Ingredients: peeled pork belly 500g, cooked fresh bamboo shoots150g, egg liquid 30g, pepper 25g, onion 5g, garlic paste 5g, sesame oil 5g,1.5g refined salt, Fenjiu 7.5g, wet starch 40g, dry starch 75g, peanut oil 750g, tomato sauce.

Practice: 1. Cut pork into diamond-shaped blocks, mix the meat with refined salt and Fenjiu, marinate for about 15 minutes, add egg liquid and wet starch, mix well, and stick dry starch.

2. Heat the wok to 60% heat, fry the meat until it is 70% cooked, and pour it into the colander to drain the oil.

3. Leave a little oil, add the onion and garlic, add the onion when the pepper is fragrant, cook the tomato sauce until it is slightly boiling, thicken it with wet starch, then add the meat and bamboo shoots, stir fry, spread sesame oil and peanut oil, and stir well.

2. Braised pork with dried plum vegetables

Ingredients: pork belly, dried plum, onion, ginger, garlic and star anise.

Exercise:

1. Blanch pork belly in boiling water, remove floating powder, add onion, ginger and cooking wine and cook for 20 minutes.

2. After taking out, spread soy sauce evenly on several sides.

3. Add oil to the pan and fry in the pan over medium heat.

4. Stir-fry until the color is higher.

5. Soak dried prunes in warm water for 10 minute, wash them thoroughly, and fry them with garlic, cooking wine, sugar, soy sauce and salt.

6. Cut into pieces of appropriate thickness.

7. Put the skin in the bowl.

8. Spread the fried dried plums evenly, add star anise and steam for 40 minutes.

Reminder: If you can pour the soup into the wok after steaming, you'd better boil the soup and pour it back on the meat. )

3. moo Shu pork

Ingredients: pork 150g, 2 eggs, 50g cucumber, 5g auricularia, appropriate amount of chopped green onion, Jiang Mo, salt, cooking wine, sesame oil, monosodium glutamate and starch.

Exercise:

1. Beat the eggs into a bowl, first put a small amount of egg whites into a clean bowl, and then beat the remaining eggs evenly with chopsticks.

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

3. Slice the cucumber, soak the fungus in water in advance and cut it into small pieces.

4. Put the oil in the pot, heat it to 50%, add the sliced meat, slide it open, remove and drain the oil.

5. Pour the beaten eggs into the pot, stir-fry until the eggs are shaped, and take them out for later use.

6. Leave a small amount of base oil in the pot, turn on a big fire, add chopped green onion and Jiang Mo, and stir-fry.

7. Cook the cooking wine, add the meat slices and stir well, add salt and monosodium glutamate to taste, then add the cucumber slices and fungus and stir well.

8. Pour scrambled eggs into the pot and stir well.

9. Before cooking, pour some sesame oil on it.

4. Fish-flavored shredded pork

Ingredients: pork tenderloin 300g, green pepper 1 piece, carrot 1/4 pieces, winter bamboo shoots 1/2 pieces, black fungus 6 pieces, braised pork seasoning (5ml soy sauce, 5ml cooking wine, 80ml water starch), fish-flavored juice (5ml soy sauce,/kloc-0).

Exercise:

1. Slice pork tenderloin, add bacon seasoning and marinate for more than ten minutes.

2. Cut green pepper, carrot and winter bamboo shoot into filaments respectively, soak black fungus in soft water, wash and cut into filaments for later use.

3. Mix the fish sauce well for later use, chop the onion, ginger and garlic for later use, and chop the pickled pepper for later use.

4. Put enough oil in the pot. When the oil is 60% to 70% hot, put the shredded pork into the fire and slide away quickly until it turns white. Take it out for later use.

5. Put a little oil in the pot, add onion, ginger and minced garlic, stir-fry, add spicy powder and stir-fry red oil.

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

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

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

5. Sichuan boiled meat

Ingredients: tenderloin 350g, Chinese cabbage 1 00g, lettuce stem 1 50g, parsley 80g, leek 20g, garlic 1 teaspoon, ginger1teaspoon, bean paste 2 teaspoons, sugar1teaspoon.

Exercise:

1. Slice the tenderloin first, hammer out the tissue with a meat hammer to make the meat thinner and bigger, and then cut it into small pieces. Marinate the meat slices with marinade for about 20 minutes.

2. Wash and cut Chinese cabbage, celery and leek, and grind garlic and ginger into paste.

3. Stir-fry the dried red pepper and pepper in a pot, cool and cut the red pepper into small pieces.

4. Pour cold oil into the pot, first add dried red pepper and pepper to stir fry, then add garlic and ginger to stir fry.

5. Add 2 tablespoons of bean paste and stir-fry until the red oil is out of the pot.

6. Add broth or water, 1 teaspoon sugar and chives.

7. Add the marinated meat slices after boiling, and don't turn them over when cooking until the soup boils again.

8. Put the cabbage stalks in the remaining soup pot and cook them slightly.

9. Add cabbage leaves and celery and cook until it is broken.

10. Prepare a large bowl with cooked vegetables at the bottom.

1 1. Spread the cooked meat slices again.

12. Heat 2 tablespoons of oil and 2 tablespoons of red pepper oil in the pot.

13. Just pour hot water on the sliced meat.