1. Pot-wrapped meat. Ingredients: 300 grams of pork tenderloin, 1/2 carrot, 2 coriander, appropriate amount of oil, 3 grams of salt, 1 section of green onion, 2 slices of ginger, 2 cloves of garlic, 1/2 tablespoon of cooking wine, 1/2 tablespoon of soy sauce, 2 sugar tablespoon, 5 tablespoons rice vinegar, 150 grams potato starch, 1/2 teaspoon white pepper. Method: Prepare the required materials, wash the coriander, peel and wash the carrots, cut the carrots into thin strips, cut the coriander into sections, shred the onions and ginger, and slice the garlic. Put the starch into a bowl and add water to soak. Cut the tenderloin into 0.5cm thick slices, pat it with a knife, add salt, cooking wine and pepper, mix well and marinate for a few minutes. Place the precipitated starch in the bowl into the meat slices and mix well, then add 1 tablespoon of oil and mix well. Put the sugar, rice vinegar, and soy sauce in a bowl and stir evenly to make a sweet and sour sauce. Heat oil in the pan until it is 6-70% hot. Add the meat slices one by one and fry them until they are set. Remove them. Increase the oil temperature. Add the meat slices and fry them again. Fry the meat slices until golden and crispy. Remove and control the oil. Pour out the oil in the pot, leaving a little base oil, add shredded onions, ginger, and garlic slices and stir-fry until fragrant, add shredded carrots and stir-fry evenly. Add the meat slices and stir-fry evenly, pour in the prepared sweet and sour sauce, stir-fry quickly and evenly, turn off the heat, sprinkle with coriander segments, mix well, and serve.

2. Stir-fried meat. Ingredients: 300 grams of lean pork, 1 green pepper, appropriate amount of vegetable oil, 4 grams of salt, 10 grams of green onions, 10 grams of ginger, 2 cloves of garlic, 1 tablespoon of soy sauce, 150 grams of starch, 1 tablespoon of cooking wine, 1/2 teaspoon of pepper. Method: Cut the pork into sections, add cooking wine, pepper and marinate for 15 minutes. Put the starch in a bowl, add water, stir well and soak. Pour off the excess water on the soaked starch, put the starch into the meat and mix well, then add 1 tablespoon of oil and mix well. Break the green pepper into pieces with your hands, mince the ginger and green onion, and slice the garlic. Add half a bowl of water, 1/2 tablespoon of starch, salt, and soy sauce to the bowl and mix well to make a bowl of juice. Heat oil in the wok until it is 50-60% hot. Add in the meat and fry until it is set. Remove and raise the oil temperature to 70-80%. Add in the meat and deep-fry until it is crispy on the outside and tender on the inside. Remove and drain the oil. . Remove the green pepper from the oil, leave a little oil in the pot, add onion, ginger and garlic and sauté until fragrant, add a bowl of juice and heat until thick. Add the meat, stir-fry the green pepper quickly until the juice evenly adheres to the meat, then remove and serve on a plate.

3. Three delicacies from Northeast China. Ingredients: 3 eggplants, 1 potato, 1 pepper, appropriate amount of vegetable oil, 3 grams of salt, 1 tablespoon of soy sauce, 1 section of green onion, 2 slices of ginger, 2 cloves of garlic, 1/2 tablespoon of starch. Method: Wash the eggplant and pepper, peel and wash the potatoes, cut the eggplant into hob pieces, put it in a large bowl, sprinkle with a little salt, mix well and marinate for 15 minutes. Cut the potatoes into 0.5cm thick slices (you can also cut them into hob cubes, slicing can shorten the frying time), and cut the peppers into hob cubes. Add half a bowl of water, 1 tablespoon soy sauce, appropriate amount of salt (use less salt, salt has been added when pickling the eggplant) and 1/2 tablespoon starch in the bowl, stir evenly and make a juice. Heat oil in a pot until 6-7% hot, add potatoes and fry until golden brown, remove and drain. Set aside. Increase the oil temperature to 70-80% heat, add the eggplant cubes and fry until the edges are slightly red, remove and drain the oil and set aside. Add the peppers, pass them through the oil, remove and drain the oil and set aside. Pour out the oil in the pot, leaving a little oil, add onions and ginger and stir-fry until fragrant, add fried potatoes, eggplants and peppers, stir-fry evenly. Pour in the prepared juice, add minced garlic, heat until the soup is thick, and serve.