam it for 60 minutes until cooked. Take it out, turn it over and buckle it on the plate, and sprinkle with coriander for decoration.

2. Sweet and sour pork chop

Preparation time: 20 minutes

Cooking time: 40 minutes

Materials:

500g pork chop, 2 tablespoons rice vinegar (30ml), soy sauce 1 tablespoon (1 5ml), shallot 1 teaspoon (5g), salt12 teaspoons (3g), and onion1segment.

Exercise:

1. All-thin ribs are not delicious, so you need to prepare fatter ribs. Cut the ribs into 4cm long segments, wash and drain, and use kitchen paper to absorb the surface moisture.

2. Slice the ginger and garlic, and cut the onion obliquely into thick slices.

3. Heat the wok on high fire, pour in the oil, and when it is 50% hot (the oil pan smokes slightly), set the medium fire on the ribs, fry for 3 minutes, turn them over one by one with chopsticks, and fry for 2 minutes. When all sides are brown, most of the water in the ribs is dry.

4. Add salt, soy sauce, chicken essence, ginger slices and garlic slices to the pot, stir fry with ribs, pour warm water without ribs, boil over high fire and stew for 30 minutes.

5. When the ribs are fragrant and soft, add sugar, rice vinegar and chives, and collect the concentrated juice over high fire.

The sticker is: 1. You can also add a spoonful of tomato sauce according to your preference, and the color will be more rosy.

It's best to buy chopped ribs in the supermarket or let the butcher process them for you.

3. Wax gourd meatball soup

Preparation time: 30 minutes

Cooking time: 15 minutes

Materials:

Pork stuffing 150g, wax gourd 150g, egg white 1, cooking wine 1 teaspoon (5ml), Jiang Mo 1 teaspoon (3g), 2 slices of ginger and 2 teaspoons of salt (10g).

Exercise:

1. Peel off the green skin of wax gourd and cut it into 0.5cm thick slices.

2. Put the meat stuffing into a large bowl, add the egg white, Jiang Mo and cooking wine, be careful not to forget to add salt, add appropriate amount according to your own taste, and then stir well.

3. Boil the soup pot with water, add ginger slices and turn to low heat. Squeeze the minced meat into a uniform meatball and put it into the pot while squeezing. When the meatballs become discolored and tight, gently push them with a spoon to prevent them from sticking together.

4. After all the meatballs are squeezed, turn on the fire and boil the soup. Add melon slices and cook for 5 minutes. Add salt and chicken essence to extract soup. Finally, add coriander and drop sesame oil out of the pot.

4. Braised chicken with mushrooms

Preparation time: 30 minutes

Cooking time: 40 minutes

Materials:

1 tender chicken (1000g), 50g dried Lentinus edodes, 25g watercress, 1 teaspoon pepper (5g), 1 teaspoon refined salt (5g), 50g ginger, 10g scallion, 1 0g scallion.

Exercise:

1. Soak dried mushrooms in warm water for more than 30 minutes, and then wash them after they are fully developed.

2. Wash the whole chicken, cut the chicken head, chicken wings and chicken feet into Gasskin, then cut the chicken in half, cut the chicken into a rectangle with a width of 2cm, and cut the chicken head, chicken wings and chicken feet into 3cm segments.

3. Heat the wok with high fire, add oil to heat it, and then put the chicken pieces in the hot oil pan and stir fry. When the chicken becomes hard and discolored, add cooking wine, ginger slices, watercress and pepper, stir-fry until the water gradually dries out and the fragrance overflows, that is, add a proper amount of water (not on the chicken surface) and a small amount of salt, soy sauce, rock sugar and star anise.

4.6. Cover and stew until cooked in July, then add mushrooms and cook for about 15 minutes. When taking out, add onions and chicken essence.

5. Fish head tofu soup

Preparation time: 10 minute

Cooking time: 30 minutes

Materials:

2 boxes of tender tofu, fresh silver carp head 1(600g), 75g of winter bamboo shoots, rice wine 1 teaspoon (5ml), vinegar 1 teaspoon (5ml), 2 slices of ginger, 2 slices of onion, and sugar 1/2 teaspoons (2 teaspoons).

Exercise:

1. Wash the fish head, split it in the middle, chop it into several large pieces, and dip it in the kitchen paper towel to remove water.

2. Cut tofu into thick slices, wash bamboo shoots and ginger and slice.

3. Heat the wok with high fire, add oil to heat it, fry the fish head pieces in the wok for 3 minutes, add soup (or water) after the surface is slightly burnt, and bring to a boil with high fire.

4. After boiling, add vinegar and rice wine. After boiling, add onion, ginger and bamboo shoots. Cover the pot and stew for 20 minutes.

5. When the soup is boiled to milky white, add salt and sugar, and skim off the white pepper and parsley.

6. Black Three Chops

Preparation time: 10 minute

Cooking time: 3 hours

Materials:

Pork stuffing 100g, kohlrabi 50g, red and green peppers each, 2 teaspoons of sesame oil (10ml), cooking wine 1 teaspoon (5g), soy sauce 1 teaspoon (5ml), chicken essence 1 teaspoon (5ml).

Exercise:

1. Chop the kohlrabi, remove seeds and pedicels from the red and green peppers, and cut into pieces.

2. Heat the wok over medium heat, pour in the oil, add the pork stuffing when the oil temperature rises, spread it out with a spatula and stir fry for 5 minutes. When the water in the meat stuffing is completely dry and the minced meat turns golden, add soy sauce and cooking wine and stir fry until it is fragrant.

3. Add diced pepper and diced rose pickles to the fried minced meat, fry for another 5 minutes on high fire, add chicken essence and sesame oil, and stir well.

7. Ants climb trees

Preparation time: 10 minute

Cooking time: 10 minute

Materials:

200g of vermicelli, 50g of pork stuffing, garlic 1 spoon (1 5g), 3 tablespoons of stock (45ml), bean paste1spoon (15g), sesame oil 1/2 teaspoons (.

Exercise:

1. Pour half a pot of water into the pot, heat it, add shredded pork and blanch it for 2 minutes until the color turns white and swells, then take it out and drain it.

2. Heat the oil in the pan, add the garlic, chopped green onion and Jiang Mo and stir-fry for a while. Add the pork stuffing to disperse after the fragrance.

3. The ingredients in the hot pot are drenched with broth (or water), bean paste, soy sauce, sesame oil and sugar. Finally, add vermicelli and cook until the soup is dry.

8. spiced smoked fish

Preparation time: 20 minutes

Cooking time: 40 minutes

Materials:

Grass carp 1 (700g), pepper 1/2 teaspoons (3g), 2 teaspoons of balsamic vinegar (1 0ml), 2 slices of ginger, 2 slices of onion, Jiang Mo1teaspoon (5g) and spiced powder1.

Exercise:

1. Wash grass carp, cut it from the back of the fish with a sharp knife, pick out two clean fish fillets, clean them, put the skin of the fish fillets face down on the chopping block, and cut them into thin slices with a thickness of about 0.5 cm.

2. Put the fish fillets in a bowl, add ginger slices, onion slices and soy sauce (1 teaspoon, 5 ml), and marinate for 10 minute.

3. Put the cooking wine, sugar, allspice powder, balsamic vinegar and ginger oil (1 teaspoon, 5ml) into the pot, add 1 glass of water and boil for 5min, then put it in a bowl and let it cool.

4. Heat the frying pan on a big fire. When the oil temperature rises to 80% (there is obvious smoke rising above the oil surface), put the fish fillets into the oil, gently slide them open with chopsticks, fry them until the skin is slightly yellow and the fish is tight, and take out and drain the oil.

5. Heat the oil in the pan again, fry the fish fillets in the oil pan, take them out with a colander or a strainer, put them in a seasoning bowl immediately while they are hot, and leave them for 15 minutes or more to eat.

9. Fried pumpkin with salted egg yolk

Preparation time: 20 minutes

Cooking time: 10 minute

Materials:

1 pumpkin (about 400-500g), 4 salted duck egg yolks, 1 tbsp yellow rice wine (15ml), 1/2 tsp salt (3g), a little chives, 1 tbsp oil (/kloc

Exercise:

1. Put salted duck egg yolk and yellow rice wine in a small bowl, steam in a steamer for 8 minutes, take it out while it is hot and crush it with a small spoon to form a fine paste.

2. Peel the pumpkin, dig out the pumpkin seeds and cut into 4 mm thick slices.

3. Heat the oil in the wok on high fire, saute the shallots, add the pumpkin and stir fry for about 2 minutes, and observe whether the corners of the pumpkin are soft and cooked.

4. Pour in the steamed salted duck egg yolk, add salt and chicken essence, and stir well.

10. Fried beef

Preparation time: 10 minute

Cooking time: 3 hours

Materials:

Beef tendon 1 piece (about 1000g), yellow sauce 100g, 3 tablespoons of cooking wine (45ml), pepper 1 teaspoon (5g), cinnamon 1 small piece and soy sauce/kloc-0.

Exercise:

1. Wash the dirt on the surface of beef tenderloin with running water, and put the whole piece into a cold water pot and cook it with high fire. After boiling, skim the blood foam on the water surface, and skim it while cooking for about 15 minutes, and the blood inside will be removed. Take out the meat and drain it.

2. Put beef tenderloin into a soup pot, add hot water until it doesn't completely touch the meat noodles, add soy sauce, yellow sauce, salt, sugar, cooking wine, onion, ginger slices, pepper, aniseed and cinnamon, put them in a gauze bag, cover and cook for half an hour, then simmer for more than 2 hours, and finally cover and simmer for 15 minutes to make the meat pieces taste even.

3. Take out the beef tendon, put a pair of chopsticks on the big bowl, drain the meat and put it on it to cool.

4. After the beef is completely cooled, the surface is compact and can be sliced. When cutting, it should be opposite to the direction of shredded pork fiber, and then it can be put on a plate.