Staple food: Chinese cabbage

Accessories: garlic, oil, salt, sugar, vinegar, soy sauce, small red pepper and pepper granules.

Detailed steps:

1. Wash the leaves of Chinese cabbage, control the water, slice them, and separate the white leaves from the leaves for later use.

2. Chop garlic, slice ginger, cut onion into chopped green onion, and dry red pepper for later use.

3. Pour into the pot, add the pepper and saute.

4. Stir the ginger slices for a while, add the garlic until the garlic changes color, and add the chopped green onion.

5. Put the cabbage in the pot and stir fry for two or three minutes.

6. When the cabbage is shiny, stir-fry the cabbage leaves for two or three minutes.

7. When the cabbage is quickly fried, add some sugar and stir fry for a while, then add soy sauce and vinegar and stir fry for a while.

8. Add some salt and garlic before cooking and mix well.

Second, sweet and sour pork ribs

Staple food: small row

Auxiliary steps: cooking wine, light soy sauce, dark soy sauce, balsamic vinegar, sugar, salt, monosodium glutamate and sesame seeds.

Detailed steps:

1. Boil the drain for half an hour.

2. Marinate with cooking wine, soy sauce, soy sauce and balsamic vinegar (not white vinegar) for about 20 minutes.

3. Take out clean and dry water and fry until golden brown.

4. Put the ribs into the pot, marinate the ribs with water, add sugar, half a bowl of broth, then boil them with high fire and add some salt.

5. Stew for more than ten minutes to collect juice, and finally add some balsamic vinegar.

6. Sprinkle chopped green onion, sesame seeds and monosodium glutamate when cooking.