1. Slice pork tenderloin, mix egg white with starch, salt, monosodium glutamate and cooking wine to make paste, and smear it on the meat slices; 2. Wash and slice cabbage leaves and ginger, and cut them into sections with scallion; 3. Put 35 grams of vegetable oil in the pot, heat it, pour in pepper and dried pepper, and stir-fry over low heat until the pepper is golden yellow. 4. Then, cut pepper and pepper into fine powder; 5. Put the oil in the pan and stir-fry the douban spicy sauce, then add the Chinese cabbage leaves, onion ginger, broth, soy sauce, pepper, cooking wine, monosodium glutamate and other seasonings, stir-fry a few times to make them mix evenly; 6. Immediately add the sliced meat and stew for a few minutes. When the sliced meat is cooked, put the sliced meat on it and sprinkle with chopped dried peppers and pepper powder; 7. Boil the remaining vegetable oil, pour it on the meat slices, and fry the dried peppers, pepper powder and meat slices with hot oil again, which can make them hemp, spicy and fragrant.

Spicy hot bean curd

1. Preparation materials: diced tofu, minced beef, bean paste, salt, wine, chopped dried pepper, green garlic, Jiang Mo, pepper powder, water starch, soy sauce and a little sugar. 2. Add a little vegetable oil to the pot and heat it on high fire. After the oil is heated, add bean paste, salt, dried red pepper, green garlic, Jiang Mo, pepper powder and minced beef in turn, or add minced beef together after pickling with the above seasoning. Stir-fry 3 Add tofu cut into small pieces. Turn down the heat and bring to a boil. 4. When the tofu is cooked, change the fire and add the sauce mixed with starch, sugar, wine, monosodium glutamate and soy sauce. After the sauce is evenly attached, turn off the fire and start the pot. 5. Take the pot, sprinkle with pepper noodles, delicious, Sichuan-style Mapo tofu is on the table!

fried shredded pork with sweet and sour sauce

1, clean lean meat, cut into thick shreds, put in a bowl, add salt and water starch and mix well; 2. Wash and shred onions, ginger and garlic for later use. 3, fungus and carrots are shredded for use. 4. Mix white sugar, soy sauce, balsamic vinegar, salt, chopped green onion, Jiang Mo, minced garlic, broth, chicken essence, water and starch into fish-flavored juice. 5. Put the oil in the pot, and pour the shredded pork when it is heated to 50% hot oil. 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. Chongqing spicy chicken ingredients: chicken 1000g seasoning: pepper 8g, pepper (red, sharp and dried) 30g, onion 15g, ginger 10g, monosodium glutamate 2g, salt 8g, cooking wine 15g, light soy sauce/kloc-0. Teach you how to make Chongqing spicy chicken, and how to make Chongqing spicy chicken delicious 1. Dice the whole chicken;

2. Sprinkle soy sauce, salt and monosodium glutamate on the diced chicken, adjust the taste and put it in cooking wine for about 30 minutes;

3. After the oil is heated, first pour in the onion, shredded ginger and shredded garlic;

4. Then pour in the delicious chicken and stir fry;

5. Then add dried red pepper and pepper, stir-fry quickly, and stir-fry the fragrance;

6. Finally, add salt, monosodium glutamate and sugar to taste and serve.

Ingredients: bamboo shoots 200g, green bamboo shoots 100g. 25 grams of pickled peppers. 60g of seasoning oil, 20g of soy sauce cooking wine, 3g of monosodium glutamate, 3g of salt, 20g of sugar 15g, 20g of wet starch, 5g of vinegar, 50g of onion, ginger and garlic, and a little soup. Pepper diced chicken is one of the traditional Sichuan dishes, which is slightly sweet and delicious. Teach you how to make diced Chili chicken, how to make diced Chili chicken tasty 1, cut the chicken into cubes 1 cm square, put a little soy sauce, salt and monosodium glutamate in the bowl, then add egg white and water starch and homogenize; 2. Cut the dried red pepper into small pieces 0.7 cm square. Put salt, soy sauce, starch and sugar into a bowl and make a mixed juice for later use. Put the oil in the spoon. When it is half cooked, put the diced chicken into the spoon, slip it thoroughly, pour it into the colander, control the oil, put the onion, ginger and pepper slices into the wok, add the diced chicken, pour the mixed juice, turn the spoon over, pour out the oil, take out the spoon and put it on the plate.

Ingredients of Maoxuewang: duck breast, pig heart, pork belly, ham sausage, mushrooms, Chinese cabbage, soybean sprouts, green onions, pickled peppers, dried peppers, butter, sesame oil, pepper, monosodium glutamate and chicken feed teach you how to make Maoxuewang delicious. 1) Cut duck king snow into strips; 2) Slice chicken breast, pork belly and pork heart ham sausage;

3) Slice Lentinus edodes and cut Chinese cabbage and celery into sections for later use;

4) Put the wok on the fire and add a little oil;

5) stir-fry Chinese cabbage, celery, green onion and soybean sprouts;

6) Add monosodium glutamate, add a little sesame oil and put it in a bowl as the bottom;

7) Put the wok on a big fire, and put the chicken breast, pork belly, pork heart and ham sausage into the wok;

8) Add pickled peppers, stir-fry dried peppers, add a little fresh soup, and then add butter, sesame oil, monosodium glutamate and chicken essence into the pot;

9) Add the fried auxiliary materials as the base. Ingredients: pork ribs (pork belly) 400g Accessories: green pepper 100g Seasoning: bean paste 25g, sweet noodle sauce 10g, soy sauce 10g, cooking wine 5g, salt 3g, monosodium glutamate 2g, vegetable oil 20g and scallion 10g. Teach you how to cook cooked pork, how to cook cooked pork is delicious. 1. Scrape the pork with skin connected with fat and thin, put it in a soup pot, cook it for 10 minute, take it out and cool it when it is 80% ripe, and cut it into pieces with a length of 5 cm, a width of 4 cm and a thickness of 0.2 cm; 2. Wash the green pepper and cut it into horse ears with an oblique knife; 3. Pixian bean paste is chopped into Rong. 4. Put the wok on medium heat, put the oil on it, and stir-fry the meat slices slightly; 5. Pour out excess oil, add ginger slices and garlic slices, stir-fry slightly, then add green pepper, Pixian bean paste, sweet noodle sauce, cooking wine, refined salt, monosodium glutamate and soy sauce, and stir-fry until raw. Tips for making Sichuan-style pork: 1 Choose fat and thin pork legs. When I was in cook the meat, the pork was cut off and the boiled skin was soft, so it should not be too rotten. 2. Stir-fry the meat slices in a hot pot, and add a little salt to stir-fry the meat slices until they spit oil and roll slightly, showing a light nest shape. Boiled pork slices ~

250g lean pork (or beef)

200 grams of Chinese cabbage (or other seasonal vegetables, such as lettuce).

50g Pixian watercress (3 tablespoons)

25g cooking wine (1.5 tbsp)

25g starch (1.5 tbsp)

2 grams of salt (about 1/2 teaspoons)

A small amount of chicken essence

10g dried chilli

20 slices of pepper

Onion amount

400g broth

Engine oil100g

3 grams of soy sauce (1 teaspoon)

5 g sugar (1 teaspoon)

4 cloves of garlic (peeled and chopped)

5 grams of ginger (chopped)

Ingredients: beef

Spice: garlic seasoning:

Practice: 1, cut lean meat into 5 cm long, 2.5; For large slices with a width of cm and a thickness of 0.3 cm (it is only a rough estimate, and strict measurement is not needed. In short, the thinner the slice, the better), if you feel that it is not easy to cut, you can put the meat in the freezer for a little freezing, slice it when the meat is hard, grab it evenly with starch, cooking wine, salt and a little water, and marinate it slightly. 2. Wash the cabbage, tear the leaves into large pieces by hand, and slice the cabbage obliquely with a knife; Wash onion and cut into onion segments; Cut the dried pepper into sections with scissors for later use; Pixian watercress is chopped for use. 3. Pour 40 grams of oil into the wok, put it in the dried Chili section and pepper, fry until it is brown, and take it out for later use. 4. Turn to high heat, stir-fry onions and cabbage in a wok, and spread them in a big bowl for later use. 5. Heat the pan, then pour in 40 grams of oil, add Pixian watercress and Jiang Mo and stir-fry until red fried. 6. Add the broth and bring to a boil. 7. Put the marinated meat slices into the pot and spread them out with chopsticks. Add soy sauce, chicken essence and sugar to taste when the sliced meat is cooked until it is scattered and discolored. 8. Pour the sliced meat and soup into a large bowl with cabbage. 9. Chop the pre-fried dried peppers and peppers and sprinkle them on the meat slices. Garlic powder is also evenly sprinkled on the meat slices. 10. Wash and dry the pan, add 20g oil, heat it to 90% heat (smoke), and then pour the hot oil evenly on the meat slices.