Sweet and sour tenderloin: 1. Slice tenderloin, add salt, white pepper, egg white and ginger juice, and marinate; 2. Pickled tenderloin is stained with raw flour, fried in an oil pan, and the surface raw flour is discolored and fished out; 3. Fry again, the surface is slightly crispy; 4. Take another pot, add appropriate amount of tomato sauce, sugar and a little water, and boil; 5. Add a little starch water, cook until the soup thickens, turn off the heat, quickly pour in the fried tenderloin and stir fry, sprinkle with sesame seeds ~

The method of cumin diced beef: 1. Wash and dice beef, wash and dice green pepper, dice onion, peel and slice ginger, add cooking wine, salt, braised soy sauce, cumin (powder+granules), water starch and sesame oil to diced beef, mix well and marinate for 20 minutes; 2. Heat the oil in the pot to 50%, add the marinated beef and stir-fry until it changes color, and take it out for later use; 3. Heat a little oil in the pot, add chopped green onion and ginger and stir-fry until slightly burnt, and add pepper rings to stir-fry for fragrance; 4. Add the fried beef, cumin, Chili powder and white sesame seeds in turn and stir well ~

Braised chicken wings: 1. Cut the chicken wings obliquely for three times on each side, blanch them and take them out to control drying; 2. Fry chicken wings until both sides are slightly yellow; 3. Pour the oil, dip a little oil in the pot, add the onion, ginger and star anise, stir fry over low heat, and pour the fragrance into the soy sauce one by one; Put rice wine and rock sugar; 4. After the fire is boiled, put the chicken wings, the soup is flush with the chicken wings, and the rice wine is not enough; 5. Burn the whole fire, turn the chicken wings until the soup is rich, and season with monosodium glutamate ~

The practice of braised pork with caramel beer: 1. Cut the pork belly into pieces and blanch it with hot water for later use; 2. Add the right amount of water to the pot, add rock sugar and start cooking caramel. After the sugar water is brown, the caramel is ripe; 3. Pour the pork belly into the pot and stir fry quickly, so that the pork belly is evenly covered with caramel; 4. Pour beer, not pork belly; 5. Heat on high fire, cut the red pepper and onion into pieces, put them in the pot, skim off the floating foam, and collect the juice on high fire ~

Diced cashew chicken: 1. Dice chicken breast, slice cucumber, cut carrot; 2. Diced chicken is marinated with dry starch, black pepper and cooking wine; Heat an appropriate amount of oil in the pot, add onion, ginger and garlic, and pour in diced chicken and stir fry; 3. Stir-fry until the diced chicken changes color, add cucumber and carrot and stir-fry; 4. Stir well, add appropriate amount of salt and soy sauce, add appropriate amount of cashew nuts, stir well ~