Ingredients

500g pork ribs, 10g hawthorn, 5g red yeast rice, 10g soy sauce, 10g cooking wine, 20g rice vinegar, 5g sugar, appropriate amount of salt

Method

1. Wash the ribs and chop into small pieces. Wash the hawthorn, cut it in half with a knife, and dig out the core and the flower pedicle at the bottom.

2. Pour an appropriate amount of water into the pot, bring it to a boil over high heat, add the pork ribs, and simmer over high heat until foam forms.

3. Take it out, rinse it with running water, and drain it for later use.

4. Heat the oil in the pan. When the oil is 60% hot, add the pork ribs and fry over medium-low heat until both sides are slightly brown.

5. Pour in cooking wine and stir-fry quickly.

6. Add sugar and stir-fry a few times.

7. Add soy sauce and rice vinegar and continue to stir-fry evenly.

8. Add pre-cut hawthorn, red yeast rice and appropriate amount of water.

9. Bring to a boil over high heat, then reduce to medium-low heat and cook until the juice is reduced. Add a small amount of cornstarch water before serving.

11. Stir fry evenly and test the taste. If it is not flavorful enough, add some salt. Then plate and serve.

Shredded beef with hawthorn

Ingredients

400g tendon meat, 200g hawthorn, 80g white sugar, 500ml oil, 10g ginger, 5g white sesame seeds, 2 star anise, 45ml soy sauce, 15ml rice wine

Method

1. Wash the beef and put it into the soup pot, add the prepared soy sauce, ginger slices, star anise, rice wine and enough water, and turn to high heat After boiling, reduce heat and simmer for 50 minutes until the beef is completely cooked.

2. Take out the cooked beef and let it cool completely, then use your hands to tear it into long thin strips along the texture of the beef.

3. Rinse the hawthorn with running water, cut it in half with a knife, and dig out the core and the flower pedicle at the bottom. Wash the chives and chop them finely.

4. Put the chopped hawthorn into a small soup pot, add 800ml of cold water, salt and white sugar, bring to a boil over high heat, then turn to low heat and simmer slowly for 40 minutes. Boil the hawthorn until it becomes soft. Into a thick hawthorn syrup.

5. Heat the oil in the wok over medium heat. When it is 50% hot, put the shredded beef into the pot and fry over medium heat until crispy, about 3 minutes, then remove and drain. Oil content.

6. Leave a little base oil in the wok, heat it up, add the fried shredded beef and hawthorn syrup, stir-fry over low heat until the shredded beef and hawthorn syrup are completely dried up. , finally sprinkle in white sesame seeds and chopped chives.