Glutinous rice steamed balls 1. It is better to soak the glutinous rice in water for one night in advance. If you don't have time, you can put a little oil in the water and soak it for 2-3 hours.

2. Cut the pork into small pieces and put it in the food processor. I also put the ginger shreds in and stirred them together to make mince. The texture is more delicate.

3. Then add chives, eggs, cooking wine, light soy sauce, oyster sauce, sugar, salt, pepper powder, and sesame oil, and stir evenly in one direction to make it strong.

It is not recommended to use dark soy sauce, as the color is too strong and will not look good when steamed.

4. Take a small ball of meat filling and put it in the palm of your hand, beat it back and forth about 10 times to make the texture more chewy.

Place the meatballs in the glutinous rice and roll them around so that they are completely covered in the glutinous rice.

5. Arrange the wrapped glutinous rice balls neatly on the plate, sprinkle with chopped carrots on top, and steam over high heat for 20-25 minutes.

6. After taking it out of the pot, sprinkle with chopped green onion.

2. The beef should be marinated first and then steamed. When marinating, minced garlic and minced ginger must be added. Use a garlic mortar or a food processor to beat the garlic and ginger into a paste, which can not only remove the fishy smell, but also increase the aroma.

3. Then pour in a little cooking wine, oyster sauce, sugar, light soy sauce, and a spoonful of bean paste, then add starch and mix well.

Use your hands to fully mix the beef and condiments, then pour in cooked oil to lock in the moisture of the beef, making it tender and not stale.

If you like it extra spicy, you can add chili powder and marinate it together.

5. Cut the potatoes into small pieces and place them at the bottom of the bowl. You can also use sweet potatoes or pumpkin instead.

Arrange the beef wrapped in rice noodles in a bowl one by one, steam it in a basket for 40 minutes.

Be sure to sprinkle with coriander after taking it out of the pot. Beef and coriander are a perfect match, and the aroma can be smelled from afar.

Coca-Cola Spare Ribs 1. Prepare green onion sections, ginger slices, bay leaves, star anise, cinnamon, rock sugar, Angelica dahurica, and a bottle of Coca-Cola.

2. After washing the ribs, put them in the pot with cold water, pour in cooking wine and ginger slices to remove the fishy smell, and blanch them for 3-5 minutes.

This step is crucial. This will make the meat soft and can effectively force out blood and impurities.

3. After blanching, start frying the sugar color: add rock sugar in cold oil over low heat, and slowly fry the rock sugar until it turns red.

4. Then add the pork ribs and stir-fry until the pork ribs are evenly coated with sugar color. Pour in cooking wine and stir-fry until fragrant.

Then pour in cola, light soy sauce, dark soy sauce, appropriate amount of salt, and add the aniseed ingredients prepared in step 2.

5. When simmering on low heat for 45 minutes, turn to high heat to reduce the juice.

Many people think they can take the blame, but they are totally wrong.

When collecting the juice, add one more condiment to make it fragrant but not greasy, which is balsamic vinegar. Many people don't know this little trick.

Braised small yellow croaker 1. When I cook small yellow croaker at home, I will cut off all the dorsal and pectoral fins, and the fish scales must be shaved cleanly.

2. After the surface of the small yellow croaker has been cleaned, it is time to remove the internal organs. It is not recommended to disembowel the small yellow croaker to remove the internal organs, because the small yellow croaker has tender meat and is small, and the fish will be broken if you are not careful.

But for people like me who have severe mysophobia, even if it is pulled out, the fish belly should be opened and rinsed gently.

3. The small yellow croaker should be marinated with cooking wine and pepper for more than 10 minutes before frying. Try to wipe the fish body as dry as possible when putting it into the pot.

4. Fry the bottom side until golden brown, then turn it over. Do not turn it back and forth, as the fish will easily break.

After frying the small yellow croaker on both sides until golden brown, add garlic and ginger slices and sauté until fragrant.

Then add salt, cooking wine, sugar, light soy sauce, dark soy sauce, and balsamic vinegar for seasoning.

Balsamic vinegar is a must, which not only removes the fishy smell, but also dissolves the calcium in the fish, making it easier for the body to absorb.

5. Add an appropriate amount of water and simmer over low heat. Because the fish is not suitable for turning, use a spoon to pour soup on the fish from time to time.

6. Don’t make the soup too dry. Turn off the heat when the soup starts to thicken in 3-5 minutes. Sprinkle with coriander or chopped green onion before turning off the heat.

Braised Chicken with Scallion Oil 1. Blanch the chicken legs in cold water, and add cooking wine and ginger slices to remove the fishy smell.

Remember: Never add hot water to the pot, as it will cause the meat to shrink, the blood cannot be forced out, and the stewed chicken legs will not be soft.

The blanching time should not be too long, 3-5 minutes is sufficient. Remove the chicken and then turn off the heat.

2. Wash and drain the green onions, cut into long sections, and separate the roots and leaves.

4. Use the fried scallion oil at the bottom of the pot, stir-fry the chicken, and add garlic and ginger slices at the same time.

The old chef said: When stewing chicken, be sure to add whole garlic, which is particularly fragrant.

Stir-fry for 3 minutes, and the fragrance of scallion oil will come out. Then pour in cooking wine, light soy sauce, dark soy sauce, oyster sauce, and rock sugar, and continue to stir-fry until fragrant.