material

300g of ribs, 30g of Jiangdou Gan, 30g of dried lettuce, 2 cloves of garlic, ginger 1 piece, Chili sauce 1 tablespoon, soy sauce 1 tablespoon, cinnamon 1 piece, 2 slices of fragrant leaves and 2 pieces of star anise.

method of work

1. Dried vegetables are soaked in warm water in advance, washed and drained for later use.

2. Add water to the pot and bring it to a boil.

3. Boil the water and blanch the ribs.

4. Wash the blanched ribs to remove the floating foam for later use.

5. Pour the water out of the pot, boil it dry again, put a little oil, add ginger slices and garlic slices after the oil is hot and saute.

6. Add Chili sauce and stir well on low heat.

7. Add the ribs and stir well.

8. Add the dried vegetables and stir well again.

9. Add water and pour in soy sauce.

10. Add star anise, cinnamon bark and fragrant leaves, cover the lid, simmer for about 40 minutes after the fire boils, open the lid and collect the juice over the fire.

Second, pork stewed beans

material

Ingredients: pork belly and dried beans.

Ingredients: onion, ginger, garlic cloves, two dried red peppers, cooking wine, soy sauce, salt (a little chicken essence can be added)

method of work

1. Wash pork belly in small pieces, blanch with boiling water, control the water to dry, add a little base oil to the wok, add a tablespoon of sugar, stir-fry until the sugar bubbles and turn dark, stir-fry the meat pieces, add onion, ginger, garlic cloves, cooking wine, soy sauce and salt, and simmer over low heat/kloc-

2. Wash the dried beans in warm water for about 10 minutes, and it is just right to start softening slightly. Squeeze out the water and add it to the meat pot to stew until the meat is crisp and rotten. When the dried beans are chewy, they can be served.