1, shredded pork with fish flavor. Ingredients: 250g lean meat, 70g agaric, half carrot, 30g pickled pepper powder, 2 shallots, 1 ginger, garlic, and appropriate amount of starch. Seasoning: cooking oil, soy sauce, broth, balsamic vinegar, salt, sugar and chicken essence. Practice: Wash the lean meat and cut it into thick shreds, put it in a bowl, add salt and water starch and mix well; Wash and shred onion, ginger and garlic for later use. Shred auricularia auricula and carrot for use. Mix white sugar, soy sauce, balsamic vinegar, refined salt, chopped green onion, Jiang Mo, minced garlic, broth, chicken essence, water and starch into fish-flavored juice. Put oil in the pan. When the oil is heated to 50% hot oil, pour in shredded pork, stir fry and add pickled pepper powder. When the stir-fry is extremely good, pour in fungus, shredded carrot and fish sauce and stir-fry a few times.

2, pepper oil simmered lotus root slices. Ingredients: lotus root 500g, ginger 10g, salt 3g, linseed oil 20g, vinegar 10g, monosodium glutamate 3g. Practice: wash ginger, peel and cut into pieces; Wash fresh lotus root, peel off the black skin, cut into thin slices and put it in cold water for a little washing; Put a proper amount of water into the pot, boil it, pour in the lotus root and cook it, take it out and put it in cold boiled water, let it cool and drain; Add salt, soy sauce, vinegar and monosodium glutamate to lotus root slices, mix well, put them in a plate and put Jiang Mo on them; Finally, blanch the lotus root slices with pepper oil.

3. Fried shredded pork with carrots. Ingredients: 250g carrot and 300g pork belly. Seasoning: one tablespoon of soy sauce, salt and monosodium glutamate, one tablespoon of sugar, a little water, a few onions and four tablespoons of salad oil. Practice: Wash carrots and pork belly, shred and plate. Add all seasonings into the above materials, mix well, cover with microwave film, and heat for 14 minutes.