Ingredients: one catty of pork belly, four ounces of fresh peas, two spoonfuls of soy sauce, one spoonful of douban, three onions, a large piece of ginger fingers, two spoonfuls of fermented glutinous rice juice, a small piece of brown sugar, one or two pieces of spicy steamed pork rice noodles (sold in supermarkets, but fragrant), salt and monosodium glutamate.

Practice: 1. Cut the pork into thick slices and evenly grab the brown sugar (chop it). In another bowl, add Jiang Mo, chopped onion, soy sauce, mashed potato juice, salt, monosodium glutamate and watercress, and stir well. 2. After half an hour, put the meat slices into the steamed rice noodles (two spoonfuls are reserved) and mix well so that each piece of meat is covered with steamed meat powder. If it feels too dry, you can add some water appropriately. 3. Stick the skin of the meat slices on the bottom of the bowl and fold them flat one by one in the bowl. Then put the fresh peas, the right amount of salt and the remaining two spoonfuls of steamed rice noodles into a bowl with mixed meat and mix well. 4. Put the mixed peas on the meat. 5. Steam in a boiling water steamer for one hour until the meat is soft. 6. Take out the steaming bowl and buckle it on the bowl. Turn the steamed meat upside down and put it on a plate to eat.

Sweet and sour peas

500g peas, peanut oil100g, Jiang Mo10g, sugar15g, a little soy sauce and rice vinegar10g. Corn starch 25g.

≮ Food practices ≯ 1. Wash peas, mix well with dried corn starch, and fry in 70% hot oil; 2. Stir-fry with a spoon on the fire, add white sugar, rice vinegar, ginger slices, soy sauce and a little water, stir-fry into tender sugar juice, add fried peas, turn over and wrap the sugar juice evenly, and let it cool out of the pot. ≮≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯𕫯𕫯𕫯𕫯𕫯≯𕫯888

Pea jelly

Raw materials: 500g of old peas, appropriate amount of green plums, appropriate amount of sugar 1000g, appropriate amount of cherries, appropriate amount of agar 15g, and appropriate amount of sweet-scented osmanthus brine.

Methods: 1. Wash peas, simmer in clear water, peel them with a fine sieve, and leave sand for later use. 2. After the wok fires, add 1000g of water, sweet-scented osmanthus brine, sugar and agar, and simmer on low fire until all the raw materials are dissolved. Put half of the agarose juice into a container, add the pea sauce and stir well, then pour it into a porcelain dish, chop up the plum and cherry with a knife and sprinkle it on it, then quickly pour the other half of the agar juice into the porcelain dish, cool it and put it in the refrigerator. 3. Take it out when eating and cut it into diamond-shaped pieces with a knife. Features: The cake is light yellow, transparent, soft and sweet.

Coral pea

Ingredients: 2 kg of fresh pea pods, 7 strips of shrimp back oil. 50g of onion ginger oil, 50g of chicken oil and cooking wine10g, 5g of monosodium glutamate and Jiang Shui10g, 5g of salt, 20g of ginger slices, 20g of onion segments and 50g of chicken soup150g.

Practice (1) Peel and wash peas, and then control the water to dry. (2) Put the spoon on the fire and stir fry. Add 50g of water, 5g of minced onion and ginger and 5g of cooking wine, and salt1g.. After the soup is boiled, put the prawn oil in a boiling water spoon and cook it, then take it out. (3) Temper the frying spoon, add chicken oil, add salt 4g, hairy Jiang Shui, monosodium glutamate, cooking wine 10g and onion ginger oil, also add shrimp oil and peas, simmer the soup over medium heat, and add chicken oil.

Bamboo shoots and peas

Ingredients: bamboo shoots150g; 50 grams of tender peas. Accessories: salt 1.5g monosodium glutamate 2.5g, wet starch 5g, cooked chicken oil 15g, cooked lard 20g.

Methods Peas were cooked in boiling water and then drained in cold water. Dice bamboo shoots and soak them in boiling water. Heat a wok over medium heat, add lard, peas and diced bamboo shoots, stir-fry slightly, add 50g of water, bring to a boil, thicken with salt, monosodium glutamate and wet starch, pour in chicken oil, and take off.

Features peas are bright green, fresh and tender, and delicious in spring.

Egg yolk pea paste

Ingredients: peas 100g, egg yolk 1 piece, 50g rice, proper amount of water and a little salt.

Output: 1. Remove the peas' pods and put them in a blender, or chop them into pieces with a knife.

2. Cook the whole egg and scoop it up, then soak it in cold water, shell it, take out the yolk and press it into yolk paste.

3. Wash the rice, soak it in clear water for 2 hours, cook it with water and bean paste for about 1 hour, cook it into a semi-paste, and then mix it with egg yolk paste for about 5 minutes.

4. Be sure to boil rice and beans into mud when making.

Stir-fried beef and green beans in Chili sauce

Peas, beef tenderloin, dried peppers, onions, ginger, salt, chicken essence, starch, oil and soy sauce.

1. Dice the beef and grab it evenly with starch and soy sauce; Chop onion and ginger. 2. Pour oil in a pot. When the oil is hot, add dried Chili, onion and ginger and stir-fry until fragrant. Pour in diced beef and stir-fry until it changes color. Add diced peas, salt, chicken essence and soy sauce and stir fry.