Ingredients:

400g pork chop, 300g metapenaeus ensis, potato, lotus root, lettuce, cauliflower, onion, garlic, coriander, pepper, salt, cooking wine, soy sauce, white sugar, vinegar, black pepper, pepper and salt, cumin powder, bean paste, lobster sauce and oil.

Practice:

1. Marinated shrimp seasoning: salt 1 teaspoon, and appropriate amount of black pepper;

Seasoning for pickled ribs: salt 1 teaspoon, cooking wine 1 tablespoon, soy sauce 1 tablespoon, and half a teaspoon of sugar;

Sauce seasoning: cooking wine 1 tbsp, 2 tbsp light soy sauce, half tbsp dark soy sauce, 3 tbsp vinegar 1 tbsp spicy lobster sauce 1 tbsp bean paste1tbsp sugar;

Other seasonings: salt 1 teaspoon, salt and pepper and cumin powder.

2. metapenaeus ensis to gills and shrimp line, cut open the back, wash and fully drain, add seasoning to catch and marinate for more than half an hour.

3. Soak the ribs for about half an hour to remove blood and fishy smell, rinse them thoroughly, drain them, add seasoning until the water is fully absorbed, and marinate them for more than half an hour.

4. Slice potatoes and lettuce, slice lotus root, and tear cauliflower into small flowers.

5. Dice the onion, peel the garlic, and cut the parsley for later use.

6. Pour enough oil into the pot, and pour all kinds of side dishes in turn for frying.

7. The fried lettuce remains bright green.