Raw materials for fried beef with sour bamboo shoots: beef and mutton, sour radish, sour pepper, ginger, salt, oil, soy sauce, rice wine, water starch and sugar; Practice 1. Slice cooked beef, add cooking wine, ginger foam, salt sugar, soy sauce and water starch to marinate for a while; 2. Slice the sour radish and cut the sour pepper; 3. Stir-fry the beef in the pot until it is broken. 4. Put sour radish and sour pepper in the pot, add salt and cook until the water yield; 5. Just pour the beef and mutton and fry for a while. (Boil the beef half-cooked first and reserve it)

Stir-fried goose with green pepper Raw materials: goose, pepper, tapioca starch, soy sauce, rice wine, white pepper, garlic, ginger slices and pepper: 1. Cut the duck leg slices into strips, and add soy sauce, rice wine, white pepper, a little salt and tapioca starch to the cut goose for about 20 minutes. Pepper cleaning slices reserved.

2. Add some oil to the pot (the goose itself will produce a lot of oil, and put less oil), heat the oil, and pour in the pepper, garlic and ginger slices to stir-fry the fragrance. Add the salted duck slices and stir-fry them. When the duck is fried until it is 8 or 9 perfect, add the pepper, stir well until the dish is cut off, then add salt and seasoning, and you can go out of the pot.

Cabbage roll food: 200g Chinese cabbage, pork tenderloin 100g, 50g black fungus, 20g diced carrot, 2 amaranth, oil consumption 1 spoon, soy sauce 1 spoon, 2g salt and 3g cassava starch. Practice: 1. Leave the vegetables with large leaves and blanch them with boiling water. 2. Slice the tenderloin, drain the blood with small blisters, chop the dumpling stuffing, chop the leftover materials, such as Chinese cabbage, carrot and black fungus, and add seasonings to the stuffing and mix.

3. Chinese cabbage is paved and put into the stuffing package, and the amaranth is fixed outside. 5. The package is then put into the pot and steamed for ten minutes. 6. Boil the Tonga cold water steamed from the steamed meat roll, remove the floating powder on it, add a small amount of salt, and thicken the glass and pour it on the cabbage roll. It's delicious.