Stir-fried meat with celery.

Method 1. Cut the tenderloin into slices first, and then cut it into slices with a knife. The tenderloin is relatively tender compared to the meat in other parts of the pig.

2. Cut the shallots into green onions, cut the ginger into slices, and put them in a basin. Cut the garlic into garlic, put it in the basin with the onions and ginger, and add 2 grams of dried chili peppers.

3. Take a handful of lettuce. After cleaning it, cut the lettuce diagonally into sections of about 3 centimeters and put them in a basin.

4. Use oil in the pot. When the pot is enough, pour out the boiling oil and pour in the cold oil. The cold oil in the hot pot is to prevent the shredded meat from sticking to the pan when frying. Add the sliced ??meat and continue to stir-fry with a spoon until the shredded pork becomes white.

, after frying thoroughly, add onion, garlic and dried chili and stir-fry together.

5. After stir-frying until fragrant, add 2 grams of dark soy sauce to raise the background color, pour in the lettuce and stir-fry again. Do not make it too dry. Add a small amount of cold water.

6. For seasoning, add 2 grams of edible salt, 2 grams of white sugar, 2 grams of chicken powder, and 2 grams of Thirteen Spice. If you don’t like the taste of Thirteen Spice, you can leave it out. Stir-fry quickly to melt the condiments. The lettuce will not be easily absorbed.

taste.

7. Pour in a little corn starch to make the sauce and condiments stick to the lettuce better, making the lettuce more flavorful. Finally, pour in some oil.

8. It can make the color of the dishes more vivid. After stir-frying the Xianming oil, you can put it in the pot and put it on the plate.

Ingredients for seasonal vegetable home-cooked dishes: cabbage, green and red peppers, carrots, onions, oyster mushrooms, dried tofu, white vinegar, salt, light soy sauce, oil, and vegetable oil. Method: 1. Clean all vegetables and fruits, dry them, and cut them into pieces.

Shape into shreds; clean the oyster mushrooms and cut into shreds; cut the dried tofu into shreds. 2. Boil an appropriate amount of water in a pot, add shredded mushrooms, blanch for a minute or two, remove and dry; 3. Put appropriate amount of oil in the pot,

Stir-fry the onions over medium heat until fragrant, then add the carrots and stir-fry until soft; add shredded cabbage, green and red peppers, and dried tofu, add salt, a small amount of light soy sauce, and oil-consuming seasoning, stir well, 4.

Pour in rice vinegar before serving and serve.

Method for grilling potatoes with cumin powder: 1. Peel the potatoes and cut them into half.

Slightly thinner pieces are more flavorful and easier to cook.

Pour the peppercorns, minced garlic, oil chili, five-spice powder, salt, chicken essence, sugar, and pickles into a small plate and set aside.

2. Pour a little oil into the pot, bring to a simmer, add the cold oil into the potatoes.

When the fried potatoes are almost done, add a spoonful of Pixian bean paste and stir well.

When it is about to come out of the pan, pour the condiments into a small bowl, stir well, and stir-fry for another 1 minute to infuse the flavor.

Pour in the green onions and chopped celery, stir, and remove from the pot.

Just sprinkle cooked sesame seeds on top.