Ingredients: cauliflower 250g, lean pork 250g, onion 50g, salt, monosodium glutamate, yellow wine, water starch and salad oil.

Practice: drain the cauliflower pieces in water; Slice the lean pork and mix well with salt and water starch. Pour a little oil into the pot, stir-fry onion and meat slices until they change color, add cauliflower, salt, monosodium glutamate and yellow wine, thicken with water starch and pour oil on them.

Fried pork slices with dough twists

Ingredients: pork tenderloin 200g, twist 50g, a little pepper, salt, monosodium glutamate, starch, cooking wine, onion and salad oil.

Practice: Wash pork tenderloin, cut into pieces, add salt, water starch and cooking wine and mix well for sizing. Wash Zanthoxylum bungeanum and cut into pieces; Drizzt was split in two. Put oil in the pan, and when the temperature is 1 10℃, lubricate the meat slices until they are mature, take them out and drain them. Leave the bottom oil in the pot, add shallots and pepper slices, stir fry, add water, salt, monosodium glutamate and water starch, pour in the meat slices and twist them evenly. Serve.

Fried pork slices with Dutch beans

Ingredients: pork tenderloin 200g, Dutch beans 50g, salt, monosodium glutamate, cooking wine, water starch and salad oil.

Practice: wash pork tenderloin, cut into pieces, and size it with cooking wine, salt, monosodium glutamate and water starch; Wash peas and slice them. Put oil in the pan and heat it to 1 10℃. Put the sliced meat into the pot and lubricate it. When cooked, take it out and drain it. Leave the bottom oil in the pan, stir-fry the pea slices, season with salt, thicken, pour in the meat slices and mix well to serve.