Braised ribs with cuttlefish: pork ribs; Dried cuttlefish; Mushrooms; Chestnuts; Onion; Ginger; Garlic; Salt; Raw pumping; Practice: 1, wash pork ribs, soak them in water for more than 24 hours, and cut them into strips after they are completely swollen. Mushroom soaking and cleaning. Chestnut peeled. 2. Take the oil out of the pan, stir-fry the pork ribs with slow fire, stir-fry the pork ribs with winter shavings, ginger slices and garlic, stir-fry the mushrooms and dried cuttlefish. Cook a small amount of rice wine, widen fresh soy sauce and stir well. 3. Add boiling water until the pork ribs are about 3cm old, add salt seasoning, simmer for about 30min with low fire, and add chestnuts and carrots for another 30min.

Materials for garlic sprout stew pork: raw pork, ginger, garlic, pickled pepper, pepper, sugar, pickled ginger, Pixian bean paste, douchi, soy sauce; Practice 1. Raw pork (the first knife/second knife meat is especially good, and it is difficult for me to buy the fatter pork belly). Garlic, onion, ginger, pickled peppers (optional), soaked ginger (optional), Ma pepper, Pixian bean paste (fine), water and lobster sauce (optional). Mix soy sauce and soy sauce1:2 evenly, add a spoonful of white sugar, and the amount of white sugar is the most suitable to improve the taste of cooked vegetables without obvious sweetness; 2. Put the meat into cold water, add a little rice wine (non-rice wine, see yeast photo album picture), pepper and ginger in the water, boil with slow fire, skim off the floating foam, and stew for 5 minutes until it is uncooked. Turn off the fire. Let the meat soak in water, let it cool until it is hot and humid, and feel it without burning. Remove that drained wat; 3. Pat the garlic yellow near the root, remove the root, and cut it into horse ears for reservation.

4. Crush the garlic, cut the ginger into pieces, and cut the meat into pieces with a thickness of about 1.5-2mm and a length of 4-6cm. It is not necessary to be too thin, otherwise it will be after frying. Can't find the meat; 5. Add a tablespoon of cooking oil to the pot, moisten the bottom of the pot and heat it, then pour it out to remove the metallic smell of the pot. Stir-fry the pan with meat until it is slightly oily (no need to over-fry), spray rice wine until it is completely evaporated, set aside, add lobster sauce, onion ginger and Pixian bean paste, and stir-fry until the fragrance is oily and shiny; 6. If you have sauerkraut at this time, you can add sour pepper and soaked ginger appropriately, and the taste will bring a lot. Lower the soy sauce a little better and stir well; 7. Transfer the meat to one side of the pot, fry the garlic seedlings until they are broken, add the remaining half of the salt in the garlic yellow, and mix well. 8. Finally, the soup for cooking beef is boiled with salt to cook a cabbage for the next meal; 9. It is necessary for others in Sichuan to eat braised pork, and a pot of dishes is cooked with boiled beef.

Cowpea fried beef granules raw materials: beef tenderloin cowpea oil-consuming water starch rice wine soy sauce garlic cloves salt millet spicy practice: 1, hammer beef and mutton with a hammer, cut into beef granules about 1.5cm thick, add oil, rice wine and oil, mix until the oil is digested and absorbed by the meat, and add a little water starch to turn it over. Stir-fry the beef in the pan quickly until the color fades, immediately take it out and reserve it. 3. Boil the oil again, then put the whole garlic cloves in the pan until the color of the garlic cloves turns yellow. Stir-fry the cowpea and garlic for 4 times, add a little salt, put a little cold water, cover it with slow fire and stew for 3-4 min. 5. Put the beef and mutton in the pan and stir-fry with strong fire. Add the millet pepper before taking out, and take out the pan before the color fades.