Juice pork loin: 1. Wash tenderloin, cut it into thick and thin strips, add a little salt, white pepper, rice wine and oil, grab it evenly, and let it stand for about 10min. 2. Shred the onion; Shred ginger; Put the fruit juice, sugar, white rice vinegar and cold water into a bowl, and stir well to make fruit juice. 3. Pour cassava starch into the basin, add a little cold water, and it is best to drip fine juice when it is dry, and add a little oil to stir. 4. Put more oil in the pot. When the water temperature rises to 60% to 70%, hang the small fresh meat into the starch paste and put it into the pot. Stir-fry until the small fresh meat is golden yellow. After solidification, take it out. When the temperature rises again, fry it in all small fresh meat for about 30 seconds to darken the color and take it out. 5. Add a little oil to the wok, pour in the onion and ginger slices, stir-fry until fragrant, and then pour in the sauce. After stir-frying, pour in a small amount of water starch twice. 6. Pour in the fried small fresh meat and stir fry until it is evenly mixed with the sauce. Drop a little bright oil and stir-fry twice.

Baked eggplant with tomatoes is made of a big round eggplant; 2 tomatoes; Five cloves of garlic; Onions; Salt; Sugar; Vinegar; Soy sauce practice: a round eggplant, two diced tomatoes, five sliced garlic, onion strips for standby, long eggplant washed and cut into small pieces, sprinkled with a thin layer of salt, and let stand for about 20 minutes. Stir-fry shallots, stir-fry eggplant pieces until they change color, then add salt, sugar, vinegar and soy sauce, and stir-fry until tomatoes become fragrant.

Stone fish practice: 1, fresh bass scales, take out the water from the viscera, wash it, dry the clean water in the kitchen with paper, cut the bass body evenly, and the taste is more thorough. 2. Cut off the dorsal fin and the fish body, add a little salt to the yellow wine, marinate the perch 10 minute, spread a piece of tin foil paper, spread it with oil, and spread it a little wider, leaving only two sides untouched. White pepper needs to be covered with spiced powder in order to make it smell fragrant. Wrap the fish in tin foil. 4. Heat the wok with some oil, put the wrapped fish into the wok, gradually roast the stone fish to 15 minutes with low fire, and then turn it over for about 10 minutes (it must be roasted with low fire, not burnt).

5. Mince Pixian bean paste, roll onion into pieces and shred half, dice cucumber and saute until fragrant, cut lettuce into strips, and shred ginger, garlic, onion and sweet pepper for later use. 6. Boil the water in the pot, drain the cabbage and Flammulina velutipes, heat the pot and put the oil. When the temperature rises slightly, put it into the chopped Pixian bean paste. Add some cold water and bring to a boil. 8. Put the grilled fish in a wok and put it on the cabbage and Flammulina velutipes. Put shredded onion, diced pepper, diced cucumber, lettuce and Lai Xiang into a pot. 9. Boil all the pieces and pour them on the fish. At this time, heat the wok to medium heat and boil for three minutes, 10, sprinkle with scallions, add peanuts and turn off the heat.