Boiled pork slices

1. Slice pork tenderloin, mix egg white with starch, salt, monosodium glutamate and cooking wine to make a paste, and smear it on the pork slices; 2. Wash and slice cabbage leaves and ginger, and cut them into sections with scallion; 3. Put 35 grams of vegetable oil into the pot, heat it, pour in pepper and dried pepper, and fry it slowly until the pepper is golden yellow. 4. Then, cut pepper and pepper into fine powder; 5. Stir-fry the douban hot sauce with oil in the pot, then add the Chinese cabbage leaves, scallion, ginger, broth, soy sauce, pepper, cooking wine, monosodium glutamate and other seasonings, and stir a few times to make it evenly mixed; 6. Immediately add the sliced meat and stew for a few minutes. After the sliced meat is cooked, put the sliced meat up and sprinkle the chopped dried pepper and pepper powder; 7. Boil the remaining vegetable oil and pour it on the meat slices, so that the dried peppers, pepper powder and meat slices can be fried again with hot oil, which can make the hemp, spicy and fragrant.

Mapo Tofu

1. Preparation materials: diced tofu, minced beef, bean paste, salt, wine, chopped dried red pepper, green garlic, Jiang Mo, pepper powder, water starch, soy sauce and a little sugar. 2. Add a little vegetable oil into the pot, and heat it with strong fire. After the oil is hot, add bean paste, salt, dried red pepper, green garlic, Jiang Mo, pepper powder and minced beef in turn, or marinate the minced beef with the above seasonings and add them together. Stir-fried 3. Add tofu cut into small pieces. Turn the heat down and bring to a boil. 4. When the tofu is cooked, change the fire and add the sauce mixed with starch, sugar, wine, monosodium glutamate and soy sauce. After the sauce is evenly attached, turn off the fire and start the pot. 5. Take the pot, sprinkle with pepper noodles, delicious, Sichuan-style Mapo tofu is on the table!

shredded pork with fish flavor <: /B> Ingredients: 25g lean meat, 7g agaric, half carrot, 3g pickled pepper powder, 2 onions, 1 small piece of ginger, 5 cloves of garlic, and appropriate amount of starch seasoning: cooking oil, soy sauce, broth, balsamic vinegar, salt, sugar and chicken essence. Practice:

1. Wash the lean meat, cut it into thick shreds, put it in a bowl, add salt and water starch and mix well. 2, onion, ginger and garlic washed and shredded for use. 3, fungus and carrots are shredded for use. 4. Mix white sugar, soy sauce, balsamic vinegar, salt, chopped green onion, Jiang Mo, minced garlic, broth, chicken essence, water and starch into fish-flavored juice. 5. Put the oil in the pan and pour the shredded pork when it is heated to 5% hot oil. Stir-fry and add the pickled pepper powder. When the stir-fry is excellent, pour the fungus, shredded carrot and fish sauce and stir-fry for a few times. Chongqing Spicy Chicken Ingredients: 1, grams of chicken seasoning: 8 grams of pepper, 3 grams of pepper (red, sharp and dried), 15 grams of green onion, 1 grams of ginger, 2 grams of monosodium glutamate, 8 grams of salt, 15 grams of cooking wine, 1 grams of soy sauce, 25 grams of vegetable oil, 5 grams of garlic (white skin) and 2 grams of white sugar. Chongqing Spicy Chicken features: crispy and crisp. Teach you how to make Chongqing spicy chicken, and how to make Chongqing spicy chicken is delicious. 1. Cut the whole chicken into dices;

2. Sprinkle soy sauce, salt and monosodium glutamate on the diced chicken, adjust the taste, and put it in cooking wine for about 3 minutes;

3. After heating the oil, first pour in the onion, shredded ginger and garlic;

4. Add the delicious chicken and stir fry;

5. Then add the dried red pepper and pepper, stir-fry them with quick fire, and stir-fry the fragrance;

6. finally, season with salt, monosodium glutamate and sugar, and serve.

chili pepper diced chicken ingredients: 2g of bamboo shoots and 1g of green shoots. 25 grams of pickled peppers. 6 grams of seasoning oil, 2 grams of soy sauce and cooking wine, 3 grams of monosodium glutamate, 3 grams of salt, 15 grams of sugar, 2 grams of wet starch, 5 grams of vinegar, 5 grams of onion, ginger, garlic and a little soup. The characteristics of chili pepper diced chicken are slightly sweet and delicious, which is one of the traditional Sichuan dishes. Teach you how to make chili pepper diced chicken, and how to make chili pepper diced chicken is delicious. 1. Cut the chicken into 1 cm square dices, add a little soy sauce, salt and monosodium glutamate to the bowl, then add egg white and water starch to homogenize it; 2. Cut the dried red pepper into small pieces .7 cm square. Put salt, soy sauce, starch and sugar in a bowl to make a mixed juice for later use. Add oil in a spoon, and when it's half cooked, put the diced chicken into the spoon and slip it thoroughly, pour it into a colander, control the oil, add onion, ginger and pepper slices into a wok, add the diced chicken, pour the mixed juice, turn the spoon over, pour out the oil, and take out the spoon and put it on a plate.

Maoxuewang Ingredients: duck breast, pork heart, pork belly, ham sausage, mushrooms, Chinese cabbage, bean sprouts, green onions, pickled peppers, dried peppers, butter, sesame oil, pepper, monosodium glutamate, and chicken feed teach you how to make Maoxuewang, and how to make Maoxuewang delicious. 1) Cut the duck Xuewang into strips; 2) Slice chicken breast, pork belly and pork heart ham sausage;

3) Slice mushrooms, cut Chinese cabbage and celery into knots for later use;

4) Place the wok on high heat and add a little oil;

5) Stir-fry Chinese cabbage, celery, green onion and soybean sprouts;

6) Add monosodium glutamate, add a little sesame oil, and take it out of the pot and put it in a bowl for the bottom use;

7) Place the wok on high fire, and put the chicken breast, pork belly, pork heart and ham sausage in the wok;

8) Add pickled peppers, dry peppers will be fried until fragrant, add a little fresh soup, and then add butter, sesame oil, monosodium glutamate and chicken essence to the pan;

9) Add the fried auxiliary materials for the bottom. Ingredients: pork ribs (pork belly) 4g Accessories: green pepper 1g Seasoning: bean paste 25g, sweet noodle sauce 1g, soy sauce 1g, cooking wine 5g, salt 3g, monosodium glutamate 2g, vegetable oil 2g, green onion 1g, garlic 1g. Features: The dishes are red and green, and the taste is mellow. Teach you how to cook cooked pork, and how to cook cooked pork is delicious. 1. Scrape and wash the pork with skin connected with fat and thin, put it in a soup pot, cook for 1 minutes, remove it when it is 8% ripe, cool it, and cut it into pieces 5 cm long, 4 cm wide and .2 cm thick; 2. Wash the green peppers and cut them into horse ears with an oblique knife; 3. Pixian bean paste is chopped into Rong. 4. Put the wok on a medium fire, put oil and heat it, and stir-fry the meat slices slightly; 5. Pour out the excess oil, add ginger slices and garlic slices, stir-fry slightly, then add green pepper, Pixian bean paste, sweet noodle sauce, cooking wine, refined salt, monosodium glutamate and soy sauce, stir-fry until raw. Tips for making Sichuan style pork: 1. Select the pork leg with fat and thin joints. When cook the meat is used, it should be cut raw, cooked and soft, and should not be too rotten. 2. Stir-fry the sliced meat in a hot pot, and add a little salt to make the sliced meat stir-fry until it spits oil and rolls slightly around, showing the shape of a lamp nest. Boiled sliced meat ~

25g of lean pork (or beef)

Chinese cabbage (or other seasonal vegetables, Such as lettuce) 2g

Pixian watercress 5g (3 tablespoons)

Cooking wine 25g (1.5 tablespoons)

Starch 25g (1.5 tablespoons)

Salt 2g (about 1/ 2 teaspoons)

a small amount of chicken essence

1 grams of dried pepper

2 pieces of pepper

appropriate amount of onion

4 grams of broth

1 grams of oil

3 grams of soy sauce (1 teaspoon)

5 grams of sugar (1 teaspoon)

. For large slices with a width of cm and a thickness of .3 cm (only roughly, it is not necessary to strictly measure, in short, thinner slices will be better), if you feel that it is not easy to cut, you can put the meat in the freezer for a little freezing, slice it when the meat is hard, and grab it evenly with starch, cooking wine, salt and a little water for a little pickling. 2. Wash the cabbage, tear the leaves into large pieces by hand, and cut the cabbage into thin slices obliquely with a knife; Wash onion and cut into onion segments; Cut the dried chillies into sections with scissors for later use; Pixian watercress chopped for use. 3. Pour 4 grams of oil into the wok, add the dried pepper segments and pepper and fry them in medium heat until they are brownish red, then remove them for later use. 4. Turn to high fire, stir-fry the onion in a wok, stir-fry the cabbage, and spread it in a big bowl for later use. 5. Heat the pan, then pour in 4 grams of oil, add Pixian watercress and Jiang Mo and stir-fry until the red oil is fried. 6. Add the broth and bring to a boil. 7. Put the marinated meat slices into the pot and disperse them with chopsticks. When the meat slices are cooked until they are scattered and discolored, add soy sauce, chicken essence and sugar to taste. 8. Pour the sliced meat and soup into a large bowl with cabbage. 9. Chop the pre-fried dried peppers and peppers and sprinkle them on the meat slices. The minced garlic is also evenly sprinkled on the meat slices. 1. Wash and dry the pan, add 2 grams of oil, heat it to 9% heat (smoke), and then pour the hot oil evenly on the meat slices.