This dish is balanced in nutrition and delicious. Adults and children love it. Learn quickly.

1. Prepare a tenderloin, cut it into thin slices and then cut it into filaments, and wash it with clear water.

Prepare a handful of black fungus soaked in advance, clean it and cut it into filaments.

Prepare a proper amount of magnolia flower slices, cut them into filaments, and soak them in clear water to remove odor. If there are no magnolia slices at home, you can use carrots instead.

Take a handful of pickled peppers and chop them into Chili sauce for easy taste; Garlic powder, Jiang Mo, a little spare.

3. Marinating shredded pork: Add a spoonful of salt, grab some cooking wine and stir well. Beat in an egg white to make the shredded pork glue in the same direction. When the shredded pork is sticky, pour in a proper amount of soy sauce to mix the color evenly, then grab a little wet starch to lock the moisture in the shredded pork, pour in a little vegetable oil to prevent the shredded pork from sticking to each other, and mix well for curing 10 minute.

4. Mix fish sauce: put 15g white sugar, 2g chicken powder, 5g soy sauce, 10g aged vinegar and 5g cooking wine into a basin, and then add a little wet starch and stir evenly for later use.

5. Boil water in the pot. After the water is boiled, add Auricularia auricula and Flos Magnoliae, quickly blanch for 20 seconds, pour out, rinse with clear water and cool.

Burn the oil in the pan, pour out the hot oil, and add more cold oil after fully sliding the pan. When the oil temperature is 40% hot, pour the marinated shredded pork into the pot and slide it quickly with a spoon. When the shredded pork is golden yellow, pour it out to control the oil. When lubricating oil, the temperature should not be too high and the time should not exceed 30 seconds, otherwise the shredded pork is not smooth enough.

Leave the bottom oil in the pot, add ginger, garlic and pickled pepper to stir-fry the water inside, stir-fry the fish head, add black fungus and shredded magnolia flower to stir-fry the dry flavor to make the taste more crisp, then add smooth shredded pork and stir-fry for a few times, then pour in fish-flavored juice and turn to high fire to stir-fry quickly, so that the fish flavor can be fully stimulated, and the juice can be evenly wrapped on the surface of the ingredients, then add onion segments, stir-fry evenly and take out of the pot.

Sweet and Sour Spare Ribs

Pork ribs are delicious whether stewed or cooked, but everyone loves sweet and sour pork ribs, and the more they eat, the more addictive they become.

Prepare two Jin of spareribs and chop them into even small pieces; Cut more ginger slices and put them with onion slices and ribs.

Prepare two tomatoes and draw a cross knife on them; In addition, cut a little ginger and onion slices into a bowl, add a few fragrant leaves and a piece of ginger for later use.

Blanch the tomatoes in the pot and turn them over frequently to make them evenly heated. After the tomatoes are boiled, take them out and air them for a while, then peel them and cut them into diced tomatoes for later use.

2. Blanch the ribs in a pot with cold water, add two spoonfuls of salt, pour some cooking wine to remove the fishy smell, pour the water into the blood foam in the pot after boiling, and cook for about 3 minutes. Rinse the ribs with water, and take out the ginger slices and onion slices.

3. Stir-fried ribs: burn oil in the pot. When the oil temperature is 50% hot, take the ribs out of the pot. Turn them over frequently, scatter them and heat them evenly. Continue to fry for 3-4 minutes. When the ribs are golden yellow, pour them out to control the oil.

4. Leave a little base oil in the pot, stir-fry the tomatoes for a while, stir-fry until soft and rotten, then add a proper amount of water from the side of the pot, cook for 2 minutes on high fire, fully cook the tomato red juice, pour the tomato soup into the filter spoon, and drain the tomato juice for later use. Tomato juice is mainly used to increase the sweet and sour taste of ribs, and troublesome friends can use preserved plum instead.

Heat the oil in the pan, pour out the hot oil and add the cold oil after fully sliding the pan, add a few crystal sugar, break it with a spoon to make the crystal sugar melt quickly, keep stirring and cook the sugar juice until it is reddish brown, pour in the ribs and quickly turn it over to color, pour in the tomato juice, and add seasonings such as onion and ginger.

Add a proper amount of water, salt, sugar, pepper and cooking wine to the ribs, stir with soy sauce to melt the seasoning, remove the floating foam from the pot after the soup is boiled, cover the pot and simmer for 40 minutes, and stew the ribs until they are cooked and tasty.

After 40 minutes, pick out the seasoning in the pot, add 2 grams of chicken powder, if the color is not ruddy enough, add a little braised soy sauce, turn on the fire to collect the soup until it is sticky and frothy, and pour in a little bright oil to brighten the color, and then go out of the pot. A delicious sweet and sour sparerib is ready.

Kung Pao Chicken?

This is a famous traditional dish at home and abroad. It is delicious and delicious, and it is really a perfect match.

1. Prepare two chicken legs, separate the flesh and blood first and then clean them, and cut off the crude fiber inside with the back of the knife, which is more convenient to taste.

Cut the chicken into squares, put it in the pot, add proper amount of salt, chicken essence, soy sauce, sugar and pepper, then pour the juice into the diced chicken in one direction, then pour some cooking wine and stir until it is completely absorbed. At this time, the diced chicken will become more full and tender, and set aside for pickling 15 minutes.

Cut a little onion slices, ginger slices and chopped green onion, and then prepare a proper amount of fried peanuts for later use.

The following seasonings: put 2g of salt in the bowl, light soy sauce 10g, a little light soy sauce, cooking wine 10g, white sugar 10g, white vinegar 15g, then pour a proper amount of clear water or clear soup, add a little starch to thicken all kinds of seasonings and wrap them on diced chicken, in which the ratio of sweet and sour is 65433.

After the diced chicken is marinated, add half an egg white to increase the fresh and tender taste, then add a little starch to lock the moisture in the diced chicken, and pour in vegetable oil and stir evenly again to avoid adhesion.

2. Slide the diced chicken into the oil: when the oil temperature is 40% hot, the oil surface is calm and smokeless. Pour the diced chicken into the pot and slide it away with a spoon. It will be dumped in 20 seconds. If you skate too long, the diced chicken will not be tender.

Leave a little base oil in the pot, add a little pepper and dried pepper and stir-fry evenly. Add ginger, garlic and onion and stir-fry until the pepper is half red and half black, and you can smell the spicy taste. This step is very important, which directly determines whether you can stir-fry the right spicy taste. Then pour into the prepared bowl, turn to high heat and cook until it is sticky and foaming, then pour in the diced chicken, continue to stir evenly with high heat, and wrap the sauce on the diced chicken.