Main ingredients for stir-fried pork ribs: pork bones.

Auxiliary materials: 1 egg, 2 slices of ginger, 2 cloves of garlic, a small amount of green and sharp peppers, 45mL of light soy sauce, 10mL of rice wine, 30mL of white vinegar, 45g of white sugar, and 10g of tapioca starch.

Method 1. Prepare pork ribs and light soy sauce.

2. Mix the pork ribs with soy sauce, rice wine, sugar, starch and an egg and marinate for about 15 minutes.

3. When marinating for 15 minutes, prepare condiments. Mix 30 mL soy sauce, 30 mL white vinegar and 45 g sugar. Cut green and hot peppers into small pieces.

4. Heat the oil in the wok. The oil should be 60 to 70% hot. You can put chopsticks in and check. If there are bubbles on the edge of the wooden chopsticks, it is enough to pay attention to.

5. Strain the juice from the pork ribs, add boiling oil, fry the pork ribs until cooked, and remove from the oil filter.

6. Pour out the excess oil, leaving a little oil, heat the chives and ginger over high heat, pour in the condiments, and stir-fry twice.

7. Add green and hot peppers and stir-fry twice.

8. Add the corn starch, bring to a boil and then add the fried pork ribs until the pork ribs are covered with the sauce.

9. Plate and serve.

Pickled leeks and peanuts 1. Pick and wash the amaranths, then place them in a cool place to dry out the moisture.

2. Wash the small peppers and dry them in a cool place.

3. Cut the dried amaranth into strips or chop into pieces.

4. Boil the peanuts.

5. Chop the small peppers and ginger slices, pickle them with the amaranth and add salt. The salt will be three times more empty than usual.

6. After pickling the amaranth for one hour, pour in the cooled peanuts, stir again, seal with plastic wrap and store in the refrigerator.

Fried small live fish food: 350 grams of small live fish, 2 green onions, 2 ginger slices, 3 cloves of garlic, 4 small peppers, appropriate amount of salt, appropriate amount of chili powder, and appropriate amount of white pepper.

Method: 1. Cut the onions, garlic and peppers first and set aside.

2. Coat the cleaned small fish with flour so that they do not stick together, and then add some chili powder and white pepper.

3. Heat the pot and add 2 bowls of oil. Heat it for 6 minutes, put in the fish and fry slowly over low heat. Fry until golden and crispy, then pick it up to control the oil and replenish the water. You can also fry it a second time to make it crispier.

4. Leave a small amount of oil in the pot and fry the onions, garlic, and peppers until they become fragrant.

5. Pour in the fried fish, add an appropriate amount of salt and stir-fry until the flavor is infused, then turn off the heat and place on the plate.