Menu (10 person): Fried ribs with spicy shredded pork, three cups of braised chicken and mandarin fish in oil, dried shrimps with mapo bean curd and celery, green vegetables, heart banquet and four treasures soup. The following accessories will be used: ginger, onion, garlic, coriander, pepper, aniseed, spiced powder, cumin powder, sesame sauce, vinegar, lobster sauce, soft candy, sesame oil, sesame oil, tomato sauce and corn starch. Stir-fried ribs. Ingredients: 1.5kg, chopped into 6 cm ribs when bought. Production process: 1. Boil the water, add the ribs, boil the bleeding foam, wash it with clear water, and drain the water for later use. 2. Slice the ginger, cut the onion, and wash the parsley with roots. 3. Heat the oil in the pot to 60% heat, take a spoonful of sugar, turn down the fire and stir fry quickly until brown. 4. Add coriander, garlic, salt, chicken essence, aniseed, pepper and lobster sauce, and simmer for about 30 minutes. 6. When there is a little water left in the pot, turn to medium heat, open the lid and pick out the onion, ginger and coriander. 7. When the water is basically dry, turn to a big fire, add cumin powder, Chili powder and sesame seeds, stir fry vigorously, and use the remaining oil in the pot to make the seasoning evenly adhere to the ribs. You can put the dishes on a plate and add coriander leaves to decorate the dishes. Pork ribs are fragrant outside and tender inside, which combines the dual characteristics of braised pork ribs and barbecue and has outstanding flavor. It's one of my housekeeping dishes. It's easy to stir-fry sugar. The trick is to stir fry quickly with a small fire. Pay attention to stir-fry when coloring, so that the ribs can be evenly concentrated on both sides. You can't put soy sauce in this dish, otherwise it will be slightly bitter because of fried sugar, which will affect the quality. Expand to the sixth step to become a dish, which is braised pork ribs; Step 3, add Chili powder, and step 6, cook sesame oil before cooking, that is, spicy ribs; Add potatoes, roasted ribs with potatoes and spicy shredded pork before the sixth step. Ingredients: 8 pieces of tenderloin, 3 pieces of coriander, red pepper. Two production processes: the meat and pepper are shredded, the parsley is shredded and soaked in clear water for 3 minutes, and the water is drained. Add a little starch, cooking wine, salt and spiced powder, grab two spoonfuls of oil, heat it to 80%, add Chili, fry it, take it out and discard it, add shredded pork, stir-fry over high fire until the dried shredded pork creaks, then add minced onion and ginger, shredded Chili and chicken essence, pour in a little soy sauce, stir-fry quickly and finally add coriander section, stir-fry, add minced garlic, and take out of the pot. Garlic powder can only be added at the end to ensure the rich garlic flavor. Be sure to grasp the paste before frying pork, especially when frying with vegetables, so as to ensure that pork is tender and smooth. Three cups of chicken wings, wine 12- 18 pieces, one cup of pepper, one cup of onion, ginger and garlic, one cup of soy sauce and vinegar, bring to a boil, put the chicken wings in, wash the chicken wings when the water boils again, drain the spare oil and add the pepper. Take out the fried paste, add chicken wings, stir-fry over medium heat, add a small cup of onion, ginger and garlic when the chicken skin is tight, add a small cup of soy sauce, vinegar and aniseed after the smell exceeds, add a small cup of wine after the chicken wings are colored, and add salt, chicken essence and sugar. Stew for 5-8 minutes to get the characteristics of the dish. Braised chicken wings are full of wine, which is different from braised mandarin fish. Composition: 1.2-. Note that the dorsal fin of Siniperca chuatsi is hard and spiny. It is recommended to wear rubber gloves first and handle them carefully. After washing, cut three or four knives diagonally on both sides, pat a little dry starch and big oil, stir-fry the peppers until the oil is at least 80% hot, and then put the fish in for frying. If the oil temperature is not too hot, it is easy to touch the skin of the fish, and both sides of the fish are fried into golden brown. Add onion and ginger slices, cooking wine, soy sauce and vinegar, add two small bowls of water, add salt, chicken essence and star anise, simmer for 5-8 minutes, then take out the fish and put it on a plate. The characteristic of this dish is that soup can be poured on fish. This dish was transplanted to Siniperca chuatsi by the fish stew method in northern China. The meat of mandarin fish is tender, the soup is rich, the taste is good, and it is not easy to taste. When frying fish, the fish is complete in shape, unbroken in skin and golden on both sides. You need some skill and patience. Soup should be moderate, mandarin fish is easy to cook, and it doesn't need too much soup, but it can't be too little, otherwise there will be no soup available at the end of thickening, or too little soup will not drench the fish. You can stew grass carp and carp in this way, but add more soup and stew slowly, otherwise the fish will not rot, and a catty of shrimp (about 12), a green pepper and a red pepper are difficult to swallow respectively. During the dicing process, the shrimps are blanched in boiling water for 40 seconds, and then washed in clear water. After removing the head, cut the shrimp along the midline of the back with a knife, and 60% of the shrimp can be cut. Do not cut them. Take out the sand line and put the shrimp slices into a large bowl, add a spoonful of dried starch, a little spiced powder and salt, grab the oil and heat it to 80%, then pour in the minced onion, ginger and diced pepper. This dish is bright in color, tender and smooth in shrimp meat and excellent in taste. It is difficult to open the slice at the same time and take out the key ketchup on the sand line. The fourth step is to expand the secret of ensuring the tender and smooth shrimp meat. You can change it to stir-fry first, then stir-fry in the pot, and adjust the ingredients, so you can change it into the main ingredient of salted shrimp ball Mapo tofu, two pieces of chives and garlic sprouts. Tofu can be diced in the two production processes of minced meat 1. Boil water 1 min, take out and soak in clear water for later use. Chop the onion/garlic sprout into fine powder and heat the oil to 60%. Add minced onion and ginger, stir-fry minced meat, stir-fry douchi and pepper powder, stir-fry diced tofu, thicken with humidified starch before taking out, and add chicken essence and minced onion. Be sure to blanch it with boiling water first. When blanching, adding salt to water is more effective. Celery is fragrant and dry. The main ingredients are two pieces of dried bean curd and half a catty of China celery (not celery). This dish is very simple to cook. When the oil is hot, fry the dried beans first, and then add the celery. Finally, don't forget to add minced garlic to taste. When cooking, avoid fire. Generally, my practice is to burn the oil to 80% heat first, and then turn off the heat after frying the peppers. Then add vegetables, turn on low heat, cover with lid 1 min, turn over and stew again, so that the vegetables are greener in color and tender in taste. Feast four treasures soup ingredients: chicken legs 1 ribs 300g pork tripe 1 bamboo shoots 20g coriander with a little salt. Practice: (1) Chop chicken legs into small pieces, pork tripe into cubes, and blanch with ribs for later use. (2) Soak bamboo shoots in cold water for later use. (3) Put the chicken legs, ribs, pork belly and bamboo shoots into a stew pot, add a proper amount of water, seal the pot with plastic wrap, and cook for 2 hours in a water-insulated heating mode. Season with a little salt before eating and decorate with coriander before eating.