Raw materials: 1000 grams of pork ribs, refined salt, flour, green onions, ginger, wine, soy sauce, sugar, wet starch, vinegar and other appropriate amount.

Method:

1, select the meat of the delicate local pig, pork ribs (including large rows, baby rows, cartilage), chopped into 4 cm square, with salt and flour marinade (ratio of 5:1, 12 hours of summer marinade, 24 hours in the winter), about 6 hours of bleaching in clear water to dry.

2, with a high fire ribs deep-fried into a golden brown, into a large pot, add onion and ginger, wine, water, warm up with the fire rotten. Scoop a little broth, add soy sauce, sugar, thickening, and finally add vinegar to the pot.

Characteristics: bright red sauce, sweet and sour.

Chow mein practice one

Chow mein ingredients:

Noodles, eggs, shredded meat, baby greens, scallions, scallions, monosodium glutamate (or chicken broth), dark soy sauce.

Making process:

1. Put the noodles into boiling water, cook for a while, pull out and rinse with cold water;

2. Heat the pan, slide the oil (so that it will not stick to the pan), put the eggs, scrambled and served;

3. Put in the green onion, scallion, chives, shredded meat and stir fry and season with monosodium glutamate (or chicken broth), soy sauce, then put in the noodles to continue to stir fry;

4. >4. Instead, use chopsticks to keep stirring the noodles, aiming to disperse the noodles, then put in the eggs, scallions, and stir-fry for a while that is done.

Chow mein practice two

Chow mein ingredients:

Noodles, onions, mushrooms, ham, bacon, cabbage, dried chili peppers (or chili sauce), soya sauce (or soya sauce), eggs, cilantro.

Making process:

1. All things cut small, the size of their own determination, of course, the size of the fingertip belly is more appropriate;

2. Boil the pasta on the boil until there is no hard heart in the middle on it, rinse cool water and put it aside;

3. The pan put on the oil, the diced onion in it, and so that onions begin to burnt when the mushroom into the onion a little bit of charred is the best, and this time the sweet flavor of the onion will come out. The sweetness of the onion comes out;

4. When the mushrooms start to shrink, put the ham and bacon, stir fry for a period of time and then put the cabbage;

5. When the cabbage starts to come out of the water, pour the noodles into it, and then vigorously turn over for a few times, and at this time, if you don't pour enough oil at the start, you have to add some more oil, or else it will be stuck in the pot;

6. Dried chili peppers (or chili sauce) Put in, I did not put the chili pepper and the beginning of the things together with the stir fry because I do not like too spicy things, and the noodles together with the less spicy;

7. Add salt, soy sauce (or old soy sauce), always turn the noodles;

8. the eggs well poured into the noodles and the noodles stick together, and then vigorously turn, you can get out of the pan, and finally put some coriander in the top.

Chow mein practice three

Chow mein ingredients:

Egg fried noodles three bags (yellow, usually supermarkets have), Canton sausage six, carrots, green onions, onions, soy sauce.

Making process:

1. sausage cut into crumbles, carrots, scallions, onions are cut into julienne;

2. fried noodles into boiling water to copy a little bit, do not more than a minute;

3. cut the sausage grains, shredded carrots, scallions and onion julienne into the frying pan fry a little bit, you can put a little bit of soy sauce (about 1-2 tablespoons)

Chow mein practice four

Chow mein ingredients:

thin noodles, shredded meat, shredded lentils, tomatoes, green onions, garlic , vinegar, soy sauce, salt, oil (corn oil, camellia oil or olive oil is recommended).

Process:

1. Steam the noodles in a steamer;

2. Stir-fry the shredded meat and lentils, add salt and set aside;

3. Heat the oil in a pan, add the green onion and steamed noodles (the noodles should be pulled apart by hand and made into a length of 5 to 10 centimeters), stir-fry, and then add the salt, garlic, tomatoes, soy sauce, vinegar, and the appropriate amount of water. (If you are not sure, you can add less at a time, and then add again when there is not enough water, add more water, the noodles will be paste, add less noodles is too hard taste is not good).

4. When the tomatoes will be all the water seeped into the noodle, the noodle is basically fried, add the previously fried shredded meat, lentils and stir-fry together, out of the pot;

5. Sheng out, with the sausage, elbow flower bought taste more.

Warm tips:

1. be sure to put tomatoes;

2. lentils and shredded meat can be bought in the supermarket boxed semi-finished products, there is no lentil shredded spinach instead of can be.

3. The amount of water is a key factor in the texture of chow mein, so make sure you get it right.