Ribs lotus root soup ingredients: 500g sparerib, 500g lotus root, 4 shallots, 4 slices of ginger, 2 teaspoons of cooking wine (10ml), 2 teaspoons of salt (10g), 2 teaspoons of pepper (10g) and appropriate amount of fresh coriander: 1. Wash the ribs with running water. 2. Cut off the pedicels at both ends of the lotus root, cut them in half longitudinally, clean them, check whether there is residual sediment in the lotus root eyes, and then cut them into hob blocks about 6cm long. 3. Boil a pot of water, blanch the ribs in boiling water, skim the blood foam after the water boils again, skim for several times until no foam emerges, then remove the ribs and drain them. 4. Put the ribs in the soup pot, add the onion, ginger slices and cooking wine, inject 3/4 pot of warm water, cover the pot, bring to a boil with high fire, and cook for 15 minutes. 5. Open the pot cover, put in the lotus root pieces, and cover the pot cover tightly. After the fire boils, turn to a low heat and keep it slightly boiling for about 1 hour. 6. Remove the onion and ginger slices after the flameout. Add salt and pepper to the stewed lotus root ribs soup. Add fresh coriander to taste before eating. 2. The common name of three steamed dishes in Hubei refers to "steamed fish, steamed meat and steamed vegetables". At the same time, from the method of steaming, there are also powder steaming, steaming and steaming. Features: Steamed shredded pork with fish flavor. The finished dishes are waxy and moist, fat but not greasy, soft and tender in texture, delicious and unique in flavor. Technology: steamed meat powder production method: cut pork into strips with a length of 4cm, a width of 2.5cm and a thickness of 1cm, control the moisture with a cloth, add refined salt, soy sauce, red fermented milk, Jiang Mo, Shaoxing wine, monosodium glutamate and white sugar, mix well together and marinate for 5 minutes. Wash and drain the rice, put it in a wok and stir-fry for about 5 minutes. When it becomes Huang Shi, add cinnamon, clove and star anise, fry for 3 minutes, and grind into powder as big as roe. Scrape the old lotus root, put it in a bowl, mix the cured pork with spiced rice Lou, remove the lotus root nodes, cut it into strips with a width of 1.5cm and a thickness of 1cm, add refined salt and fried spiced rice flour, mix well, put it in a bowl with the skin facing down, put it in a cage with the lotus root strips, and steam/kloc with high fire. Put the steamed lotus root on the bottom of the plate, then turn the steamed meat over the lotus root and sprinkle with pepper. Method of making steamed pearl balls: wash glutinous rice for 3 times, soak it in warm water for 2 hours, take it out and drain it. Put lean pork, minced fat meat and minced Pelteobagrus fulvidraco into a bowl, add egg liquid, monosodium glutamate, refined salt, pepper, chopped green onion, Jiang Mo, Shaoxing wine and wet starch, add water while stirring, add diced fat meat and diced water chestnut, knead and stir together, and squeeze into meatballs with a diameter of about 1.5cm.

Shao Hong preserved fish

Raw materials:

2 salted fish;

Seasoning:

Light soy sauce, cooking wine, onion, ginger, garlic.

Exercise:

1, soak the marinated fish for 12 hours, then chop into small pieces, wash and drain for later use;

2. Heat the oil in the pan, add the fish pieces, fry them on medium heat until both sides are golden, add soy sauce, cooking wine, onion, ginger and garlic, cover the lid with cold water, and simmer for 60 minutes until the soup is dry.

Then briefly describe the production process of pickled preserved fish, which is herring.

Raw materials:

A herring;

Seasoning:

Salt, pepper, dried pepper and cinnamon are appropriate.

Exercise:

1. Kill herring, remove scales, head and viscera, wash repeatedly, chop into slightly larger pieces, and drain water for later use;

2. Sprinkle a layer of salt on the bottom of the pickled fish basin, then sprinkle a layer of salt on the fish pieces, and sprinkle pepper, dried pepper and cinnamon at the same time;

3. Marinate for about a week, take it out, hang it in a dry and ventilated place, dry it, and store it in the refrigerator.