Braised pork with bean sprouts: a catty of pork with pork belly and 500g of bean sprouts in Yibin are cut into a cm long section. Put about one or two light soy sauce, two teaspoons of white sugar and chicken essence in a bowl appropriately. Cut ten strips of sour pepper. Practice: 1, wash and cook pork belly until it is uncooked. While hot water is scooped up, evenly spread light soy sauce and a little old brown sugar (white sugar is also acceptable) on the skin. 2. Scrape the bean sprouts flat on the meat, evenly pour the soy sauce, white sugar and chicken essence in the laminated glass bowl, and then put the sour pepper segments. Oh, I forgot the pepper. You also need to add about 30 pieces of pepper. 3. Turn the bowl horizontally for two turns like that, so that the seasoning can penetrate into the middle of the meat between slices more evenly. 4. Then steam in a pressure cooker for 20 minutes. If there is no pressure cooker, steam for more than 1 hour. Cover the wall with another bowl after cooking, and then turn it over. All right, you can eat!

Sweet and sour pork ribs: pork ribs, onion, ginger, garlic, salt, soy sauce, soy sauce, rice wine, white sugar and monosodium glutamate. Practice: 1, pork ribs are cut into sections and cleaned. The onion is cut into sections. Ginger is cut into silk. Slice garlic. 2. Fill the hot pot with water, put in rice wine and ginger slices, put the lamb chops into the water, and boil out the foam. After the pork chops fade, pick them up, wash the foam and drain the water. 3, cool the pot, put the oil, put Dongru, garlic and ginger into it after the oil is burned. 4. Put all the pork ribs in and stir-fry. 5, until the pork ribs turn brown, pour in the appropriate soy sauce, rice wine, soy sauce seasoning color. 6, stir well, pour in boiling water, similar to drowning pork ribs. 7. Cover the lid, bring it to a boil, and simmer it with a small fire after boiling. 8. After the pork ribs are stewed, enlarge the fire juice, and then add salt, white sugar and monosodium glutamate seasoning.

Sausage and bacon stir-fried asparagus raw materials: sausage and bacon 150g, water bamboo 250g, cold water 100g, rice wine 20ml, 2 pieces of onion, 2 pieces of ginger, one spoon of Jiang Mo each, 3-4 cloves of garlic, 7-8 dried peppers, salt 1g, and sugar. Practice: 1. Cut the sausage and bacon into pieces, add cold water, rice wine, ginger and garlic and steam in a wok for half an hour; 2. Water bamboo is cut into strips, soaked in water and reserved in cold water; 3. Slice the steamed sausage bacon, chop the ginger and garlic, slice the garlic, and dry cut the Chili; 4. Boil the oil in the pot, add the dried Chili and stir-fry the onion and garlic; 5. Add sausage and bacon, saute and cook rice wine along the edge of the pot; 6. Add the boiled water bamboo and stir well, add a small amount of salt and sugar seasoning, stir well and take it out of the pot to make it.