Home-made sweet and sour pork ribs: pork chop 1 000g, soy sauce 15mL, vinegar 50mL, onion1root, half ginger, 2 star anise, 20 pepper, 2 dried peppers, rice wine 15mL, and 20g white sugar. Practice: 1. Pork ribs, winter shavings and ginger slices are put into a pot, boiled with cold water, and the floating powder is skimmed. 2. Put in the dried pepper and aniseed, cook until the wooden chopsticks can be penetrated, and fish up the pork ribs. 3. When cooking ribs, mix vinegar, soy sauce, rice wine and sugar to make seasoning juice. 4. Boil the wok and pour in the seasoning juice. When the seasoning juice is boiled, pour in the pork ribs and stir well. 5. Pour in half a bowl of soup for cooking pork ribs, so that the juice has never tasted pork ribs.

Water fermented soybean and tiger skin green pepper food: pepper, water fermented soybean, garlic, oil, salt, sugar, soy sauce and vinegar. Practice 1, pour oil into the wok (a little more than usual), heat it to 80% heat, change to slow fire, and add pepper. 2. Use a frying spoon to press the pepper on the back and draw a circle in the bottom pot, then stir-fry and draw a circle. 3. Leave the oil in the pot until the pepper becomes loose and the skin is golden brown and burnt, and put the pepper out for reserve. 4. Add water fermented soybean meal and garlic paste into the wok to saute.

Lettuce and Lily cashew kernel food: celery 100g, cashew kernel 50g lily, pepper: vegetable oil, salt, sugar. Practice: 1, lettuce leaves are removed, cut into sections, green pepper seeds are removed, cut into small pieces, lily flowers are washed, head and tail are cut off, and torn into petals for reserve. 2. Put 3 tablespoons of oil in the pot, put the cold oil into cashew kernel, fry it golden and crisp, then pick it up and let it cool; Leave the bottom oil in the pot, first add the lettuce and stir-fry it for about 1min.

Brewing method of beer duck 1. Material preparation. 2. Slice onion, ginger, garlic and ginger, and cut green pepper into sections. 3. Cut the goose into two centimeters wide sections. 4. Put cold water in the pot, put the chicken in, blanch it, put two pieces of ginger to remove the fishy smell, wait until the water boils, then take it off and clean it. 5. Put a spoonful of oil in the pot to put the onion and garlic, then pour the duck and fry for 3 to 5 minutes until the skin is golden yellow.