The recipe ingredients of fish-flavored shredded pork: half a catty of lean meat, two spoonfuls of soy sauce, one spoonful of vinegar, one spoonful of sugar, one spoonful of monosodium glutamate, one piece of ginger (about half a catty), one garlic, eight or nine pickled peppers, half a catty of fungus, one or two peas (I used Chinese cabbage instead), six or seven onions and two spoonfuls of starch. Operation: 1 After the meat is shredded, add a little salt with a spoonful of starch (only a little is put in the meat because soy sauce and pickled pepper are salty), shred the fungus, cut the leaves of Chinese cabbage into small pieces, and chop the onion, pickled pepper, ginger and garlic. Put soy sauce, vinegar, sugar, monosodium glutamate and starch into a bowl, and add three tablespoons of water to make a sauce. 2. Drain oil from the fire and burn it to 70% heat. Add shredded pork and stir-fry until white. 3 Remove the shredded pork and put it on the side of the pot. Add ginger, garlic and pickled pepper and stir-fry until it is cherry-colored. 4 Add shredded fungus, Chinese cabbage and chopped green onion, stir-fry for half a minute, and shovel evenly with shredded pork. 5 thicken and shovel evenly, and eat from the pot.

Sauced eggplant

Ingredients: purple slender tender eggplant, tender green beans, sweet noodle sauce, refined salt, white sugar, chicken essence, minced onion and ginger, garlic paste and cooking wine.

Features: moderate saltiness and sweetness, soft eggplant, maotai flavor and bright color.

Operation:

1 eggplant washed, cut into curly blades with a thickness of about 1 cm, and washed green beans;

2. Put a small amount of water in the pot, pour in green beans and refined salt, boil over high fire and remove;

3 Heat the pan, pour oil, add chopped onion, ginger and garlic, stir-fry until fragrant, then add eggplant slices until brown, add cooking wine, push the eggplant slices away to leave a gap in the pan, add sweet noodle sauce, crush and stir with a shovel, then add green beans, white sugar, chicken essence and refined salt, stir evenly, and wrap the eggplant slices evenly.

Tip: When cooking green beans, grasp the time to make them crisp and green. If there is no sweet noodle sauce, you can also use yellow sauce and bean paste instead; If you like spicy food, you can choose Sichuan spicy sauce. According to this method, eggplant flowers and shredded eggplant can be made with sauce.