(1) Prepare the raw materials, and clean the radish, ribs and parsley in advance. Add water to the ribs, boil them to remove blood foam, remove them and drain them.
(2) Put the blanched spareribs and ginger slices into the pressure cooker together, add cooking wine and appropriate warm water, cover the lid, and start the "soup making" function.
(3) When there is 15 minutes left in the pressure cooker, exhaust, open the lid, peel the radish, cut it into hob pieces, put it in the pot, and add a teaspoon of salt to taste.
(4) Close the pot cover and continue to complete the unfinished soup cooking procedure. When the pressure cooker is finished, the radish sparerib soup will be ready.
2. Stir-fried mutton with onion. Ingredients: onion 1, mutton, chives, soy sauce, cooking oil, salt and cumin. Detailed practice:
(1) Cut the onion into small pieces and the mutton into small pieces for later use. Heat the wok and put in cooking oil. First, put the fat mutton granules into a wok and stir-fry to get oil, then put the thin mutton granules into the wok and stir-fry together until the mutton changes color and emits fragrance.
(2) Put the onion pieces into the pot and stir fry together. Onions can be eaten raw. If you want to keep the crispy taste, stir fry in the pot for about 1 minute.
(3) Add a small amount of salt and cumin, put it in a pot, mix it with the ingredients, stir-fry it to taste, and then take it out of the pot and put it on a plate.
3. Braised pork. List of raw materials: pork belly 1, 2 garlic, broccoli, rock sugar, soy sauce, onion and ginger cooking wine. Detailed practice:
(1) Wash the pork belly, wipe off the water with kitchen paper, and cut into pieces of appropriate size. Heat the cast iron pan and add the pork belly.
(2) Stir-fry pork belly until it becomes discolored and oily. Pork belly itself has a lot of oil, so it can be fried without separate oil, so that pork belly can be less greasy. Deep-fry pork belly until the surface is yellow, then pour in soy sauce and onion ginger cooking wine and stir well. Finally, add hot water and boil it.
(3) Cover the lid and stew for about 45 minutes. Open the lid until the meat is tender and smooth. Add peeled garlic, stir fry, cover the lid and stew for about 5 minutes.
(4) Open the lid again and add a proper amount of rock sugar. If you like something sweet, you can add a little more, stir-fry until the rock sugar melts, and continue to use medium heat to collect thick soup, and then you can put it out of the pot and plate it.
4, cucumber fungus shrimp scrambled eggs. Ingredients list: cucumber 1, auricularia auricula 1, shrimp, 3 eggs, cooking oil and salt. Detailed practice:
(1) Prepare cucumbers, shrimps, eggs and black fungus. Auricularia auricula is dry and needs to be soaked in advance. Shrimp should be thawed and cucumber should be sliced.
(2) Boil the water first, put the soaked auricularia into the boiling water for about 3 minutes, take it out and tear it into small pieces for later use; Heat the wok, add the cooking oil, and stir-fry the shrimps in the wok to change color.
(3) Pour in the egg liquid again, and soon the egg liquid will condense into egg pieces.
(4) Add cooked auricularia auricula and sliced cucumber, stir-fry evenly, add salt to taste, and continue to stir-fry evenly to serve.