1. Cut the meat into pieces and blanch it with boiling water,

2. Pour oil in the pot, a little salt (which prevents spattering of oil), and put the fat oil and a few slices of ginger into it first, and stir-fry it for a while. More fried will be able to fat meat in the fat oil out more, and then the other meat into, and then fried for a while. Pour in cooking wine, a little soy sauce, vinegar, sugar (pay attention to the first do not put salt), pour into the curd juice, add water to cover the pot, cook for a while

3. To be open after the water, taste the flavor and then depending on the circumstances of the release of salt (because the curd juice itself is salty), the flavor of the good, slowly cook, to be in the pot of water are bubbling constantly stirring after the collection of juice can be a pot

Two, curd pork ribs

Raw materials: pork ribs about 500 to 600 grams (bought in the supermarket, so that you can ask the salesman on behalf of chopped into pieces, more suitable for people who do not often kitchen)

Seasoning: salt, sugar, monosodium glutamate (MSG), yellow wine, cornstarch, tofu milk soup (if you feel that the soup is too little can be crumbled a piece of bean curd milk)

Places the ribs into the plate, add all kinds of seasoning, and scratched with their hands well. Note that the tofu milk soup is salty, salt should be sparingly

Place in a steamer and steam for 30 minutes. Start timing with the appearance of steam. If you feel that the ribs pieces are chopped too big, steam for a longer time as appropriate.

When the time is up, remove from the pot and serve. If you want to make it look pretty, put the ribs on another plate and arrange them neatly, garnish with cilantro leaves or something else

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