Braised pork 1, pork chop1.5kg 2, onion, ginger, tsaoko, cardamom, fragrant leaves 3, rice wine and soy sauce spareribs, washed and cut into pieces, neatly placed in a casserole, and added with onion, ginger, tsaoko, cardamom, fragrant leaves, wine, sugar and yellow wine, and evenly stirred. Stewed for an hour, the meat is cooked and fragrant. Click 1, and the meat itself comes out without adding water. You can add some wine. You'd better add some fat to the meat, it will burn better. Be careful not to let the meat stick to the pot when stewing on low fire. The fire must be small. I usually use the smallest fire, and when it's fast, I turn it with chopsticks. 3. When the meat is rotten and the soup is collected, you must pay attention to the heat, which is easy to paste. 4, spices can not be added, otherwise the taste is too strong. Cooking method of stir-fried lettuce: after the pot is hot, add peanut oil, chopped green onion and Jiang Mo, then add the cut lettuce, without too much time, then use a shovel to make room at the bottom of the pot, add the stirred clams, stir with a shovel and (HUO4) to make the clams cooked, and then turn the plate to make the clams thicken. Note: Because lettuce is easy to cook, don't fry it for too long. Sauté ed mutton with onion raw materials: mutton, 1 egg, onion, refined salt, soy sauce, Shaoxing wine, monosodium glutamate and wet starch. Production method: Cut the mutton batch into thin slices with the thickness of 1.2 cm, cross-punch holes on both sides (with the depth of 1/3 of the meat thickness), cut into strips with the thickness of 1 cm, then cut into cubes, put them in a bowl, add refined salt, egg white and wet starch and stir well. Cut the green onion in half, and cut it into pieces of 1.2 cm for later use. Take an empty bowl, add refined salt, soy sauce, Shaoxing wine, monosodium glutamate and wet starch, and stir well to make juice. Put peanut oil in the wok, heat it to 60% heat (about 150℃), add diced mutton, stir it with a spoon, then add onion and stir it, and take it out quickly. Leave a little oil in the pot, heat it on high fire, add diced mutton and scallion and stir fry, then pour the sauce into a bowl and stir fry, pour sesame oil on it, turn it over a few times, and quickly take it out of the pot. Characteristics of dishes: mutton is fresh and tender, delicious, wrapped in sauce and memorable. Steamed hanging fish 1. Wash the fish and cut it several times. 2. Put the sliced onion and ginger on the bottom of the steaming tray, and don't want anything else. 3. Put the fish in a steamer and steam for 20 minutes. The newspaper said that the fish had better be empty, but I don't think it's troublesome. 4. After steaming, pick up the onion and ginger slices from the plate, pour some Lee Kum Kee steamed fish soy sauce on the fish, sprinkle some chopped green onion and pour it on. Vikby Hotel. Spiced beef material: beef 100g (about 10 half). Marinade ingredients: half a teaspoon of pepper, 2 pieces of star anise, cinnamon 1 piece, 5-6 pieces of galangal, tsaoko (crushed) 1 piece, half a teaspoon of fennel and 65438+ pieces of chopped green onion. Dip: sesame oil, soy sauce, shredded red pepper 1 tablespoon, Zhejiang vinegar, 1 tablespoon, cooked oil, 1 tablespoon, shredded red pepper and sugar. Cooking steps: (1) Put the brine (except wine) into a deep bowl and cook it over high fire 15 minutes. (2) Wash the beef, put it in the brine, add the wine and cook for about 40 minutes on medium fire. (3) beef is taken out, cooled and sliced. (4) Soak the sauce except sesame oil and Zhejiang vinegar in the oven for 1 min, take it out, add the remaining sauce, and serve with beef. Vinegar shredded potato practice: peel and shred potatoes, soak them in water, and soak off the starch on the surface, which will make the taste brittle. Drainage. Heat two tablespoons of oil in a pot, add a little pepper, stir-fry until fragrant, take out the pepper, add dried shredded pepper, scallion and shredded potato, add salt, chicken essence and vinegar, stir-fry until shredded potato is broken, add water and starch, and stir well. Vinegar can be added twice, and the second time it comes out of the pot, it smells better.