Aauto faster sweet and sour pork ribs food: pork ribs, salt, rice wine, soy sauce, onion, ginger, sugar, aged vinegar, tomato sauce. Practice: 1, blanch the ribs, drain and wash them with hot water; 2. Put salt, rice wine, soy sauce and shredded ginger and garlic under control for 5 minutes; 3. Boil the ribs in a pressure cooker, turn off the fire for 4 min after boiling, and pick up the ribs when the pot is cold; 5. Boil white sugar, aged vinegar and tomato sauce in a hot pot with hot oil; 6. When the juice in the pot is thick, stir-fry the ribs in the pot until the juice hangs, sprinkle with sesame seeds and turn off the fire.

Fried flowers with bacon raw materials: bacon, cauliflower, dried pepper, green garlic seedlings, salt, rice wine method 1, cauliflower torn into small flowers with tap water, soaked in salt water for 20 minutes, taken out and dried. 2. Put in a boiling pot with salt, blanch for 2 minutes, remove and drain. 3. Fry bacon in a pan, add vegetable oil and turn red. 4. Add shredded chilies and stir-fry until fragrant, add cauliflower and appropriate amount of rice wine, cover the pot and stew for 2min. 5. Sprinkle appropriate amount of edible salt and leek Tess before cooking.

Peasant-style stir-fried meat dishes: pork belly (moderate amount), red pepper (moderate amount), green pepper (moderate amount), ginger (moderate amount), garlic (moderate amount), soy sauce (moderate amount), yellow wine (moderate amount), salt (moderate amount) and monosodium glutamate (moderate amount). 2. Put a small amount of oil into the small fresh meat frying pan until the oil is translucent and the edge is slightly yellow. Don't fry the meat too much, lest the taste harden. 3. Pour in soy sauce, soy sauce and rice wine and stir fry. 4. Shovel the meat aside and stir-fry the milky part of ginger, garlic and garlic. 5. Finally, stir-fry red and green peppers, salt and monosodium glutamate to taste.

Stir-fried eggplant food: long eggplant, wheat flour, raw eggs, garlic, soy sauce, sesame oil: 1, stir the flour and water, pour in the beaten egg liquid, make it into a thin paste, and mix well; 2. Wash the long eggplant, remove the pedicle and cut into large pieces with a thickness of about 7mm; 3. Boil the wok, pour in the oil, wrap the eggplant slices in the batter, put them in the wok, and fry until both sides are golden, and the long eggplant can be cooked and soft. 4. Beat garlic into minced garlic, pour it into soy sauce, and pour 1 drop of sesame oil and mix well; 5. Stir-fried eggplant with garlic juice.