1. Steamed pork preparation time: 20 minutes Cooking time: 60 minutes Ingredients: 400g pork belly, 100g rice, 2 tablespoons soy sauce (30ml), 1/2 teaspoon pepper (3g), 1/2 teaspoon pepper (3

g), 1 green onion, 1 piece of ginger, 2 teaspoons of cooking wine (10 ml), a little coriander, 60 grams of oil. Method: 1. Heat a dry wok over medium heat, add the rice, and stir-fry continuously with a spatula.

Then add the peppercorns and fry together until the rice turns yellow and develops a fragrant aroma. Take it out and let it cool. Put the fried rice into a grinder and grind it into coarse powder.

2. Cut the green onions into chopped green onions, mash the ginger and soak it in a little water to make ginger water. Wash and chop the coriander.

3. Cut the pork belly into thin slices, mix well with oil, soy sauce, ginger water, pepper, and rice flour, and put into a bowl.

4. Add water to the steamer and bring to a boil over high heat. Place the bowl with the raw rice noodles and meat into the steamer, turn up the heat and steam for 60 minutes until cooked through. Take it out and turn it over on a plate. Sprinkle with coriander for decoration.

2. Sweet and Sour Short Ribs Preparation time: 20 minutes Cooking time: 40 minutes Ingredients: 500g pork short ribs, 2 tablespoons rice vinegar (30 ml), 1 tablespoon dark soy sauce (15 ml), 1 teaspoon chopped chives (5 grams)

, 1/2 teaspoon of salt (3 grams), 1 white green onion, 1 piece of ginger, 1 teaspoon of chicken essence (5 grams), 3 tablespoons of oil (45 ml), 2 garlic, 2 tablespoons of white sugar (30 grams) Method:

1. Lean pork ribs are not delicious, so you need to prepare pork ribs with a little fat.

Chop the ribs into 4 cm long sections, wash and drain, and use kitchen paper to absorb the surface moisture.

2. Slice ginger, slice garlic, and cut green onions diagonally into thick slices.

3. Heat the wok over high heat, pour in the oil, and when it is 50% hot (the pan is slightly smokey), adjust the heat to medium and add the pork ribs, fry for 3 minutes, turn them over one by one with chopsticks, and fry again.

After 2 minutes, when all sides are brown, most of the water in the ribs has dried up.

4. Add salt, dark soy sauce, chicken essence, ginger slices, and garlic slices to the pot, stir-fry with the ribs, pour in warm water that covers the ribs noodles, bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes.

5. When the pork ribs are fragrant and soft, add sugar, rice vinegar and chives, and reduce the sauce over high heat.

Tips are: 1. You can also add a tablespoon of tomato paste according to your preference to make the color more ruddy.

2. It is best to buy chopped short ribs in the supermarket, or ask a butcher to process them on your behalf.

3. Winter melon ball soup Preparation time: 30 minutes Cooking time: 15 minutes Ingredients: 150 grams of pork filling, 150 grams of winter melon, 1 egg white, 1 teaspoon of cooking wine (5 ml), 1 teaspoon of minced ginger (3 grams), 2 ginger slices

slices, 2 teaspoons of salt (10 grams), 1/2 teaspoon of chicken essence (3 grams), 3 grams of coriander, 1 teaspoon of sesame oil (5 ml) Method: 1. Peel off the green skin of the winter melon and cut into 0.5 cm thick slices.

2. Put the meat filling into a large bowl, add egg white, minced ginger, and cooking wine. Be careful not to forget to add salt. Place the appropriate amount according to your taste, and then stir evenly.

3. Add water to the soup pot and bring to a boil, add ginger slices, turn to low heat, squeeze the minced meat into evenly sized meatballs, and add them into the pot as you squeeze them. When the meatballs change color and become firm, push them gently with a spoon.

, making it non-adhesive.

4. After all the meatballs are squeezed, turn up the heat and bring the soup to a boil. Add the winter melon slices and cook for 5 minutes. Add salt and chicken essence to bring out the flavor of the soup. Finally, add coriander and drop in sesame oil and serve.

4. Braised Chicken Nuggets with Shiitake Mushrooms Preparation time: 30 minutes Cooking time: 40 minutes Ingredients: 1 tender chicken (1000g), 50g dried Shiitake mushrooms, 25g watercress, 1 teaspoon Sichuan peppercorns (5g), 1 teaspoon refined salt (5g)

), 50 grams of ginger, 10 grams of green onions, 1 teaspoon of chicken essence (5 grams), 2 teaspoons of cooking wine (10 ml), 2 teaspoons of soy sauce (10 ml), 25 grams of rock sugar, 50 ml of oil, 2 star anise Method: 1.

Soak dried shiitake mushrooms in warm water for more than 30 minutes, then rinse and set aside.

2. Wash the whole chicken, cut off the chicken head, wings and feet to the shin, then cut the chicken in half, cut the chicken into 3 cm long and 2 cm wide rectangular cubes, cut the chicken head, wings and feet as well.

Cut into 3cm pieces.

3. Heat a wok over high heat, add oil to heat, then put the chicken pieces into the hot oil pan and stir-fry. When the chicken becomes hard and changes color, add cooking wine, ginger cubes, watercress, and Sichuan peppercorns, and stir-fry until the water gradually dries out and the fragrance comes out.

When it is ready, add an appropriate amount of water (to cover the surface of the chicken), add a small amount of salt, soy sauce, rock sugar, and star anise.

4. Cover and simmer until mature, then add the mushrooms and cook for about 15 minutes. When the pot is removed, add the green onions and chicken essence.