Fresh crisp pork 1 Cut pig hind legs into strips, put them in a vessel, add salt, chicken essence, rice wine, white pepper, onion, sweet potato powder and soy sauce, and marinate 1 hour. 2. Take a vessel, add raw eggs, sweet potato powder, salt and cold water, and prepare egg yolk liquid. 3. Put the pot on the stove fire, add a proper amount of oil to boil it to 60% heat, wrap the pork strips in the whole egg yolk liquid, then fry them in the pot until golden and set, take them out, drain them, cut them into small pieces, put them in a container with the whole egg yolk liquid left before, and wrap them evenly. When the oil temperature is high, fry it in the meat until golden and crisp, take it out and drain it, and put it on a plate for later use. 4. Wash the wok, add a small amount of pork suet to boil, add sweet potato powder to stir fry, cook bone soup, add salt, monosodium glutamate and white pepper to taste, then pour it on the crispy meat in the wok and sprinkle with onion.

Braised pork tail with chicken loin raw materials: chicken loin, pork tail, sweet potato, potato, green pepper, rice wine, red marinade, edible oil, garlic, ingredients (onion root, ginger slice, round Beijing onion), bone soup, ribs sauce, salt, hot sauce and bean paste. 1. Wash the chicken tenderloin, put it in hot water, add 10g rice wine and simmer thoroughly; Chop the pig's tail into 10 pieces with uniform size, soak them in water, put them in marinade and marinate them with slow fire until they are perfect; Peel potatoes and sweet potatoes respectively, cut them into hob blocks, put them into 60% boiling cooking oil, soak them and fry them with slow fire until the color is attractive, and then take out oil to control and replenish water. 2. Leave the bottom oil in the pot. When the pot is boiled to 50% heat, stir-fry the ingredients, add bean paste, ribs sauce, pig's tail and chicken fillet, stir-fry evenly with low fire, pour in bone soup, add potatoes, sweet potatoes, salt and spicy fresh dew, boil, take out the pot and put it into an autoclave, cover the pot and boil again, and press it for 3 minutes with low and medium fire. 3. When the customer orders, pour the food into the casserole, sprinkle with green pepper and garlic, and heat until the juice boils.

Sichuan braised pork raw materials: raw pork, mash juice, salt, rice wine, white pepper, old rock sugar, fried sugar color, ginger, onion, bone soup, melted lard. 1. Scrape the raw pork, put it in hot water, remove the fishy smell, pick it up and cut it into small pieces. 2. Put the pot on the stove fire, add the pork, when it is 60% hot, add the meat and stir-fry slightly, pour out the excess vegetable oil, add the bone soup, salt, rice wine, old rock sugar, stir-fry the sugar color, ginger, garlic and white pepper, boil, skim the floating foam, turn to low heat and cook thoroughly, pick out the onion and ginger, add the mash, stir-fry the sugar color over medium heat, and put it into the pot.