1, peeled potatoes after cleaning, rubbed into fried potato shreds, added with appropriate amount of salt, marinated after grasping and mixing 10min, squeezed dry water by hand, added with appropriate amount of oil and mixed well, added with a spoonful of wheat flour, and mixed well by hand to make it sticky.
2. Stir-fry shredded potatoes into cherry balls with your hands, put them on a plate, put water in the pot to boil, put them in potato balls, steam them for 5 minutes, and put them directly in the pot if you are not in a hurry to eat.
3. Chop garlic cloves and shallots, put them in a bowl, boil some boiling oil in the pot, pour it on ginger and garlic to arouse the fragrance, then add soy sauce and rice vinegar, add edible salt, oil chili pepper and sesame oil, and mix well. Dip potato balls and eat them.
Prepare pork belly, steamed pork rice noodles, shallots, ginger slices, star anise, cinnamon, potatoes, edible salt, soy sauce, soy sauce, oyster sauce and monosodium glutamate in advance.
1, pork belly clean, cut into thin slices, 7~8mm up and down, too thin and tasteless. Cut some Dongru and ginger slices into the pork belly, add some edible salt, soy sauce, soy sauce, and monosodium glutamate, mix well and marinate for 20 minutes.
2. Peel and clean the potatoes, cut them into blocks and put them at the bottom of the steaming bowl. Pour the steamed pork rice noodles into the marinated pork belly slices, turn them by hand and mix well, so that each piece of meat is evenly covered with rice paste.
3. Put the pork belly on the potato piece by piece, sprinkle the remaining rice paste into a steaming bowl, put 2 star anises, 1 cinnamon, cover a plate tightly, and steam in a pressure cooker for 30 minutes.
Steamed ribs with black bean sauce are prepared in advance 1 kg, water black bean sauce 1 spoon, soy sauce, oyster sauce, rice wine, shallots, garlic cloves, ginger slices, white sugar, white pepper, corn flour and soda.
1, chop the ribs, add a spoonful of soda, pour in cold water, clean them with your hands, scoop them up and drain them. Add water douchi, soy sauce, oyster sauce, rice wine, white sugar, ginger slices, shredded onion, mashed garlic and white pepper to the ribs, grab and mix well, then pickle 10min.
2. Add a spoonful of corn flour to the ribs, then change hands and mix well, and put the ribs on the plate. Boil the pot with water, add the marinated spareribs, steam for 10 minutes, remove and sprinkle with onion to decorate.