1. Braised pork ribs in sauce

Ingredients: 500g of pork ribs, one spoon of salt, one tablespoon of white pepper, one spoon of sugar, two tablespoons of cooking wine, green onion, ginger, 6 cloves Garlic, one tablespoon of soy sauce, three or more tablespoons of tomato paste, two tablespoons of honey, and starch.

Method: 1. Marinate - wash the ribs, decant to dry, add salt, white pepper, sugar, cooking wine, green onion slices, ginger slices, marinate for more than an hour.

2. Fry---heat the oil pan over medium heat, turn to low heat and fry the ribs for 3-5 minutes, then turn to high heat and fry to force out the oil from the ribs. Fry over high heat for 1-2 minutes, remove the ribs to control oil and set aside.

3. Sauce - mix soy sauce, tomato sauce and honey into sauce. Peel and fluff the garlic.

Heat a pan over medium heat, add a little oil, and when the oil is 60% hot, add the garlic and sauté until fragrant. Then pour in the sauce, bring to a boil, add the fried pork ribs just now, coat with the sauce, add an appropriate amount of water, and simmer over low heat for a while. When the soup thickens, turn off the heat and start the pot.

2. Guobao Pork

Ingredients: a: tenderloin, starch. b: Vinegar, sugar, and a little light soy sauce. c: Garlic, onion, ginger, red pepper, coriander.

Method:

1. Cut the tenderloin into thick slices of about 1.5mm, mix well with salt, chicken essence and cooking wine and marinate;

2. Sugar: vinegar = 3:2, mix evenly (this is sweeter, if you like it sour, add more vinegar, add two drops of dark soy sauce and mix well (you don’t need to add dark soy sauce, I like dark-colored dishes, so Added a little;

3. Mince the garlic, shred the green onion, ginger, and red pepper. Wash the coriander and cut it into the middle;

4. Add a little water to the starch and mix it into a starch paste. , stir in the marinated meat slices, so that each piece of meat is evenly coated with batter;

5. Put oil in the pot, put the battered meat slices in the pot and fry until golden brown and take out;< /p>

6. Add oil to the wok and stir-fry the minced garlic until fragrant. Add the fried meat slices and stir-fry evenly. Pour in the sauce from Part 2, shredded onion, ginger, and shredded red pepper and quickly stir-fry evenly. Wait until each slice is evenly divided. Stop the heat when the meat is evenly coated with the sauce, sprinkle in the coriander and mix well!

3. Northeast stew

Ingredients:

300g pork ribs, 250g of beans, 200g of small potatoes, one corn, onion and ginger

Seasoning:

Two tablespoons of soybean paste, a little salt.

Method:

1. Wash the beans and break them into pieces with your hands. Wash the corn and cut it into sections. Wash the potatoes and cut them in half. Mix the miso with a little water.

2. Blanch the ribs, remove and rinse. Clean.

3. Heat the oil in the pot, sauté the onions and ginger, and add the potatoes for one minute.

4. Add the corn, ribs, and beans into the pot and stir-fry evenly. .

5. Pour the bean paste into the pot and heat the water to cover the vegetables.

6. Bring to a boil over high heat and simmer until the soup becomes about 1/4 of its original size. Just add salt according to taste.

Note:

1. Stewing is different from braised. You need to leave more soup at the end and eat it with rice. It’s no cure! /p>

2. If you don’t have soybean paste, use dark soy sauce or light soy sauce!

3. If you don’t have small potatoes, use large potatoes. Just cut them into cubes! , Cold dish: Cucumber mixed with shrimp crackers

Ingredients: Two pairs of shrimps, one section of cucumber, two green garlic sprouts, two green cabbage leaves, three soy sauce, five cents of sesame oil, one cent of mature vinegar, two cents of fungus soaked in water

Preparation method: Peel the shrimps, cook them in a pot of boiling water, take them out and let them cool; wash the cucumbers and cut them into semi-circular slices with a straight knife; wash the green garlic sprouts and green cabbage leaves, cut them into sections with a straight knife, and put them all on the table. Serve and set aside. At this time, cut the cold shrimps into slices and arrange them on a plate. Arrange the shrimp slices in a pattern (optional) on the bottom with green cabbage leaves and place them on top. Arrange the garlic sprouts, sprinkle with water fungus, and pour in soy sauce, sesame oil, and mature vinegar.

Features: bright and beautiful, fragrant and delicious.

5. Dumplings stuffed with pickled cabbage

Ingredients: 400g sauerkraut, 400g meat filling, 25g green onion, 10g ginger

1. To make dumplings, I personally like to use warm water to knead the noodles. Leave the live noodles for half an hour

2. Put 25 grams of chopped green onion and 10 grams of minced ginger into the pork filling, then add 10 ml of soy sauce, 3 grams of pepper powder, and 15 ml of cold boiled water and mix well. Then add a small amount of vegetable oil and mix the meat filling again. Stir the meat filling in one direction.

3. Rinse the sauerkraut with water, then squeeze out the water and chop into small pieces and set aside. The sauerkraut must be rinsed with cold water. If you rinse it with hot water, the taste of the sauerkraut will be weak!

4.

Mix the chopped sauerkraut and the delicious meat filling together, add about 8 grams of salt and stir vigorously in one direction, and our filling is ready!

Note:

The purpose of adding water in the second step is to make the meat tender enough, and adding a small amount of vegetable oil is to make the meat filling moist enough

Sauerkraut The best ratio to meat is 1:1, this kind of sauerkraut filling is the most delicious!

The meat stuffing for sauerkraut filling is best with a little more fat, because sauerkraut and fat meat are the best pairings

I hope you will be as happy as celebrating the New Year in a different place! ! !