Stir-fried pork with wide vermicelli

Ingredients: broad vermicelli, pork, green vegetables, scallions, peppers, yellow sauce, hot sauce, salt, light soy sauce, chicken essence

Method: 1. Cut the pepper into sections, slice the pork, wash and cut the cabbage into sections; soak the wide noodles in warm water until soft;

2. Then put oil in the pot, add the green onion and pepper sections, Sauté the yellow sauce and chili sauce until fragrant and add the pork;

3. Add the cabbage and noodles, salt, light soy sauce and chicken essence, stir-fry evenly and serve on a plate.

Stir-fried crispy bones with cowpeas

Ingredients: Pork crispy bones, cowpeas, crispy peanuts, dried chilies, Sichuan peppercorns, salt, sugar, MSG, sesame oil, salad oil

Method : 1. Put the crispy pork bones into a Sichuan style brine pot until cooked, remove and cut into slices; wash and cut the cowpeas into sections; cut the dried chilies into sections;

2. Heat the oil in the pot until it is 50% hot , put in the crispy pork bones and fry for a while, take them out, then add the cowpea segments and fry for a while, pour out and drain the oil;

3. Leave the bottom oil in the pot, add the dried chili knots and Sichuan peppercorns and stir-fry until fragrant, then pour in Add salt, sugar, and MSG to stir-fry the crispy pork bones and cowpea segments, then pour a little sesame oil on them, then remove from the pot and serve on a plate.

Stewed hairtail with fungus

Ingredients: 500g hairtail, 150g water chestnuts, 25g fungus (dry), 5g ginger, 2g salt, 20g vegetable oil.

Method

1. Select 1 hairtail weighing about 500 grams, cut it open and wash it clean, remove the gills, fins and internal organs, fry it with ginger and oil until it is slightly yellow and set aside;

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2. Soak the black fungus and set aside. Wash the water chestnuts and ginger separately. Peel the water chestnuts, remove the stems and cut them into pieces. Peel and slice the ginger;

3. In Add an appropriate amount of water to the clay pot, simmer over high heat until the water boils, then add water chestnuts, black fungus, ginger, and hairtail, switch to medium heat and continue to simmer for 2 hours, add a little salt to taste, and serve on a plate.

Cold jellyfish shreds

Ingredients: shredded jellyfish, minced garlic, green and red peppers, salt, vinegar, oyster sauce, light soy sauce, rapeseed oil, chili oil

Method:

1. Mince the garlic, dice the green and red peppers, wash the shredded jellyfish and blanch them in boiling water for two minutes.

2. Pour rapeseed oil into the pot and heat it, add minced garlic and stir-fry until fragrant, then add green and red peppercorns and stir-fry until cooked.

3. Drain the blanched shredded jellyfish and put it into the pot. Add salt, vinegar, oyster sauce, light soy sauce, and chili oil, mix well, and serve!