Braised pork with bean sprouts food: Yibin pork belly, 500g bean sprouts, cut into 1 cm long sections. Put about one or two soy sauce, two teaspoons of sugar and chicken essence in a bowl. Cut ten strips of sour pepper. Practice: 1. Wash and cook pork belly until it is immature. While scooping out hot water, evenly spread soy sauce and a little old brown sugar (white sugar is also acceptable) on the skin. 2. Scrape the bean sprouts flat on the meat, pour the soy sauce, sugar and chicken essence evenly into a glass bowl with glue, and then put the sour pepper. Oh, I forgot the pepper. You also need to add about 30 pieces of pepper. Turn the bowl horizontally twice like that, so that the seasoning can penetrate into the middle between the meat slices more evenly. 4. Then steam in a pressure cooker for 20 minutes. If there is no pressure cooker, steam 1 hour or more. After cooking, cover the wall with another bowl and turn it over. Ok, you can eat!

Sweet and sour pork ribs food: pork ribs, onion, ginger, garlic, salt, soy sauce, soy sauce, rice wine, sugar and monosodium glutamate. Practice: 1. Cut the ribs and clean them up. Onions are cut into sections. Ginger is shredded. Slice garlic. 2. Fill the hot pot with water, add rice wine and ginger slices, discharge the sheep into the water and boil the foam. Pick up the pork chop after it fades, wash off the foam and drain the water. 3. Let the pot cool and put the oil. After the oil is boiled, put it into winter shavings, garlic and ginger. 4. Put all the ribs in and stir fry. 5. When the ribs turn brown, pour in appropriate soy sauce, rice wine and soy sauce for seasoning and coloring. 6, stir well, pour boiling water, similar to drowning ribs. 7. Cover the lid, bring to a boil, and simmer with low heat after boiling. 8. After the ribs are stewed, enlarge the fire juice and add salt, sugar and monosodium glutamate to taste.

Sausage and bacon stir-fried asparagus raw materials: sausage and bacon 150g, water bamboo 250g, cold water 100g, rice wine 20ml, 2 onions, 2 ginger, Jiang Mo each 1 spoon, 3-4 cloves of garlic, 7-8 dried peppers and salt/kloc. Practice: 1. Cut sausage and bacon into pieces, add cold water, rice wine and ginger and garlic, and steam for half an hour; 2. Cut Zizania latifolia into strips, soak in water, and set aside in cold water; 3. Slice the steamed sausage bacon, chop the ginger and garlic, slice the garlic and dry-cut the Chili; 4. Boil the oil in the pot, add the dried pepper and stir-fry the onion and garlic; 5. Add sausage and bacon, and fry the rice wine along the edge of the pot; 6. Add boiled water bamboo and stir well, add a little salt and sugar to taste, stir well and then take out the pot.