First: Fried shredded pork with green pepper and yuba.
Required materials: 3 green peppers, lean meat 150g, yuba 1 piece, appropriate amount of Orlean gravy, appropriate amount of salt, appropriate amount of pepper, appropriate amount of thirteen spices (optional), 3 cloves of garlic, and cooked white sesame seeds (for decoration, negligible).
Step 1. Cut the tenderloin into shredded pork along the grain. If it is difficult to cut, you can put it in the refrigerator for a while before cutting.
Step two. Scoop half a spoonful of marinade for Orleans chicken wings, grab the salt, pepper, thirteen spices and shredded pork by hand, and marinate for 10 minute (you can also cover it with plastic wrap and keep it fresh in the refrigerator for one night, which is more delicious).
Step three. Cut the green pepper into shreds.
Step four. Chop garlic with a knife.
Step five. Soften yuba with water!
Step six. Put cold oil (a little more than usual) in the hot pot, add minced garlic and stir-fry until fragrant.
Step seven. Stir-fry shredded green peppers over medium heat until the color darkens.
Step eight. Add soft yuba and stir-fry for about 2-3 minutes.
Step nine. Add shredded pork to medium heat, and the shredded pork will spread quickly. When the shredded pork turns white, the basic shredded pork is almost cooked. At this time, add appropriate amount of salt to taste, and then stir fry 1 min.
Step 10. Take out the pot and sprinkle with white sesame seeds. This step can be ignored.
The second course: vinegar cabbage
Required materials: Chinese cabbage 1 piece, vinegar 10g, soy sauce 5g, sugar 3g, salt 1g, chicken essence 1g, 4 dried peppers, 5 garlic cloves and edible oil 15g.
Step 1. Prepare ingredients, vinegar, sugar, salt and soy sauce, and put them in a bowl to make juice.
Step two. Wash and drain the cabbage.
Step three. Cut the stems and leaves of Chinese cabbage into desired shapes.
Step four. Heat the pan and add oil. When the oil temperature is 40% to 50%, add chopped red pepper and garlic and saute until fragrant.
Step five. Add cabbage stalks and stir fry quickly.
Step six. Then add the leaves of cabbage and stir fry together. When the cabbage is slightly soft, add the prepared salt, sugar, vinegar and soy sauce.
Step seven. Cabbage will produce moisture during cooking, so there is no need to add water. Cook until the cabbage is soft, add chicken essence to taste and stir fry a few times.