Ingredients: 200g tenderloin, 50g onion, 20g coriander, 50g bean skin, 50g cucumber, 5g salt, 2g sweet noodle sauce10g sugar, 3g monosodium glutamate, 5g corn flour, 3g Jiang Mo and 5g minced garlic.

Practice: Shred tenderloin, shredded onion, washed coriander, washed bean skin with warm water and sliced cucumber. Stir the shredded pork with a little water, cornmeal and salt, and put it in an oil pan with 30% oil temperature to slide. Stir-fry sweet noodle sauce, Jiang Mo and minced garlic in a pot, add shredded pork, sugar and monosodium glutamate, stir well and serve.

Pot meat

Ingredients: 400g of tenderloin, 5g of shredded onion, 4g of shredded ginger, 5g of parsley, 50g of sugar100g, 0/00ml of vinegar100g of tomato sauce, and 0g of water starch10g.

Practice: cut the pork tenderloin into pieces about 6 cm long and 2 cm thick, and paste it with water starch for later use. Put oil in the pan, heat it to 70%, fry the tenderloin until it is tender and golden in color, and take it out. Leave the bottom oil in the pot, add shredded onion and ginger, stir-fry until fragrant, add sugar, vinegar and tomato sauce to boil, then add tenderloin, stir-fry a few times quickly, and add coriander.

Fried mutton with cumin

Ingredients: 500g of leg of lamb, 50g of coriander, 4g of salt, 3g of cumin powder, 3g of pepper noodles, 2g of chicken powder and proper amount of salad oil.

Practice: Wash and slice the leg of lamb and add a little salt to taste; Wash coriander, cut into sections and put it at the bottom of the plate. Fry the mutton slices in the oil pan until they become discolored, remove and drain. Leave the bottom oil in the pot, add the mutton slices, add cumin powder, Chili powder and chicken powder and stir-fry quickly to taste.

Stir-fried water bamboo

Ingredients: 300g of Zizania latifolia, 0/0g of minced ginger and garlic, 5g of salt, 3g of monosodium glutamate, 2g of pepper, 5g of starch, 3g of red pepper and 3g of coriander.

Practice: peeled and rough, washed and cut into pieces. Put the wok in medium heat, add oil and heat it to 50%, saute ginger and garlic until fragrant, add water bamboo and stir-fry for two minutes, add salt, monosodium glutamate and pepper, stir-fry until cooked, then add sauce, collect juice and brighten oil, sprinkle with red pepper and coriander and stir-fry evenly.