This dish is a combination of meat and vegetables, nutritionally balanced, fresh and flavorful, both adults and children love to eat, learn it quickly.

1. Prepare a piece of tenderloin, cut into thin slices and then cut into thin strips, and put into clean water.

Prepare a small piece of fungus, clean it and cut it into thin strips.

Prepare the appropriate amount of magnolia slices, also cut into thin julienne strips, soaked in water to remove the odor, the home does not have magnolia slices can be used instead of carrots.

To a handful of pickled peppers, chopped into chili pepper paste to facilitate the flavor; garlic, ginger, each a little spare.

3. the shredded meat marinade: add a tablespoon of salt, some cooking wine and mix well, beat an egg white in the same direction to beat out the gelatinous shredded meat, shredded meat is more sticky, pour in the right amount of soy sauce to stir the color evenly, and then grab a bit of wet starch to lock the shredded meat in the water, drizzle a bit of vegetable oil to avoid the shredded meat to avoid each other sticking to the mix, and then marinate for 10 minutes.

4. For the fish sauce, add 15 grams of sugar, 2 grams of chicken powder, 5 grams of soy sauce, 10 grams of vinegar, 5 grams of cooking wine, and a bit of wet cornstarch to the pot.

5. Boil water in a pot, and when the water boils, add the fungus and yucca, and blanch quickly for 20 seconds, then pour out the water and rinse with clean water.

Burning oil in the pot, fully slip the pot after pouring out the hot oil and add some more cool oil, oil temperature 40% hot when the marinated meat poured into the pot, quickly slide with a spoon, the meat was golden brown when poured out the oil control. The temperature of the oil is not too high, and the time is not more than 30 seconds, otherwise the meat is not tender enough.

The bottom of the pot to stay in the oil, into the ginger and garlic and pepper stir-fried inside the water, the head of the material fried incense into the fungus and yucca wire, they fried dry fried incense, so that eat more crisp, and then into the slippery good shredded meat and stir-fry a few times, pour into the fish sauce into the high heat and stir-fry quickly, so as to fully stimulate the flavor of the fish, so that the material sauce uniformly wrapped in the surface of the ingredients, and then into the small green onion segment, stir-fry evenly, then you can go out of the pot, the sweet and sour, and the meat is very good. A sweet and sour delicious fish and meat on the ready.

Sweet and sour spare ribs

Ribs are very tasty in soup and cooking, but sweet and sour spare ribs are loved by everyone, and the more you eat them, the more addictive they become.

Prepare two pounds of ribs, chopped into even small pieces; then cut a little ginger and green onion slices and ribs together.

Prepare two tomatoes, make a cross cut; cut a little ginger and green onion slices into a bowl, and put a few aromatic leaves, a piece of good ginger to spare.

Put the tomatoes into the pot hot, often turn the tomatoes so that it is evenly heated, tomatoes after boiling broken skin out of the fish to dry for a while, the skin clean cut into tomatoes diced spare.

2. Put the spare ribs into the pot of cold water to blanch a little water, add two spoons of salt, pour some wine to fishy, after the water boiled into the pot of blood froth, about 3 minutes to cook, the spare ribs out of the rinse with water, ginger and onion slices to pick out do not.

3. the ribs fried: pot of boiling oil, oil temperature 50 percent hot when the ribs out of the pot, often turning the ribs scattered so that it is evenly heated, keep a small fire frying for 3-4 minutes, the ribs reveal the bones and was golden brown when poured out of the oil control.

4. pot to leave a little oil, pour in the diced tomatoes stir fry for a while, the tomatoes fried soft, fried and crushed from the side of the pot to add the right amount of water, open high heat and simmer for 2 minutes to fully simmer out the red juice of the tomatoes, the tomato soup poured in a strainer spoon drained out of the tomato juice standby, tomato juice is mainly used to increase the sweet and sour taste of the pork ribs, it is too much trouble for the friends can be used instead of plums.

Burn the oil in the pot, pour out the hot oil and add cool oil, put in a few grains of rock sugar, use a spoon to crack the rock sugar to melt quickly, stirring constantly to boil the sugar juice into a reddish-brown color, pour in the pork ribs and turn them over quickly for coloring, pour in the tomato juice, put in the green onions, ginger and other spices.

And then add the right amount of water did not exceed the ribs, put the right amount of salt, sugar, pepper, cooking wine, soy sauce, stirring to melt the seasoning, the soup boiled after the fight to remove the floating foam in the pot, cover the pot with a lid with a small fire simmering for 40 minutes to cook the ribs simmering, simmering into the flavor.

After 40 minutes, pick out the spices in the pot, add 2 grams of chicken powder, the color is not red enough to add a little bit of red-hot soy sauce, turn on the fire to collect the soup until thickened and bubbling, pour a little bit of oil to brighten up the color of the pot can be, a fresh and fragrant beauty of the sweet and sour ribs on the ready.

Kung Pao Chicken

This is a famous Chinese and foreign characteristics of the traditional dishes, color and flavor, with rice is really a great.

1. Prepare two chicken thighs, the first bone meat separation and then clean, with the back of the knife to cut off the inside of the thick fiber, so that more convenient flavor.

Cut the chicken into quarters of the diced chicken into the basin, add an appropriate amount of salt, chicken essence, soy sauce, sugar, pepper, in one direction to the sauce into the diced chicken inside, and then drizzle some wine and stir until all absorbed, this time the diced chicken will also become more full and tender, set aside to marinate for 15 minutes.

Slice the green onions, ginger, and scallions, and prepare a proper amount of fried peanuts.

The following seasoning: put 2 grams of salt in the bowl, 10 grams of soy sauce, a little bit of soy sauce, 10 grams of cooking wine, 10 grams of sugar, 15 grams of white vinegar, and then pour in the right amount of water or broth, add a little bit of starch to make all kinds of seasoning more thick ultimately wrapped in the diced chicken, which is the ratio of sugar and vinegar is 1:1.5.

After the chicken is marinated, beat half of an egg white in it to increase tenderness, then add a little bit of starch to make it more thick ultimately wrapped in the chicken.

2. Slide the diced chicken into the oil: when the oil is 40% hot, calm the surface of the oil and no smoke, pour in the diced chicken and slide it with a spoon, and pour it out of the pot for 20 seconds, and slide it for too long so that the chicken won't be tender.

Pot to stay a little oil, put a few peppercorns and dried chili pepper open small fire stir fry evenly, pour ginger, garlic, onion particles continue to stir fry until the pepper half-red and half-black, can smell the pungent flavor, this step is very important to directly determine whether you can stir fry just the right burnt flavor, followed by pouring into the bowl of seasoning, turn the heat to cook until viscous blisters when pouring into the chicken ding, keep the fire stir fry evenly so that the material is wrapped around the chicken ding, and then add peanuts and turn over. Above, and then into the peanut rice can be turned out of the pot, a savory and refreshing Kung Pao chicken is ready.