Ingredients: 250 grams of pork stuffing, 5 spoons of dark soy sauce, soy sauce ****, 2 spoons of cooking wine, 1 spoon of black pepper, 2 spoons of chicken broth, 5 tablespoons of sugar.

Directions: Mince the pork into minced pork, put the minced pork into a bowl, add all the seasonings, stir in one direction and marinate for 15 minutes. The tinfoil spread on the board, and then marinated minced pork in three or four parts, one of which is placed on the paved tinfoil, covered with plastic wrap, and then use a rolling pin to roll the minced pork into a 0.5 cm thickness of the sheet. Preheat the oven to 180 degrees Celsius, remove the plastic wrap from the mince and place in the oven with the rolling pin and the rolled out mince. Bake for 15 minutes and then take it out. Be sure to take the meat off the tinfoil while it's still hot, otherwise it will stick when it cools down and won't be easy to remove. Once the removed dried meat has cooled, cut it into diamond shapes of equal size.

2, apple corn carrots boiled lean meat

Ingredients: 2 apples, carrots 2-3, corn section 5, 500 grams of lean meat, two honey dates, green onion, cooking wine, salt appropriate amount.

Practice: pot boiling water, into the shallot, cooking wine, lean meat cut into large pieces of blanching, remove the blood foam, drain and spare. Each apple is cut into four petals, remove the core; carrots peeled, cut hobnail block, corn segment washed and spare. Add lean meat, apple pieces, corn pieces, carrot pieces, honey dates into the soup pot, boil for 1 hour. When the time is up, take the portion you want to drink today and drop salt into the soup bowl. Do not sprinkle salt to the soup pot, on the contrary, it will make the taste of the soup greatly reduced after the next heating.

3, Kung Pao pork ding

Main ingredients: 200 grams of lean pork

Seasonings: 30 grams of egg whites, chili peppers (red, sharp, dry) 3 grams of green onions 3 grams of white garlic 3 grams of ginger 3 grams of peanut oil 50 grams of wine 3 grams of sugar 3 grams of soy sauce 5 grams of sesame oil 2 grams of pea starch 5 grams of vinegar 3 grams of

Practice: first cut the pork into Thick slices of pork, with the back of the knife to pat the meat loose, in the meat on the longitudinal and transverse knives, cut into 1.5 cm square dice, into the egg white and a little starch, mix well. Put the mixed pork into warm oil (40-50% hot) and deep-fry, using chopsticks to separate the pork, for about 2 minutes, then fish out the pork. Chili pepper cut into pieces, and ginger, green onion, garlic together into the frying pan, first fried, then into the wine, soy sauce, sugar and a small amount of vinegar, fried until the sugar dissolved, pour into the pork, with fried half a minute, out of the pan, pour some sesame oil that is.