Raw materials: 200g pork (lean), 200g squash, 2 teaspoons cooking wine, 1 bell pepper, 1/2 carrot, 1/2 teaspoon pepper, 2 tablespoons vegetable oil

How to make it:

1. Shred the squash and wash it with lukewarm water to remove salty flavor, drain it well.

2: Shred the bell peppers and carrots and set aside, and cut the pork into shreds about 6 centimeters long.

3. Marinate the shredded pork in cooking wine and pepper for 20 minutes.

4: Heat a wok, add vegetable oil, put in the shredded pork and stir-fry until white.

5, into the shredded peppers and carrots stir-fry until browned, into the squash with stir-fry for a few moments, stir-fry flavor can be plate.

Sautéed shredded cabbage with mushrooms

Ingredients: 2 green onions, 1 medium onion, 200g Brussels sprouts, 1 tablespoon minced garlic, 1 packet of shredded cabbage, 2 carrots, 1/2 cup cooked cashews, 3 tablespoons chili peppers, 1/4 cabbage, 6 mushrooms, 2 tablespoons oyster sauce, 2 tablespoons wine, 1 teaspoon sesame oil, 1/3 teaspoon salt, 1/3 teaspoon sugar

Methods

1: Blanch carrots in boiling water for about 3 minutes, add Brussels sprouts and blanch for 30 seconds; heat oil (about 1 tablespoon) in a wok over high heat, and sauté the mushrooms for later use.

2: Heat oil (about 1 tablespoon) in a skillet over medium-high heat; sauté garlic, scallions and chili peppers, then add onion and 1/2 teaspoon salt to soften.

3. Add carrots, cabbage, squash, and mushrooms and sauté well. Add wine to soften the cabbage, add the sauce and sprouts and stir-fry briefly. When the sauce comes to a boil, sprinkle with cashews and serve.