1. A piece of lean pork, a piece of fresh corn, a small amount of green and red pepper, an egg, a small amount of onion, an appropriate amount of tapioca starch, an appropriate amount of salt, a small amount of white pepper, a small spoonful of rice wine, and a small spoonful of oil.

, a small amount of rice vinegar, an appropriate amount of light soy sauce, and a small amount of dark soy sauce.

Prepare a piece of fresh lean pork, put it into a clean basin, wash it, then cut it into uniformly sized pieces, and then chop it into pieces with a knife to make it easier to taste.

Wash the corn and cut it into corn segments. Set aside.

Cut the green onion into slices and set aside.

Prepare one chili pepper and one hot pepper in advance, cut into thin slices and set aside.

Take an empty bowl, put the meat cut into small pieces into the bowl, add a small spoonful of cooking wine to remove the fishy smell and enhance the freshness, then pour in an egg white, a small amount of salt, a small amount of tapioca starch, a spoonful of tapioca starch, and

Stir and set aside to marinate for 15 minutes.

During the pickling period, boil a pot of water, put the corn cubes into the pot with cold water, cook until broken, drain and set aside.

Take an empty bowl, pour a small amount of rice vinegar, a small spoonful of tapioca starch, an appropriate amount of light soy sauce, a small amount of dark soy sauce, a small spoonful of oil, and a small amount of water into the bowl, mix well and use chopsticks to quickly dissolve.

Open the condiment reserve.

Pour an appropriate amount of vegetable oil into a cold pot. After the oil is heated, add the marinated meat and fry over low heat until the meat turns golden brown on both sides. Remove and drain the oil and set aside on a plate.

Leave an appropriate amount of oil in the pot, put the prepared green onions into the pot, stir-fry quickly until the aroma is released, then add the meat and oatmeal, stir-fry for a while, then adjust the sauce and put it into the pot, turn to the boiling sauce,

Stir-fry for a while until the juice is reduced, and a fragrant corn-flavored meat is completed.

2. Stir-fry black fungus with celery. About 200 grams of fresh lettuce, a small handful of black fungus, appropriate amount of shallots, garlic cloves, a small amount of dried chili peppers, a small chili pepper, a small amount of oil, an appropriate amount of light soy sauce, and salt.

Drain the wood and put the ears into a bowl, soak them in water in advance, break them into sprouts after soaking, wash them and put them on a plate.

Remove the leaves from the lettuce, cut into pieces, wash with warm water, and set aside for serving.

Wash the onions, ginger and garlic and slice them into slices.

Use scissors to cut the dried chilies into chunks.

Add an appropriate amount of water to the pot, boil the water, pour in the lettuce cut into small pieces and the soaked fungus, blanch the water and quickly pick it up, put it in a cold water basin and cool it. Refrigeration can make the aroma of the lettuce and black fungus more crisp and delicious

.

When cold, remove and drain, set aside for serving.

Heat oil in a pan.

After the oil is burned, pour in the onion, ginger, garlic and dried chili cut into small pieces and sauté until fragrant.

Then add lettuce segments, black fungus and small chili flakes, stir-fry until hot.

Add an appropriate amount of salt, a small amount of light soy sauce, and a teaspoon of oil to make it tender, stir-fry to dissolve the seasonings, and then turn off the heat and serve.

3. Spiced peanut food: 150 grams of peanut kernels, 150 grams of lettuce, one carrot, a small piece of ginger, two star anise, a small amount of bay leaves, a small handful of osmanthus, a small amount of pepper, appropriate amount of salt, light soy sauce, and sugar.

Wash and slice the ginger slices. Set aside for use. One carrot. Clean and set aside the carrot block. Wash and remove the roots and leaves. Wash with warm water and cut into lettuce segments. Set aside.

Then prepare some peppercorns, a handful of osmanthus, two star anise and some bay leaves.

Wash them and put them on a serving plate for later use.

Pour an appropriate amount of water into the pot, then add ginger slices, a small amount of rice wine, star anise, galangal, osmanthus, white pepper, two or three spoons of salt, then put the peanut kernels into the pot, bring to a boil and then reduce to low heat and simmer for 20

Minutes, pick up the peanut kernels, remove the condiments, and set aside on a plate.

Do not pour out the water in the pot, and pour the diced carrots and lettuce segments into the pot, blanch the water for about 40 seconds, pick up after crushing, drain the water, and then cool down quickly and refrigerate to retain the crispy taste of the lettuce.

Prepare a salad bowl, pour peanuts, lettuce, and diced carrots into the bowl, add appropriate amount of salt, sugar, sesame oil, light soy sauce, and rice vinegar, mix well with chopsticks, and put on a serving plate.