1. Hot and sour potato shreds:

Production process

1. Peel the potatoes, cut into thin strips, soak in water to wash off the starch, which can It prevents it from turning black and keeps it white, tender and crispy during frying. Remove and drain before frying.

2. Remove seeds and stems from green and red peppers, cut into thin strips, and cut dried peppers into shreds.

3. Heat the wok, add peanut oil to heat, add shredded green onion, stir-fry until fragrant, add shredded green and red peppers, and shredded potatoes. When cooked, add refined salt and MSG. Season, then drizzle with sesame oil and balsamic vinegar, stir-fry until cooked through.

2. Braised eggplant:

Method:

1. Wash the eggplant, remove the head and tail, cut into hob shapes, soak in clean water, and drain. Drain the water, sprinkle a little starch and mix well. Remove heads and tails of green onions, wash and cut into sections.

2. Wash and slice the pork, mince it into puree, add 1/2 tbsp soy sauce, 1 tbsp cornstarch, 1/2 tbsp oil and 1/3 tbsp chicken powder, mix well and marinate for 10 minutes. Delicious

3. Pour 3 tablespoons of oil into the pan and heat it, add the minced meat and stir-fry until the meat turns white, then remove and set aside.

4. Continue to add 10 tablespoons of oil, sauté the onion segments, add the eggplant and stir-fry quickly over high heat, add 5 tablespoons of water and stir-fry until the eggplant becomes soft and watery, about 5 to 6 minutes. < /p>

3. Stir-fried shredded pork with green pepper

Ingredients

Shredded pork, pepper powder, pepper, oil, cooking wine, salt, green pepper

Method

1. Mix the cut shredded pork with salt, cooking wine, a little Sichuan pepper powder, and pepper, then add an appropriate amount of oil and mix until the shredded meat is firm, then marinate for ten to fifteen minutes.

2. Put oil in the pot, heat it up, pour in the marinated shredded pork, quickly break it up, fry until it changes color, and then take it out.

3. Put oil in the pot, heat it up, add shredded green peppers, stir-fry until they change color, add shredded pork, and stir-fry evenly.

4. Spray a small amount of cooking wine, add salt and stir well before serving.

Tips

How to make fried shredded pork tender and tender

1. Many people like to marinate shredded pork with egg white or starch paste. . You can also use oil to marinate shredded pork. Add salt, cooking wine, Sichuan pepper powder, and pepper, mix well, and then use the oil slurry. This method is a bit more refreshing. And the shredded pork with Sichuan peppercorns and pepper is more fragrant.

2. When putting the oil in the pan, the oil should be hot and the speed should be fast. Fry until it changes color.

3. The shredded pork stir-fried in this way is absolutely delicious and tender.

4. Mushu meat

Ingredients: 150 grams of pork, 2 eggs, 50 grams of cucumber, 5 grams of fungus, chopped green onion, minced ginger, salt, cooking wine, sesame oil, MSG, starch Appropriate amount of each.

Method:

1. Crack the eggs into a bowl, first put a small amount of egg white into a clean bowl, and then use chopsticks to beat the remaining eggs evenly.

2. Wash the pork and cut it into thin slices. Use a little egg white reserved just now and add wet powder to coat the meat slices with paste and mix well.

3. Cut the cucumber into diagonal slices, soak the fungus in water beforehand, and tear it into small pieces.

4. Put oil in the pot, heat until 50% hot, add the meat slices and smooth them out, remove and drain the oil.

5. Pour the beaten eggs into the pot, stir-fry until the eggs are formed, and then take them out and set aside.

6. Leave a small amount of base oil in the pot, turn on high heat, add chopped green onion and minced ginger, and sauté until fragrant.

7. Add cooking wine, add meat slices and stir-fry evenly. Season with salt and MSG, then add cucumber slices and fungus, stir-fry evenly.

8. Pour the scrambled eggs just into the pot and stir together evenly.

9. Before serving, drizzle some sesame oil on it.

5. Fish-flavored shredded pork

Ingredients: 300 grams of pork tenderloin, 1 green pepper, 1/4 carrot, 1/2 winter bamboo shoot, 6 black fungus , marinated meat seasoning (5ml light soy sauce, 5ml cooking wine, 20ml water starch), fish sauce (5ml light soy sauce, 15ml vinegar, 45g sugar, 1g salt, 20ml water starch), 80ml salad oil, onion, ginger, garlic Add an appropriate amount and soak 4-5 Sichuan peppers.

Method:

1. Cut the pork tenderloin into thin strips, add bacon seasoning and marinate for ten minutes.

2. Cut green peppers, carrots and winter bamboo shoots into thin strips respectively. Soak black fungus until soft, wash and cut into thin strips and set aside.

3. Prepare the fish sauce and set aside. Chop the onion, ginger and garlic into mince and set aside. Chop the soaked chili pepper into mince and set aside.

4. Put enough oil in the pot. When the oil is 60 to 70% hot, add the shredded pork and quickly spread over high heat until it turns white. Drain and set aside.

5. Put a little oil in the pot, add onion, ginger and minced garlic and stir-fry until fragrant. Add the minced chili pepper and stir-fry until red oil comes out.

6. Add carrots, winter bamboo shoots, and fungus and stir-fry for 2 minutes. Add hot pepper and stir-fry evenly.

7. Add the fried shredded pork and stir-fry quickly evenly.

8. Pour in the fish sauce and stir-fry quickly until evenly distributed.