Ingredients: pork chop 500g: bitter gourd 1 root, red pepper and lobster sauce, a little salad oil, 2g rock sugar, 2g chicken essence, 5g garlic, 5g cooking wine, 5g soy sauce 10g, 5g soy sauce.
Practice: 1. After the ribs are cut into pieces, they are washed, blanched and washed. Cut bitter gourd, red pepper and garlic.
2. Heat the oil in the pot, stir-fry the ribs until there is no water, stir-fry the garlic and lobster sauce, and then adjust the soy sauce and soy sauce. Rock candy, add boiling water after the taste is colored, and avoid ribs.
3. After the pot is boiled, add cooking wine, turn to medium heat, cover and stew for about 40 minutes, until the ribs are cooked for 8 minutes, cook the bitter gourd slices together for 10 minutes, and then add the red pepper slices. When the soup is dry, transfer the chicken essence into the pot.
Braised pork and dried bean curd
Ingredients: 450g pork belly, 80g dried bean curd, 5 pieces of rock sugar, 3 pieces of fragrant leaves, star anise 1 piece, cinnamon 1 piece, 3 teaspoons of cooking wine, 3 teaspoons of soy sauce, 3 teaspoons of onion and ginger, and appropriate amount of salt.
Practice: 1. Cut pork belly into mahjong tiles, put cold water in the pot, add onion and ginger slices, and bring the cooking wine to a boil. After the water boils, skim the floating foam, skim the floating foam and take out the pork to control the water;
2. Soak dried beans in advance and cut them into four or five centimeters long;
3. Put a little base oil in the pot, stir-fry the blanched pork belly a little, and add onion ginger, cinnamon, star anise, fragrant leaves and rock sugar;
4. Stir-fry the spices, melt the pork belly with rock sugar, slightly color it, add braised soy sauce and stir well;
5. Add the chopped dried bean curd and stir-fry. Stir-fry the dried bean curd until it is steamed. Pour it into the stew pot and heat the water equal to the dried bean curd and pork belly. After the fire boils, simmer for about 40 minutes; Pork belly is boiled soft and waxy, and juice is collected by fire, and soup is basically collected.
Spicy clam
Ingredients: clam (500g), dried pepper (appropriate amount), salt (appropriate amount), cooking wine (appropriate amount), oyster sauce (appropriate amount).
Practice: 1. Clams are soaked in light salt water and washed with spit sand. Slice onion, garlic and ginger. Stir-fry the dried red pepper into small pieces. Put a proper amount of fried peppers in the pot.
2. Add onion, garlic and ginger, stir-fry until fragrant. Fried clams. Add oyster sauce and cooking wine. All clams can open their shells when the fire is stir-fried.
Vinegar pepper
Ingredients: 240 grams of thin-skinned green pepper, 2 teaspoons of soy sauce, a few drops of vinegar, appropriate amount of salt, sugar 1 teaspoon, oyster sauce 1 teaspoon.
Exercise 1. Seed the green pepper and cut it into hob blocks.
2. Put the soy sauce into a bowl, oyster sauce, sugar, vinegar and salt, and add the right amount of water to stir into a sauce.
3. Pour an appropriate amount of cooking oil into the pot, add green pepper when it is 8 ripe, add a little oil, and then stir fry quickly.
4. Pour the prepared sauce into the pot and stir fry until the surface is slightly wrinkled like tiger skin. It's soft and tastes better.