1. Fried shredded pork with green pepper

List of ingredients: green pepper, tenderloin, shredded onion and ginger, salt, chicken essence, soy sauce, starch and pepper.

Production steps:

1. Wash the green pepper, cut it in half longitudinally, dig out the seeds inside, shred the tenderloin, put it in a bowl, add appropriate amount of salt, soy sauce, starch and pepper, stir well, and marinate for 10 minute.

2. Heat the wok and pour in proper amount of cooking oil. When the oil temperature is 70% hot, add the marinated shredded pork and stir-fry over high fire until the shredded pork changes color.

3. Add shredded green pepper, turn on high fire and continue to stir fry for about 1-2 minutes, add shredded onion and ginger, add appropriate amount of salt and chicken essence to taste, stir fry evenly and turn off the heat.

Second, moo Shu meat

List of ingredients: egg, fungus, cucumber, carrot, onion, tenderloin, salt, soy sauce, pepper, cooking wine and starch.

Production steps:

1. Slice tenderloin, put it in a bowl, add proper amount of salt, soy sauce, pepper, cooking wine and starch, and marinate for 10 minute.

2. Beat two eggs in a bowl, pour an appropriate amount of oil into the pot, pour the egg liquid when the oil temperature is 70% hot, and slowly fry on low heat until the egg liquid is solidified and fried into egg pieces.

3. Add a proper amount of cooking oil to the wok. When the oil temperature is 70% hot, add green onions and stir-fry until fragrant. Then add the marinated meat slices and stir-fry until the meat slices change color.

4. Add prepared fungus, cucumber, carrot and egg pieces, add appropriate amount of salt and chicken essence to taste, stir fry evenly and turn off the heat.

Third, braised eggplant

List of ingredients: eggplant, onion, ginger, garlic, salt, soy sauce, soy sauce, sugar, starch, chicken essence.

Production steps:

1. Wash eggplant, cut it into long strips, put it in a bowl, add appropriate amount of salt, soy sauce, sugar and starch, and marinate for 10 minute.

2. Heat the wok, pour proper amount of cooking oil, and when the oil temperature is 70% hot, add the marinated eggplant and stir-fry until the eggplant becomes soft.

3. Add onion, ginger and garlic and saute until fragrant, then add appropriate amount of salt and chicken essence to taste, stir well and turn off the heat.