Find one you like... ■1. Ants Climbing a Tree Ingredients: 100g lean pork, 100g vermicelli Seasoning: 15g soy sauce, 1g salt, 10g cooking wine, 1g MSG, 5g each green onion and ginger, wet

25 grams of starch.

Preparation method: (1) Cut the pork into pieces the size of mung beans.

Soak the vermicelli in hot water.

Finely chop onions and ginger.

(2) Put 40 grams of oil in the wok, heat it to 40% heat, add the meat cubes and stir-fry until half cooked, add onions and ginger, stir-fry for a while, add soy sauce, salt, MSG, cooking wine, appropriate amount of water, vermicelli, and heat

After opening, thicken the sauce, pour a little oil on it, turn it over with a spoon and serve it on a plate.

■2. Fried shrimps and eggs. Ingredients: 2 liang of fresh shrimps and 3 eggs.

Seasoning: 1.5 cents of refined salt, 5 cents of MSG, a little each of pepper water and minced green onion.

Preparation method: Slice shrimp into thin slices, put them in a bowl, beat in eggs, add salt, Shaoxing wine, monosodium glutamate, and minced green onions, mix well.

(2) Put 1 or 2 halves of oil in a frying spoon, heat it up, pour the prepared egg mixture into the spoon, and stir-fry continuously with the spoon.

Remove from the spoon when the eggs become flakes and the shrimp slices are cooked.

Features: Fresh and delicious.

■3.

Sweet and sour fungus Ingredients: 50 grams of black fungus, 100 grams of water chestnuts, appropriate amounts of refined salt, monosodium glutamate, sugar, vinegar, starch, and sesame oil.

Preparation method: Soak the fungus, peel and slice the water chestnuts.

Heat up the sesame oil in a large spoon, put the fungus and water chestnuts into the pot and stir-fry, add seasonings and bring to a boil, then thicken with wet starch, take out a spoon and put it on a plate.

■4.

Main ingredients for fried coriander belly shreds: 250 grams of tripe, 150 grams of coriander, 1500 grams of soybean oil, 100 grams of soybean oil, 25 grams of cooking wine, 15 grams of vinegar, 2 grams of salt, 7 grams of monosodium glutamate, 2 grams each of shredded green onion, shredded ginger, and sliced ??garlic.

, sesame oil 10> grams.

Method: Shred the tripe and cut the coriander into sections.

Mix all ingredients into sauce.

Put a large spoon of oil, heat until 60% hot, pour in the shredded tripe and seasoning sauce, stir fry evenly, pour sesame oil and take out a spoon.

■5.

Fried and steamed large ribs Ingredients: 500 grams of large pork ribs, 60 grams of vegetable oil, 1 green onion, 2 slices of ginger, appropriate amount of salt, wine, pepper, MSG, 25 grams of flour.

Method: Chop the ribs into large slices half a centimeter thick, add all the seasonings in a basin, mix well and let stand for 10 minutes.

Heat a frying spoon and add oil, pat both sides of the ribs with flour, fry them lightly in the oil (not fully cooked), scoop them out, arrange them on a plate, and steam them in a drawer.

Heat the marinade for marinating the ribs to adjust the flavor, thicken it, and pour it over the ribs.

■6. Shredded potatoes Ingredients: One pound of potatoes, two ounces of sugar.

Preparation method: Peel the potatoes and cut them into hob pieces; put cooked oil in a frying spoon and heat it for five layers; add the potato pieces and fry over slow heat until the potato pieces float to the surface of the oil and turn light yellow; take them out; pour out the remaining oil from the frying spoon.

, add half a hand spoon of water, add sugar, boil it into syrup, add the fried potatoes, turn it over evenly and spoon it out.

■7. Pot-fried Pork Ingredients: 4 taels of lean pork.

Seasonings: 1 penny of sesame oil, 5 fen of MSG, half a liang of white sugar, 4 qian of crispy crispy rice, 3 qian of soy sauce, 1 penny of Shaoxing wine, a little each of garlic slices and minced ginger.

Preparation method: (1). Cut the meat slices into half-thick, one-inch wide and one-inch long slices. Feed them with refined salt and Shaoxing wine for a while, then mix them with starch or sprinkle a layer of dry flour.

(2) Use a small bowl to add Shaoxing wine, monosodium glutamate, sugar, soy sauce, vinegar and a little water starch to make a good sauce.

(3). Add a tablespoon of oil, heat it for six or seven layers, put the meat slices in a spoon, fry until the skin is slightly hard, and take it out.

When the oil temperature rises to seven levels again, place the meat slices in a ladle, fry until crispy and pour into a colander.

(4). Leave a little oil on the bottom of the original spoon, add minced ginger, garlic slices and fried meat slices, then add the marinated sauce to the spoon, stir it over a few times, drop some sesame oil, take it out and put it on a plate.

Features: Sweet and sour, crispy and delicious.

■8. Stuffed eggplant Ingredients: One pound of eggplant, two and a half pork.

Seasoning: 2 qian of soy sauce, 1 qian of refined salt, 2 qian of monosodium glutamate, 2 qian of sesame oil, 1 liang of flour, a little green onion and ginger.

Preparation method: (1). Chop the meat into a fine filling, add soy sauce, refined salt, monosodium glutamate, sesame oil, green onion and ginger and mix evenly.

Stir the flour into a paste with water.

(2). Peel the eggplant, cut it lengthwise into 1/5 wide slices, and stuff the mixed meat filling into the eggplant.

(3). Seal the stuffed eggplant sandwich with batter.

Pour oil into a spoon, and when it is 70% hot, tie the eggplant clips into a tiger-skin color, take out a spoon, put them into a bowl, put them on a drawer and steam them thoroughly before placing them on a plate.

(4). Put two spoons of fresh soup into the spoon, add refined salt and monosodium glutamate, adjust the taste, add water starch to the juice, drop some sesame oil, and pour it on the eggplant.

■9. Braised white meat. Ingredients: Half a catty of loin steak, two ounces of pickled cabbage, one ounce of fine powder, and two qian of dried shrimps.

Seasonings: 1 qian of refined salt, 2 qian of monosodium glutamate, 2 qian of chives, and half a piece of fermented bean curd.

Preparation method: (1). Scrape the skin of the loin steak, cook it and cut into four-inch long slices.

Slice the pickled cabbage, cut into thin strips, wash and squeeze out the water.

Soak dried sea rice and fine powder.

(2). Bring the broth to a boil, skim off the foam, add shredded pickled cabbage, sea rice, white meat slices, and refined salt. After boiling for three minutes, add fine powder and monosodium glutamate, and simmer over low heat for a few minutes.

When eating, dip it in fermented bean curd and chive sauce.

Features: The sauerkraut is crisp and tender, the meat is not greasy, and it is fragrant and delicious.

■10.

Golden Tong Meat Roll Ingredients: 300 grams of chicken breast, 8 eggs.