Pork belly fried with green beans food: green beans 300g, pork belly 100g. Condiments: dried Chili, onion, ginger, salt, chicken essence, spiced powder, soy sauce, oil consumption, rice wine and cassava starch. 1. Wash dried peppers and cut into strips. Wash onion and cut into strips. Wash ginger and cut into shreds. Peel garlic and fry mutton liver, wash pork belly and slice. Mung beans go to both sides and break into pieces. 2. Boil the boiling water in the pot. After the water is boiled, put a small amount of vegetable oil, then put the green beans into the water until they are cut off, and drain them for later use. 3. Boil oil in the pot. When the oil is cooked, put the pork belly into the pot and fry until the appearance is golden yellow. Then add the spiced powder and stir well. Then put the dried pepper, wax gourd slices, garlic paste and ginger slices into the pot and stir-fry them to give out the fragrance. Pour the green beans into the pot and stir fry. Then boil the yellow rice wine, soy sauce, oil consumption and chicken essence, stir-fry them evenly, and hook them before taking them out.

Raw materials of orange pork tenderloin: pork tenderloin, oil, salt, pepper noodles, onion roots, ginger slices, juice, white rice vinegar, sugar and cassava starch. Practice: 1. Wash tenderloin, cut into development slices, add salt, white pepper, rice wine and oil, and marinate 10min. 2. Shred onion and ginger. 3. Put the juice, sugar and white rice vinegar into a bowl and mix well to make juice. 4. Pour cassava starch into a small basin, add water bit by bit, stick it with chopsticks, you can flow down the wooden chopsticks, add a little oil and stir. 5. Add some oil to the pot. When the temperature is 70% hot, paste the small fresh meat with starch into the pot, fry until the small fresh meat is golden yellow, and take it out after setting. 6. When the temperature rises again, add small fresh meat and fry for another 30 seconds, then take it out. 7. Leave the bottom oil in the pot, pour in the onion and ginger slices and stir-fry until fragrant, pour in the prepared juice and stir-fry, and then pour in a small amount of water starch to thicken. 8. Add the small fried meat, stir-fry until evenly coated with sauce, drop a small amount of bright oil and stir-fry twice.

800 grams of pickled carp, 200 grams of green bamboo shoots, 200 grams of wild peppers, peppers 1, dried peppers 10, peppers 10, star anise 10, 5 grams of fennel, 8 tomatoes, 5 grams of medlar, and old rock sugar 1 0. 1. Slice ginger, cut pepper and green bamboo shoots. 2. Put star anise and Daphne giraldii in a seasoning box, put them in a pot together with ginger, dried pepper, pepper, dried tomato, medlar, pure grain wine, old rock sugar, salt, chicken essence and pepper, add a proper amount, boil, and let cool for later use. 3. Slaughter the fish, cut it into pieces, blanch it in hot water, scoop it up, drain it and let it cool. 4. Put the fish, pepper slices and lettuce slices into a bowl, add the marinade, cover and soak for more than an hour before taking it.

Raw materials of Pleurotus eryngii fish ball soup: carp, oyster, fresh mushroom, onion, ginger, salt, oil, egg white and cassava starch. 1. Shred onion and ginger, soak them in warm water, wash carp, remove fillets and bones, and stir the fish into minced fish with a multifunctional cooking machine. 2. Add onion, Jiang Shui, salt, egg white and cassava starch into the minced fish, and stir in one direction with chopsticks until the fish is firm. 3. Soak jellyfish in salt water for 3 hours in advance, wash them, put them in a boiling water pot, cook them until they open their mouths, and remove them for later use. 4. Oil the pan, pour the ginger slices and stir-fry the fish bones a little. 5. Add water to boil, add oysters and Pleurotus ostreatus to boil, dig the fish meal into the tea soup with a spoon to boil, and then add salt.