1. Cherry meat

Materials: tenderloin, cooking wine, salt, tomato paste, oil, sugar, white vinegar, water starch

Method:

1. Cut the tenderloin into small pieces, add a little cooking wine and salt and marinate for 5 minutes, then mix well with water starch;

2. Heat the oil in the pot until it is 60% hot, add the diced meat Fry until it changes color and take it out;

3. Heat the oil again, pour in the diced meat and fry until golden brown, take it out;

4. Heat a little oil and lower the heat. Saute the tomato sauce until red oil emerges;

5. Pour in white vinegar, sugar, salt, and water starch;

6. Medium heat until thickened, add a little cooked oil ;

7. Pour in the fried diced meat and stir-fry evenly until each piece of diced meat is covered with the thick juice before serving.

2. Boiled Pork

Ingredients: Pork tenderloin, lettuce, bean paste, chili oil, chili powder, pepper, dried chili, garlic, chopped green onion, salt, starch, cooking wine, Soy sauce, chicken essence, sugar

Method:

1. Cut the pork loin into large thin slices, add starch, cooking wine, and salt to marinate;

2. Dry Remove the seeds from the peppers and cut them into sections, cut the shallots into chopped green onions, mince the garlic, mix the bean paste, chili powder, and chili oil and set aside;

3. Pour oil into the pot and add the dried chili segments and Sichuan peppercorns. Fry until bright red, drain the oil and set aside. Wash the lettuce and tear it into slices;

4. Put the pot on the fire and add the base oil for frying the peppers. When it is 60% hot, pour in the mixed peppers and stir-fry. Remove the red oil;

5. Add water, bring to a boil, blanch the lettuce in the pot, remove and set aside;

6. Put the marinated meat slices into the pot Cook until it changes color, add soy sauce, chicken essence, and sugar to taste;

7. Put the meat slices and soup into a large bowl covered with lettuce, and sprinkle the fried dried chili peppers and Sichuan peppercorns on the meat slices Top, sprinkle with minced garlic and chopped green onion, then pour 90% hot oil evenly over the meat slices.

3. Mushu meat

Ingredients: black fungus, day lily, pork tenderloin, cucumber, carrot, egg, green onion, light soy sauce, salt, pepper, sesame oil, starch, Sugar, water starch

Method:

1. Soak the fungus and day lily separately and wash them. Tear the fungus into pieces, cut the day lily into sections, and cut the cucumber and carrot separately. Cut into diamond-shaped slices, and cut the green onion into chopped green onions;

2. Cut the pork tenderloin into thin slices, mix with pepper, light soy sauce and starch, and marinate for 5 minutes;

3. Beat the eggs, add a little salt, water and chopped green onion and mix well, stir-fry in the pot and take it out;

4. Fry the meat slices until they change color, add carrots, fungus and day lily and stir-fry, then Add light soy sauce, salt, sugar and a little water, and continue to stir-fry for 2 minutes;

5. Pour in the scrambled eggs and cucumber slices, stir-fry evenly, thicken with water starch, and then pour in sesame oil That’s it.

4. Steamed Pork

Materials: pork belly, rice noodles, potatoes, ginger, green onions, black pepper, salt

Method:

1. Cut the pork belly into thin slices with the skin on, peel the potatoes and cut them into small pieces, mince the ginger, and cut the shallots into chopped green onions;

2. Put the meat and potatoes into a bowl, add the minced ginger, salt and black pepper Mix the rice noodles evenly and marinate for half an hour;

3. Pour the rice noodles into a bowl, slowly add water, mix well with the meat slices and potatoes, and let the rice noodles gradually absorb the water;

< p>4. Spread the mixed potatoes evenly on the bottom of the steamer grid, arrange the meat slices on top of the potatoes, and then cover the remaining rice noodles in the bowl on top;

5. Put the steamer grid on the pot, Add enough water to the bottom of the pot and steam over high heat for an hour.