Teach you six traditional Shandong dishes, and the first one is sweet and sour pork tenderloin.

Prepare raw materials: pork tenderloin, eggs, starch, white sugar, vinegar, cooking wine, soy sauce, chicken powder, ginger powder, pepper powder, onion and garlic, and cooking oil.

Practice:

1. Soak and clean the pork tenderloin, tear off the fascia on the surface and cut it into strips obliquely.

2. Put the sliced tenderloin into a large bowl, add cooking wine, soy sauce, pepper powder, chicken powder, ginger powder and a little salt to the bowl, and marinate it evenly with your hands for about 1 minutes, then pour in starch and egg white and grab it evenly.

3. While curing meat, mix sugar, vinegar, starch, water and a little light soy sauce evenly to make seasoning sauce.

4. Heat the vegetable oil in a small pot, and heat the oil to 5% to 6%. Put the tenderloin strips into the pot and stir it while frying to avoid sticking. Generally, it is fried twice. The first time, it is fried until it is shaped, and then it is taken out. The second time, it is fried thoroughly, and the surface is fried crisp.

5. Add a little oil to the pan and saute the shallots and garlic. Pour in the fried meat pieces, and pour in the prepared seasoning sauce along the edge of the pot. The fire quickly stirred up. When the sauce becomes thick and bright, hang it evenly on the meat section, turn off the fire and put it on the plate. Second course: Shandong crispy meat

Preparation materials: pork belly, coriander, eggs, shallots, sesame oil, ginger, salt, monosodium glutamate, cooking wine, pepper, vinegar and starch.

1. Clean the prepared pork belly, cut it into strips, put it in a large bowl, beat an egg, add a little salt, add wet starch and grab it evenly by hand.

2. Heat the oil in a hot pot until the oil temperature reaches seven layers. People put the marinated meat strips into the pot and fry them one by one.

3. Put the fried meat bar code in a bowl, add appropriate amounts of cooking wine, onion and ginger, broth, soy sauce and salt, put it in a drawer and steam it on medium heat for half an hour, and when it is cooked, put it in a drawer, remove the onion and ginger, pour the soup in the bowl, and buckle the meat strips in the soup plate.

4. Pour the soup into a frying spoon, bring it to a boil, adjust the taste with salt and monosodium glutamate, skim the foam, sprinkle coriander, onion and shredded ginger on the crispy meat, pour vinegar and sesame oil on the soup, sprinkle pepper and pour it on the crispy meat. The third way: stir-fry kidney flower

Prepare raw materials: pork loin, green and red pepper, ginger, garlic, salt, chicken essence, oyster sauce, soy sauce, cooking wine and sugar.

1. First, cut the cross blade of the pork loin, carefully cut off the white tendons inside and the purple-red layer of meat on the side with a knife, and then put it in a bowl filled with clear water for about one hour, changing the water during the period

2. Cut the surface of the pork loin into small pieces of 1cm; Shred ginger, chop garlic, and cut green pepper into small pieces.

3. Boil a small pot of water in a pot, put half of ginger slices and cooking wine in it, pour the kidney flower after boiling, and turn off the heat immediately after removing it with a spatula. Use the water in the pot to blanch the kidney flower, then take it out and control the water to dry.

4. After heating the pan, pour in a small amount of oil, stir-fry the remaining ginger slices and garlic when the oil temperature is 8 layers hot, and then stir-fry the green pepper.

5. Stir-fry the kidney flower, add a little salt, then stir-fry with soy sauce and cooking wine, and then add oyster sauce and sugar.

6. When the soup in the pot is getting thicker, add a small amount of chicken essence and mix well. Stir-fry over high fire and serve. The fourth way: pot collapse tofu

Preparation materials: tofu, pork, eggs, green onions, ginger, oyster sauce, sugar, salt, water starch and millet spicy.

1. Tofu is better than Beitofu, which has a tough taste and a thicker taste. Cut the tofu into large pieces with a thickness of about 1 cm, break the eggs into egg liquid, pour them into the tofu, shake the container and turn the tofu slightly, so that the tofu is covered with egg liquid.

2. Pour the oil into the pan. When the oil temperature is 6% to 7% hot, add the tofu in turn. Don't move yet, and shake the pan from time to time.

3. When one side is shaped and the surface turns golden, turn the tofu over. Use a shovel instead of chopsticks to prevent the tofu from cracking or breaking. When both sides turn golden, take out the pan

4. Pour out the excessive oil in the pan, leaving a little base oil, add the minced meat and chopped green onion Jiang Mo, stir-fry over low and medium heat until the minced meat turns white and fragrant.

5. Put the tofu into the pot again, add appropriate amount of oyster sauce, add hot water, the amount of water is equal to that of tofu, add a little salt, add a little sugar to neutralize the taste, keep the pot on medium fire after boiling, and bake for 1 minutes, pour in starch, thicken it, shake the pot, and garnish with a small amount of small peppers. Fifth: Roast Chinese cabbage with prawns

Preparation materials: Chinese cabbage, prawns, onion, ginger and garlic, soy sauce, salt and pepper.

1. Cut off the shrimp sac at the joint of the shrimp gun, the shrimp eye and the shrimp body with scissors, so that the fishy smell of the shrimp is not so heavy. Freeze the shrimps in the refrigerator and peel them off. Cut a knife on the back of the shrimp, take out the shrimp line, and the shrimp will be handled.

2. Wash the cabbage and cut it into pieces for later use.

3. Add a proper amount of oil to the pot, and add a proper amount of ginger slices and shallots to stir fry until fragrant. Stir-fry the shrimp shells slowly with low fire, stirring constantly in the middle to prevent the shrimp shells from getting bitter. Stir for about 1 minutes. When the shrimp shells become particularly red and bright, pour the shrimp oil into the bowl.

4. Put 1 spoon of peanut oil and 1 spoon of shrimp oil in a large hot pot, add appropriate amount of ginger slices, onion segments and garlic until fragrant, add shrimps, stir-fry until they turn brown, then add water, light soy sauce, a little salt and pepper, and cook for 1 minutes.

5. After the soup turns white, add the cabbage and continue to cook for 5 minutes. After the cabbage softens slightly and fully absorbs the fresh fragrance of the soup, drop a little shrimp oil, and this prawn-roasted cabbage can be served. Sixth: moo Shu pork

Preparation materials: eggs, lean meat, cucumbers, carrots, fungus, salt, sugar, soy sauce and starch.

1. Mix the lean slices with oil, salt and cornmeal in advance and marinate for 15 minutes. Heat the oil pan, pour in the lean meat slices, stir-fry them until they change color, and put them out for later use.

2. Knock the eggs into a large bowl, add a little salt and stir them into egg liquid. After washing the pan, reheat the oil pan, pour in the egg liquid, stir fry until cooked, cut them into pieces with a spatula, and take them out for later use.

3. Heat the oil pan, pour the carrot slices cut into rhombic slices, sprinkle some water and stir-fry until soft. Add the auricularia auricula soaked in advance until soft and torn into small flowers, and stir-fry a few times. Pour in sliced cucumber and stir well.

4. Add the fried lean slices, add some salt, and add a little sugar to refresh. Add a little light soy sauce to color and season, stir well and sprinkle some water appropriately. Add the scrambled eggs, mix the raw flour with appropriate amount of water to make water starch, pour it into the pot, hook a thin film, and stir well.