Ingredients for fried shrimp tenderloin: 2 pork bellies, river shrimp 150g, a small amount of leek moss, an appropriate amount of edible blending oil, 3 tablespoons of rice wine, a small amount of white pepper, an appropriate amount of salt, Jiang Shui 1 tablespoon, soy sauce 1 tablespoon, cassava starch, a small amount of ginger and a small amount of onion. After washing, put the pork belly in full bloom; Cut into pieces and put them in a bowl. Add cooking wine, salt, white pepper, Jiang Shui and cassava starch and mix well. 2. Boil water in the pot, add a little ginger slices and winter shavings, and pour them into the pork belly; You can catch it when you see the fading. 3. Put the shrimps into a bowl, add cooking wine, salt, white pepper, Jiang Shui, cassava starch, and add some oil for curing. 4, ginger shredded, leek moss cut into sections. 5, from the oil pan, directly pour the fresh shrimp out of the oil for later use. 6. Leave the bottom oil in the pot, saute the ginger slices, blanch them, put them into the pork belly, add a little rice wine, soy sauce and salt and stir well; Stir-fry the fresh shrimp for a while, sprinkle with leek moss and stir well, pour in wet starch and thicken, and finally sprinkle with white pepper and stir well.

Oil-consuming hand-tearing cabbage method: 1. First, wash the cabbage, remove the yellow leaves and break it into small pieces. Chop shallots, garlic cloves and dried peppers for later use. 2. Add some oil to the pot, add the cold oil to the garlic paste, and stir-fry the pepper. Then pour the cabbage into the pot and stir fry. 3. After the cabbage leaves gradually become loose, add appropriate amount of salt and soy sauce and stir fry again with oil consumption. Stir-fry until it is broken. Add onion and stir-fry for a while.

Raw materials of potato chip cake: potato 300g, shallot 10g, sausage 15g, salt 10g, chicken essence 5g, white pepper 5g, chicken essence 5g, rice wine 5g, wheat flour 20g and raw egg 10g. Practice: 1. Peel the potatoes first, wash them, put them in a pot and cook them for later use. 2. Cut the onion and roll the sausage knife. 3. Crush the steamed potatoes with a knife and put them in a bowl. Add 20g of salt, chicken essence, white pepper, chicken essence powder, rice wine and cold water, then pour in wheat flour and raw eggs, then add chopped shallots and diced ham and mix well.