1. Fried shredded pork with pickled mustard tuber

(1) Materials: pickled mustard tuber, shredded pork, green pepper, red pepper, onion and ginger.

(2) Wash and shred the mustard tuber, and shred the onion and ginger respectively. Marinate shredded pork with shredded ginger, cooking wine and a little starch for a while.

(3) put the oil in the pan, when it is 5% hot, put the shredded pork into the pan, add a little soy sauce, stir fry for a while, and put it out for later use.

(4) Add a little oil to the pan, saute shredded chives, add shredded green and red peppers and stir-fry, then add shredded pork and pickled mustard tuber, add a little salt, sugar and chicken essence, stir-fry and thicken evenly.

2. shredded pork in Beijing sauce

(1) materials: shredded pork, 8g sweet noodle sauce, 5g cooking wine, 2g monosodium glutamate, 2g sugar, 1g salt, 2g starch, 1 egg, 15g oil and 5g ginger.

(2) Cut pork into shreds, put it in a bowl, add cooking wine, salt, eggs and starch, and mix well, which is the sizing.

(3) Slice the scallion obliquely and put it on a plate. Slice ginger slightly, put shredded onion in a bowl, add water, and soak into onion and Jiang Shui.

(4) ignite the wok, add oil, put the shredded pork into the wok and stir-fry until it is cooked, take it out when it is ripe, and put it in a pan to drain the oil.

(5) put oil on the wok, add sweet noodle sauce and stir-fry slightly, add onion, Jiang Shui, cooking wine, monosodium glutamate and white sugar, and stir-fry the sweet noodle sauce continuously. When the white sugar is completely melted and the sauce starts to become sticky, add shredded pork and stir-fry it continuously to make the sweet noodle sauce evenly stick to the shredded pork.

(6) Put the shredded pork in a dish with shredded onion, basically cover the shredded onion, and mix well when eating.

3. Muxiu Meat

(1) Materials: shredded pork, eggs, fungus, carrots, rape, green onions and ginger slices.

(2) Wash and shred carrots, wash rape, blanch with hot water respectively, and cool it for later use.

(3) Beat the eggs, add a little salt, spread them into egg cakes, and shred them for later use.

(4) Marinate the shredded pork with cooking wine, shredded ginger and starch for a while; Chop green onions for later use; Soak auricularia auricula, remove the pedicle and tear it into proper size.

(5) put a proper amount of oil in the pot and heat it until it is warm, add the marinated shredded pork and stir-fry until it changes color, add a little soy sauce and stir-fry evenly, and then put it out for use.

(6) Add a little oil to the pot, stir-fry chopped chives, add shredded carrots, black fungus and rape, add a little salt and stir-fry evenly, then add shredded egg skin and shredded pork, stir-fry evenly and add a little chicken essence and sesame oil.

4. Beef tenderloin with pepper

(1) Material: beef, pepper, onion, ginger and garlic.

(2) Cut beef tenderloin into thick strips after tendon removal, add cooking wine, soy sauce, oyster sauce, sugar, salad oil and starch, mix well until it sticks to your hands, then marinate it and store it in the fresh-keeping room of refrigerator (4℃) for about 3 hours.

(3) Wash the pepper, remove the roots and seeds for later use, and wash and chop the onion, ginger and garlic for later use.

(4) put a proper amount of oil in the pot and heat it to 5%, then add the salted beef and put it out for later use.

(5) Heat a little chopped chives, ginger and garlic in another pot, stir-fry the bell pepper until the surface of the bell pepper is wrinkled and slightly browned, add the fried beef tenderloin and stir evenly, and add a little salt and chicken essence to serve.

5. Stir-fried pork of Zizania latifolia

(1) Materials: Zizania latifolia, tenderloin, dried pepper, ginger, chives and garlic.

(2) Wash, peel and slice Zizania latifolia.

(3) Slice tenderloin and marinate it with cooking wine, seafood soy sauce, soy sauce, salt, ginger, starch and salad oil for later use.

(4) put a proper amount of oil in the pot and heat it to 5%, then add the marinated meat slices and fry them until they change color, and then take them out for later use.

(5) put a proper amount of chopped chives, ginger, garlic and dried chilies in the pan, add water bamboo slices and meat slices in turn, stir well, add a proper amount of salt and chicken essence, and finally sprinkle a little chopped green onion and stir well.

6. Stir-fried beef with cumin

(1) Materials: beef, green pepper, dried pepper, ginger and green onion.

(2) Wash and shred beef.

(3) Marinate the shredded pork with cooking wine, starch, cumin powder, a little salad oil and water for a while.

(4) Wash and shred the green pepper, chop the onion and shred the ginger for later use.

(5) When the oil in the pan is warm, put the marinated shredded pork and slide it open. After the shredded pork becomes discolored, add a little soy sauce and stir-fry it evenly, and then put it out for later use.

(6) put a little oil-fried chopped chives, ginger slices and dried peppers in the pot, add shredded green peppers, add a little salt, stir-fry evenly, then add shredded pork, and then add cumin powder, Chili powder and a little Chili oil in turn, stir-fry evenly, and then take out the pot.

7. Shredded green pepper

(1) Materials: pork, green pepper, onion, ginger, garlic and bean paste.

(2) Wash and shred pork, and marinate with cooking wine, shredded ginger and water starch for a while; Wash and shred green peppers; Chop onion, ginger and garlic for later use.

(3) put a proper amount of oil into the pot and heat it until it is warm, then add the pickled shredded pork and slip it, add the soy sauce and stir-fry it evenly, and then take it out for later use.

(4) put a proper amount of oil into the pot, stir-fry chives, ginger and garlic, add a tablespoon of bean paste, stir-fry until fragrant, then pour in shredded green pepper, stir-fry until even, then pour in the fried shredded pork, add a proper amount of salt and chicken essence, and stir-fry until even.

8. Fish-flavored shredded pork

(1) Materials: tenderloin, lettuce, carrot, fungus, onion, ginger and garlic.

(2) Shred the tenderloin, mix it evenly with cooking wine, a little salt, starch and shredded ginger, and mix the white sugar, soy sauce, vinegar, chicken essence and water starch in a small bowl for later use.

(3) Wash lettuce and carrot, peel and shred for later use; Soak auricularia auricula to remove the root pedicle and shred; Chop onion, ginger and garlic for later use.

(4) put a proper amount of oil into the pot and burn it until it is warm, then add the pickled shredded pork and put it out for later use.

(5) Add appropriate amount of oil-fried chives, ginger and garlic, add chopped pepper sauce and Pixian watercress and stir-fry until fragrant. Add shredded lettuce, shredded carrot and shredded auricularia, stir-fry evenly, then add fried shredded pork and sauce, stir-fry quickly and put on a plate.

9. Shredded cucumber

(1) Materials: Shredded pork, cucumber, onion, ginger and dried pepper.

(2) Add dry starch, cooking wine, ginger powder and salad oil to the tenderloin shredded meat, and mix and size it evenly. Wash cucumber and cut into filaments; Chop ginger and garlic, and chop dried peppers for later use.

(3) add a proper amount of oil to the wok, heat it, add the pickled shredded pork, stir-fry while adding minced ginger and garlic, chopped dried Chili, soy sauce and salt until the shredded pork is smooth and cooked, and then take it out.

(4) Mix the smooth shredded pork and shredded cucumber together.

1. DIY of home-made pickles

(1) Materials: 15g of lotus white, 5g of carrot, 2g of green and red pepper, 5g of pepper, 2g of star anise, 1g of cinnamon, 5g of pepper, 5g of ginger and salt.

(2) The old leaves are removed from the lotus flower, and the leaves are cut off one by one, washed and cut into larger blocks for later use; Cut the washed radish into slices, and the slices are slightly thicker; Wash fresh green and red peppers and slice ginger for later use.

(3) Put the prepared lotus white, carrot, green pepper and red pepper into the washed pickle jar, and sprinkle the pepper, star anise, cinnamon, pepper and ginger slices on the vegetables.

(4) Add tap water to the clean basin, and add a proper amount of salt, so that the salt can be fully dissolved until it tastes slightly salty towards the vegetables. Pour it into the pickle jar, the water level of which is slightly higher than the vegetables, cover the jar, and seal the upper edge with water, mainly to prevent the outside air from entering.

(5) Pay attention to using special chopsticks when picking vegetables. You can't see oil. When there is not enough water on the upper edge, you should replenish it in time. It can be eaten for about 7 days.