1. Gulu meat

Materials: 500 grams of skinless pork, 150 grams of cooked fresh bamboo shoots, 30 grams of egg, 25 grams of chili peppers, 5 grams of scallions, 5 grams of garlic, 5 grams of sesame oil, 1.5 grams of refined salt, 7.5 grams of Fen wine, 40 grams of wet starch, 75 grams of dry starch, 750 grams of peanut oil, tomato sauce.

Practice: 1. Cut the pork into diamond-shaped pieces, meat with refined salt, Fen wine mix well, marinate for about 15 minutes, add egg and wet starch mix well, in the stick dry starch.

2. frying pan put by burning to sixty percent heat, the meat fried to five mature, poured into the drain drain oil.

3. Leave a little oil, into the onion and garlic, chili pepper burst out of the flavor plus onion, tomato sauce burned to a slight boil, thickened with wet starch thinning thickening, then poured into the meat and bamboo shoots block mixing and frying, rubbing into the sesame oil and peanut oil can be stir-fried well.

2. Dried plum cabbage buckle meat

Materials: pork, dried plum cabbage, green onions, ginger, garlic, star anise.

Methods:

1. Boil the pork in boiling water, remove the floating ends, add green onions, ginger, cooking wine and cook for 20 minutes.

2. Fish out and evenly spread soy sauce on several sides.

3. Add oil to the wok and fry on medium heat.

4. Fry until colorful.

5. dried plum cabbage with warm water to soak 10 minutes, wash thoroughly with oil into the garlic, cooking wine, sugar, soy sauce, salt stir-fry.

6. Cut into thin and thick slices.

7. Arrange skin side down in a bowl.

8. Evenly spread the sautéed dried plum cabbage, put star anise, into the pot to steam for 40 minutes.

(Reminder: If you can pour the soup into the frying pan after steaming, the soup thickening and then dripping back on the meat is best)

3. Mushu meat

Materials: 150 grams of pork, 2 eggs, 50 grams of cucumber, 5 grams of fungus, green onion, ginger, salt, cooking wine, sesame oil, monosodium glutamate, starch, each appropriate amount.

Practice:

1. Beat the eggs into a bowl, first take a small amount of egg white into a clean bowl, then use chopsticks to beat the rest of the eggs evenly.

2. Wash and cut the pork into thin slices, use the small amount of egg white reserved just now, with wet flour, to coat the meat and mix well.

3. Cucumber cut diagonal slices, fungus beforehand soaked in water, torn into small pieces.

4. Put the oil in the pot, boil to 5 into the heat, put the meat slices slippery, drain the oil.

5. Pour the pre-beaten eggs into the pan, stir-fry until the eggs are formed, then remove the eggs and set aside.

6. Heat a small amount of oil in a wok over high heat, add chopped green onion and ginger, and stir-fry.

7. Cook the wine, add the meat and stir fry evenly, season with salt and monosodium glutamate (MSG), then add the cucumber slices and fungus, stir fry evenly.

8. Then pour the scrambled eggs into the pan, and stir-fry well together.

9. Before leaving the pan, drizzle some sesame oil on it.

4. Fish Scented Shredded Pork

Materials: 300g pork tenderloin, 1 green bell pepper, 1/4 carrot, 1/2 asparagus, 6 black fungus, marinade seasoning (soy sauce 5ml, cooking wine 5ml, water starch 20ml), fish sauce (soy sauce 5ml, vinegar 15ml, sugar 45g, salt 1g, water starch 20ml), salad oil 80ml, green onion. Ginger, garlic, 4-5 Sichuan pickled chili peppers.

Practice:

1. Pork tenderloin cut into thin strips, plus marinade seasoning marinade for ten minutes.

2. Green bell pepper, carrots, asparagus were cut into thin julienne, black fungus softened and washed and cut into thin julienne spare.

3. Mix the fish sauce spare, onion, ginger, garlic minced spare, pickled chili pepper minced spare.

4. Put enough oil in the pot, when the oil is six or seven percent hot, put the shredded meat on high heat and quickly slide until white, and then standby.

5. Put a little oil in the pot, put onion, ginger, garlic and sauté, put in the hot pepper and spicy powder fried red oil.

6. Add carrots, asparagus, fungus and stir-fry for 2 minutes, then add bell peppers and stir-fry evenly.

7. Add the stir-fried shredded pork and stir-fry quickly.

8. Pour in the fish sauce and quickly stir-fry evenly.

5. Sichuan Boiled Pork

Ingredients: 350g pork tenderloin, 100g Chinese cabbage, 150g lettuce stems, 80g watercress, 20g green onion, 1 tsp minced garlic, 1 tsp minced ginger, 2 tbsp bean paste, 1 tsp sugar, 1 tsp dried red pepper, 1 tbsp peppercorns, marinade: 2 tbsp dark soy sauce, 1 tbsp cooking wine, 1 tbsp fresh water, 1 egg white.

How to make it:

1. Slice the tenderloin into thin slices, and use a meat mallet to break up the tissue and make the meat thinner and larger, then cut into small pieces. Marinate the meat in the marinade for about twenty minutes.

2. Wash and cut cabbage, celery and scallions, and grate garlic and ginger.

3. dry red pepper and pepper in the pot first stir-fried, and when cooled red pepper cut into small pieces.

4. Pour cold oil into the pot, first put in the dried red pepper and peppercorns burst incense, then put in the garlic, ginger paste burst incense.

5. Add 2 tbsp of bean paste and sauté until red oil comes out.

6. Add stock or water, 1 tsp sugar and scallions.

7. Bring to a boil, then add the marinated meat and cook, without turning, until the soup comes to a boil again.

8. The rest of the soup pot into the cabbage stems slightly cooked.

9. Add the cabbage leaves and celery and cook until raw.

10. Prepare a large bowl and line the bottom with the cooked vegetables.

11. Layer with the cooked meat.

12. Heat 2 tbsp oil and 2 tbsp red chili oil in a wok.

13. Pour over the sliced meat while it is still hot.