Commonly used ingredients for goose spring bamboo shoot pot: 500g goose auxiliary ingredients: 300g bamboo shoots, 300g taro, 2g white pepper, 3g pepper, 5g garlic (white skin), 5g green onion, pepper padi (red, pointed)

, dried) 5 grams, 5 grams yellow gong pepper, 3 grams ginger, 10 grams radish pickles, 15 grams coriander Seasonings: 10 grams oil chili, 4 grams salt, 2 grams white pepper, 10 grams fermented rice, 10 grams rock sugar

, 2 grams of MSG Method: 1. Boil the goose and remove the bones, chop the meat into strips, clean and cut the bamboo shoots into sections; 2. Cut the taro into thin slices, put it into a boiling water pot and simmer for a while, remove and drain the water; 3.

, ginger, radish and pickles are all cut into thin slices, and the coriander is cleaned and cut into strips; 4. Heat the chili oil in a stainless steel pot, add dried chili segments, yellow gong pepper segments, pickled ginger slices, radish pickle slices, and garlic for popping.

Fragrant; 5. Put the roasted goose cubes, bamboo shoots, konjac slices, and water into the pot and bring to a boil. Add salt, white pepper, fermented rice wine, rock sugar, and MSG to boil the goose meat until it becomes tender.

Finally, sprinkle in donut and coriander.

Method for stir-fried shredded pork with green beans: 1. A handful of long beans, clean and cut into sections, half a green pepper, remove the seeds and cut into shreds, put in a plate.

2. Cut a piece of pork tenderloin into slices first, then cut into shreds. Put the meat into a plate, add salt, white pepper, fermented rice wine, add a little old age to bring out the background color, and stir quickly.

3. Add vegetable oil and stir. Use the vegetable oil to lock in the moisture of the meat to make it more tender. Cut the green onions diagonally into slices, cut the garlic into slices, and add a handful of red peppers.

4. Heat cold water in a pot. When the water boils, add the long beans and green peppers. When the long beans turn green, immerse them in water for more than 40 seconds. After the beans are cooked, remove and drain the water.

5. Pour vegetable oil into the pan. After the pan is fully lubricated, pour out the boiling oil and then add cold oil. The main purpose of hot pan and cold oil is to prevent the shredded pork from sticking to the pan when frying, causing the shredded meat to fade, and to turn the meat into smaller pieces.

Spread into a colander and drain away the oil.

6. Add oil to the pot, add onion, garlic and red pepper and sauté until fragrant.

7. Pour in the long beans and green peppers, sauté for a while, add the meat, remove from the pot, pour in the fermented rice wine, oil consumption, salt, chicken essence, white pepper, white sugar, stir-fry to dissolve the seasonings, don’t make it too dry, you can also add

Add a little cold water, simmer for a while to remove the powder, then boil until red and collect the juice.

8. Pour in the oil when the pot is ready, then take it out of the pot and put it on a plate.

Ingredients for pork tenderloin: 400g pork tenderloin, 1 chili pepper, 2 tablespoons vinegar, 1 tablespoon light soy sauce, 3 tablespoons sugar, 1 tablespoon pure grain wine, 1 tablespoon fermented rice wine, 2 tablespoons salt, green onions

In moderation, ginger in moderation, garlic in moderation.

Method 1. Clean the pork and cut it into strips. 2. Add 1 tablespoon of salt and 1 tablespoon of pure grain wine. Stir and marinate for 15 minutes. 3. Add 1 egg white to the starch and stir to form a starch paste. 4. Add

Add the marinated meat cubes, desize the meat, and heat the oil to 60% to 70%. 5. Put the meat pieces covered with starch into the pan and fry over medium heat. 6. Fry until both sides are golden and the meat pieces are golden in color. Take them out, and then

Fry, chop onion, ginger and garlic and bury them in advance 7. Take a bowl, add 1 tablespoon light soy sauce, 2 tablespoons vinegar, 1 tablespoon fermented rice wine, half a tablespoon salt, 3 tablespoons sugar, 1 tablespoon water and stir. 8. Pot

Add some oil, sauté the onion, ginger and garlic until fragrant, add the green pepper and stir-fry until raw. 9. Add the fried meat segments, pour in the sauce and stir-fry evenly.