cabbage rolls

raw materials: 3 pieces of Chinese cabbage in Shandong province, 15g of stirred meat, 15g of fresh shrimp, 6 backdrops, 1g of vegetable oil and mashed garlic, 1g of ginger foam, 1/2 teaspoon of salt, 1/4 teaspoon of chicken essence powder, 1 teaspoon of sugar, 1 teaspoon of black vinegar, 1 teaspoon of gourmet wine. 2. Remove the intestinal mud from the fresh shrimp and chop it into mud; Cleaning and peeling the back, flattening and chopping. 3. Take a large bowl, put in the raw materials, minced meat, mashed garlic, ginger foam and all condiments of Step 2, and mix well until they are sticky and become stuffing. 4. Take a piece of Chinese cabbage leaf from Method 1, smooth it, put it into the stuffing from Method 3, and then roll it with Chinese cabbage. Repeat this operation until the Chinese cabbage leaves are used up. 5. Take a pot, put the cabbage rolls of practice 4 into the pot and steam for about 15 minutes. Fried bean sprouts with vermicelli

raw materials: 25g bean sprouts, 15g sweet potato vermicelli, 15g tenderloin, 1g vegetable oil, amaranth, 1 spoon of water starch, 1 spoon of salt, 1 spoon of rice wine, 1/4 spoon of soy sauce and 1/4 spoon of white pepper. Method 1. Pick and clean bean sprouts, shred tenderloin with 1/4 spoon of salt and 1/4 spoon of soy sauce. Remove and drain water. Stir-fry shredded pork in 3 pots with hot oil. Take out 4 pots with hot oil again. Stir-fry ginger and garlic until fragrant. Pour in bean sprouts and stir-fry sweet potato vermicelli for 5 times. Add half a glass of water. Pour all the remaining condiments into stir-fry 6 covers and stew for 1 minutes until the juice is sticky. Sprinkle sliced pork before taking out of the pot. Stir-fry amaranth for 1 seconds and turn off the fire immediately. Sufu meat

Practice 1. Wash the pork belly, remove the fine hair, cook it in water until it is 8% cooked, even if it can be poked through with chopsticks. Take it off and let it cool, and cut it into small squares on the top of the skin with a knife. 2, the red rice mobile phone releases water to make juice. 3. Put the pork belly in a pot, drain the water until the pork noodles are covered, add monosodium glutamate, onion, ginger, star anise, cinnamon, rice wine, sugar, fermented milk, Redmi juice and a little salt, and stew for 1 hour. When more than half of the water is collected, take out the meat and buckle the skin down in a bowl. 4. Pour the uncooked juice into the meat bowl, put it on the drawer and steam it for about 3 minutes until the meat is soft and rotten. 5. Turn the steamed meat over on the plate at the table, with the flesh facing down. Pour out the juice, thicken it in a wok, pour sesame oil on it, and pour it on the fermented bean curd.