Braised pork with plum vegetables 1. Pork belly is blanched in boiling water. After removing floating powder, add onion, ginger and cooking wine and cook for 20 minutes. 2. After taking out, apply soy sauce evenly on several sides. 3. Add oil to the pan and fry in the pan over medium heat. 4. fry until the color is high. 5. Soak the dried prunes in warm water 10 minute, thoroughly wash them and stir-fry them with garlic, cooking wine, sugar, soy sauce and salt. 6. Cut into pieces with appropriate thickness. 7. Put the skin down in the bowl. 8. Evenly spread the stir-fried dried prunes, put star anise and steam in the pot for 40 minutes. Tip: If you can pour the soup into the wok after steaming, it is best to thicken the soup and pour it back on the meat.

The raw materials of garlic-fragrant spareribs are 5 pork chops, raw eggs 1 piece, appropriate starch (corn flour), appropriate bread crumbs, condiments: ginger paste, massive ginger, minced garlic, salt, monosodium glutamate, soy sauce, rice wine (mild), white sugar 1 teaspoon, Teaspoon tomato sauce 1-2 (not too sour) Practice 1. Beat the meat on the pork chop with a flower knife for a while. Mix all the seasonings together. Put the pork chop in the marinade. If it is not enough, you can add some water, but remember to have enough salt flavor. (Cover it and refrigerate for two days and two nights) Then the garlic flavor will be complete ... Take off the starch wrapped in water (just a little). Boil water in the pot, put it in the pork chop and steam it for about 8 minutes. 3. Put the steamed pork chop in the whole egg liquid again, and finally it will be covered with bread crumbs. 4. Boil the oil in the pot, the temperature is so high that a bamboo chopstick can be put in, and the wooden chopstick can be put in with bubbles. After frying with slow fire until both sides are golden yellow, fry it in red 1 minute.

The main raw materials of cumin beef are beef and mutton (lean) 500g, condiments: scallion 1 5g, ginger 5g, white sesame10g, pepper 2g, cumin powder 30g, pepper (red, sharp and dry) 5g, edible oil 30g and sesame oil/kloc. 2. Wash the beef and mutton, remove the tendons, rinse the blood, slice it into pieces, and marinate it with salt, rice wine, ginger and onion for 15 minutes; 3. Introduce vegetable oil into the pot, pour in tender beef when it boils to 50% heat, and fry it until it is golden, crisp and fragrant. 4. Leave the bottom oil in the pot, add the dried Chili and pepper and stir-fry until fragrant, then stir-fry the beef slices evenly; 5. Broaden the soup, wine, spiced powder and sugar, boil it, and add the Chili noodles and cumin to stir fry; 6. Add Chili oil, chicken essence and sesame oil, stir well, set the plate and sprinkle with black sesame seeds.