Raw materials of sweet and sour pork ribs with eggs: 500g small ribs, chives for decoration and design, eggs 10 or more, salt, rice wine, soy sauce, ginger slices, star anise, old rock sugar and old soy sauce; Practice: 1. Wash in small rows, scoop up water, add ginger cooking wine to remove fishy smell, and remove the color; I stewed the eggs myself and peeled them one by one, so everyone can buy the existing ones; 2. Fry the eggs in another pot, and fry the budgerigar, and take it out in golden color; This step must be done well, after stewing, budgerigar will digest and absorb the juice, and the eggs will be delicious; Leave some oil to fry the pork ribs. At this time, add rice wine, soy sauce, soy sauce and salt and sugar seasoning.

Spicy sparerib food: pork sparerib, millet spicy, pepper, pepper, soy sauce, soy sauce king, oil consumption, Pixian bean paste, salt, monosodium glutamate, rice wine, onion, ginger and garlic 1. Wash pork sparerib, put it in a pot, pour in water, rice wine, blanch ginger and garlic and fish it up. 2. Cut the millet pepper, pepper, pepper and onion. Pour the right amount of oil into the pot, put the sugar into the pot, stir-fry the sugar color, stir-fry the lamb chops, and pour the pork chops into Pixian bean paste, rice wine, soy sauce, soy sauce, and oil consumption. 3. Pour in boiling water, without pork ribs, cover and stew. 4. Boil for about 20~30 minutes with low fire after boiling. 5. Add onion, ginger, millet, pepper, green pepper and red pepper and stir-fry, then transfer the juice, and you can add a little salt seasoning.

Spicy lamb chops stewed with sweet potato vermicelli raw materials: roasted lamb chops; Carrots; Sweet potato vermicelli; Onion; Ginger; Garlic; Dried Chili; Amomum villosum; Illicium verum; Pepper; Hawthorn fruit; Rice wine; Raw soy sauce; Old king; Salt; Old rock sugar; Practice: 1, wash the roast lamb chops, cut the onion into strips, pat the ginger, whole garlic, and dry-fry the Chili. There are also hawthorn fruits that I forgot to take pictures of. 2. Roast lamb chops with g2minger slices, add water to the pot in cold water, boil until the water boils, add a little rice wine, skim off the floating foam, then cook for about 2 minutes, and fish it up for reserve. 3. Put the cold oil into the pepper, stir-fry it with slow fire and fish it up. If you are not afraid of hemp, you don't have to fish it. Stir-fry the ginger, onion and old rock sugar until it is light yellow, and stir-fry the dried Chili, Amomum villosum and star anise. 4. Stir-fry the roast lamb chops with dry steam, cook rice wine and stir-fry slightly, add soy sauce and soy sauce and stir-fry until colored.