Dry-frying is a small raw material that will not stick to your hands. After pickling with seasoning, stir-fry it in an 80% hot oil pan. When they turn brown outside, add ingredients and seasonings (mostly including spicy bean paste, pepper powder, pepper, etc. ) Then stir fry a few times. After all the marinade is absorbed by the main ingredients, it can be cooked. The general characteristics of cooking are dry, crisp and slightly spicy. Milk peach kernel soup

Ingredients: 200 grams of pig butt tip. 50 grams of Chinese cabbage, 50 grams of water-soaked mushrooms, 30 grams of winter bamboo shoots, 25 grams of ham, and appropriate amount of onions. 4g of refined salt, 7g of ginger juice, 0/5g of Shaoxing wine/kloc-,3g of egg white and 50g of wet starch.

The practice of peach kernel with milk soup;

1. Cut the tip of pig's buttock into pieces of 2.5cm, draw straight knife lines on both sides every 0.5cm, cut into cubes of 2.5cm, and paste with egg white, wet starch and refined salt for seasoning.

2. Ham, Chinese cabbage, mushrooms and bamboo shoots grow in batches, with a length of 3.5cm, a width of 1.5cm and a thickness of 0.3cm Blanch them in boiling water for later use.

3. Put water in the soup pot, put the meat in the pot after boiling, take it out as soon as it boils, put it in a bowl, add onion, ginger juice, refined salt and milk soup, steam it in a cage (the meat is walnut-shaped at this time), take out the decanter, take out the onion and buckle it into the soup plate.

4. Put the onion oil into the pot. When the heat reaches 70% (about 175℃), add milky white soup and boil. Add Chinese cabbage, mushrooms, winter bamboo shoots, refined salt, ginger juice, scallion and Shaoxing wine, thicken with wet starch, pour it on walnut kernels, and put ham slices on it.