Stir-fried pork belly with green beans Raw materials: pork belly 300g, green beans 250g, salt and oil, ginger slices, garlic, bean paste, pepper, rice wine, pepper and sugar. Practice: 1, pork belly boiled in water, add a few slices of ginger, pepper and rice wine, and turn to slow fire; Cook until it is ripe in 1989, pick it up and let it cool; 2, cold pork belly cut into pieces for use. 3. Boil water in the rice cooker, add proper amount of vinegar and a little oil, add green beans and cook until 78% mature. 4. Put oil in a hot pot and cool it, add Pixian bean paste, stir-fry pepper and garlic leaves together; 5. Stir-fry the pork belly slices and stir-fry them again until the pork belly is slightly burnt; 6. Add the freshly cooked green beans and stir fry again; 7. Add a little sugar and salt and mix well.
Dry pot ribs food: sparerib, lotus root, Flammulina velutipes, onion, pepper, lettuce, garlic, ginger, fermented soybean, dried pepper, pepper, cinnamon, star anise, galangal, yellow wine, soy sauce, starch, salt, pepper oil, monosodium glutamate and allspice powder. Practice: 1. Chop the ribs into pieces and marinate them with soy sauce, starch and rice wine for 10 minutes. 2, from the pot, 180 degrees fried ribs, fried ribs 8 perfect, the surface is brown. 3. Cut the lotus root into pieces, slice the green pepper and its onion, cut the lettuce into strips, and break the onion and ginger with a knife. 4, a small amount of oil in the pot, stir-fry chive ginger and its dried pepper, pepper, galangal, cinnamon, star anise and water lobster sauce. 5. After frying, stir-fry the lotus root slices. After the lotus root slices are steamed, add the ribs, green onions, green peppers, Flammulina velutipes and its lettuce in turn, and stir fry moderately in the middle. 6. When the leek is quickly fried, add soy sauce king, pepper oil, salt and monosodium glutamate to taste.