Sauté ed beef with onion is made of salt, monosodium glutamate, beef tenderloin, onion and garlic, soy sauce, rice vinegar, rice wine, glutinous rice flour, pepper powder and pickled pepper douban net. Cut beef tenderloin into thin strips, add rice wine, salt and glutinous rice flour, marinate well, pour in proper amount of vegetable oil, and grab well for later use. Slice onion and ginger, dice onion, chop sour pepper and Pixian bean paste, shred onion and pepper, and. Heat oil in a pot, cut beef shreds, stir-fry wild pepper and douban net, stir-fry onion and garlic, stir-fry onion and shredded red pepper twice, then cook the sauce, quickly turn it over for 2 seconds, sprinkle with pepper powder, and take out.

Vegetarian braised pork material wax gourd garlic douban net wheat flour salt chicken essence method wax gourd peeled and sliced, wheat flour thrown on both sides, shake off excess wheat flour. Heat the oil in the pot to 60% heat, add the melon and fry until the surface is golden, remove and drain, wash the garlic and cut into pieces, and heat the oil in the pot to 30% heat. Stir-fry bean paste with low heat, add pumpkin and garlic, add salt and monosodium glutamate, and take out.

Pork leg meat 150g lettuce 120g carrot 80g fungus 5g auxiliary oil 2 tablespoons soy sauce 2 tablespoons yellow wine 1 tablespoon onion, a little starch, 1 tablespoon starch, 2 tablespoons vinegar, 1 tablespoon sugar 2 tablespoons chopped pepper 1. Peel lettuce and carrot, shred raw pork, and add starch and water. Soak Auricularia auricula in warm water, then wash and cut into shreds. 2. Prepare seasoning, scallion, glutinous rice flour, fermented soybean, white sugar and vinegar in advance, add 2 tablespoons of light soy sauce and 1 spoon of light soy sauce to the chopped pepper, and then add 2 tablespoons of cold water and stir well. 3. Pour the oil into the cold pot. 4. Add warm oil to shredded pork, stir-fry and remove. 5. Then pour in the Chili sauce to reveal the fragrance. 6. Stir fry with three shreds.