Sweet and sour pork tenderloin raw material 300g, sugar, salt, onion ginger, rice wine, starch, 1 egg, white pepper, tomato sauce, vegetable oil practice 1. Wash pork tenderloin, cut into strips and put in a bowl. Then beat the raw eggs, add a small amount of yellow wine and glutinous rice powder and mix. 2. Take another bowl, put salt, vinegar, onion ginger, glutinous rice powder and white pepper on the plate, then put some white sugar and a little water, and mix them into sweet and sour sauce for later use. 3. Add appropriate vegetable oil and stir-fry until 6-7 heat. And fry the processed fish. Add some oil to the pan, add onion ginger and tomato sauce, and stir-fry for a while. Then add the juice, stir-fry until coarse, add the fried chicken chops, stir and mix, and you can get out of the pot.

Sauté ed beef liver with scallion. Prepare food in advance, clean beef liver, cut shallots into thick flocs, and slice ginger. Cut the cleaned beef liver into pieces, slightly larger, soak the sliced beef liver to remove blood, and change a few backwaters during the period until the water appears clearer. Then drain the water and reserve it. Marinate pork liver with rice wine, water starch, salt and ginger slices for 20min minutes to remove fishy smell. Control the marinated beef liver to dry the freshly marinated material, and throw away the ginger slices, so the beef liver does not need to be cleaned. Open fire and bake a pot of boiling water, put a few pieces of ginger and a teaspoon of rice wine in the water, and the water flow is a little more. Keep it popular after the water is boiled. Put the beef liver into the colander and immediately put it into the clear water. Shake the colander a little, and remove the beef liver as soon as the surface of the beef liver fades! Cool the pan again and add oil. After the oil is burned, pour in shallots and stir-fry over medium-high heat. Be sure to stir-fry until it smells like shallots.

Fried pork belly with fragrant dried pork: 1, dried bean curd washed and cut into strips, leek moss washed and cut into strips, and reserved. 2, pork belly cleaning with cold water pot, add a few pieces of ginger, a small amount of rice wine, cook until seven minutes cooked, skim the floating foam, cut into thin slices. 3. Pork belly is put into the pot and the pot is hot. When the fat is slightly yellow and the fat is transparent, take the pot and reserve it. 4. Leave the boiled animal oil in the bottom pot, add garlic cloves, and after the small and medium-sized incense is popular, add Laoganma or Pixian bean paste to the pot to boil oil. 5. Then put the pork belly slices in the pan, stir-fry until the sauce is evenly wrapped on the small meat, add dried beans and stir-fry again, then add leek moss, add salt, soy sauce and stir-fry until it is cut off ~