Material: 250g pork loin.

Seasoning: red rice 10g, soy sauce 3g, cooking wine 2g, onion 3g, ginger 3g, star anise 2g, pepper 2g, cinnamon 3g, fennel seed 2g, salt 3g and monosodium glutamate 2g.

Output: 1. Add cold water to the pot, bring the pork tenderloin to a boil, remove the foam, and simmer for half an hour before taking it out. 2. Grind monascus into fine powder, put the spoon on the fire, add pork tenderloin, cold water and monascus powder. After the soup is boiled, remove the pork tenderloin and wash it with water. 3. Onion is cut into 1.5 cm long segments, ginger is cut into 0.3 cm thick slices, and fennel is put into a small bag and tied tightly. 4. Put the spoon on the fire, add chicken soup, soy sauce, cooking wine, onion, ginger slices, cinnamon, pepper, salt, aniseed, monosodium glutamate and fennel bag, and boil the pork tenderloin for another five minutes, then pour it into a large mixing plate. After cooling, take out the pork tenderloin and cut it into many small oval slices. The thinner the better. The cut corner pieces are piled up in a round pile in the middle of the plate, and the waist pieces soaked in the original soup are piled up in two or three layers around the round pile, and finally the remaining pieces are piled up on it, like a blooming lotus.

Spiced soup

The composition of the medicine is Radix Aucklandiae 32, Lignum Aquilariae Resinatum 32, Dripping Olibanum 32 (unpolished), Folium Agastaches 32 (unpolished), Fructus Evodiae 32 (washed in soup for 7 times), and Moschus 1 2 (unpolished). Source of Prescription: Volume V of Yangjia Tibetan Prescription. This prescription is mainly used to treat cold accumulation, abdominal pain and hypochondriac pain. Usage and dosage: Except frankincense and musk, take 5 liters of water and boil 2 liters. Except me, add two spices and boil again, and take it three times, regardless of time.

Spicy hot bean curd

Raw materials: Yu Zi Tofu, Cucumber and Green Pepper Seasoning: Zanthoxylum Bunge, bean paste, vegetable oil, salt and chicken essence. Production method: 1, Yu Zi tofu is cut quickly, cucumber is shredded, and green pepper is diced for later use; 2. Put Yu Zi tofu into the pot and steam for 2 minutes on high fire; Special spicy tofu

3. Heat the vegetable oil in the pot until it is half-cooked, add the pepper granules and stir-fry until fragrant, then add the bean paste and stir-fry the red oil; 4. Take out the residue of pepper and bean paste, add diced green pepper, add salt and chicken essence, add a little water, and boil to make a special spicy juice; 5. Spread shredded cucumber around tofu, and pour spicy juice on tofu and shredded cucumber.

Shredded pork with tender ginger

Raw materials: lean meat 1 50g, tender ginger (50g), red pepper (50g), refined salt (3g), white sugar (5g), Shaoxing wine10g, monosodium glutamate10g, dry starch (5g), water starch (20g) and cooked lard (about 50g).

Practice: (1) Cut the lean pork into filaments, put it in a bowl, add Shaoxing wine, refined salt 1g, dried starch and egg white, mix well and size, and cut the tender ginger and red pepper into filaments. (2) Heat a wok with high fire, add cooked lard and heat it to 40%, add shredded pork and oil it. After the shredded pork turns white, pour it into a colander to drain the oil. Leave a little oil in the original pot, then put it on the fire, add shredded ginger and shredded red pepper, stir fry, then add Shaoxing wine, refined salt, soy sauce, sugar, monosodium glutamate and a little boiled water, pour in shredded pork, thicken with water starch, turn it over a few times and pour in a little cooked lard. Serve.

braised pork ribs

Ingredients: ribs, carrots (potatoes can be changed according to personal taste), mushrooms, green onions, ginger, star anise and dried tangerine peel.

Practice: 1, boil the water, put the ribs in boiling water 1 min, and pour off the blood; 2, put a small amount of oil in the pot, burn to smoke, add ginger and onion to stir fry, and then add ribs to stir fry for a while; 3. Add water, and when the water boils, add star anise, dried tangerine peel, carrot and mushroom; 4. Add seasonings (Shaoxing wine, salt, sugar, soy sauce) and cook for 20-30 minutes; 5. Add chicken essence and starch water to thicken for 5 minutes before serving.

Chili oil fillets

Recipe ingredients: fish tail, pepper, red pepper, bean sprouts, vermicelli.

Practice: 1. Scale the fish tail, cut it into two parts, take out the bones for later use, and then slice the fish fillet into thin slices. 2, pour the right amount of oil into the pot, the oil temperature does not need to be too high, put the fish bones just picked up, both sides should be fried thoroughly, and the fried fish bones should be stewed in the pot into broth. 3. Sprinkle pepper, salt, corn flour and yellow wine into the fish fillets and rub them with your hands to make them more tasty. 4. Boil a pot of water, open it, pour in the fish fillets, turn the fish fillets a few times, and you can take them out. Don't worry about the undercooked fish fillets, because they will be hot. 5. Boil the vermicelli in the fish soup, pour in water and bean sprouts and cook for a while, so that these ingredients can fully absorb the delicious taste of the fish, pour the cooked fish fillets and bean sprouts into a large plate, and then prepare for the next step. 6, pour oil in the pot, the oil must be more, and there is a certain oil temperature, red pepper and pepper are fried for a while, until the fragrance overflows, and then poured on the fish.

Fried chicken slices

Ingredients: 300g of chicken breast.

Accessories: winter bamboo shoots 15g peas 15g egg white 15g.

Seasoning: 20g of lard (refined), 3g of salt, 2g of monosodium glutamate, 2g of yellow rice wine, 5g of baking soda 1g, 5g of starch (peas), 3g of onion and 3g of ginger, with appropriate amounts.

Fried chicken slices:

1. Cut the chicken breast into a spatula by oblique knife method, put it in a bowl, soak it in cold water and a little soda for five minutes, then rinse it with clear water, squeeze out the water, put it in a bowl, add refined salt, monosodium glutamate, Shaoxing wine, egg white and starch, and mix the slurry evenly.

2. Cut the winter bamboo shoots into rhombic pieces, and cut the onions and ginger into powder; In a small bowl, add refined salt, monosodium glutamate, Shaoxing wine, water starch (3 grams of starch and 2 grams of water) and fresh soup to make a sauce.

3. Heat the pot, add lard, when it is 30% hot, pour the chicken slices into a colander, control the oil content, stir-fry the chopped green onion, Jiang Mo, winter bamboo shoots and peas in the pot, then pour the mixed sauce into the chicken slices, stir well, pour sesame oil, and take out the spoon and put it on the plate.