Ingredients: pork 300g, pepper, auricularia auricula 100g, carrot 100g, onion, ginger and garlic 10g, 2 tablespoons salt, 2 tablespoons Pixian bean paste, a little chicken essence, soy sauce 1 teaspoon, 2 teaspoons balsamic vinegar and a little pepper.

Production steps:

1. Shred pork, soaked in Kamikiri with auricularia, shredded carrots and peppers, minced onion, ginger and garlic.

2. Shredded pork, add salt, cooking wine and starch, grab well, marinate for 15 minutes, and blanch shredded carrots, fungus and pepper with boiling water.

3. Heat the oil, add the shredded pork and stir-fry until it is 70% mature.

4. Put the base oil into Pixian bean paste, stir-fry the red oil, and stir-fry the onion, ginger and garlic.

5. Add salt, sugar, pepper, soy sauce, soy sauce, chicken essence and balsamic vinegar.

6. Add pepper, fungus, carrots and shredded pork.

7. Thicken the water starch, stir-fry and serve.

Spicy hot bean curd

Ingredients: a piece of tofu, pork belly, bean paste, ginger, onion, garlic, water starch.

Exercise:

1. Chop pork belly into fine powder, cut tofu into small cubes, and cut onion, ginger and garlic into powder;

2. Boil the water in the pot, blanch the tofu, remove and drain;

3. Pour the oil from another pot, add minced meat and stir-fry until it becomes discolored and oily, then add minced onion and ginger, add bean paste and stir-fry red oil;

4. Then add a small bowl of water, add oyster sauce and a little salt, pour the blanched tofu into the pot and stir well, and cook for 2? 3 minutes;

5. Add pepper powder, pour water starch, stir-fry and wrap. Sprinkle chopped green onion when cooking.

Spicy diced chicken [the name of a Chinese dish cooked with diced chicken and Chili]

Ingredients: chicken leg meat, dried red pepper, chopped peanuts, ginger, pepper, shallots, soy sauce, aged vinegar, cooking wine and edible salt.

Exercise:

1. Wash the chicken leg and cut it into small pieces, put it in a pot, add cooking wine and ginger, blanch it to remove the fishy smell of the chicken, and take out the chicken for later use.

2. Wash the dried red pepper with clear water, cut it into small pieces for later use, mince the ginger and cut the onion into sections.

3. Add enough cooking oil to the wok. After the oil is hot, put the marinated chicken in a wok, fry until the surface is slightly yellow, take it out, heat the oil, pour it into the wok again, and fry it again until the chicken is brown and crisp.

4. Leave the bottom oil in the pot, pour the red pepper, ginger powder and pepper granules into the pot and stir fry, pour the fried diced chicken into the pot and stir fry evenly, add salt, aged vinegar and soy sauce and stir fry evenly, and finally add peanuts and shallots and take out the pot. Stir well and serve.

Steamed pork belly with green vegetables

Raw materials: pork belly, ginger, red pepper, dried plum, onion,

Zanthoxylum bungeanum, soy sauce, soy sauce, cooking wine

Exercise:

1. Soak dried plums in warm water; Shred ginger and chop onion;

2. Heat the wok with fire, fry the pork belly skin to brown, add water for a while, scrape off the burnt part of the skin, add water for a while, and scrape off the burnt part of the skin;

3. Boil boiling water in another pot, put pork belly in the pot, add ginger, cooking wine and pepper, and cook; At the same time, cook the meat rinses and soaks prunes;

4. Take out the cooked meat, poke a few holes in the skin with a toothpick, pour some soy sauce and evenly spread it on the surface of the meat;

5. Pour enough cooking oil into the wok, put the marinated meat into the wok and stir-fry slowly. After the surface is brown, take it out and soak it in water 10 minute;

6. Leave the bottom oil in the pot, pour in the dried Chili, chopped green onion and plum vegetables and stir fry for later use;

7. Slice the soaked meat, add some soy sauce and salt and mix well; Take a large bowl, put ginger slices at the bottom of the bowl, stack the meat slices neatly, with the burnt skin facing down, and spread a layer of dried plums on it;

8. Put the braised pork with plum vegetables in a steamer and steam for about 50 minutes. The steamed bowl of meat is inverted on the plate, and then the braised pork with bright color and rich taste is ready.