Rice wine and soy sauce, cassava starch and leek stir-fried meat materials for dried day lily tenderloin; Soak the dried day lily in small water for two hours, then wash it with cold water, pick up the tenderloin and cut it into shreds. Marinate fresh amaranth with rice wine, soy sauce and cassava starch, and fry shredded pork. Add some soy sauce to color when frying lean meat. Pour in the washed day lily, stir-fry with the sliced meat, and add a little salt to taste.

Cut fresh pork into small pieces with a small amount of fresh meat, water gluten balls, ginger, garlic, black fungus, a small amount of delicious fresh soy sauce, a small amount of edible oil, a small amount of salt and a small amount of chicken essence. In the process of chopping, add onion, ginger and cabbage together, add a small amount of delicious fresh soy sauce, sesame oil and cooking oil, mix well, and keep the meat stuffing into water gluten balls. Don't break the meatballs when filling. After the meatballs are filled, boil the gluten in water. When the meat is cooked, fish it out for cooking again. Add a little oil. After the oil is boiled, put it in a wok with scallion and garlic, and the fragrance will be clear. Then pour in black fungus, add soy sauce, mature vinegar and salt to taste. After adding appropriate amount of boiling water, put the water gluten meatballs into the pot and simmer on low heat. Cook in five minutes.

1 strip of salt, soy sauce, soy sauce, white sweet and sour ginger, garlic and rice wine. Stir-fry hairtail with appropriate amount of oil, fry the fish until golden on both sides, add ginger slices and garlic into rice wine, add soy sauce to half a bowl of boiling water, add soy sauce to soy sauce, add soy sauce to soy sauce, simmer with salt and sugar, and simmer slowly 10min. Process 6: collect juice, dilute vinegar, and start the pot.

Pepper dried bean curd Ingredients dried bean curd, pork tenderloin, pepper, pepper, garlic, salt, chicken essence, water starch method 1, sliced tenderloin, marinated with soy sauce, cooking wine, water starch and oil. 2, pepper cut hob block, dried bean cut diamond block, garlic slices. 3. Put pepper and garlic slices in hot oil and saute until the meat changes color. 4. Stir the dried bean curd evenly, add two spoonfuls of water and stew for two or three minutes. 5, add pepper, stir fry quickly, add salt to taste, thicken the water.