2. Practice 2: Prepare materials. Minced pork, sweet noodle sauce, bean paste, leek, garlic, coriander, thirteen spices,
Carved wine, water starch, eggs. Chop pork into powder; Chop onion and garlic, and mix the sweet noodle sauce and bean paste with a little water; Chop onion, garlic, sweet noodle sauce and bean paste, add a little water and mix well; Stir-fry until fragrant, continue to add minced garlic and stir-fry, add chopped green onion; Pour in the carved wine, and the thirteen incense will continue to stir fry; Pour in the stirred sweet noodle sauce and soy sauce. Stir fry on low heat for about ten minutes. Beat in an egg and mix well. Pour in a little water starch to collect the juice. Sprinkle chopped green onion before serving.
3. Practice 3: Prepare materials. Pork stuffing, green pepper, carrot and Pleurotus eryngii, noodle sauce, dried yellow sauce, sugar.
Tearing Pleurotus eryngii into strips and drying; Cleaning and chopping green peppers, chopping Pleurotus eryngii and chopping carrots; Refine onion, ginger, garlic and pepper oil, and then throw away onion, ginger, garlic and pepper; Stir-fry the meat stuffing with oil until it changes color, and add Pleurotus eryngii, carrot and green pepper to stir fry; Add cooking wine, dried yellow sauce, batter and white sugar and stir well; Just fill it out.