Pineapple Shrimp Balls：

Ingredients: 12 shrimps, shrimp marinade, 1 egg white, 1 teaspoon salt, 1 tablespoon corn flour, 1 tablespoon rice wine (10g), salad dressing, juice of half a lemon, 1/4 fresh pineapple, commercially available small Laurel salad, 1/2 teaspoon salt, fried powder.practice:

1. Open the back of the shrimp and cut it deeper without cutting it off.

2. Marinate the shrimps: first marinate them with egg whites, salt and corn starch until they bubble, then add rice wine to remove the fishy smell (let them sit for 10 minutes).

3. Wait for time to adjust the salad dressing, stir in the salad dressing, add lemon juice, add salt, stir in the pineapple, and stir evenly.

4. Coat the shrimps evenly with the fried flour, then let them sit for 5-10 minutes until they become damp (the flour will not come off easily when fried).

5. Heat the oil pan over high heat (throw a little flour into the oil pan. If it bubbles and floats, it means the temperature is OK.) Fry the shrimp until golden brown. Do not turn off the heat. Wait for 10 seconds before putting it in the pan and crisping it up. .

6. While hot, add the salad dressing and mix well. You can sprinkle with a little lemon zest for decoration.

Ingredients： 4 black fungus, 2 slices of pineapple, 1 small package of ginkgo, 1 red bell pepper, 2 slices of ginger, 2 green onions.

Practice:

1. Pour an appropriate amount of olive oil into the pot, add shredded ginger and sauté until fragrant, add pineapple hearts and salt, and stir-fry over medium-low heat until water comes out.

2. Add the pineapple meat, stir-fry and bring to a boil. Add the fungus slices, white vinegar and brown sugar and stir-fry over medium-high heat until the fungus softens.

3. Pour in soy sauce and red pepper flakes, stir well and serve.

Ingredients：

1. Marinate the washed pork belly with half a cup of soy sauce.

2. Add 1 tsp of oil and sauté garlic and onions until fragrant

3. Add the pork belly and stir-fry until it changes color.

4. Add rock sugar, soy sauce and wine and bring to a boil over high heat.

5. Add pineapple pieces and water and cook over high heat first

5 minutes, then turn to medium-low heat and cook for 40 minutes.

Method：

1. Add 1 tsp of oil and sauté garlic and onions until fragrant.

2. Add the pork belly and stir-fry until it changes color.

3. Add rock sugar, soy sauce and wine and bring to a boil over high heat.

4. Add pineapple again.

Ingredients： Spare ribs, pineapple, green pepper, red bell pepper, onion, garlic, ginger, cornstarch, flour (fried powder), pineapple juice, eggs, soy sauce, a little pepper, cornstarch, tomato paste, white vinegar, sugar ,water.

Practice：

1. Wash the ribs, add marinade and marinate for 5 minutes. Slice onions and green peppers and set aside.

2. Heat the oil pan, fry the spareribs at 150° for about 3 minutes until browned. Remove and drain the oil immediately. After the oil temperature rises, put the fried spareribs back into the pan again to crisp up.

3. Take another pot, add a tablespoon of oil and sauté the onions until fragrant, add the pineapple and ribs, add the seasonings and bring to a boil, then add the green pepper slices and stir-fry evenly.

4. Serve on a plate.