Ingredients: Ribs 350g; Ginger; Green onion; Lee & Juck Kee Garlic Sauce 1 tablespoon; Soy sauce 1 tablespoon; Old soy sauce 1/2 tablespoon (1 tablespoon = 15ml); White sugar a little; Liquor.

Instructions:

1Cut the ribs into small pieces and place them under a running water for repeated washing to remove blood water. Slice green onions and ginger.

2Heat oil in a pot and sauté green onions and ginger, then pour in the ribs and stir-fry until the ribs change color and the edges are slightly charred. Add 1/2 tablespoon of liquor for stir-frying.

3Add 1 tablespoon of garlic sauce, 1 tablespoon of soy sauce, 1/2 tablespoon of old soy sauce, a little white sugar, and add water until the ribs are three-quarters full. Bring to a boil over high heat, cover and simmer over low heat for about 20 minutes, open the lid and turn up the heat to reduce the concentrated soup, sprinkle with chopped green onions and serve.

Ingredients: Green beans (one pound), pork belly (three two), fried chili flakes, rice, green onion granules (one tablespoon each), ginger paste (one tablespoon), liquor seasonings: salt, sugar, soy sauce, sesame oil, water.

Instructions:

1Cut the pork belly into minced meat, soak the rice and cut it finely.

2Tear the green beans off the tough fibers and wash them dry. Fry them in hot oil for a moment and take them out, draining off the oily part.

3Heat the pot, add two tablespoons of oil and sauté ginger paste, then add the minced pork, rice and fried chili flakes for a moment, add green beans, add liquor, then add seasonings, reduce the heat to medium and reduce the sauce, sprinkle with green onion granules evenly and serve.

Ingredients:

Dry yellow beans, dried chili flakes, pickled radish, pickled cabbage powder, salt, pepper, green onion flowers

Making:

1Soak dry yellow beans in water overnight, then put them in a bowl and steam them in a steamer to cook;

2In a clean pot, heat oil and sauté dried chili flakes, pickled radish and pickled cabbage powder until the steam is dry, add a little fresh soup and add salt and pepper, then pour in yellow beans and lightly simmer, then remove from heat and serve in a bowl (no need to thicken with egg slurry), sprinkle with green onion flowers to finish.

Ingredients: Vegetable oil, bighead carp, salt, white wine, soy sauce, old soy sauce, water, cardamom, sugar, ginger, garlic, fragrant cardamom.

Instructions

1. Wash and cut the bighead carp into pieces, sprinkle with a little salt and ginger, white wine for marinating for half an hour.

2. Heat the non-stick pan, then add vegetable oil, then add fish pieces and sear until both sides are golden brown, then remove the fish pieces.

3. Heat vegetable oil in a wok, add ginger, garlic and fragrant cardamom for frying, then pour in the fish pieces and add a little white wine, soy sauce, old soy sauce and sugar, then pour in water over the fish pieces, first boil over high heat and then simmer over low heat until the soup is thick, it is best to sprinkle with fragrant cardamom.

4. This dish must not be missing fragrant cardamom! If you don't have it, you can replace it with coriander as well.