Old-fashioned pot-stewed meat dishes: 400g of tenderloin, one carrot, 2 tablespoons of tomato sauce, 40g of cassava starch, 2 tablespoons of white rice vinegar, 0.5 teaspoon of 65438+ salt, 0 tablespoon of 65438+ white sugar and 2 tablespoons of cold water. Practice: 1, wash pork tenderloin, slice vertically, peel carrots and shred them. 2. Mix cassava starch with water, remember not to pour it all at once, but gradually mix it into juice. 3. Put oil in the pan and cook for 5 minutes. Dip the small meat with cassava starch one by one, flatten it, and slowly put it into the oil. Fry for about 30 seconds. When the meat is hard, cold and firm, take out oil control and replenish water. After all the meat is fried, heat the oil in the pot. When the temperature exceeds 8 minutes and smoke rises in the pot, put all the meat in the pot together and stir it with a spoon until all the small fresh meat turns golden yellow. 5. Leave a little oil in the pot, then pour in shredded carrots and stir well. 6. Add 2 tablespoons of mixed juice of tomato sauce, white rice vinegar, salt and sugar, then pour in the fried meat slices and stir well. After the pan is out, sprinkle with fragrant lai.

Materials needed for stir-frying Pleurotus eryngii: 500g of mushrooms, 2 green peppers, appropriate amount of salt, appropriate amount of oil, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, 20 slices of pepper and half a tablespoon of soy sauce. Process: 1. Prepare the required materials and wash the mushrooms and green peppers. 2. Cut the mushrooms into 2 pieces and break them into wooden chopsticks by hand, which are thicker from top to bottom. Don't tear it too thin. Pleurotus eryngii will shrink when fried. 3. Cut the onion into chopped green onion, chop the ginger, slice the garlic, remove the stalks and seeds from the green pepper, and cut into shreds. 4. Heat the oil in the pot, add the pepper and simmer. Stir-fry the pepper until golden brown, close to cola. There is no need to fish out the pepper. Boiling peppers with low heat can better stir-fry the pepper flavor. 5. Add onion, ginger foam and garlic and stir-fry until fragrant, then put the mushrooms in the pot (the whole process is popular, and the mushrooms are more resistant to frying and don't worry about burning), and stir-fry the mushrooms until they are light yellow. Add green pepper, salt and soy sauce, stir-fry until hot, turn off the heat and serve.

Stir-fried pigskin raw materials: two spoonfuls of homemade fermented soybean, three pieces of pigskin, a small amount of vegetable oil, a small amount of onion, a small amount of ginger, a small amount of garlic, a small amount of green pepper, a small amount of rice wine and a small amount of monosodium glutamate. Practice: 1. Clean the hair on the pigskin, wash it, and cook it in a pot 15min. 2. Cut the steamed pigskin into strips. 3. Heat the oil in the pot, saute shallots, ginger and garlic, and stir-fry the douchi.