Ingredients for Braised Long Eggplant with Pork Ribs: 400 grams of pork ribs, 200 grams of long eggplant, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 3 slices of ginger, 3 star anise, 1 tablespoon of rice wine, appropriate amount of salt, 3 green onions. Method 1

. Add cold water to the pork ribs to a pot and bring to a boil. Remove the white foam and remove the white foam. 2. Boil the wok and add oil. Add ginger and green onions and stir-fry until fragrant. Then add the pork ribs and stir-fry for 2 minutes. Pour in light soy sauce.

, dark soy sauce, rice wine, star anise, pork ribs and water, simmer until wooden chopsticks can be easily inserted into the meat (if you like sweetness, you can put some white sugar appropriately) 3. Cut the eggplant into hob pieces and place

Add the pork ribs, add appropriate amount of salt and simmer for 10 minutes, turn off the heat and sprinkle in the green onions.

Ingredients for fried kidney with chives: 200g pork loin, 100g chives.

Appropriate amount of oil, salt, ginger, tapioca starch, chicken essence, dark soy sauce, light soy sauce, and small red pepper.

Method: 1. Tear off the pork loin and cut it into two parts, remove the epinephrine, and then clean it. First, use the oblique knife technique to cut the pork belly into a straight line, and then use the straight knife technique to cut it off.

2. Clean and cut the shallots into strips, slice the ginger, and cut the small red peppers into circles and set aside.

3. Take a small bowl, add two spoons of cold water, a spoonful of light soy sauce, a little dark soy sauce, appropriate amount of salt, chicken essence, and tapioca starch, stir and set aside.

4. Boil some water in the pot, add two spoons of rice wine, blanch the pork loin cut into small pieces for ten seconds and then scoop it out.

5. Heat oil in a wok, add ginger slices and small red pepper and stir-fry until fragrant, add pork loin and stir-fry, add in chives and stir-fry 6. Pour in the stir-fried sauce and stir-fry evenly, then turn off the heat and place on the plate.

Lotus root salted fish cubes stew Ingredients: 100 grams of silver carp cubes, 80 grams of lotus root, 4 small peppers, 3 slices of ginger, 5 pieces of fish paste Method 1. Make the salted fish cubes a few days in advance, and cut the lotus root into pieces

2. Heat the pan, add oil, put the fish pieces coated in flour into the pan and fry until both sides are golden brown. 3. Add ginger slices, garlic, small peppers, light soy sauce and a small amount of rice wine, and simmer

About ten seconds. 4. Add a bowl and a half of cold water, cover the lid and simmer for 5 minutes. 5. Add the lotus root cubes and simmer again for a few minutes. Once the lotus root cubes are rotten, there is no need to add additional salt. The fried fish itself has saltiness.

6. Sprinkle green onions, garlic leaves, and coriander leaves on top and turn off the heat.