Sauté ed pork slices with garlic 1. The food is ready. How to fry the pork slices to be soft and tender? This selection is the first step. Only by choosing the right meat and frying it can the taste be good. The ideal ingredients for cooking meat slices are pork tenderloin or hind leg meat with muscle fascia removed. This part of meat is soft and tender, and it is still very elastic to eat. 2. The food is settled. A lot of raw garlic is peeled and sliced, pork tenderloin is cut into strips for reservation, and green and red peppers are cut into oblique slices. 3. Desizing is the key factor for small meat to taste good. Egg white and potato flour must be indispensable. These foods can make the meat ground more tender. The osmotic concentration of salt makes the surface layer of meat sticky, and more water is pumped in. First, we remove the egg yolk from the raw eggs, sprinkle the egg white, and add the egg white+potato flour in the ratio of1:1to make a streamlined egg white paste.

4. Cut the raw pork into slices, add salt seasoning, add salt and pickle first, and the fried small meat will taste better. Put salt and cold water in the small meat, and knead it well with your hands to make the meat understand the water. 5. Pour a little cold water to make the meat understand the water. 6. Pour the fried raw egg starch paste into the small meat twice. 7. Grasp the hand well. 8. Finally, add a tablespoon of skeleton sealing oil. That way, the meat will be handled. Just put it in the refrigerator and let it stand for a while. The function of oil sealing is to control the surface layer of braised pork to dry, and it can also have the effect of protective sleeve when it is oiled. 9. Make oil in the pot, stir the small meat again, and put the small meat into the pot at 30% temperature.

10. Slowly slide with slow fire 1 min until the shape is set to 8, and then fish it up and drain it for reserve. Be careful not to stir the small meat directly after it enters the pot, and then gently promote it after it fades. Rolling too early will also lead to desizing. Small meat can only be fried until it is 8 perfect, because it needs to be fried again, and the meat will be aging. 1 1. After the small meat is picked up, take it out of the oil pan and mix the garlic juice: put a little oil in the pan, first add the raw garlic and stir-fry it with slow fire. 12. Add 1 spoon of bean paste and rice wine to saute until the surface of garlic turns slightly brown, and then add the seasoning tones of soy sauce, monosodium glutamate, white sugar, soy sauce and green pepper. 13. At this moment, it becomes popular, and the red and green peppers are sauté ed, and the small meat is quickly stir-fried. This tender garlic, like tofu, sauté s the small meat ~

The method of burning diced meat with dried radish strips 1. Dicing meat with salt, rice wine, thirteen spices, soy sauce and chicken essence for one day. 2. Cover the salted meat on the baking tray, and 3. Bake it in the oven until it is cooked and fragrant. 4. Delicious meat, 5. Prepare dried radish and chop it. 6. First, stir-fry the radish strips, and stir-fry the fragrance. 7. Add the roasted meat and stir-fry. 8. Add some cold water and stew for 10 minutes, and then stir-fry the brown color. 9. Finally, sprinkle with thick flavor, add some fragrant lai or pepper, and you can go out of the pot.

Yam and mutton vermicelli pot 1. The ingredients are ready: the mutton slices are thawed at room temperature, and the yam and green garlic are cleaned; 2. Soak the sweet potato vermicelli in warm water and use it after it is completely softened; 3. Cut the green garlic into sections for later use; 4. Peel the yam and cut the hob block; 5. Pour the right amount of water into the casserole, put the yam pieces into the pot, and then pour a little soy sauce to add color; Heat with strong fire, cover and stew until yam is cooked; 6. The yam pieces can be pierced with chopsticks, and the mutton pieces can be put into the soup; 7. After the mutton slices change color, put the sweet potato vermicelli into the soup and cook until soft; 8. Turn off the fire, sprinkle salt, sprinkle green garlic, and stir a few bottoms to serve!