1. Radish and pork ribs soup. Prepare raw materials: 1 radish, 1 small plate of ribs, coriander, ginger slices, cooking wine, and salt. Detailed method:

(1) Prepare raw materials, wash radish, ribs and coriander in advance. Put the ribs and water into the pot together, boil to remove the blood foam, remove and drain.

(2) Put the blanched pork ribs and ginger slices into the pressure cooker, add cooking wine and an appropriate amount of warm water, close the lid, and activate the "soup making" function.

(3) When there are 15 minutes left in the pressure cooker, vent the air, open the lid, peel off the skin of the radish, cut it into hob pieces, put it in the pot, and add a small spoonful of salt to taste.

(4) Close the lid and continue to complete the unfinished soup making process. When the pressure cooker is finished, the radish and pork ribs soup will be ready.

2. Fried mutton with onions. Ingredients: 1 onion, appropriate amount of mutton, chives, light soy sauce, cooking oil, salt, cumin. Detailed instructions:

(1) Cut the onion into small pieces and cut the mutton into small pieces and set aside. Heat up the wok, add cooking oil, first put the fatter mutton cubes into the pan and stir-fry to release the oil, then add the leaner mutton cubes into the pan and stir-fry until the mutton changes color and emits fragrance.

(2) Put the onion pieces into the pot and fry together. The onions can be eaten raw. If you want to keep the crispy and tender taste, put them into the pot and stir-fry for about 1 minute.

(3) Add a small amount of salt and cumin, put it into the pot and mix with the ingredients, stir-fry until the flavors are infused, then take it out of the pot and put it on a plate.

3. Braised pork. Ingredients list: 1 piece of pork belly, 2 heads of garlic, appropriate amount of broccoli, appropriate amount of rock sugar, light soy sauce, onion and ginger cooking wine. Detailed instructions:

(1) Wash the pork belly and wipe off the water with kitchen paper, then cut it into pieces of suitable size. Heat the cast iron pan and add the pork belly pieces.

(2) Fry the pork belly over low heat until it changes color and becomes oily. The pork belly itself has a lot of oil, so you don’t need to add oil separately. You can also fry it to produce oil. This way, the pork belly will be less greasy. . Fry the pork belly pieces until the surface is brown, then add light soy sauce, green onion and ginger cooking wine and stir-fry evenly. Finally, add hot water and bring to a boil over high heat.

(3) Cover the pot, simmer over low heat for about 45 minutes, open the lid, the meat will be fragrant and tender, add the peeled garlic, stir-fry, cover and simmer for 5 minutes minutes or so.

(4) Open the lid of the pot and put in an appropriate amount of rock sugar. If you like it sweeter, you can add a little more. Stir-fry until the rock sugar melts. Continue to reduce the thick soup over medium heat. Take it out of the pot and serve on a plate. .

4. Scrambled eggs with cucumber, fungus and shrimp. Ingredients list: 1 cucumber, 1 small handful of fungus, appropriate amount of shrimp, 3 eggs, cooking oil, salt. Detailed instructions:

(1) Prepare cucumber, shrimp, eggs, and black fungus. The fungus is dry and needs to be soaked in advance, the shrimp thawed, and the cucumber cut into slices.

(2) Boil water first, put the soaked fungus into the boiling water and cook for about 3 minutes, take it out, tear it into small pieces and set aside; heat the wok, add cooking oil, and put the shrimp in Stir fry in the pot until it changes color.

(3) Pour in the egg liquid again, and soon the egg liquid will solidify into egg chunks.

(4) Add the blanched fungus and cut cucumber slices, stir-fry evenly, then add salt to taste, continue to stir-fry evenly, and remove from the pan and serve.