400g pork ribs 15g tempeh 5g garlic 5g ginger 5g wine 1 tablespoon salt 1/2 teaspoon soy sauce 1 tablespoon sugar 1 teaspoon oyster sauce 1 tablespoon pepper 1/2 teaspoon cornstarch 1/2 tablespoon vegetable oil 1 tablespoon

1, pork ribs chopped in small pieces, rinsed to no blood, soaked in fresh water for about 15 minutes, fished out to drain

2.

Scallops 4 fans half a handful of green onions moderate ginger moderate garlic 1 clove of wine moderate soy sauce moderate salad oil moderate salt moderate chicken 2 grams

1, scallops clean, fans with warm water 10 minutes in advance to soak soft standby; ginger cut fine cuts, 1 clove of garlic minced garlic, green onions cut scallions; pot put a little oil heat and turn the heat to low heat into the 1/2 minced garlic burst incense

2, will burst incense minced garlic and the other half of the minced garlic seasoned with a little salt, chicken broth mix and spare; clean scallops with a knife cut out, cut the fan into small sections, and then laid in the shell, evenly sprinkled with a little bit of fine salt

3, will be dissected out of the scallop meat on the fan, each evenly poured into the little yellow wine, laying a good mix of garlic

4, and then set a few shredded ginger into the pot of boiling water and steam over high heat for 5 minutes to remove, pick off the shredded ginger, sprinkle on one by one, and then put a few shredded ginger, into a boiling water pot of steam for 5 minutes to remove, pick off the shredded ginger, sprinkle on one by one. remove the ginger, one by one sprinkled with a little chopped green onion, pour some soy sauce, another pot of oil to smoke, and then evenly poured on the chopped green onion to stimulate the flavor can be