Ingredients: ribs, onions, ginger, garlic, salt, soy sauce, soy sauce king, rice wine, sugar and monosodium glutamate. Practice: Cut pork ribs into sections and clean them. Onions are cut into sections. Ginger is shredded. Slice garlic. Fill the hot pot with water, add rice wine and ginger slices, discharge the sheep to collect water, and blanch them. After the pork chops fade, take them out, wash them and drain them. Add oil when the pan is cold. When the oil is hot, add winter shavings, garlic and ginger slices to saute.
Put all the spareribs in and stir-fry until they smell good. Until the ribs turn brown, pour in appropriate soy sauce, rice wine and soy sauce to color. Stir-fry and pour in boiling water, similar to blanched ribs. Cover, bring to a boil, and then simmer. After the ribs are stewed, the juice is collected over high fire, and then seasoned with salt, sugar and monosodium glutamate.
Dry fried food
Ingredients: cold chicken1000g, red pepper, edible oil 50g, chili oil, salt, chicken essence, oil consumption 20g, chili sauce15g, sesame oil 3g, soy sauce 5g, pure grain wine 8g, star anise 8g, cinnamon 8g and onion ginger 5g.
Practice: Scrape and clean the cold chicken, put it in a cold water pot, add pure grain wine and cook it until it is cooked thoroughly, scoop up and drain the water, and cool it to make it into a strip with a width of 2.5 cm and a width of 1 cm; Green pepper and pepper are pedicled and cut into hob blocks, garlic is pedicled, onion is cut into 2 cm long sections, and ginger is sliced. Put the pot on a big fire, add cooking oil, bring it to a boil, then add the cold chicken, stir-fry until it is dry, add pure grain wine, salt, chicken essence, oil consumption and soy sauce, stir-fry until it tastes delicious, then pour in bone soup, star anise, cinnamon and whole dried Chili, bring it to a boil with high fire, skim the floating foam, turn to low heat and stew until the cold chicken is crisp and rotten, and then choose star anise, cinnamon and whole dried Chili.
Put the pot on a big fire, add Chili oil and heat it to 50%, add garlic and ginger slices and stir-fry until fragrant, add Chili sauce and bean paste and stir-fry until fragrant, add stewed cold chicken and green pepper pieces, add salt and chicken essence and stir-fry until immature, pour sesame oil, sprinkle with Dongru, put them in a spicy dry pot and take them out in an alcohol stove.
Dried noodles with chopped pepper and bamboo shoots
Ingredients: 1 bamboo shoot, 1 green pepper, 20g chopped pepper, 3 cloves of garlic, 2 tablespoons of cooking oil. Practice: cut the bamboo shoots into 4-5 petals and cook them in a pot for 10 minutes to remove the bitterness; Pick up the steamed bamboo shoots, let them cool and cut them into thin slices; Put a proper amount of vegetable oil into the pot and saute the chopped garlic cloves; Then add shredded bamboo shoots, stir-fry slowly over medium fire, and stir-fry over low fire until the moisture on the surface of shredded bamboo shoots is dry and close to coke; Add a spoonful of chopped pepper and stir-fry until evenly coated with chopped pepper; Set the plate and decorate it with some onions or green peppers.
Mustard sauce mixed with okra
Ingredients: 250g of okra, 5 tablespoons of soy sauce from sushi restaurant, 5 teaspoons of green mustard sauce 1.5 teaspoons of sugar 1/3 teaspoons, proper amount of salt, and proper amount of cold water and water. Practice: add water to the pot to boil, add a little salt and put it in the washed okra. After it becomes popular and boiling, cook for 30 seconds, pick up the okra, put it in cold water to refrigerate the green mustard sauce, put it in a flavor plate, add 1 teaspoon of soy sauce from sushi restaurant (if there is no soy sauce from sushi restaurant, it can be replaced with soy sauce with less salt), stir to make seasoning juice, add the remaining soy sauce and sugar from sushi restaurant, and fully stir the okra into strips, or pour the fried seasoning juice into uncut autumn.
Spicy kelp silk
Ingredients: bring it, chopped pepper, salt, soy sauce, aged vinegar, sugar, onion ginger and red pepper. Practice: Wash and shred kelp for later use. Chop red pepper, garlic and ginger. Marinate chopped garlic and ginger with a little salt and soy sauce, put kelp in a pot, boil tap water, take it out, take a bath with clear water, leave the filtered water in the pot as some oil, and fry the marinated ginger and garlic with edible oil. Add soy sauce, sugar, aged vinegar and salt, stir fry, and add garlic and ginger to kelp.
Shanxi oily meat
Practice: Wash and pick small pieces of auricularia auricula, cut pepper into diamond pieces, cut onion into pieces, cut onion into triangles, cut ginger into pieces, wash pork tenderloin and cut it into pieces about 2 cm with a sharp knife, and put it in a container for later use. Take a clean bowl, put the small fresh meat cut into small pieces into the bowl, add 5g of salt and 5g of rice wine, add raw eggs and marinate for 20min. Boil 250 grams of oil in a pot and heat it over high fire. Add the marinated meat and slide it into the colander. Control oil and replenish water for standby. Leave10g oil in the medium, bring to a boil, add onion, garlic, onion, pepper, black fungus and small meat and stir in a wok. Add salt, monosodium glutamate, thirteen spices, rice wine, soy sauce king and white vinegar, stir well, and add 50 grams of cold water.