Braised ribs with kumquat and red wine Raw materials: ribs 500g, kumquat 8- 10, a small amount of yellow wine, a small amount of soy sauce, a small amount of onion and ginger, red wine 100ML, and chopped ribs. The length is as long as you like, there is no rule. Put the chopped ribs into a bowl, add onion ginger and a little rice wine. The duration is at least 20 minutes. 2. Heat the wok, and then put the marinated ribs into the wok and fry them. Both sides will be yellow and the fragrance will float out. 3. Pour in red wine for coloring, then add the washed kumquat, boil it and simmer until cooked. When the juice is deep, add a little salt to taste and serve.

Scrambled eggs with mung bean sprouts Raw materials: 200g bean sprouts, 2 raw eggs, pepper 1, pepper 1, 30g edible oil and 6g edible salt. The method is 1. Wash the bean sprouts several times, drain the water, clean and shred the green pepper and pepper, break the eggs and mix well. 2. Cool the oil in the hot pot and burn 70% egg liquid in the oil.

Raw materials for roast meat with lettuce: pork belly, lettuce, onion, ginger, star anise, yellow wine, soy sauce, sugar and salt. Practice: 1. Wash lettuce and cut into hob pieces. Wash and slice the raw pork, blanch it in hot water, and wash off the foam. 2. Pour a small amount of oil into the cold pot, and when it is cooked for 5 minutes at high heat, put it into the frying pan of raw pork until the meat loses color and spits oil slightly; 3. Stir-fry ginger slices, green onions and star anise, pour rice wine and soy sauce, stir-fry and color, add boiling water to the pot, and boil with low fire for about 1 hour; 4. Then put the lettuce in, add sugar and a little salt to taste, bring it to a boil and cook it for 20 minutes on low heat.

Baked shrimp balls with Sichuan sauce: 500g of medium-sized Xiaoxin fresh shrimp, Pixian bean paste 1 teaspoon, tomato sauce 1 teaspoon, soy sauce 1 teaspoon, 5g of ginger foam, 5g of garlic paste, 5g of onion, 5ml of rice wine 15ml, a small amount of white pepper, and 60% cassava starch. Appropriate food oil change: 1. Remove the head and shell of the fresh shrimp, leaving only a part of the tail, and take out the shrimp intestines with a sharp knife or wooden stick. Then cut 2/3 of the shrimp back with a knife, remove the shrimp line, open a mouth at the top of the head of 0.5cm, pass the lobster tail through to make shrimp balls, and marinate with wine, white pepper and cassava starch 10min2. 3. Leave 3 teaspoons of oil in the pot, add chopped Pixian bean paste, ginger, onion and garlic paste and stir-fry until fragrant, stir-fry into Chili oil, add tomato sauce, soy sauce and sugar, and stir-fry together. 4. Add the fried shrimp balls, let them be evenly covered with juice, pour in 1 teaspoon starch and stir fry, then serve.