1. Sweet and Sour Pork

Ingredients: 500 grams of skinless pork belly, 150 grams of cooked fresh bamboo shoots, 30 grams of liquid egg, 25 grams of chili, 5 grams of green onion, minced garlic 5g, 5g each of sesame oil, 1.5g refined salt, 7.5g Fenjiu, 40g wet starch, 75g dry starch, 750g peanut oil, tomato paste.

Method: 1. Cut the pork into diamond-shaped pieces, mix the meat pieces with refined salt and Fenjiu wine, marinate for about 15 minutes, add egg liquid and wet starch, mix well, and coat with dry starch.

2. Heat the wok to 60% heat, fry the meat until cooked through, pour into a colander and drain the oil.

3. Leave a little oil, add onions and garlic, add onions when the chili peppers are fragrant, cook the tomato sauce until it boils slightly, dilute with wet starch to thicken, then add the meat and bamboo shoots, stir-fry, and rub Pour in sesame oil and peanut oil and stir-fry evenly.

2. Braised pork with dried plums and vegetables

Materials: pork belly, dried plums, green onions, ginger, garlic and star anise.

Method:

1. Blanch the pork belly in boiling water. After removing the floating residue, add onion, ginger and cooking wine and cook for 20 minutes.

2. After taking it out, apply soy sauce evenly on several sides.

3. Pour oil into the pan and fry over medium heat.

4. Fry until colored.

5. Soak the prunes in warm water for 10 minutes, wash them thoroughly and stir-fry them with garlic, cooking wine, sugar, soy sauce and salt.

6. Cut into slices of appropriate thickness.

7. Arrange them in the bowl with the skin side down.

8. Evenly spread the stir-fried prunes, add star anise, and steam for 40 minutes.

(Reminder: If you can pour the soup into the wok after steaming, it is best to thicken the soup and then pour it back on the meat)

3. Mushu Pork

Ingredients: 150 grams of pork, 2 eggs, 50 grams of cucumber, 5 grams of fungus, appropriate amounts of chopped green onion, minced ginger, salt, cooking wine, sesame oil, MSG, and starch.

Method:

1. Break the eggs into a bowl, first put a small amount of egg white into a clean bowl, and then use chopsticks to beat the remaining eggs evenly.

2. Wash the pork and cut it into thin slices. Use a little egg white reserved just now and add wet powder to coat the meat slices with paste and mix well.

3. Cut the cucumber into diagonal slices, soak the fungus in water beforehand, and tear it into small pieces.

4. Put oil in the pot, heat until 50% hot, add the meat slices and smooth them out, remove and drain the oil.

5. Pour the beaten eggs into the pot, stir-fry until the eggs are formed, then take them out and set aside.

6. Leave a small amount of base oil in the pot, turn on high heat, add chopped green onion and minced ginger, and sauté until fragrant.

7. Add cooking wine, add meat slices and stir-fry evenly. Season with salt and MSG, then add cucumber slices and fungus, stir-fry evenly.

8. Pour the scrambled eggs just into the pot and stir together evenly.

9. Before serving, drizzle some sesame oil on it.

4. Fish-flavored shredded pork

Ingredients: 300 grams of pork tenderloin, 1 green pepper, 1/4 carrot, 1/2 winter bamboo shoot, 6 black fungus , marinated meat seasoning (5ml light soy sauce, 5ml cooking wine, 20ml water starch), fish sauce (5ml light soy sauce, 15ml vinegar, 45g sugar, 1g salt, 20ml water starch), 80ml salad oil, onion, ginger, garlic Add an appropriate amount and soak 4-5 Sichuan peppers.

Method:

1. Cut the pork tenderloin into thin strips, add bacon seasoning and marinate for ten minutes.

2. Cut green peppers, carrots and winter bamboo shoots into thin strips respectively. Soak black fungus until soft, wash and cut into thin strips and set aside.

3. Prepare the fish sauce and set aside. Chop the onion, ginger and garlic into mince and set aside. Chop the soaked chili pepper into mince and set aside.

4. Put enough oil in the pot. When the oil is 60 to 70% hot, add the shredded pork and quickly spread over high heat until it turns white. Drain and set aside.

5. Put a little oil in the pot, add onion, ginger and minced garlic and stir-fry until fragrant. Add the minced chili pepper and stir-fry until red oil appears.

6. Add carrots, winter bamboo shoots, and fungus and stir-fry for 2 minutes. Add hot pepper and stir-fry evenly.

7. Add the fried shredded pork and stir-fry quickly evenly.

8. Pour in the fish sauce and stir-fry quickly until evenly distributed.

5. Sichuan boiled pork

Ingredients: 350g tenderloin, 100g Chinese cabbage, 150g lettuce stems, 80g celery, 20g chives, minced garlic 1 tsp, 1 tsp ginger paste, 2 tbsp bean paste, 1 tsp sugar, appropriate amount of dried red pepper, appropriate amount of Sichuan peppercorns, marinade: 2 tbsp light soy sauce, 1 tbsp cooking wine, 1 tbsp water, 1 egg white.

Method:

1. Slice the tenderloin into thin slices first, use a meat hammer to break up the tissue to make the meat thinner and larger, and then cut into small pieces. Marinate the meat slices with marinade for about twenty minutes.

2. Wash and cut Chinese cabbage, celery and chives into sections, grind garlic and ginger into paste.

3. Put the dried red pepper and Sichuan peppercorns into the pot and stir-fry until fragrant. After cooling, cut the red pepper into small pieces.

4. Pour cold oil into the pot, first add dry red pepper and Sichuan peppercorns and saute until fragrant, then add minced garlic and minced ginger and saute until fragrant.

5. Add 2 tablespoons of bean paste and stir-fry until red oil emerges.

6. Add stock or water, 1 teaspoon of sugar and scallions.

7. After boiling, add the marinated meat slices. Do not turn over while cooking, until the soup boils again, then take out the cooked meat slices.

8. Put the cabbage stems into the remaining soup pot and cook briefly.

9. Add cabbage leaves and celery and cook until raw.

10. Prepare a large bowl and place cooked vegetables on the bottom of the bowl.

11.Put the cooked meat slices on top.

12. Heat 2 tablespoons of oil and 2 tablespoons of red chili oil in a pot.

13. Pour it over the meat slices while it is still hot.