Wash the jackfruit and cut it into pieces. Slice long eggplant and green pepper together for later use. Heat the oil in the pan, add the tenderloin and fry until golden and cooked, and then fry until golden and crisp on both sides. Pour the remaining oil in the pan into the fried sweet and sour sauce (one spoonful of sugar, two spoonfuls of tomato sauce, one spoonful of soy sauce, one spoonful of vinegar, one spoonful of water starch and appropriate amount of cold water, and mix well), then add the green pepper and stir-fry until raw. Stir-fry the tenderloin and jackfruit together and serve. Cut the jackfruit in advance and soak it in salt.
Second, broccoli and tomato juice shrimp food: broccoli and shrimp. Fresh shrimps are shelled and washed for use. Add water starch and rice wine, marinate and taste. Prepare the sauce in advance, add tomato juice, a little vinegar and sugar, and a little cold water to the bowl and mix well.
Cool the oil in a hot pan, add the fried shrimps until the color fades, and take out the pan for later use. For the remaining oil in the pot, pour in tomato juice and stir-fry until it becomes thick. Pour in the fresh shrimp and stir-fry the juice together. Wrap the fresh shrimp in tomato juice. Blanch broccoli, pick it up and put it on a plate, add fried fresh shrimp and tomato sauce.
Third, white-cut chicken food: chicken breast, garlic, ginger, a small amount of millet pepper. The whole chicken breast is used here. Wash it clean and marinate it with a little salt. Steam the chicken breast for about 20 minutes, cook it and put it in a pot to cool. Wash and chop garlic and ginger, add a little millet pepper and mix well, soy sauce, oil consumption and a little salt, pour in the sauce of steamed chicken and mix well to make a sauce and dip it in chicken breast.
4. Steamed fish food: perch, ginger, garlic and pepper. Clean the perch, clean the black mucosa in the body, and add onion and Jiang Shui for pickling. Wash onion and pepper, shred and soak in cold water for later use. Add a little ginger and onion to the perch and steam for 8 minutes. Perch takes ginger and garlic out of the pot and pours out the water from the steamed fish. Pour in seafood soy sauce. Add chopped green onion and shredded red pepper, and pour in boiling oil to stimulate the aroma of ingredients.
5. Sauce-flavored sour plum duck ingredients: a whole goose, a proper amount of sour plum sauce, a proper amount of ginger slices, and 2 preserved plums. Goose washed and sliced, ginger washed and sliced, plums will be damaged. Spicy griddle, put the goose in a frying pan, fry the duck dry, stir-fry the blood in the pan and rinse it for later use, perhaps with a lot of water.
Put cold oil in a hot pan, add ginger slices and stir-fry until fragrant, add duck meat and stir-fry until fragrant, add soy sauce, rice wine and oil consumption and stir-fry until fragrant. Add sour plum sauce and stir-fry the damaged plums, swallow the goose with a little cold water, stew for about 30 minutes, and take off the pot. Plums have a salty taste.