(1) One piece of tenderloin, salt, pepper, cooking wine, one spoonful of starch, soy sauce, vegetable oil, one piece of pepper, Jiang Mo, onion, minced garlic, dried pepper and cooking oil.

(2) This dish generally chooses tenderloin. You can freeze it at home and cut it better. First cut into thin slices along the grain direction, and then cut into thin filaments with uniform thickness, 4-5 fingers long. After cutting, soak it in clear water, wash off the blood inside, pick it up and drain it. Then add salt, pepper, cooking wine, add half the water of the meat, grab it evenly with your hands, grab it for a while, and grab the water into the shredded pork. This is the key to shredded pork.

(3) Then add a spoonful of starch, grab the water evenly, add some soy sauce, the shredded pork will change color, and finally seal the vegetable oil for later use.

(4) Spiral pepper 1 piece, cut from the middle piece, remove pepper seeds, and then cut into shreds obliquely. Cut some Jiang Mo, onion and minced garlic. If you like spicy food, you can eat some dried peppers.

(5) Put oil in the pot and heat it to 40% to 50%. Pour in the shredded pork and slide it quickly until the shredded pork changes color, then control the oil. Add oil to the pot, add onion, ginger and garlic until fragrant, pour in shredded green pepper and salt, and stir-fry pepper with salt. Stir-fry the green pepper until it is 70-80% ripe, then pour in the shredded pork and stir well. At this time, seasoning can be based on your own taste. Usually, you can add some soy sauce and stir it for more than a dozen times, and then you can cook.

2. dried ciba fish

(1) One grass carp, salt, pepper, shredded ginger, scallion, dried pepper, pepper, white wine, soy sauce, Jiang Mo, garlic slices, white sesame seeds, rapeseed oil and vinegar.

(2) Prepare grass carp, chop it into pieces, wash it, add salt, pepper, shredded ginger, scallion, dried pepper and pepper, add a little white wine and soy sauce, grab it evenly, seal it with plastic wrap, and put it in the refrigerator for two hours to make the fish pieces taste thoroughly.

(3) Picking out the pickled fish pieces, placing them on bamboo grates, and drying them in the sun or in a ventilated place for more than 6 hours. Usually it's cooked today and eaten tomorrow.

(4) Prepare Jiang Mo, garlic slices, dried pepper segments, prickly ash granules and white sesame seeds. Then cut a little onion, put rapeseed oil in the pot, put cold oil fish pieces in the hot pot, and fry slowly on low heat. After frying, turn it over and then fry it. Fry the dry flavor of the fish pieces until the surface is crisp and take them out.

(5) It is still the bottom oil in the pot. Pour in the prepared fish head and fried fish pieces, stir well and season. Generally, salt and pepper are poured into soy sauce along the edge of the pot, and stir-fry over high fire to taste. Add a little more water, cover and stew for two minutes.

(6) Add a little vinegar, onion and white sesame seeds before taking out the pot, stir well, and you can eat delicious food.

3. Braised pork intestines

(1) One fat sausage, appropriate amount of white vinegar, one tablespoon of flour, appropriate amount of ginger slices, appropriate amount of cooking wine, appropriate amount of edible oil, 50 grams of high-alcohol liquor, appropriate amount of dried Chili slices, appropriate amount of braised sauce, appropriate amount of garlic and appropriate amount of celery slices.

(2) Prepare a fat sausage. It is important to clean up the fat intestines. Add white vinegar first, then add a tablespoon of flour, and knead it for a few minutes. This is the simplest and most effective way to clean fat intestines. Then rinse with running water. This step should be repeated at least twice until the water in the large intestine is bright and clear.

(3) Then turn the pig's large intestine upside down, remove the fatty oil according to your own preferences, and repeat the cleaning steps.

(4) Put the washed fat sausage in a pot with cold water, add ginger slices and cooking wine, boil it with strong fire, then skim off the floating foam, and then cook it for 5 minutes with medium fire. Cut the fat sausage into hob blocks, and the cut fat sausage can be washed with warm water again to dry the water inside.

(5) Put oil in a hot pot, heat it to seven minutes, pour in the fat sausage, and stir fry over high fire. The fat sausage fried at high oil temperature tastes delicious. Then pour 50 grams of high-alcohol liquor to remove the fishy smell of fat intestines, add ginger slices and dried peppers, stir-fry until fragrant, and then add braised sauce. Continue to stir fry evenly, pour in appropriate amount of water, bring to a boil over high heat, and cook for 40 minutes over medium and low heat.

(6) At this time, you can smell the fragrance and the color is beautiful. Then pour in the garlic. The garlic will be fragrant in the fire. Take the soup a little. Finally, add celery, stir fry a few times and serve delicious.