Ingredients: pork chop 1000g, soy sauce 15ml, vinegar 50ml, onion 1, half a slice of ginger, 2 star anise, 20 pepper, 2 dried peppers, cooking wine 15ml and sugar 20g.

Exercise:

(1) Put the spareribs, shallots and ginger slices into the pot, add water to boil, and skim off the froth.

(2) Add dried chilli with pepper and aniseed, cook until chopsticks can penetrate, and take out the ribs.

(3) When the ribs are cooked, vinegar, soy sauce, cooking wine and sugar are mixed and stirred into a sauce.

(4) Heat the wok, pour in the sauce, and when the sauce boils, pour in the ribs and stir well.

(5) Pour half a bowl of soup in which the ribs are cooked, so that the soup is completely over the ribs.

(6) After the fire is boiled, turn to low heat and stew until the soup in the pot is exhausted.

2, fragrant soft glutinous braised pork

Ingredients: pork belly 1 000g, 5 eggs, salad oil, salt 1 0g, soy sauce 20g, rock sugar 20g, onion1g, ginger 3g, star anise 5g, cinnamon1g, and rice wine 20g.

Exercise:

(1) Cut the pork belly into large pieces, then heat the pan and pour some oil, then stir-fry the meat inside.

(2) Stir fry for about ten minutes. When a large amount of oil is separated, the meat is cooked, and then the meat is taken out.

(3) Stir-fry the sugar color, sit on medium heat, and turn the rock sugar to low heat.

(4) Continue to fry until the smoke is smaller, the color is between light yellow and burnt yellow, and the meat is light yellow (if you want the meat to be purple, you need to fry it again until the smoke is bigger and the color is dark purple).

(5) After stewing 1 hour, add the eggs and stew for another half hour. The meat you want to come out is red and bright, and finally you need to collect the juice.

3. Fish-flavored shredded pork

Ingredients: pork tenderloin 300g, winter bamboo shoots 80g, auricularia auricula 3g, egg white 1, salt 3g, soy sauce15g, ginger 2 slices, garlic 6 petals, cooking wine10g, rice vinegar 20g, starch15g.

Exercise:

(1) Slice the spine of the book and put it in order for chopping. If it can be frozen sometimes, it will be very easy and neat to chop.

(2) Cut into shreds and soak them in water, so that the blood in the shredded pork can be soaked out. Change the water several times, and the shredded pork will be white and beautiful.

(3) Blanch it with a colander, not too dry, because shredded pork needs water, otherwise it will not be tender when fried.

(4) Then add a little salt and cooking wine for curing, then put the egg white to catch it evenly, finally put the dried starch, and then put a little oil to seal it, so that the shredded pork will not peel off.

(5) The color and taste will be different with better soaked red pepper. Soak red peppers, remove seeds and chop them. The worse, the better. Then cut the onion, ginger and garlic into rice for later use, cut the winter bamboo shoots into shredded pork, shred the fungus, blanch the winter bamboo shoots and fungus with boiling water, and drain the water for later use.

(6) The most important thing is the taste juice (cooking wine 10g, rice vinegar 20g, sugar 25g, a little salt, soy sauce 15g, starch 15g). Remember that the amount of juice should not be large, otherwise the soup will be fried too much and the oil will be a little too much. When it is 50% hot, it will fry the shredded pork with pickled peppers.