Raw materials for spicy ginger pork ribs: 1500 grams of hydrogen core ribs.

200 grams of ginger, 50 grams of whole dried peppers, 250 grams of eggplant, 20 grams of green onions, 12 red cherries, and 10 grams of sweet potatoes.

100 grams of cooking oil, 5 grams of salt, 3 grams of chicken essence, 100 grams of white sugar, 10 grams of oil, 100 grams of water starch, 100 grams of rice wine, and 1000 grams of bone broth.

Method 1. Cut the pork ribs into 6cm thick pieces, add water and set aside; 2. Fry the white sugar until it turns into fried sugar color, peel the ginger and squeeze it into juice; 3. Set the pot over high heat, add oil, and add the ginger and garlic.

In the pot, add pork ribs, stir-fry rice wine until fragrant, add whole dried peppers, bone broth, stir-fried sugar, ginger water and other seasonings and boil to remove the foam; 4. Put in the pressure cooker for about 10 minutes, remove and drain the juice, and add eggplant

After changing into shape, add water to infuse the flavor, then place on the plate.

Raw materials for taro pork belly: 150g pork belly, 200g potato, appropriate amount of thirteen spices, appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of sugar, and appropriate amount of rice wine.

Method 1. Material preparation.

2. Finish cutting the pork belly and potatoes.

3. Add sugar, salt, light soy sauce, rice wine, thirteen spices, oil, and water starch to marinate the pork belly.

4. Heat the marinated pork belly in a pan.

5. Take it out.

6. Wait for a while, fry again, take out and set aside.

7. Leave some oil in the pot and stir-fry the potato. Add an appropriate amount of light soy sauce and the marinated pork belly juice and stir-fry until the potato turns slightly yellow and serve.

8. Arrange the potatoes and pork belly in a bowl one layer at a time.

9. Steam for 50 minutes.

10. After steaming, turn it over on the plate.

Ingredients for braised chicken legs: 500g chicken, appropriate amount of salt, 1 piece of ginger, 1 section of green onion, appropriate amount of chives, 1 teaspoon of sugar, beer sprinkles, oil, and light soy sauce.

Method: 1. Slice the chicken breast and drain it with water, cut the ginger into slices, cut the green onions into strips, and cut the shallots into sections and set aside.

2. When the wok is hot, pour in the oil. When the oil is 60% hot, add the ginger and winter squash and stir-fry until fragrant.

3. Pour in the black pepper chicken pieces and fry until light yellow. Pour in the beer and light soy sauce. Add the white sugar. Bring to a boil over high heat. Simmer over low heat for 25 minutes. The juice will reduce over high heat. Sprinkle green onions on the plate.