Preserved egg porridge process 1, rice was washed with cold water and soaked in cold water for 30min. (You can also soak it the night before and put it in the refrigerator. You can also use it in the morning.) 2. Cut raw pork into shreds, pour it into a bowl, add a little white pepper, 1 spoon soy sauce, then remove a little cassava starch and mix well. Leave it marinated for 20min minutes, so that the meat slices taste tender. 3. Pour the cooked rice into the boiling pot, add appropriate amount of water, put a little ginger in the pot, cover it, and bring it to a boil. 4. After boiling, simmer for 20min. 5. In the process of cooking porridge, peel the preserved eggs and cut them into pieces. 6, 20 minutes, take a look at the porridge that has been cooked until it is thick, pour in the marinated meat slices and preserved eggs and mix well. Then cover the lid and simmer for 8 minutes. In the middle, mix with a spoon once to prevent the preserved eggs from sticking to the pot. 7. After the porridge is cooked, you must add appropriate amount of salt and pepper to adjust the taste. 8. After the seasoning is mixed, the hot and delicious preserved egg porridge with spleen strengthening and appetizing can be eaten. Put it on a plate and eat it beautifully ~

Raw materials for stir-frying pork blood with leek: amaranth, pig's blood, edible salt and yellow wine, dried Chili, ginger and garlic, soy sauce, sugar and monosodium glutamate. Method: 1. Slice pig's blood, clean amaranth, cut into strips, add water to the pot, add a small amount of edible salt and yellow wine, add pig's blood to boil, and stew for 2 minutes, then pick it up and set aside; 2, add some oil to the cold pot, put in the dried Chili to saute, use a small fire, and add a proper amount of Jiang Mo; 3, stir-fry the pig's blood, add the right amount of water to boil, add the right amount of soy sauce, sugar, rice wine and edible salt, monosodium glutamate, when the boiling juice is dry, add amaranth, stir well and you can go out of the pot.

Sweet and sour pork ribs food: 500g pork ribs, 5 slices of ginger, 2 onions, 2 spoonfuls of rice wine, a handful of rock sugar (I am bulk rock sugar when I catch the top one), and half a bowl of cold water. Sauce: 1 spoon of rice wine, 1 spoon of soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of white sugar and 3 tablespoons of aged vinegar. Practice:1:500g pork ribs are washed, cold water is put into the pot, 2 shallots, 5 pieces of ginger and 2 spoonfuls of rice wine are added, boiled and stewed for 2 minutes, then turned off, fished up and cleaned. Throw away the water. 2. Prepare the golden ratio juice: 1 spoon of rice wine+1 spoon of soy sauce +2 tablespoons of soy sauce +2 tablespoons of white sugar +3 tablespoons of aged vinegar. 3. The key factor for pork ribs to be red: stir-fry rock sugar with low fire after oil burning until it is wine red, remember not to stir-fry it. Will paste, stir-fry the lamb chops and color them. 4: First pour the feed juice, stir-fry it for a while and color it, then add half a bowl of cold water (just pork ribs, not too much), add 5 pieces of ginger and 2 onions, and simmer for 20min minutes with low fire, then collect the juice.