Bazhen Tofu

Method: 1. Cut the tofu into slices, bring a flat-bottomed non-stick pan to a boil, add more oil, and fry the water tofu over low heat until golden brown on one side , then flip over and fry the other side, take it out and set aside; 2. Peel and cut bamboo shoots into strips, slice carrots, slice oyster mushrooms, defrost quick-frozen green beans, and soak black fungus; 3. Heat a small amount of oil in a pot and add sliced ??ginger. Stir-fry until fragrant, add peanuts and carrots and stir-fry, then add oyster mushrooms, black fungus and bamboo shoots and cook until 9 times cooked. Add the fried tofu and mung beans that are better defrosted and stir-fry; 4. Add a bowl of water to the pot In it, add salt, light soy sauce, rock sugar, and white pepper seasonings, and continue to heat over low heat until the tofu absorbs the juice, then becomes red and collects the juice before serving. Braised Pork Ribs 1. Cut onions and garlic into slices. 2. After washing the rapeseed, trim the leaves and cook them until they look beautiful. Cut the rapeseed in half. Put water in the pot, add 2 grams of cooking oil, 1 gram of salt, and boil the rapeseed for rim. 3. Grill the pork belly skin until golden brown (in order to better remove the pig hair). 4. Clean the pork belly with a wire brush, put it into a pot of water, and cook for 10 minutes. When the chopsticks can be put in, pick it up, drain and reserve the water. 5. After the pork belly is cold, cut into small pieces of 2 cm thick. 6. Put 30 grams of cooking oil in the pot, start the fire and bring the oil to a boil for 7 minutes, then add the pork belly slices and stir-fry. 7. Pour out the stir-fried oil.

8. Use the remaining oil, continue to heat until 7 minutes cooked, add 10 grams each of onion and garlic, two pieces of galangal, 2 star anise, 20 grams of rice wine, and 5 grams of red yeast rice. (Red yeast rice does not need to be sugar-colored. The method of sugar-coloring is as follows: add a small amount of oil in a pot and heat it over low heat. When the temperature is heated to 7 minutes, add 20g of sugar and gradually color the sugar. The secret of sugar color: low oil, Slowly stir-fry over low heat, stir-fry the sugar until burgundy, turn red, add in the slightly stir-fried pork belly, and then add the above condiments) 9. Add enough cold water to cover the pork belly, add 6 pieces of rock sugar, 3 grams of chicken essence, and 4 grams of salt grams, 3 grams of chicken essence, 10 grams of light soy sauce, 10 grams of dark soy sauce, simmer for 45 minutes to reduce the juice. 10. Pour out the braised pork ribs and surround them with cooked rapeseed. Bean Roast Pork

Ingredients: Pork belly, long beans, onions, ginger, garlic, light soy sauce, rock sugar, star anise, peppercorns, cinnamon, rice wine, salt; Method 1. Prepare a basin of cold water in advance , add an appropriate amount of rice wine (I used pure grain wine), cut the pork belly and soak it for 30 minutes to remove the blood and fishy smell; 2. Slice the soaked pork belly, remove gluten from the long beans, wash and divide into two halves, and cut the ginger into slices , cut the green onion into strips, and crush the garlic; add oil to the pot, brown the sugar first, and be sure to stir-fry all the water; 3. Stir-fry all the water, then add the winter squash, ginger slices, garlic, and peppercorns, stir-fry again, and stir-fry until the water is cooked. After it becomes fragrant, pour in light soy sauce; pour in cold water, the water flow rate is as high as the amount of water that has not passed through the meat, then add star anise and cinnamon, bring to a boil, reduce to low heat and simmer for 1 hour; 4. When cooking for about 30 minutes, add in long Boil the beans again; if the taste is not enough, you can also add salt before taking them out of the pot. Salt cannot be added too early.