Sweet and sour pork ribs food: pork ribs, onions, ginger, garlic, salt, light soy sauce, dark soy sauce, rice wine, white sugar, MSG.

Method: Cut the pork ribs into sections and clean them.

Cut green onions into sections.

Cut the ginger into shreds.

Thinly slice the garlic.

Fill the hot pot with water, add rice wine and ginger slices, put the lamb chops in the water, and blanch the pork ribs to remove the float. After the pork ribs lose color, pick them up, wash off the float, and drain the water.

Heat the pot, add oil, and after the oil is heated, put the winter squash, garlic, and ginger slices in and sauté until fragrant.

Put all the pork ribs in and stir-fry until fragrant.

When the pork ribs turn brown, pour in appropriate amount of light soy sauce, rice wine, and dark soy sauce king seasoning for coloring.

After stir-frying, pour in boiling water, just like submerging the pork ribs.

Cover, bring to a boil over high heat, then simmer over low heat.

After the pork ribs are stewed, turn on the fire to collect the juice, then add salt, sugar, and MSG seasoning.

Dry pot fat sausage food: 1000g cold chicken, red pepper, 50g cooking oil, chili oil, salt, chicken essence, oil consumption, 20g Pixian bean paste, 15g chili sauce, 3g sesame oil, 5g light soy sauce,

Pure grain wine, 8 grams each of star anise and cinnamon, 5 grams of green onions, ginger, garlic, 25 grams of whole dried peppers, 500 grams of bone broth Method: Scrape and clean the cold chicken, put it into a cold water pot, add pure grain wine and cook

When thoroughly cooked, remove and drain the water, let cool and cut into 2.5 cm long and 1 cm wide strips; remove the stems of the green and sharp peppers and cut them into hob pieces, remove the stems of the garlic, cut the green onions into 2 cm long sections, and cut the ginger into slices.

Put the pot on high heat, add cooking oil, bring to a boil, add the cold chicken, stir-fry the water, add pure grain wine, salt, chicken essence, oil, light soy sauce and stir-fry into the pot, then pour in bone broth, star anise, cinnamon

Dice and whole dried peppers. Bring to a boil over high heat and skim off the foam. Turn to medium-low heat and simmer until the cold chicken is crispy and tender. Then pick out the star anise, diced cinnamon and whole dried peppers.

Put the pot on high heat, add chili oil and bring to a boil. Add garlic and ginger slices and stir-fry until fragrant. Add chili sauce and bean paste and stir-fry until loose. Pour in the simmered cold chicken and green and sharp pepper cubes, and add salt.

, chicken essence, stir-fry the chopped raw meat, drizzle with sesame oil, sprinkle with dongru, put it in a spicy dry pot, put it on the alcohol stove and serve it. Dried flat chopped pepper bamboo shoots Food: 1 bamboo shoot, 1 green pepper, 20 grams of chopped pepper, garlic

3 cloves, 2 tablespoons of cooking oil.

Method: Cut the bamboo shoots into 4-5 pieces, put them into a pot and cook for 10 minutes to remove the numbing and bitter taste; pick up the steamed bamboo shoots, let them cool, and cut them into thin slices; put an appropriate amount of vegetable oil in the pot, stir-fry and chop into large pieces.

Garlic cloves; then add shredded bamboo shoots and fry slowly over medium heat until the water on the surface of the shredded bamboo shoots dries up and becomes almost charred; add a spoonful of chopped chili and stir-fry until it evenly coats the chopped chili; place on a plate.

You can sprinkle some scallions or green peppers to garnish.

Ingredients for okra mixed with mustard sauce: 250g of okra, 5 tablespoons of sushi restaurant light soy sauce, 1.5 teaspoons of green mustard sauce, 1/3 teaspoon of sugar, appropriate amount of salt, appropriate amount of cold water, and appropriate amount of water.

Method: Bring water to a boil, add a little salt, and add washed okra.

Bring to a boil and cook again for 30 seconds. Pick up the okra and put it in cold water. Put the mustard sauce into the saucepan. Add 1 teaspoon of sushi restaurant light soy sauce (if there is no sushi restaurant light soy sauce, you can use less salt soy sauce.

Soy sauce (substitute for soy sauce), stir to make a sauce, add the remaining light soy sauce and sugar from the sushi restaurant, stir thoroughly and cut the okra into strips, you can also pour the fried sauce into the okra without cutting it, stir and serve until fragrant

Spicy kelp shredded food: kelp, chopped chili pepper, salt, light soy sauce, mature vinegar, sugar, green onion, ginger, and red pepper.

Method: Wash and cut the kelp shreds into shreds and set aside. Chop red pepper, garlic, and ginger.

Marinate the kelp with chopped garlic and ginger, a little salt and light soy sauce. Put the tap water in a pot and bring it to a boil. Take a bath with clean water and reserve filtered water. Add some oil to the pot and put the marinated ginger and garlic.

Sauté with cooking oil.

Add soy sauce, white sugar, mature vinegar, salt to shredded kelp, stir well, add sauteed garlic and ginger until fragrant, then add Shanxi oily meat method: wash the fungus, pick small pieces, and cut the pepper into pieces.

Cut the green onion into diamond-shaped slices, cut the onion into triangles, cut the ginger into slices, clean the pork tenderloin and cut it into about 2 cm slices with a knife, put it in a container and set aside.

Take a clean bowl, put the meat cut into small pieces into the bowl, add 5 grams of salt, 5 grams of rice wine and mix well, add eggs and mix well, add tapioca starch, stir and marinate for 20 minutes.

Heat 250 grams of oil in a pot and heat it up.

Add the marinated meat, pour it into a colander, and set aside to control oil and water.

Leave 10 grams of oil in the pot, bring to a boil, add onions, garlic, onions, peppers, black fungus, and small meat, stir-fry and stir.

Add salt, monosodium glutamate, thirteen spices, rice wine, dark soy sauce, white vinegar, and red wine, stir well, and add 50 grams of cold water.