Preparation time: 20 mins

Cooking time: 60 mins

Ingredients:

400g pork, 100g rice, 2 tablespoons soy sauce (30 ml), 1/2 teaspoon peppercorns (3g), 1/2 teaspoon pepper (3g), 1 green onion, 1 piece of ginger, 2 teaspoons cooking wine (10 ml), a little cilantro, 60g oil. cilantro, 60g of oil

Practice:

1. medium heat dry frying pan, the rice into the spatula constantly stir fry, and then into the peppercorns and stir fry together, the super branch of the rice color yellowing out of the flavor, sheng out of the spread out and cooled, will be fried rice into a grinder into a coarse powder.

2. Onion cut into scallions, ginger pounded and soaked in a little water to make ginger water, cilantro washed and chopped.

3. Cut the pork into thin slices, mix well with oil, soy sauce, ginger water, pepper and rice flour and put into a bowl.

4. steamer pot with water, high heat boil, the bowl filled with raw rice flour meat into the steamer, on the drawer adjusted to high heat steaming 60 minutes until cooked through, take out and turn over on a plate, sprinkle with parsley decoration.

2. Sweet and sour pork chops

Preparation time: 20 minutes

Cooking time: 40 minutes

Ingredients:

500g pork chops, 2 tablespoons rice vinegar (30 milliliters), 1 tablespoon light soy sauce (15 milliliters), 1 teaspoon diced green onion (5 grams), 1/2 teaspoon salt (3 grams), 1 white onion (white), 1 piece ginger, 1 teaspoon chicken broth (5 grams). 1 teaspoon (5 grams) chicken broth, 3 tablespoons (45 milliliters) oil, 2 cloves garlic, 2 tablespoons (30 grams) sugar

How to make this dish:

1. Lean pork ribs don't taste very good, so prepare pork ribs that are a little fat. Chop the ribs into 4-centimeter sections, rinse and drain, and absorb the surface water with kitchen paper.

2. Slice the ginger, slice the garlic, and slice the scallions diagonally into thick slices.

3. frying pan on high heat, pour in oil, burn to 5 into the heat (frying pan slightly smoke), adjust the medium heat into the ribs section, fry for 3 minutes, use chopsticks to turn over one by one, and then fry for another 2 minutes, each side of the caramelized yellow, the water in the ribs is also most of the dry.

4. Add salt, soy sauce, chicken broth, ginger and garlic to the pot, stir-fry with the ribs, pour in warm water that doesn't go over the surface of the ribs, and bring to a boil over high heat, then lower the heat to simmer for 30 minutes.

5. When the ribs are flavorful and soft, add sugar, rice vinegar, scallion grains, and collect the juice over high heat.

Tips: 1. You can also add a tablespoon of tomato sauce according to preference, more red color.

2. It is best to buy chopped baby back ribs in the supermarket or ask the butcher to process them for you.

3. Winter Melon Balls Soup

Preparation time: 30 minutes

Cooking time: 15 minutes

Ingredients:

150g of pork stuffing, 150g of winter melon, 1 egg white, 1 tsp (5ml) of cooking wine, 1 tsp (3g) of grated ginger, 2 slices of ginger, 2tbsp (10g) of salt, 1/2 tsp (3g) of chicken essence 3g cilantro, 1 tsp (5ml) sesame oil

How to make it:

1. Peel off the green skin of the winter melon and slice it into thin slices 0.5cm thick.

2. Put the meat mixture into a large bowl, add the egg white, minced ginger, cooking wine, and be careful not to forget to add salt, placing it in the right amount according to the lightness of your taste, and then mix well.

3. Soup pot with water to boil, add ginger, adjust to low heat, squeeze the minced meat into a uniform head of meatballs, with the squeeze into the pot, when the meatballs color tight, gently push with a spoon, so that it does not stick.

4. pills all squeezed well after the opening of the soup on high heat to boil, into the winter melon slices cooked for 5 minutes, seasoned salt, chicken broth flavor up, and finally into the cilantro, drops of sesame oil can be from the pot.

4. Mushroom Stewed Chicken

Preparation time: 30 minutes

Cooking time: 40 minutes

Materials:

1 tender chicken (1000g), 50g dried mushrooms, 25g bean curd, 1 teaspoon pepper, 1 teaspoon salt, 50g ginger, 10g green onion, 1 teaspoon chicken broth, 5g chicken broth, 2 teaspoons wine, 2 teaspoons (10ml) chicken broth. 2 teaspoons (10 milliliters) cooking wine, 2 teaspoons (10 milliliters) soy sauce, 25 grams of rock sugar, 50 milliliters of oil, 2 star anise seeds

Methods:

1. Soak the dried shiitake mushrooms in warm water for 30 minutes or more, then rinse them well and set aside.

2. Wash the whole chicken, cut off the head, wings and feet up to the shin, then cut the chicken in pairs, chop the chicken meat into rectangles 3 centimeters long and 2 centimeters wide, and chop the head, wings and feet into 3-centimeter segments as well.

3. Warm up a frying pan over high heat, heat the oil, then put the chicken into the hot frying pan and stir-fry, when the chicken hardens and changes color, add cooking wine and ginger, bean curd, pepper, stir-fry until the water dries up and overflows with flavor, that is, add the right amount of water (not over the surface of the chicken), put in a small amount of salt, soy sauce, and rock sugar, star anise.

4. Cover and simmer to six or seven mature, and then add mushrooms with about 15 minutes to cook, and then add green onion and chicken essence can be.

5. Fish Head and Bean Curd Soup

Preparation time: 10 minutes

Cooking time: 30 minutes

Ingredients:

2 boxes of tender tofu, 1 silver carp head (600g), 75g of asparagus, 1 teaspoon of rice wine (5ml), 1 teaspoon of vinegar (5ml), 2 slices of ginger, 2 pieces of green onion, 1/2 teaspoon of sugar (3g), 1 teaspoon of pepper (5g), 1 teaspoon of sugar (3g), 1 teaspoon of pepper (3g). 1 teaspoon (5 grams) pepper, 1 teaspoon (5 grams) cilantro, 500 milliliters stock or water, 1 tablespoon (15 milliliters)

How to make it:

1. Wash the head of the fish, split it in the middle, and then chop it into a few large pieces, and dip it into kitchen paper towels to remove the water.

2. Can tofu cut into thick slices, bamboo shoots, ginger cleaned and sliced.

3. Heat a sauté pan over high heat, add oil and sauté the fish head pieces for 3 minutes, then add the soup (or water) after the surface is slightly browned.

4. When the water boils, put vinegar and rice wine, bring to a boil, then add green onion, ginger and bamboo shoots, cover the pot and simmer for 20 minutes.

5. When the soup burns to a creamy white color, season with salt and sugar, and skim white pepper and cilantro segments.

6. black three chopped

Preparation time: 10 minutes

Cooking time: 3 hours

Ingredients:

Pork stuffing 100g,rose daikon 50g, red and green bell pepper each one, sesame oil 2 teaspoons (10 ml), 1 teaspoon (5 grams) of cooking wine, 1 teaspoon (5 ml) of soy sauce, 1 teaspoon (5 grams) of chicken essence, oil 1 tablespoon (15 milliliters)

How to make it:

1. Mince the rose hips, remove the seeds and tips of the red and green bell peppers, and chop them into small pieces.

2. Heat a frying pan over medium heat, pour in the oil, the oil temperature rises can be put into the pork stuffing, with a spatula, stir-frying for 5 minutes, until the water in the meat is completely dry, minced meat into a golden brown, add soy sauce and cooking wine to stir-fry.

3. In the stir-fried minced pork, add diced bell pepper and rose pickles, stir-fry on high heat for another 5 minutes, add chicken essence and sesame oil, and stir-fry evenly.

7. Ants on a Tree

Preparation time: 10 minutes

Cooking time: 10 minutes

Ingredients:

200g of vermicelli,50g of minced pork, 1 tablespoon (15g) of minced garlic, 3 tablespoons (45ml) of broth (or water), 1 tablespoon (15g) of doubanjiang (bean paste), 1/2 teaspoon (3ml) of sesame oil, 1 tablespoon (15ml) of oil. tablespoon (15 ml), 2 teaspoons (10 grams) minced ginger, 1 teaspoon (5 ml) soy sauce, 1 teaspoon (5 grams) sugar, 1 tablespoon (15 grams) finely chopped green onion,

How to make it:

1. Heat half of a pot of water in a saucepan. Blanch the shredded pork briefly for 2 minutes or until it turns white in color and swells, then remove from the pot and drain well.

2. Heat the oil in a pan, add the minced garlic, chopped green onion and ginger and stir-fry for a few minutes, then add the pork stuffing and spread it out when the aroma comes out.

3. Stir in the stock (or water), bean paste, soy sauce, sesame oil and sugar. Finally, add the vermicelli and cook until the soup dries up.

8. Smoked Fish with Five Spices

Preparation time: 20 minutes

Cooking time: 40 minutes

Ingredients:

1 grass carp (700g), 1/2 teaspoon pepper (3g), 2 teaspoons balsamic vinegar (10 ml), 2 slices ginger, 2 pieces green onion, 1 teaspoon ginger (5g), 1 teaspoon five-spice powder (5g), 1 teaspoon wine (1/2 tablespoon) (5g). 1/2 tablespoon (8 milliliters) cooking wine, 2 teaspoons (10 milliliters) soy sauce, 2 teaspoons (10 grams) sugar, 220 milliliters (50 milliliters) oil

Methods:

1. Wash the grass carp, cut the fish with a sharp knife through the spine, and pick out the two slices of fish fillet, clean them up and put the fillet, skin-side down on a cutting board, and slice diagonally into thin slices of 0.5 centimeters. The skin of the fillet is facing down on the cutting board, cut diagonally into thin slices about 0.5cm thick.

2. Place the fillets in a bowl, add the ginger, scallions and soy sauce (1 teaspoon, 5 milliliters), and marinate for 10 minutes.

3. Combine the cooking wine, sugar, five-spice powder, balsamic vinegar and ginger oil (1 teaspoon, 5 ml) in a saucepan. Add 1 cup of water and simmer for 5 minutes, transfer to a bowl and set aside to cool.

4. Heat a deep-fryer over high heat. When the oil reaches 80 degrees Fahrenheit (with visible smoke rising from the top of the oil), place the fish slices in the oil and gently slide them apart with chopsticks until the skin is lightly browned and the flesh is firm, then remove from the pan and drain.

5. Heat the oil in the wok again, put the fish slices into the wok and fry them again, fish them out with a slotted spoon or strainer, put them into a seasoning bowl to absorb the flavor while they are still hot, and leave them there for more than 15 minutes, then serve them.

9. Stir-fried pumpkin with salted egg yolks

Preparation time: 20 minutes

Cooking time: 10 minutes

Ingredients:

1 pumpkin (about 400-500g), 4 salted duck egg yolks, 1 tablespoon of yellow wine (15ml), 1/2 teaspoon of salt (3 grams), a few scallions, 1 tablespoon of oil (15ml), 1 teaspoon of wine (5ml). 1 teaspoon (5 ml) cooking wine, 1 teaspoon (5 ml) chicken broth, 1/2 teaspoon (3 grams)

How to make it:

1. Put the salted duck egg yolks and the yellow wine into a small bowl and steam them in a steamer over high heat for 8 minutes, then remove them from the steamer while they are still hot.

2. Peel the pumpkin, remove the seeds, and cut into 4mm thick slices.

3. Heat the oil in a sauté pan over high heat, pop the scallions, add the pumpkin and sauté for about 2 minutes, observing that the edges of the pumpkin are softening, i.e., it is cooked.

4. Pour in steamed salted duck egg yolks, season with salt and chicken essence, and then stir fry evenly.

10. Beef in Sauce

Preparation time: 10 minutes

Cooking time: 3 hours

Ingredients:

1 piece of beef tendon (about 1,000g), 100 grams of yellow sauce, 3 tablespoons of cooking wine (45ml), 1 teaspoon of peppercorns (5 grams), 1 small piece of cinnamon, 1 tablespoon of soy sauce (15ml), 2 teaspoons of salt (10 grams), 1 tablespoon of sugar, 1 tablespoon of soy sauce (10 grams). 2 teaspoons (10 grams) salt, 1 tablespoon (15 grams) sugar, 1 small piece ginger, 2 star anise, 1 large white onion

How to make it:

1. Wash the surface of the beef tendon meat with running water, put the whole piece into a pot of cold water and cook over high heat, and then skim off the blood froth on the surface of the water, skimming it off as it cooks, for about 15 minutes to get rid of the blood. Fish out the meat to drain.

2. Put the beef tendon meat into the soup pot, add hot water to completely missed the surface of the meat, put soy sauce, soy sauce, salt, sugar, cooking wine, green onion, ginger and shape into a gauze bag of peppercorns, dai miao, cinnamon, cover the lid and cook for half an hour on high heat, and then adjust the heat to simmer for more than 2 hours, and then finally uncovered the pot and simmered for 15 minutes on high heat, so that the meat pieces are uniformly flavored.

3. Fish out the beef tendon meat, set a pair of chopsticks on a large bowl, and place the meat on top to drain and cool.

4. When the beef is thoroughly cooled and the surface is tight, it is ready to be sliced. Cutting should be against the direction of the meat fibers, and bearing thin slices on the plate can be.