Ingredients: 250g pork stuffing, 5 tablespoons of soy sauce and soy sauce respectively, 2 tablespoons of cooking wine, 0 tablespoon of 65438+ black pepper, 2 tablespoons of chicken essence and 5 tablespoons of sugar.

Practice: Chop the pork stuffing into minced meat, put the minced meat into the pot, add all seasonings, stir vigorously in one direction, and marinate for 15 minutes. Spread tin foil on the chopping board, then divide the marinated minced meat into three or four parts, one part is placed on the paved tin foil, covered with plastic wrap, and then roll the minced meat into 0.5 cm thick slices with a rolling pin. Preheat the oven to 180 degrees, remove the plastic wrap of the meat slices, and put the tin foil wrapped with the meat slices into the oven. Bake 15 minutes and take out. Be sure to take the meat off the tin foil while it's hot, or it will stick when it's cold, so it's not easy to take. Cool the marinated meat and cut it into diamonds of the same size.

2. Apples, corn, carrots and lean meat

Ingredients: 2 apples, 2-3 carrots, 5 corn segments, 500g lean meat, 2 candied dates, onion segments, cooking wine and salt.

Practice: Boil the pot, add onion, cooking wine, cut lean meat into large pieces, blanch, remove blood foam and drain for later use. Cut each apple into four pieces and remove the core; Peel carrots, cut into rolling blades, and wash corn for later use. Add lean meat, apple pieces, corn pieces, carrot pieces and candied dates to the soup pot and cook for 1 hour. When the time is up, take the amount you want to drink today and put salt in the soup bowl. Don't sprinkle salt into the soup pot, or the taste of the soup will be greatly reduced after the next heating.

3. Kung Pao diced pork

Ingredients: 200g lean pork.

Seasoning: egg white 30g, pepper 3g, onion 3g, white garlic 3g, ginger 3g, peanut oil 50g, cooking wine 3g, white sugar 3g, soy sauce 5g, sesame oil 2g, pea starch 5g and vinegar 3g.

Practice: First cut the pork into thick slices, pat the meat loose with the back of a knife, put a vertical and horizontal flower knife on the meat, cut it into cubes 1.5 cm square, add a little egg white and starch, and mix well. Deep-fry the mixed pork in warm oil (40% to 50% heat), stir the pork with chopsticks to separate it, and fry for about 2 minutes, then take out the pork. Cut the pepper into powder, put it in an oil pan, add ginger, onion and garlic, stir-fry first, then add cooking wine, soy sauce, sugar and a little vinegar, stir-fry until the sugar dissolves, pour pork, stir-fry for half a minute, and pour some sesame oil on the pan.