Fried vermicelli with cabbage

1. Wash the cabbage and shred it until the vermicelli is soft;

2. Slice pork belly, onion, shredded ginger, sliced garlic and diced red pepper;

3. Heat oil in the pot, stir-fry the meat slices to get oil, then add dried Chili, onion, ginger and garlic to stir-fry, add soy sauce and cooking wine, and then add cabbage;

4. After the water becomes soft, stir-fry the vermicelli and put salt to let the vermicelli fully absorb the fried water;

5. Until the taste becomes soft, add red pepper and stir well.

Slices of minced meat and wax gourd

1. Wash wax gourd, peel it, cut it into thin slices about 2mm thick, and chop garlic and onion separately;

2. Add a little minced garlic and salt to the minced meat and marinate for 5 minutes;

3. Put the wax gourd slices in the pot and smooth them, spread the marinated minced meat on the wax gourd, put them in a steamer and steam for 8 minutes on medium heat until the wax gourd is cooked;

4. Drop a few drops of sesame oil and sprinkle with chopped green onion.

Pearl lotus root

1. Soak glutinous rice in water for 2 hours and drain;

2. Chop onion and chopped green onion, and chop ginger;

3. Add raw flour, salt, cooking wine, chopped green onion and Jiang Mo into the meat stuffing and mix well;

4. Knead lotus root into lotus root paste with utensils, and add it into the prepared meat stuffing and mix well;

5. Rub the meat stuffing into balls and roll a layer of rice on the glutinous rice;

6. Put in a steamer and steam in boiling water for 20 minutes;

7. Turn off the fire and sprinkle with chopped green onion.

Spicy minced meat vermicelli

1. Soak the vermicelli in cold water and take it out;

2. Chop carrots and green peppers, and chop ginger and onions;

3. Stir-fry a tablespoon of red bean paste with low heat and stir until the shovel oil turns red;

4, put the minced meat in and fry until it is white, put a teaspoon of sugar, and put carrots and ginger onion;

5. Add water just to the edge of minced meat and add vermicelli;

6. Boil, the water is almost dry, turn the juice with a shovel, put green pepper, chicken essence and sesame oil to turn off the fire.

Mini sweet and sour sparerib

1. Blanch the ribs, and rinse with boiling water after controlling the water;

2. After draining, add salt, cooking wine, soy sauce and shredded onion and ginger, mix well and marinate for 5 minutes;

3. Steamed the ribs in a pressure cooker, boiled for 4 minutes and then turned off the heat;

4. Take out the ribs after the pot is cold;

5. Put sugar, mature vinegar and tomato sauce into a hot pot and boil it with low heat;

6. When the soup in the oil pan is sticky, stir-fry the ribs until the juice hangs, sprinkle with sesame seeds and turn off the heat.