1. White-cut pork loin

(1) Material: 1 fresh pork loin; Appropriate amount of cooking wine, ginger, sugar and salt; A spoonful of soy sauce and sesame oil; Appropriate amount of vinegar, sugar and garlic.

(2) Wash the pork loin, peel off the outer film and soak in cold water for ten minutes.

(3) Put the pork loin into a small pot and add cold water, and overflow it. Add a spoonful of cooking wine, a few slices of ginger, a little salt, sugar, boil over high fire and simmer for about 11 minutes

(4) Prepare sauce when cooking pork loin: chop garlic and add soy sauce, vinegar, sugar and sesame oil

(5) Take pork loin out, cool it and slice it. Pour the sauce on it.

(6) I like thin slices and spicy ones, and some chopped millet can be added to the sauce.

2, pork loin noodle line

(1) Material: pork loin is bought according to the number of people; A little ginger; A little onion; A little mushrooms; Surface line according to the number of people; A little cooking wine; Two or three sticks of garlic and onion.

(2) Pork loin, cut by the butcher!

(3) Cut it well, wash it with salt, wash it several times (it is recommended to cut the pork loin thinner, which will be more delicious), add potato powder and a little salt, stir well and set aside.

(4) Wash ginger and onion. Slice. This way, the smell is removed. Shred mushrooms.

(5) add oil to the pan, stir-fry ginger slices, onion slices and shredded mushrooms together.

(6) stir fry for about 11 seconds and add water.

(7) Add noodles, garlic and pork loin when boiling.

(8) Just cook for a few minutes. You can add rice wine or red wine when you like, which will remove the fishy smell and make it more delicious.

3. Stewed pork loin with walnuts and black beans

(1) Material: 51 grams of walnut meat; 1 pairs of pork loins; 111 grams of black beans; 21 grams of red dates; 11 grams of medlar; 2 candied dates; 1 chunks of ginger; 1 teaspoon of white wine.

(2) Slice the pork loin, half-shred the ginger, and marinate with white wine for 11 minutes.

(3) Heat the wok, pour in the black beans, and stir-fry with slow fire until the bean coat cracks.

(4) Boil a small pot of boiling water, put the marinated pork loin into it and carry out flying water treatment.

(5) Wash the blood foam on the pork loin with boiled water.

(6) Add all the ingredients into 2 liters of cold water, and after the fire boils, pour them into a casserole and stew for 1.21 minutes.

(7) add a proper amount of refined salt to taste.