Ingredients: tenderloin, cooking wine, salt, tomato sauce, oil, sugar, white vinegar, water starch.

Practice:

1. Cut the tenderloin into small pieces, add a little cooking wine and salt, marinate for 5 minutes, and then grab it evenly with water starch;

2. Heat the oil in the pan to 60% heat, add diced meat and fry until it changes color and take it out;

3. Heat the oil again, pour in diced meat and fry until golden brown, and take it out;

4. Heat a little oil and stir-fry the tomato sauce on low heat until it is red oil;

5. Pour in white vinegar, sugar, salt and water starch;

6. Medium fire to thick, add a little cooked oil;

7. Pour in the fried diced meat and stir well, so that each diced meat is covered with thick juice.

Second, boiled meat

Ingredients: pork tenderloin, lettuce, bean paste, Chili oil, Chili powder, pepper, dried Chili, garlic, chopped green onion, salt, starch, cooking wine, soy sauce, chicken essence and sugar.

Practice:

1. Cut pork tenderloin into large slices, add starch, cooking wine and salt for curing;

2. Remove seeds from dried chili, cut shallots into chopped green onion and minced garlic, and mix bean paste, chili powder and chili oil for later use;

3. Pour the oil into the pot, add the dried pepper and pepper to fry until bright red, drain the oil for later use, wash the lettuce and tear it into pieces;

4. Add the base oil of fried peppers to the pot, and when it is 60% hot, pour in the mixed peppers and stir-fry the red oil;

5. Add clean water, bring to a boil, blanch the lettuce in a pot, and take it out for later use;

6. Put the marinated meat slices into the pot and cook until they change color. Add soy sauce, chicken essence and sugar to taste;

7. Put the sliced meat and soup together in a large bowl covered with lettuce, sprinkle the fried dried Chili and pepper on the sliced meat, sprinkle with minced garlic and chopped green onion, and then pour 90% hot oil evenly on the sliced meat.

Third, moo Shu meat

Ingredients: Auricularia auricula, day lily, pork tenderloin, cucumber, carrot, egg, onion, soy sauce, salt, pepper, sesame oil, starch, sugar and water starch.

Practice:

1. Soak auricularia and daylily separately, then wash them, tear auricularia into pieces, cut daylily into sections, cut cucumber and carrot into rhombic pieces, and cut onion into chopped green onion;

2. Slice pork tenderloin, stir with pepper, soy sauce and starch, and marinate for 5 minutes;

3. Beat the eggs, add a little salt, water and chopped green onion, stir fry in the pot and serve out;

4. Stir-fry the sliced meat until it becomes discolored, add carrots, fungus and daylily, stir-fry, then add soy sauce, salt, sugar and a little water, and continue to stir-fry for 2 minutes;

5. Pour the scrambled eggs and cucumber slices, stir well, thicken with water starch, and then pour in sesame oil.

Fourth, steamed pork with flour

Ingredients: pork belly, rice noodles, potatoes, ginger, shallots, black pepper, salt.

Practice:

1. Pork belly with skin cut into thin slices, potatoes peeled and cut into small pieces, ginger minced and shallots cut into chopped green onion;

2. Put the meat and potatoes into a bowl, add Jiang Mo, salt and black pepper, stir well and marinate for half an hour;

3. Pour the rice noodles into a bowl, slowly add water, mix well with the sliced meat and potatoes, and let the rice noodles gradually absorb water;

4. Spread the mixed potatoes on the bottom of the steamer evenly, arrange the meat slices on the potatoes, and then cover the remaining rice noodles in the bowl;

5. Put the steamer on the pot, add enough water to the bottom of the pot, and steam for one hour on high fire.