Ingredients: pork chop 500g, crystal sugar 50g, ginger15g, aged vinegar 40g, a little white sesame, corn oil 30g, sugar 20g, starch10g, and proper amount of water.

Exercise:

1, pork chop 500g, rock sugar 50g, ginger 15g, aged vinegar 40g and a little white sesame.

2. Drain the cold water in the pot, boil the blood, skim the floating foam after the water is boiled, and remove the ribs.

3, ginger mashed, rock sugar broken, cold corn oil put the rock sugar into a small and medium-sized torch and stir-fry it in sugar color.

4. Pour pork chops, stir-fry until the sugar color is evenly wrapped on the ribs, add ginger, and continue to stir-fry until the ribs are golden.

5, pour hot water, not too much water, no ribs, as shown in the figure, cover the lid, after the fire is boiled, turn to a small fire and simmer until the water is dry.

6, medium fire, pour in sweet and sour juice (20 grams of sugar adjusted in advance, 40 grams of aged vinegar) and stir well.

7. On medium heat, pour water starch thickening (starch10g water 40g in advance) and stir quickly and evenly. You can turn off the fire when you feel sticky.

8. Sprinkle white sesame seeds after serving.

Crispy fried lotus root pills

Ingredients: 500g of lotus root, Jiang Mo, half a spoonful of salt, glutinous rice flour.

Exercise:

1, 500 grams of lotus root, try to choose a slightly crisp lotus root, but not as tender as the new lotus root, scrape off the skin and clean it.

2. Rub the hat into mud or use a blender to make mud.

3. Wrap the mud with gauze and wring it slightly, not too dry, saving about 30% water.

4, open the gauze, lotus root mud is the best as shown in this picture.

5. Cut ginger into fine powder. If you beat the lotus root paste with a blender, you can put the ginger in it and beat it into paste, which will make the taste more delicate, but I like ginger granules, so I didn't beat it. Friends who don't like ginger can mash it, so I can't eat it.

6. Add Jiang Mo and half a spoonful of salt into the lotus root paste and stir well with a small spoon. Friends who like the waxy taste can add some sticky rice noodles, but I like the purer taste, so I didn't add them.

7. Grease your palm and knead the lotus root mud into balls of the same size.

8, 60% oil temperature in the pot, fry in medium heat until the skin is golden, remove and drain the oil.