Stir-fried pork tenderloin with crispy bamboo shoots: 3 taels of pork tendon, 2 taels of crispy bamboo shoots (shredded), half a bowl of black fungus (shredded), 2 peppers (shredded), 2 tablespoons of rice wine, 2 tablespoons of bean paste, 2 tablespoons of sweet and sour, 3 tablespoons of oil consumption, 3 tablespoons of soy sauce, appropriate amount of oil, a small amount of onion and a small amount of ginger foam. 2. Put the onion in a bowl, add soy sauce, vinegar, sugar and cooking oil and stir well for later use. 3. Heat the oil pan, pour it into the meat pan, and put it into the bowl for later use after the color fades. 4. Re-start the pot, pour in garlic, ginger foam and bean paste, stir-fry until fragrant, and then add the sliced meat and stir-fry together. 5. Add pepper, crispy bamboo shoots and black fungus and stir fry for a while. 6. Finally, stir-fry the sauce in the process (2). 7. Until the juice becomes slightly sticky, add chicken essence powder to stir fry quickly and set the plate.
Slippery chicken pot food: a whole chicken, 150g of red onion, 1 bell pepper, 1 pepper, 1 egg, 1 spoon of corn flour, 1 spoon of edible salt, 8 slices of ginger, 8 cloves of garlic, 0. 1/2 teaspoons of sugar and 1/4 teaspoons of black pepper. Methods: 1. Chop a small piece of chicken, peel the dried onion (red onion), slice the ginger, peel and break the garlic, and cut the green pepper into diamond-shaped pieces. 2. Add salt, rice wine and corn flour to the black pepper chicken pieces and stir, and finally add a small amount of egg white. 3. Stir-fry the chicken pieces with black pepper until the color fades. 5. Stir-fry the water-soaked beans in the pot, then add all the seasonings to boil and foam. 6. Add black pepper to the fried chicken pieces and stir fry until the sauce is evenly wrapped. 7. Add 1/2 teaspoons of green vegetable oil to the stone pot and stir-fry ginger slices, garlic, green peppers and dried onions.