Shredded vegetable meat

Ingredients: pork belly with skin 400g, green pepper 1 spoon, lobster sauce 1 spoon, 3 onions, 3 slices of ginger, 4 cloves of garlic, cooking wine 1 spoon, soy sauce 1 spoon, vegetable oil 1 spoon, sesame oil/.

Exercise:

1. Wash pork belly, cut into thin slices, add light soy sauce, a little vegetable oil and white pepper, mix well and marinate 15 minutes.

2. Wash the green and red peppers and cut them into strips.

3. Pour a little vegetable oil into the wok, and add ginger and garlic when the oil temperature is 70% hot.

4. Add the pork belly, stir fry repeatedly until the oil comes out, and serve it after the meat turns golden.

5. Leave the bottom oil in the original pot, add the chopped green onion and stir fry, then add the green pepper and stir fry for a while, then add the lobster sauce and stir fry until it tastes delicious.

6, pour the fried pork belly, add soy sauce, a little vinegar and stir fry for two minutes quickly, finally add a little chicken essence to taste, and then pour a little sesame oil.

Fried shredded pork with sweet and sour sauce

Ingredients: lean pork, winter bamboo shoots, auricularia auricula, carrot, onion, garlic, ginger, homemade chopped pepper, broth (or water), salt, sugar, vinegar, soy sauce and starch.

Exercise:

1. Shred the soaked Auricularia auricula, slice Magnolia officinalis, shred lean meat, and shred onion, ginger and garlic.

2. Marinate the shredded pork with a little salt, cooking wine and starch. Mix with starch, salt, sugar, vinegar, soy sauce and broth (or water) to make sauce.

3. Cool the oil in the hot pot. After the oil temperature, the shredded pork is quickly fried.

4. Stir fry until the meat turns white. Put the shredded pork on the edge of the pot (or take it out) with a shovel. Add homemade chopped pepper, minced garlic and Jiang Mo into base oil and stir fry.

5. Stir the shredded pork evenly.

6. Add shredded carrots soaked in water in advance and stir fry for about one minute.

7. Then add the shredded Flos Magnoliae and shredded black fungus and stir fry for a while.

8. Pour in the sauce until the soup is thick, add chopped green onion and stir well.

Hot and sour shredded potatoes

Ingredients: 1 potato (300g), 6 dried peppers, 2 shallots, 2 garlic, 1 ginger, 15 pepper, half a tablespoon of rice vinegar, peanut oil, salt and balsamic vinegar,13 teaspoons of chicken essence.

Exercise:

1, peeled potatoes, washed and sliced, and then shredded.

2. Rinse with water several times, then put water, add rice vinegar, and soak potato shreds.

3. Wash shallots, cut shallots and vegetables, cut ginger and garlic, and cut dried peppers into small pieces.

4. Put the oil in the pot. After the oil temperature is high, add pepper and scallion, and fry in warm fire until fragrant.

5. Add dried chili and stir-fry until it changes color, then add ginger and garlic and stir-fry until fragrant, and finally add shredded potatoes.

6, add salt, stir fry 1 minute (because putting vinegar behind will make the dish light, so it should be a little salty).

7. Add chicken essence and balsamic vinegar and stir fry quickly and evenly.

8. Add green onions and fry for three or five times. Turn off the fire and serve.

Spicy hot bean curd

Ingredients: tender tofu, water, starch, garlic, garlic sprout, pepper powder, pepper powder, chili powder, Pixian bean paste, soy sauce and chicken essence.

Exercise:

1, salted tofu;

2. Stir-fry the peppers in a hot pot with cool oil, and then pour them out.

3. Add minced garlic and Chili noodles and stir-fry until fragrant;

4. Add a tablespoon of Pixian watercress and stir-fry red oil;

5. Add appropriate amount of soy sauce and boiling water to boil;

6. Add tofu and stew for 5-8 minutes to taste;

7. The soup is almost thick, and it is thick to the right consistency several times;

8. Sprinkle pepper noodles and minced garlic while it is hot.

Chicken fillet with black pepper

Ingredients: 2 chicken legs, red, green and yellow bell pepper 1, 2 celery, chives 1 root, onion, ginger and garlic, cooking wine 1 spoon, oyster sauce 1 spoon, black pepper steak sauce 1 spoon, light soy sauce/spoon.

Exercise:

1, boneless chicken leg, dipped in water, cut into strips the length and thickness of fingers;

2. Add 1 tbsp cooking wine, 1 tbsp oyster sauce, 1 tbsp black pepper sauce, 1 tbsp soy sauce, 1 tbsp white sugar and 1/2 tbsp black pepper, and marinate for 20 to 30 minutes;

3. Slice onion, ginger and garlic, cut colored pepper into thick strips (similar to chicken fillet), cut celery and cut chives;

4. Boil the water in the pot, add a little salt (except the weight), blanch the celery, remove it and let it cool for later use;

5. Add the right amount of oil to the pot. When heating to 60% to 70%, add chicken fillet, onion, ginger and garlic, stir-fry over medium heat until chicken fillet spits out oil, and onion, ginger and garlic are fragrant;

6. Add 1 tbsp Pixian watercress, stir-fry evenly, and make it fragrant;

7. Add 1 teaspoon soy sauce and stir well;

8. Add 1 tbsp oyster sauce and stir well;

9. Add colored pepper and celery, and 1 tablespoon black pepper, stir well;

10, thicken with a little starch (or not), turn off the heat, add chives and stir well.