The practice of moo Shu meat 1) Soak auricularia auricula and safflower in cold water 1 hour respectively, and wash them after soaking. Sprinkle a piece of auricularia auricula and cut the safflower into sections. Slice the shallots. Brush the cucumber and cut it into diamond-shaped pieces. 2) Slice pork tenderloin, stir with wine and cassava starch, and marinate for 5 minutes. Beat the eggs and add a little cold water and rice wine. 3) Put the oil in the pan. When the fire is heated to 7 minutes, pour in the egg liquid, wipe it off quickly with a spatula, and stir it out of the pan. 4) Add oil to the pan, burn oil, then add shallots and stir fry, pour pork tenderloin slices and stir fry until the color becomes light, add black fungus slices and safflower slices and stir fry twice, add soy sauce, salt, sugar and a little water, and stir fry for about 2 minutes. 5) Pour in eggs and cucumber slices, stir well, and then pour in water starch to thicken.

The method of marinating vegetables is 1. Sweet potato vermicelli should use better and purer potatoes or sweet potato vermicelli. 2, raw material cleaning, potatoes and carrots are cut into larger pieces, peppers are smashed into small pieces, and sweet potato vermicelli is soaked in boiling water. 3, pork belly with skin and cut into pieces for use. 4. Stir-fry pork belly in a little oil, add some onions and garlic, spray a little soy sauce and rice wine, and stir-fry until fragrant. 5. Put the oil in the pot again. This oil will be a little more. Stir-fry potatoes and carrots in the pan for one minute, and then stir-fry for another minute. 6. Stir-fry the pepper for one minute, then add the small fried meat, add the onion, garlic, soy sauce and rice wine, stir-fry until fragrant, and drain. There will be a little more water flow, because there are sweet potato vermicelli to burn, which is more hygroscopic, and then add salt and vinegar to cook. 7. Bake sweet potato vermicelli with medium heat. Cover tightly with a cover and burn for five minutes. 8. Finally, collect the juice, pay attention to sticking the pot, and sprinkle some garlic before cooking.

Self-made Mapo tofu raw materials: water tofu 300g, minced meat 100g, shallot 1, ginger 1 small piece, 6 cloves of garlic, pepper 1 teaspoon, cassava starch and dried Chili: vegetable oil 30g, sesame oil 1 small piece. 2. Put oil in the pan, first saute shallots, Jiang Mo, minced garlic, dried peppers and Pixian bean paste, then pour in the meat and stir fry. 3. Add appropriate amount of water, add diced tofu, soy sauce and white sugar and cook for 3min. 4. Then change the water and thicken the starch and put it in the plate. 5. Boil sesame oil, saute pepper and pour pepper oil on tofu.