The pork ribs are stewed in a casserole, and they are ruddy in color, soft and boneless, and the whole family loves to eat them.
After the ribs are washed, they are boiled in a pot under cold water, blanched and rinsed with warm water, rock sugar is fried over low heat to make the sugar color, it is easy to fry on high heat, fry until the color is reddish-brown, pour in the ribs and stir-fry, fry until the surface of the ribs is covered with sugar, add green onion and ginger and stir-fry, add boiling water that has not covered all the ingredients after stir-frying the fragrance, add salt, light soy sauce, dark soy sauce to season and color, turn to a casserole and stew for 60 minutes after boiling over high heat, and finally reduce the juice on high heat.
Garlic broccoli is rich in garlic, crisp and refreshing, appetizing and delicious.
Cut the broccoli into small florets with scissors, soak in lightly salted water for 1 minutes, wash and put it in a pot of boiling water for about 0 minutes, remove the cold water, drain the water and set aside. Heat the pan with cold oil, add the minced garlic to stir-fry until fragrant, then add the broccoli and stir-fry quickly over high heat, add salt and thirteen spices to taste before leaving the pot.
When the garlic moss fried meat is just fried, the color of the garlic moss is green, but the color of the garlic moss changes after being put in the pot for a while.
Wash the tenderloin with rice water and cut it into thin slices, marinate for 2 minutes to facilitate the taste, pinch off the older parts of the root after washing the garlic moss, then cut the garlic moss into long sections, put it in a pot of boiling water and blanch it for about 0 minutes after all the cuts, remove the cold water, drain the water and set aside. Heat the pan with cold oil, put the marinated tenderloin in the hot oil and stir-fry, fry until the meat changes color, then add green onion and ginger, light soy sauce to season and color, fry until the meat is broken, pour in the garlic and stir-fry, add salt and thirteen spices to taste before leaving the pot.
Scrambled eggs with tomatoes are a classic dish that you never get tired of eating, and the tomato and egg bibimbap taste absolutely amazing.
Wash and peel the tomatoes and cut them into large pieces, knock the prepared eggs into the bowl, add salt to increase the bottom taste, stir evenly with chopsticks and pour them into the oil pan, fry until the eggs are solidified and formed, and then pour the tomatoes into the pot, fry the soup of the tomatoes and put the scrambled eggs together and fry them, so that the surface of the eggs is covered with tomato soup, sprinkle the green onion before coming out of the pot, add salt and thirteen spices to taste, stir-fry evenly and then put it out of the pot and put it on the plate.