Stir-fry three fresh jellyfish skin Ingredients: jellyfish skin Accessories: Chinese cabbage, red pepper, onion, ginger and garlic Seasonings: salt, monosodium glutamate, sesame oil, vinegar and oyster sauce Cooking method:

1. Jellyfish are repeatedly washed to remove impurities and salt, water is added to the pot and heated to 80% heat, then jellyfish are added, cooled immediately from the fire, taken out and dried;

2. Prepare oyster sauce: steam the oyster sauce in advance, add sesame oil, sugar, monosodium glutamate, salt and Jiang Mo and stir well;

3. Wash and shred the cabbage heart, shred the green pepper, shred the onion and ginger, put them in a plate with jellyfish, and pour in the garlic vinegar sauce and oyster sauce and mix well. The method of mashed garlic and white meat raw materials: 400 grams of pig fat and lean meat, 35 grams of garlic, sesame oil and Chili oil 10 grams, 20 grams of soy sauce, a little salt and monosodium glutamate. Practice: 1. Beat garlic into garlic paste, add soy sauce, refined salt, monosodium glutamate, sesame oil and Chili oil and beat into juice for later use. 2. Wash the pork, cook it in a boiling pot, take it out to cool, cut it into thin slices with hair, put it in a plate, pour garlic juice on it, and stop evenly. Cooking key: don't cook the pork too badly, just cut it raw.