Braised ribs with kumquat and red wine Ingredients: 500g of ribs, 8- 10 kumquat, a small amount of rice wine, a small amount of soy sauce, a small amount of onion ginger, 0/00 ml of red wine, and chopped ribs. The length is as long as you like, there is no rule. Put the chopped ribs into a bowl, add onion ginger and a little rice wine. The duration is at least 20 minutes. 2. Heat the wok, and then put the marinated ribs into the wok and fry until cooked. Both sides will turn yellow and the fragrance will float out. 3. Pour in red wine for coloring, then add the washed kumquat, boil it and stew it until it is cooked. When the juice is deep, you can add a little salt to taste it.

Raw materials of scrambled eggs with mung bean sprouts: 200g of soybean sprouts, 2 raw eggs, pepper 1 each, pepper 1 each, 30g of edible oil and 6g of edible salt. The method is 1. Wash the bean sprouts several times, drain the water, wash and shred the green pepper and pepper, break the eggs and mix well. 2. Put cold oil in the hot pot, and put 70% egg liquid into the oil to burn.

Raw materials for roast meat with lettuce: pork belly, lettuce, onion, ginger, star anise, rice wine, soy sauce, sugar and salt. Practice: 1. Wash lettuce and cut into hob pieces. Wash and slice raw pork with hot water, blanch and wash off foam. 2. Pour a small amount of oil into the cold pot. When the fire is cooked for 5 minutes, put it into the wok of raw pork until the meat changes color and spits oil slightly; 3. Stir-fry ginger slices, green onions and star anise, add rice wine and soy sauce, stir-fry and color, add boiling water to the pot, and boil for about 1 hour; 4. Then add lettuce, add sugar and a little salt to taste, boil and cook for 20 minutes again on low heat.

Roasted shrimp balls with Sichuan sauce: 500g of medium-sized Xiaoxin fresh shrimp, one teaspoon of Pixian bean paste 1, one teaspoon of tomato sauce 1, 1 teaspoon of soy sauce, 5g of ginger foam, 5g of garlic paste, 5g of onion,15ml of rice wine, a small amount of white pepper and 6550ml of cassava. Food suitable for eating oil: 1. Remove the head and shell of fresh shrimp, leaving only a part of the tail, and remove the shrimp intestines with a sharp knife or wooden stick. Then cut 2/3 of the shrimp back with a knife, remove the shrimp line, open a mouth 0.5 cm from the top of the head, pass the lobster tail through to make shrimp balls, and marinate them with wine, white pepper and cassava starch 10min2. 3. Leave 3 teaspoons of oil in the pot, add chopped Pixian bean paste, ginger, onion and garlic paste and stir-fry until fragrant, stir-fry into Chili oil, add tomato sauce, soy sauce and sugar, and stir-fry together. 4. Add the fried shrimp balls, let them be evenly wrapped in the juice, pour in 1 teaspoon starch and stir fry, then serve.