Radish shredded meatballs

Raw materials: 1 carrot, 2-3 pieces of Poria cocos (not put), 6 water chestnuts, 5 grams of minced meat, proper salt, proper starch, a small amount of white pepper and a small amount of onion; Practice 1. First, clean the radish, peel and shred it. The length of radish strips should be convenient to encapsulate meatballs, and a little salt and water starch should be marinated slightly. Soak Poria cocos in soft hob block and soak in old skin water for later use. 2. The water chestnut also needs to be chopped. Chop the minced meat and sprinkle with a little salt and pepper. 3. Pour the chopped water chestnut, Poria cocos and soaked skin water into the meat foam and mix well in the same direction. 4. Knead the meat foam into meatballs, then wrap them in radish strips and put them on the plate. 5. Boil the water when it becomes popular, steam the meatballs in a wok for 1min, and then remove the onion. Braised pork ribs with iron stick yam

Raw materials: pork ribs 3g, iron stick yam 2, ginger 3, garlic 5 and shallots 2; Practice 1. Prepare ingredients in advance. 2, the dish pot is hot, pour a small amount of oil, rotate the pot body to make the oil evenly in the bottom pot, put pork ribs, adjust a small fire, and gradually fry until both sides are yellow. 3. After the pork ribs are fried, pour 5min the appropriate amount of boiling water, add the shallots, and turn to red for 5 minutes. 3. Add salt, soy sauce, fermented grains, braised soy sauce, ribs sauce, fermented milk, ginger slices, etc., and simmer for 3min. 4. On the premise of stewing ribs, clean up the fine sand on the surface of the iron stick yam, carefully wipe off the protruding thorns on the surface with a wire brush, and cut them into sections for reservation. (You can also use common yam, cut it into strips and wash it with cold water for later use.) 5. Put iron yam into pork ribs, then simmer for 2min minutes, and finally put garlic cloves into the juice when it is harvested. Tip: 2 grams of salt, 5 grams of soy sauce, 5 grams of fermented grains, 15 grams of braised soy sauce, 5 grams of ribs sauce, 5 grams of fermented milk, 5 grams of oil, 3 slices of ginger, 5 garlic cloves and 2 shallots. The seasoning is newly added with fermented milk, which is more delicious. Fried chop with balsam pear

Raw materials: 45g eggplant and 2g chop. Finger pepper 5 grams. 5g of salt, 2g of chicken essence, 3g of monosodium glutamate, 3g of soy sauce, 1g of seafood soy sauce and 7g of animal oil. Practice 1. Cut the chops into 2cm long sections and save water for later use. 2. Heat the oil in the pan, stir-fry with ginger slices, stir-fry with the pork chops and dried yellow peppers, enlarge the bone soup, add salt, chicken essence and soy sauce and simmer until the pork ribs are bone. 3. Remove the pulp from the eggplant, cut into pieces, marinate with salt, and squeeze out unnecessary water.