1, stewed pork ribs with soybeans
Soak soybeans overnight, drain them in small rows, wash off the floating foam, put enough water in the pot, add ribs, soybeans and ginger slices, bring to a boil over medium heat, keep boiling until the soup is milky white (about 15 minutes), reduce the heat, stew for about 2 hours, and add salt to taste.
2, radish stewed mutton
Cut the lamb chops into pieces, add appropriate amount of water and cooking wine into the pot, add the lamb chops to blanch, cut the white radish into hob blocks, slice the ginger, cut the onion into sections, cut the pickled pepper into two sections, add appropriate amount of water into the pot, add the ginger, onion and pickled pepper, bring to a boil, add the lamb chops and white radish, cook for one and a half hours with low fire, add salt and soy sauce, and sprinkle with coriander.
3. Sweet and sour crispy fish
Wash the fish, sprinkle with water, cut a knife at the bottom of the fish head, and the tail is the same, and draw the fishy line. The fish body is changed into a knife and cut into tiles. Cut the knife from the thickest part of the fish dorsal fin, and try not to cut into the belly of the fish, otherwise it will break easily when frying. Sprinkle a little salt and cooking wine on the fish and marinate for 20 minutes. Then mix an egg, water starch and flour into a paste.
Coat all the fish with thick paste and then with a layer of dry powder. Put oil in the pot, depending on the fish. Heat to 60%, pinch the fish tail, pour the oil on the fish with a frying spoon, and after the skin is basically qualitative, fry the fish in a pot until cooked. Open the fire, fry until the oil temperature rises, and put it on a plate for later use.
Mix white vinegar, sugar, cooking wine, salt and monosodium glutamate into sweet and sour juice with warm water. Heat the bottom oil in the pan, add the sweet and sour juice, add the tomato sauce and stir-fry evenly, add water and starch to thicken, return the fried carp to the pan and hang the juice, pour the oil out of the pan and plate.