Main ingredient: 300g of pork loin

Accessories: 50g of mushrooms (fresh), 50g of yucca slices, 150g of potpourri (millet),

Seasoning: 75g of eggs, 50g of peanut oil, 80g of lard (refined), 25g of cooking wine, 5g of salt, 25g of soy sauce, 10g of sugar, 2g of monosodium glutamate, 1g of pepper powder, 15g of starch (peas), 15g of ginger, 15g of sesame oil, 1g of pepper powder, 1g of soybean oil, 1g of soybean oil, 1g of soybean oil, 1g of soybean oil, 2g of soybean oil, 2g of soybean oil. Pepper 1 gram, starch (peas) 25 grams, 15 grams of green onions, 15 grams of ginger, 15 grams of sesame oil

Pot Bar tenderloin slices of the preparation of materials:

Main ingredient: 300 grams of pork tenderloin

Substantive ingredients: Shiitake mushrooms (fresh) 50 grams, yucca slices 50 grams, pot (millet) 150 grams,

Seasoning: 75 grams of eggs, 50 grams of peanut oil, lard (refined) 80 grams, 25 grams of cooking wine, salt 5 grams, 25 grams of soy sauce, 10 grams of sugar, 2 grams of monosodium glutamate, 1 gram of pepper, 25 grams of starch (peas), 15 grams of green onion, 15 grams of ginger, 15 grams of sesame oil

Pot of potpourri slices of the practice:

1. Rice potpourri broken into about 3 cm large pieces; hydrated mushrooms to remove the tip of the wash large change block; hydrated magnolia slices to remove the old roots. Cut into thin slices, into the cold water pot boil blanch, soak in boiling water; green onion cut into segments, ginger cut into small slices.

2. Tenderloin remove white tendons, cut into thin slices, with egg white, salt, wet starch 20 grams (10 grams of starch and 10 grams of water) mixed well slurry.

3. When serving, the pot will be hot, into the lard burned fifty percent hot under the tenderloin slices scattered slippery, poured into a colander to drain the oil; 50 grams of oil in the pot, into the yucca slices, ginger slices, mushrooms stir-fried a little bit, cook cooking wine, add salt, soy sauce, sugar, monosodium glutamate, pepper, and chicken broth 500 ml boiled, seasoning, thickening with wet starch (15 grams of starch with 15 grams of water) thinning thickening (pay attention to the juice is not too thick), pouring the juice is not too thick). The first thing you need to do is to add the slices of cooked tenderloin and stir-fry them well, put the scallion, sesame oil, and put them into a bowl.

4. at the same time in the slip cooked tenderloin slices, the pot will boil peanut oil, into the pot of fried crisp (frying to be fire strong, the oil should be boiling), to be floated when it is out (over the fire is burnt hard, the lack of fire cushion teeth is not crispy), loaded into a deep dish, add a bit of boiling oil, the two kinds of the same time on the table, will be poured into the tenderloin slices of the pot of the pot of the sound of squeaking is complete.

The production of the pot of pork slices of tips:

Because there is a frying process, you need to prepare 1000 grams of peanut oil

Shrimp in eggplant sauce pot of pork (with the pot of pork easy to make method)

Materials:

Shrimp, bamboo shoots, round green peppers, leftover rice

Practice:

1, leftover rice in the plate with a rice spoon flattening

2, put a rice spoon in the pan and then put a rice spoon to flatten

2, put a rice spoon to flatten

2, put a rice spoon to flatten

2, put the microwave oven on high for 4 minutes to bake 1 minute.

3, broken into small pieces, 8 into the oil temperature deep-fried into golden brown spare

4, shrimp with salt, chicken wine, starch mix with 2 drops of oil

5, 6 into the oil temperature of the peppers and bamboo shoots slices stir-fry a spare

6, hot oil and ginger slices stir-fry, stir-fry the shrimp.

7, add ingredients 5, put 2 tablespoons of tomato sauce, drizzle 1 tablespoon of white vinegar, add a little sugar and salt to taste, pour on the spicy potpourri on the can eat!