Version 1:

(1) Cut the pork leg into shreds with a length of 6 cm and a width of 0.2 cm each, mix them evenly with wine and salt, and add the broken eggs and raw flour for sizing. In addition, white sugar, soy sauce, vinegar, monosodium glutamate and powdered water are mixed in a small bowl for later use.

(2) When the pot is 60% hot, add oil, then add shredded pork and stir-fry. If the pot is broken, pour it into a colander and drain the oil. Leave residual oil at the bottom of the pot, stir-fry chopped green onion, Jiang Mo and bean paste to give a fragrance, add shredded bamboo shoots, stir-fry shredded pork in the pot at the same time, then pour a small bowl of seasoning into the pot, stir-fry it quickly for a few times, add monosodium glutamate, hook it with a thin sauce, sprinkle with pepper, and pour sesame oil into the pot.

Version 2:

Cut the pork into 7 cm and 0.3 cm thick shreds, add salt and water bean powder and mix well. Wash orchid slices and auricularia auricula, cut into shreds, soak in red pepper and chop; Ginger and garlic are finely chopped, and onions are cut into flowers. Use soy sauce. Vinegar, sugar, monosodium glutamate, water bean powder, fresh soup, and salt are mixed into juice. Put the wok on high fire, heat it with oil (about 180℃), add shredded pork, stir-fry until fragrant, and then put it in. Stir-fry the fungus, shredded broccoli and chopped green onion, cook the sauce, quickly turn over the pan and serve.

Boiled Fish with Pickled Cabbage and Chili

1, wash the fish first, remove the meat, slice it, and then put the egg white and flour for later use.

2. Of course, it is indispensable to make pickled fish. This pickled vegetable is shredded.

3. When the materials are ready, you can start cooking. Now, stir-fry the pepper and Chili noodles in the oil pan.

4. Add dried Chili, millet, chives, ginger slices and fish bones.

5. Then add about one liter of boiled soup. After adjusting the flavor, it was cooked for about ten minutes.

6, just put the ingredients such as sauerkraut and fish bones on the plate.

7. Cook the previously marinated fish fillets with the remaining soup.

8. When the fillets are cooked, even the soup is poured into the plate at the bottom of the sauerkraut. Stir-fry the chilli in strong oil, dry it and pour it on the fish.

9. Sprinkle pepper, and a plate of delicious pickled fish is finished.

Poached Spicy Slices of Pork

1, pork tenderloin sliced (cut against the grain) and flavored with marinade15min.

2. Wash garlic sprouts, celery and some other vegetables you like and cut them into long sections.

3, clean the pot of hot oil, put pepper and dried Chili festival, garlic slices, ginger slices, onion festival, Pixian watercress when it is 60% hot. Then add the right amount of broth or water, add the right amount of salt, boil, put the vegetables down, scald them a little, then pick them up and put them in a bowl.

4. Slide the sliced meat into the water in the pot, spread it out, pick it up after breaking, and put it on the dish just now. The soup in the pot is also poured into the bowl. Don't be too little, so don't overdo the sliced meat.

5. Sprinkle a large amount of pepper noodles and dried pepper noodles on the meat slices, and appropriate amount of garlic and chopped green onion for use. Take another pot, pour a lot of oil, burn it, and pour it on the sliced meat.

stir-fried shredded pork and beaten eggs with black fungus

Beat the eggs into a bowl, add salt and stir, and fry the eggs in an oil pan. Add lard and chopped green onion to the pot, add shredded pork and stir-fry, add cooking wine, soy sauce and monosodium glutamate, then add eggs and fungus and stir-fry.

Stir-fried Shrimps with Longjing Tea Leaves

1. Shell the shrimps, squeeze out the shrimps, and change the water before washing. Repeatedly wash the shrimps for three times, take them out white, drain the water (or absorb water with a clean dry towel), put them in a bowl, add salt, monosodium glutamate and egg white, stir them with chopsticks until they are sticky, and add dry starch to mix and size them.

2. Take a teacup, put tea leaves on it, soak it with 50 grams of boiling water (don't cover it), put it for 1 minute, filter out 40 grams of tea juice, and leave the remaining tea leaves and juice for later use.

Third, the wok is on fire. After the wok is oiled, add the cooked lard, heat it to 40% to 50%, add the shrimps, quickly find them with chopsticks, take them out after about 15 seconds, and pour them into a colander to drain the oil.

Fourth, leave a little oil in the wok and set it on fire. Pour the shrimps into the wok, quickly pour in the tea leaves and tea juice, cook the wine, add salt and monosodium glutamate, stir fry for a few times, and then get out of the pot and plate.

Slippery section

(1) First, cut the meat into slices with a thickness of two halves, then cut it into oblique sections with a width of five and an length of eight, feed it with Shaoxing wine and refined salt for a while, and then mix it with starch and sesame oil.

(2) Add Shao wine, sesame oil, white sugar, vinegar, vegetarian food, soy sauce and starch in a small bowl to marinate the juice.

(3) The sauce in the spoon broadens the oil, and when it is burned to seven layers of heat, the meat section is fried into golden crisp in the spoon, and then it is taken out.

(4) Leave less bottom oil in a large spoon, stir-fry the onion, ginger, garlic, cucumber slices and winter bamboo shoots for a few times, put the fried meat pieces, then pour the marinade into the spoon, turn over a few, and drip sesame oil out of the spoon and put it on the plate.

Noodles with Soy Bean Paste, Beijing Style

1, pour the soy sauce and yellow sauce into a large bowl, then add 150 ml of water and mix it slowly with chopsticks; Cut the scallion into pieces for later use.

2. Add more oil to the wok and heat it. After the oil is heated, add chopped green onion and stir-fry for half a minute. Then add minced meat and stir-fry until it becomes discolored and uncooked. Then, add the evenly mixed yellow sauce and stir-fry slowly for 7 or 8 minutes with minimum fire.

3. Blanch the washed mung bean sprouts in boiling water and remove them immediately; Wash cucumber and cut into shreds; Chop garlic into minced garlic for later use.

4. Boil the scalded water of mung bean sprouts, add the noodles to cook, then take out the noodles and soak them in cold boiled water, then take them out and put them into a bowl.

5. Finally, put mung bean sprouts and shredded cucumber on the noodles, then add 1 spoon of fried garlic powder, and then pour a little vinegar and mix well.

1, it is best to use semi-fat pork for frying sauce, and the oil is slightly more than that for frying sauce. When frying sauce, the sauce that is slowly fried with low fire will be particularly fragrant.

2. Blanch mung bean sprouts in boiling water for 5 seconds. Don't blanch them too soft. They taste a little crunchy.

3. Personally, I think vinegar and garlic are refined in Zhajiang Noodles. It's best not to lose them. I have seen many Beijingers chew the whole garlic raw when they eat Zhajiang Noodles. If they can't stand it, they should chop it into minced garlic like me.

4. Authentic Zhajiang Noodles can't be eaten in restaurants, only it is delicious when cooked at home, and it would be even better if you made your own handmade noodles.

Laziji

1, cut the chicken into small pieces, then add cooking wine, salt, soy sauce, pepper powder and a small amount of starch to catch it evenly and taste for half an hour; Cut the onion into chopped green onion, garlic into slices, and ginger into slices.

2. Fry the chicken with good taste in advance in the oil pan until the surface is golden and take it out.

3, start the pot again, pour a small amount of vegetable oil to saute shallots, ginger and garlic, then add pepper, sesame and pepper to stir fry, stir fry until fragrant, add the chicken fried in advance and continue to stir fry, be careful not to fry the pepper, sprinkle a little sugar when you leave the pot, or sprinkle some cooked sesame seeds if you like, and you're done!

Steamed Chicken with Chili Sauce

1, wash the chicken legs, remove the subcutaneous fat, boil the pot, and steam for 5 minutes;

2. Turn the chicken leg over, steam it on high fire for 5 minutes, and continue to stew it after turning off the fire 10 minute; Prepare a basin of ice water with ice cubes and ginger slices, and soak the chicken until it is completely cold;

3. Cut some cucumber segments and adjust the juice: 4 tablespoons of red oil, 2 tablespoons of sugar, 2 tablespoons of vinegar, 2 tablespoons of soy sauce, 2 tablespoons of pepper oil, 2 tablespoons of yellow rice wine 1 spoon, 2 tablespoons of sesame seeds, a small handful of fragrant peanuts, 1 tablespoon of chopped pepper, minced chives, Jiang Mo, monosodium glutamate 1/4 tablespoons, 3 grams of salt and ice water/.

4. Cut the chicken into pieces, pour the prepared juice on it, mix well and refrigerate for 30 minutes. It's spicy and delicious.

Cola Chicken Wings

1) Pour water into the pot and bring to a boil, then blanch the chicken wings for 2 minutes and take them out. Wash the floating foam on the surface of chicken wings with clear water, and drain it for later use. Cut the scallion into sections, peel and slice the ginger.

2) Pour oil into the pot, when the fire is heated to 40% heat, add clove, star anise, pepper, cinnamon and fragrant leaves, fry until fragrant, then add onion and ginger slices to saute until fragrant.

3) Pour the chicken wings into the pot, stir fry for 1 min, and then pour in coke and water. Pour in the soy sauce and mix well, cover and turn to medium heat, and stew for 20 minutes.

4) Open the lid, change to high fire, and cook for about 3 minutes until the soup is thick.

Curried chicken

1. Chop the chicken into pieces 4 cm long and 3 cm wide, cut the onion into sections and slice the ginger;

2. Blanch the chicken pieces to remove blood;

3. Add oil to the pot, when it is heated to 40% to 50%, put the chicken pieces in, and slip them with oil until they are ripe in 70% to 80%.

4. Add base oil to the pot, add onion and ginger slices and stir-fry until fragrant, then add curry powder and stir-fry slightly, then add chicken soup, cooking wine, salt, monosodium glutamate and chicken, and simmer with low fire;

5. When the chicken is crisp and rotten, remove the onion and ginger, and serve when the juice is thickened.

Home-cooked fried noodles

1.Shred cabbage, and then rinse with clear water; Chop the onion. 2. After preparing the materials, you can cook the noodles. Put the handmade noodles in the boiling water pot and cook them. Then take them out and let them cool immediately. After controlling the moisture, mix in a little vegetable oil. This is to make the noodles not stick. 3. Pour a proper amount of oil into the wok, heat it, add chopped green onion and stir-fry, then add minced meat, stir-fry until it becomes discolored, add Chili sauce, soy sauce, salt, chicken powder and cooking wine, then add cabbage and stir-fry, then add noodles, stir-fry the dishes and noodles evenly, add a little water, cover the lid, simmer for a while, and mix the noodles and vegetables evenly to get out of the pan and put on the plate.

stir-fried boiled pork slices in hot sauce

1. Pour a small amount of oil into the pot, because the pork belly will produce some oil. When the oil is 7 minutes hot, you can fry the meat for a while and fry the oil in the meat.

2. When the meat is fried to a little golden, pour the Pixian bean paste with water into the pot and stir fry for a while;

3. Pour in the pepper (or other side dishes) and stir-fry until it is almost cooked;

4. Add the water lake when it is ripe, and collect the juice out of the pot.

Tips:

Because Pixian bean paste is salty and the sauce itself has a taste, it is also very good without adding other seasonings. If the taste is light, you must put less Pixian bean paste.

Stewed pork with brown sauce

1, cut the pork belly into small pieces of 3×2 cm;

2. Add water into the wok of rock sugar, add soy sauce to cook into sugar gum, add chopped breast meat, wine and salt, mix well, then add Sichuan pepper star anise and south milk, and simmer with slow fire;

3. Put the cooked breast meat neatly in the buckle bowl and then buckle it on the plate.

Pot meat

1. Pork tenderloin is cut into large pieces 7 cm long, 5 cm wide and 0.2 cm thick, and mixed with refined salt and cooking wine. Mix starch with water and a little salad oil to make a thick paste; In addition, soy sauce, sugar, vinegar, monosodium glutamate, fresh soup, water starch and so on are used to make the juice.

2. Put the wok on the fire, add salad oil and heat it to 60% to 70%. First, mix the meat slices with the thick paste, then spread them out one by one, put them into the wok one by one, and fry them until they are crisp outside and tender inside, then remove them and drain them.

3. Leave the bottom oil in the pan, add shredded ginger and scallion to fry until fragrant, add the fried meat slices, cook the juice, stir well, then put it in the pan and sprinkle with coriander.

Respondent: Aidiezi-Grade 11 2010-1-2 22:14.

Report roast chicken, fried beef, tripe, cooked pork, etc. There are too many, and they can be sold in the market, hehe.

Respondent: Feiyang 1984fy-Level 2 2010-1-3 00: 36.

Report vegetarian baked potatoes, pumpkins, taro, yam and eggplant.

Salted broccoli, vegetables.

Potato roast chicken, beef, goose, sheep.

Braised goose, duck and pork belly with taro.

Stewed pig's trotters with lotus root and pork belly.

Braised chicken, beef, shrimp and mussel with curry potato and carrot.

Stewed beef with tomato, fish steak.

Stewed salted fish with eggplant. Steamed pork with salted fish.

Chopped meat pie with mushrooms.

Steamed fish head with chopped pepper, steamed taro, steamed pork.

Okay, Doha.