Prepare ingredients and seasonings: 2 pork loins/3 green peppers/red peppers 1 2 shallots/3 garlic cloves/pickles 100g/ pickled peppers/ginger 3g/ salt/sugar 3g/ cornstarch tablespoon/cooking wine tablespoon/soy sauce tablespoon/corn oil1.

Step 1: Wash the pork loin, cut it in half, rinse it with a blade, first cut it with a 45-degree oblique knife, then cut it into the shape of wheat ears with a straight knife, put the cut pork loin in clean water, and soak it in onion, ginger and cooking wine for 15 minutes to remove the fishy smell.

Step 2: Take out pork tenderloin, remove onion and ginger, wash it repeatedly for 2 to 3 times, take out and drain, add corn starch and a little salt, grab and marinate for 5 minutes, cut onion into chopped green onion, green pepper into small pieces, peel garlic cloves and cut into small pieces, and wash ginger and cut into filaments.

Step 3: Drain the oil in the pot and heat it to 90%. Fry pork tenderloin in a pot for 30 seconds. Get rid of it quickly Leave the bottom oil in the pot, add garlic, green and red peppers and pickled peppers and stir-fry until fragrant. Add salt and sugar to pork tenderloin at the same time, stir-fry with soy sauce evenly. Finally, sprinkle with chopped green onion and take it out. Pickled pork loin is finished.

Chili oil fillets

Prepare ingredients and seasonings: snakehead 1500g, onion, cucumber, Flammulina velutipes, coriander, lettuce, dried pepper, pepper, ginger, egg, starch and wild pepper.

Step 1: Take out the internal organs of the fish, wash them, and break them into two pieces from the back with a knife. Separate the fish from the fish skull, chop the fish bones into small pieces, add appropriate amount of salt to the fish fillets, cook wine, add eggs, starch and shredded ginger, add seasonings, catch the fish evenly with your hands, and marinate for 10 minute.

Step 2: Prepare a large bowl of sliced cucumber, add water to boil, add appropriate amount of salt, add sliced lettuce and Flammulina velutipes, cook them together, pick them up and spread them in the large bowl of sliced cucumber.

Step 3: Put the oil in the pan, add the fish head and bones, stir-fry until the color changes, then add the wild pepper, stir-fry until the flavor changes, finally pour the soup cooked with side dishes, cook for 5 minutes, and then put the marinated fish in the pan for about 2 minutes.

Step 4: Wash the pot, then pour in twice as much oil as usual, heat it, stir-fry the dried peppers, add a little salt when the peppers are almost ripe, sprinkle with pepper particles to make them fragrant, and pour them on the fish while they are hot. Finally, spread shallots and coriander and serve. To make it more fragrant, you can sprinkle some cooked sesame seeds for decoration. )

Kung Pao Chicken?

Prepare ingredients and seasonings, wash 450g of chicken breast, dice dried Chili and ginger, cut onion into small pieces, and take two spoonfuls of Chili, fried peanuts and water starch; Sauce mixing: Mix one tablespoon of soy sauce, one tablespoon of balsamic vinegar, appropriate amount of salt, one tablespoon of sugar and one tablespoon of garlic evenly.

Step 1: Dice the chicken breast, add cooking wine, pepper and cornmeal and marinate for 10 minute. Relax the oil in the pan, stir-fry the chicken until it changes color and drain the oil.

Step 2: Leave the bottom oil in the pot. Stir-fry dried Chili peppers in a pan, then add Jiang Mo and pepper granules and stir-fry, then add chicken and stir-fry, add peanuts and soy sauce while frying, sprinkle chopped green onion, stir-fry evenly, and add water starch before taking out the pan. Kung pao chicken, a delicious but not greasy appetizer, delicious and delicious.

Lemon hot and sour chicken feet

Prepare ingredients and seasonings. One lemon/half carrot/two millet green peppers/two red peppers/one ginger/chicken feet 1000g/ boiled water 300ml/three celery slices/two shallots/two coriander /200g pepper/five garlic cloves /3g pepper granules/two star anise/two tablespoons are delicious.

Step 1: Wash the chicken feet, cut off the nails, and then cut them in half, which is more convenient and delicious. Add water to the pot, put chicken feet into the pot with cold water, add pepper, cooking wine, star anise and onion and cook for 10 minute. Skim off the froth during cooking. Wash chicken feet with cold water, and then quickly put them in ice water to cool.

Step 2: Cut the ingredients, pick up the chicken feet and drain the excess water, mix all the seasonings with the chicken feet, marinate them, cover them with plastic wrap and soak them for one night, and the taste will be better. The next day, the Sichuan-style snack lemon hot and sour chicken feet was ready.

Braised pork slices in brown sauce

Prepare the ingredients and seasonings, pork rump 400g, 5 garlic sprouts/onion 1 root/2 red peppers/lobster sauce 30g, ginger, garlic, bean paste 1 spoon/soy sauce 1 spoon/cooking wine 30ml/ 1 0g pepper granules/.

Step 1: Wash the pork and cook it in cold water, put the pepper granules into cooking wine, put the ginger slices into the onion and cook for about 20 minutes. Slice the ginger and garlic in the oblique section of the garlic seedling and cut the red pepper into small pieces. Soak the cooked pork in cold water, then pick it up and dry it, and slice it.

Step 2: First, heat the oil in the pot, then stir-fry the meat slices in the pot until the oil is slightly yellow, add lobster sauce and bean paste, add red pepper segments and ginger slices, garlic slices, salt and sugar to taste, stir-fry until the garlic seedlings are broken.