1. The method of sweet and sour pork ribs

(1) Material: 6G of pork ribs and appropriate amount of ginger.

(2) Seasoning: 1 tbsp cooking wine, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 4 tbsp balsamic vinegar, 1 tbsp salt, 3 tbsp sugar and 1 tbsp starch.

(3) Boil the ribs in a cold water pot for a few minutes to drain the blood.

(4) Rinse the cooked spareribs with warm water, put them back into the pot, add the water without the spareribs and ginger slices, and turn to low heat for about half an hour.

(5) Take out the cooked ribs for later use.

(6) All seasonings except starch are made into sweet and sour juice, which is poured into a pot and burned until it bubbles. PS: This will stimulate the flavor of the seasoning.

(7) Pour in the ribs, add a bowl of soup to boil the ribs, cover and turn to low heat for about 15 minutes. PS: Be sure to add some sparerib soup, so that the ribs will be covered with thick soup.

(8) Starch is mixed with appropriate amount of sparerib soup to make paste.

(9) Pour the starch into the pot and stir well.

2. Crispy pork

(1) A piece of pork belly, the hair on the skin is cleaned, washed and boiled in a cold water pot until it is 7 or 8 minutes cooked

(2) Treatment of the skin: use a toothpick to make dense holes in the skin, which has two purposes: 1. Oil production. Second, the skin will be crisper when it is baked later, and then put salt and proper amount of baking soda on the skin (baking soda is less, the skin is not obvious when baked, and the skin is hard and bitter when it is more, according to the ratio of 5 grams of baking soda per catty of meat).

(3) Treatment of meat: Turn the meat upside down, cut several times vertically, do not cut off the skin, and rub it repeatedly with proper amount of salt, spiced powder, soy sauce and sugar (pay attention to rubbing every cut).

(4) Wrap the meat in tin foil, expose the skin of the meat and put it into the oven. The oven is preheated to 22 degrees, and the fire is raised and lowered to 22 degrees. You will hear "flicking?" The sound, it is made by the expansion of the skin, 4 minutes-6 minutes. Adjust according to the temperature of your oven, watch the roast, and don't scorch the skin.

(5) Brush the surface of the chicken roll with water made of honey water and white vinegar, bake until the surface is golden and crisp, take it out and let it cool and slice.

(6) crispy meat with bubbly skin is baked!

3. Steamed pork with sweet potato powder

(1) 4g pork belly, 1g sweet potato, 15g steamed meat powder and 5g ginger.

(2) prepare ingredients. 4g pork belly, 1g sweet potato, 15g steamed meat powder and 5g ginger.

(3) Cut the pork belly into large pieces about half a centimeter thick.

(4) put the chopped pork belly into a large bowl, add 1 spoon of salt, 1 spoon of chicken essence, 1 spoon of soy sauce, 2 tablespoons of soy sauce, 1 spoon of sugar, 1 spoon of cooking wine and a few slices of ginger in turn, and then marinate for 15 minutes to make it tasty.

(5) cut the sweet potato into pieces. Take a piece of meat and put it in the steamed meat powder, so that the surface of the piece of meat is evenly adhered to the steamed meat powder.

(6) Put steamed meat powder's meat slices into the bowl in turn.

(7) After all the meat slices are put away, put the sweet potatoes in the bowl. (Sweet potatoes also need a layer of steamed meat powder to taste good.).

(8) Put the bowl in a steamer (there is some steamed meat powder left in the dish, and I sprinkled it on the sweet potato to avoid wasting). After the fire is boiled, turn to medium heat and steam for 1.5 to 2 hours.

(9) Invert the steamed pork powder into the dish, and then take down the bowl.

(1) Sprinkle a little chopped chives before eating.