Sweet and sour pork ribs

Food: 500 grams of lamb chops Accessories: 1 green onion root, 2 slices of galangal, a small piece of ginger, 4 cloves of garlic, 1 piece of cinnamon, 1 piece of star anise, 1 tablespoon of salt, appropriate amount of rock sugar, 1 tablespoon of light soy sauce, 1 tablespoon of vegetable oil, appropriate amount of cold water, appropriate amount of boiling water. Method: 1. Put the pork ribs into the pot with cold water, and bring to a boil without covering the lid. The purpose of using cold water is to boil the blood out of the pork ribs as much as possible, and to leave the pot lid uncovered is to allow the odor to fully evaporate. 2. After boiling, it will gradually bleed and foam. After skimming off the blood as much as possible, pick up the pork ribs and set aside. Old rock candy smashed. 3. Put a little oil in the pot, put in the rock sugar, and reduce the sugar color to medium-low heat. The fire must be low. Simmer over low heat until the sugar's crispiness is released and the color changes to light brown. 4. Add the blanched pork ribs and stir-fry with sugar. Pour in a small amount of light soy sauce for coloring. Add star anise, galangal, cinnamon, ginger slices, winter squash, and chopped garlic. Spicy amaranth

Ingredients: Amaranth, chilli padi, oil, salt, vinegar, chicken powder, ginger, garlic, peppercorns, light soy sauce, white sugar Method: 1. Wash the amaranth, drain the water, and cut into segments. 2. Chop ginger, garlic and chilli padi. Mix salt, light soy sauce, vinegar, white sugar and chicken powder evenly. 3. Heat oil in a cold pan, add Sichuan peppercorns and stir-fry until fragrant. Remove the Sichuan peppercorns, add ginger, minced garlic, and minced chilli padi and stir-fry until fragrant. 4. Pour in the amaranth segments, stir-fry until tender and tender, pour in the fried sauce and stir-fry evenly. Cold Pork

Food: Pork belly, peppercorns, star anise, galangal, onion and garlic, light soy sauce, peanut kernels, chili powder, salt, Laoganma Production process: 1. Put the pork belly in a pot under cold water and put it in Stew peppercorns, star anise, galangal, scallions and ginger slices. 2. While the pork belly is stewing, pick up the foam, boil, pick up and let cool, then cut into thin slices and serve on a plate. 3. Crush the minced garlic and put it into a bowl, then pour in the chili powder and simmer it with boiling oil. The garlic aroma will be released from inside. 4. Then add appropriate amount of salt, light soy sauce and Laoganma to the bowl and mix well. In addition, you can add some vinegar appropriately. 5. Pour the fried sauce into a bowl, sprinkle some crushed peanuts, a small amount of sesame oil and green onions, mix well and enjoy.