Stir-fried Pork Belly with Chili

Food: Pork belly, green pepper, coriander, garlic, ginger slices, light soy sauce, light soy sauce, edible salt, oil Method: 1. Tap water Clean the pig belly, put the pig belly into a bowl, add enough cold water, add a little alcohol, and let it sit for twenty minutes. Remove the pork belly, wash it thoroughly with flour, and rinse away the flour. 2. Clean the pork belly and put it into the pot, add appropriate amount of salt, ginger slices, add a little rice wine and bring to a boil. Drain the water and cut into strips. 3. Clean the peppers, remove the stems, cut into shreds, put them into a bowl and set aside. Clean the ginger slices, cut into thin strips, put into a bowl and set aside. Peel the green onions and cut into slices and set aside. 4. Bring the pot to a boil, add an appropriate amount of oil, bring to a boil of 60% heat, add ginger slices, and sauté until fragrant. Add the chilies cut into small pieces, add the garlic, stir until red, and stir-fry quickly until cooked through. 5. Add a little water, add salt, stir-fry evenly, add pork belly, stir-fry quickly, bring to a simmer, add light soy sauce, light soy sauce, add appropriate amount of salt, add coriander, stir-fry until cooked and serve. Stir-fried chicken breast with pickled cabbage

Food 300g chicken breast, 70g kimchi, 1 tablespoon salt, 2 tablespoons soy sauce, 1 tablespoon rice wine, appropriate amount of white pepper, 1 tablespoon chili oil, 1 slice of ginger . Method 1. Prepare the ingredients. Chop the chicken breast into small pieces, chop the kimchi into shreds, and cut the ginger slices into shreds. 2. Marinate the chicken breasts with a small amount of salt, white pepper and rice wine for 10 minutes. 3. Add appropriate amount of oil to the wok, bring to a boil, stir-fry the sauerkraut until fragrant, remove from the pan and set aside. 4. Leave the bottom oil in the pot, put the chicken breast and ginger into the pot and cook until red. 5. Fry the chicken breast until both sides are golden brown, then add the just fried kimchi and stir-fry until cooked through. 6. Add 1 to 2 tablespoons of light soy sauce for slight coloring and seasoning and stir well. 7. Add 1 tablespoon of chili oil and stir well before serving. Fatty Beef in Sour Soup

Method: Wash the tomatoes, cut them into crosses with a knife, blanch them in boiling water and peel them. Slice the peeled tomatoes and put them into a breaker to make juice. Pour the tomato juice into a bowl and add half a tablespoon of tomato sauce. Stir in tomato juice and tomato sauce and set aside. Boil the beef rolls with water, then wash and strain to remove the water and set aside. Cut off one end of the Kakashi mushroom and wash it. Cut the washed daylily mushrooms into strips. Boil half a pot of boiling water in a clean pot. After the water boils, drench the mushrooms in water for about one minute and scoop them out. Blanch the enoki mushrooms and filter out the water. Set aside. Add a small amount of oil to the wok, add minced garlic and saute until fragrant. Add ginger slices and white heart chili sauce and stir-fry well. Pour in tomato juice and tomato sauce and stir-fry evenly. Pour in 1 tbsp rice vinegar, 1 tbsp mature vinegar, 1 tbsp sugar, and 2 tbsp light soy sauce and stir-fry again, then add appropriate amount of boiling water. After the sauerkraut is boiled, add the previously blanched enoki mushrooms and spread them with a large spoon. Pour in the blanched beef rolls, bring to a boil again, and test the taste. If it is not salty enough, add a little salt. Place the beef rolls in a bowl, sprinkle with scallions and sesame seeds, heat a spoonful of boiling oil, and pour it over the beef rolls with scallions.