Pineapple Sour Pork 1. First slice the pork belly, dip it in some water starch and roll it into a ball.

2. Wash the bell peppers and cut into hob pieces.

3. Fry the pork balls until golden brown and drain.

4. Leave a thin layer of oil at the bottom of the pot, add tomato sauce and stir-fry.

5. At this time, add the side dishes of colorful peppers, and finally add the meat balls and pineapple and stir-fry.

Winter Melon Ball Soup 1. Add minced onion, ginger, and shiitake mushrooms to the pork filling, add light soy sauce, salt, sugar, pepper, and egg white, and mix well.

2. Peel the winter melon and cut into half-centimeter thick slices.

3. After the water or chicken soup is boiled, add the winter melon.

4. After boiling the pot, turn to medium heat and put the meat filling into the pot with a spoon.

5. After boiling the pot, remove the foam, then add salt, chicken essence, pepper, chopped green onion and coriander, pour sesame oil and serve.

Boiled beef 1. Slice the beef, add salt, sugar, starch, egg white, and minced ginger to season and marinate for a while.

Chill in the refrigerator for about 2 hours.

The frozen beef will be very tender. 2. Mince the ginger and garlic and set aside. Wash the lettuce and place on a plate.

3. Heat oil, add ginger slices and minced garlic and stir-fry.

Add bean paste, salt and soy sauce.

Add water and bring to a boil. Quickly put the marinated meat slices into the pot one after another and stir for a few dozen seconds at most. When the meat changes color, turn off the heat and pour it into a bowl.

4. Arrange the meat slices neatly in a concave shape, and sprinkle with minced garlic, chopped green onion, and dried chili peppers.

5. When the oil is 90% hot, pour it on top of the chili noodles and minced garlic.

Braised fish ingredients: grass carp, ginger, green onion, light soy sauce, dark soy sauce, sugar, salt, cooking wine Method: 1. Wash the fish and make three cuts on both sides, pour in cooking wine and marinate for 15 minutes 2. Pour oil into the pot, etc.

After heating, stir-fry minced ginger and green onions. 3. Add the marinated fish and fry until golden brown on both sides. 4. Add light soy sauce, dark soy sauce, sugar, etc. and then pour hot water to cover the fish. 5. Add the soup from time to time.

Pour it on the fish and simmer it over medium-low heat. 6. When the juice is almost gone, you can take it out of the pot and put it on a plate. 7. Pour the soup in the pot on the fish and it's ready. 1. Heat the onion and garlic first.

The bottom layer of the oil pan explodes with fragrance. 2. Add a layer of fish head on top. 3. Cover the lid and cook on high heat for a while (simmer on high heat until the soup boils, then bake on low heat for 8 minutes). 4. Garnish the Kung Pao chicken before serving.

Dice 1. Stir-fry the diced chicken with onion, ginger, garlic and chili. 2. Stir-fry the chicken until it turns yellow. 3. Add chili, cucumber, peanut and other side dishes. 4. Pour some water starch to thicken the soup to make the soup rich. Stir-fry the tomatoes.

Egg 1. Beat the eggs first. 2. Cut onions, ginger, garlic, and tomatoes into cubes. 3. Pour the eggs into the oil pan, fry until half-cooked, and serve out (remember to half-cook, otherwise the eggs will become old and not tender after the second cooking).

4. Sauté onion, ginger and garlic until fragrant, add tomatoes and stir-fry 5. Add appropriate amount of salt, vinegar and sugar to season 6. After tomatoes are stir-fried, add eggs and stir-fry sweet and sour pork ribs 1. First add onions, minced garlic and tomato paste

Sauté.

2. Add appropriate amount of white sugar and mix well (this can neutralize the acidity of tomatoes).

3. Then add the pre-fried ribs and washed bell peppers and stir-fry.

4. When there is only a little soup, it is ready to serve.