Meat-stuffed cabbage rolls: washed cabbage, cross-cut in hard places; Soak mushrooms and fungus in cold water in advance to help chop pork, mushrooms, fungus and hard cabbage; Add a proper amount of salt, soy sauce and oyster sauce, mix well and marinate for half an hour to make the meat stuffing more tasty (you can wear disposable gloves to catch it); Put clear water in the pot, add a little oil and salt to boil the water, then add Chinese cabbage leaves to boil for about 1 min, take out and drain the water for later use; Spread a cabbage leaf with meat on it; Roll from bottom to top; The vegetable leaves on both sides are collected inside; Wrapped cabbage rolls; Put the wrapped cabbage rolls into a steamer and steam for about 20 minutes, and a lot of water will come out of the steamed cabbage rolls; Put a little cooking oil in the other pot and add garlic to make it fragrant; Then pour in the water of steamed cabbage, add a little soy sauce, oyster sauce and raw powder to cook into a sauce; (This step can add some chopped green onion, which will be more fragrant. I forgot to put it this time. ) Just pour the sauce on the cabbage rolls.
Steamed ribs with lobster sauce: soak the small ribs for half an hour to remove blood, drain the water or blot them with kitchen paper, add half a spoonful of white sugar and half a spoonful of peanut oil, add a few slices of ginger, cover with plastic wrap and refrigerate for 3-4 hours, clean Yangjiang lobster sauce and pat it flat with the back of a knife, chop garlic, take the marinated ribs out of the refrigerator, add salt, pepper, lobster sauce, minced garlic and rice wine, mix well and then marinate again.
Braised pork with plum vegetables: Boil the whole pork belly in water until it is 7-8 ripe, take it out and drain it, then evenly coat it with a layer of honey and marinate it for 30 minutes. Fry the marinated pork belly in an oil pan until golden brown, then take it out, drain it, air-cool, and mix it with oyster sauce, soy sauce, fermented milk, white sugar, chopped green onion, Jiang Mo, salt and monosodium glutamate to make a sauce. Steam in a steamer 1 hour. After steaming, pour out part of the sauce in the bowl, add the raw flour and boil it into a thick sauce. As the last sauce, put the pork belly in the bowl upside down on the plate and pour the sauce on it.