1. Stir-fried shredded pork with pickled mustard

(1) Ingredients: pickled mustard, shredded pork, green pepper, red pepper, onion, ginger.

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

(3) Put oil in the pot. When it is 50% hot, put in the shredded pork and cut it open. Add a little soy sauce and stir-fry for a while. Set aside.

(4) Add a little oil to the pot, sauté the shredded onion, add shredded green and red pepper and stir-fry, then add shredded pork and mustard, add a little salt, sugar, chicken essence, stir-fry evenly to thicken the gravy That’s it.

2. Shredded pork with Beijing sauce

(1) Ingredients: shredded pork, 80g sweet noodle sauce, 5g cooking wine, 2g MSG, 20g sugar, 1g salt, 2 starch grams, 1 egg, 150 grams of oil, 5 grams of ginger.

(2) Cut the pork into shreds, put it into a bowl, add cooking wine, salt, eggs, and starch and stir well to form a sizing.

(3) Cut the scallions diagonally into shreds and place on a plate. Slice the ginger and pat lightly, put the shredded green onions into a bowl, add water, and soak them into green onion and ginger water.

(4) Heat the wok, add oil, stir-fry the shredded pork until it is cooked, take it out when it is cooked, put it on a plate and drain the oil.

(5) Heat up the wok, add oil, add sweet noodle sauce and stir-fry briefly. Add onions, ginger water, cooking wine, MSG, and white sugar. Stir-fry the sweet noodle sauce until all the sugar melts and the sauce begins. When it becomes sticky, add the shredded pork and stir-fry continuously to make the sweet noodle sauce evenly coat the shredded pork.

(6) Place the shredded pork on a plate with shredded green onions, basically cover the shredded onions, and mix well when eating.

3. Sweet osmanthus meat

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

(2) Wash the carrots and cut them into shreds, wash the rapeseed, blanch them in hot water, and set aside in cold water.

(3) Beat the eggs and add a little salt to form an egg cake, cut into shreds and set aside.

(4) Marinate the shredded pork with cooking wine, shredded ginger and starch for a while; cut the green onions Crush and set aside; soak the fungus, remove the roots and tear into appropriate sizes.

(5) Heat an appropriate amount of oil in the pot until it is warm, add the marinated shredded pork and stir-fry until it changes color, add a little dark soy sauce, stir-fry evenly and set aside.

(6) Heat a little oil in a pot and sauté the chopped green onions, add shredded carrots, black fungus, and rapeseed, add a little salt and stir-fry evenly, then add shredded egg skin and shredded pork and mix Stir-fry evenly and add a little chicken essence and sesame oil.

4. Beef fillet with Hangzhou pepper

(1) Ingredients: Beef, Hangzhou pepper, onion, ginger and garlic.

(2) Remove the tendons from the beef tenderloin and cut it into thick strips. Add cooking wine, soy sauce, oyster sauce, sugar, salad oil, and starch. Mix well until it sticks to your hands, then marinate and place in the refrigerator fresh-keeping compartment (4 ℃) refrigerate for about 3 hours or more and set aside.

(3) Wash the pepper, remove the roots and seeds and set aside, wash and chop the onion, ginger and garlic and set aside.

(4) Put an appropriate amount of oil in the pot and heat it to 50%, add the marinated beef, break up the color and set aside.

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

5. Fried Pork with Wild Rice

(1) Ingredients: Wild Rice, Tenderloin, Dried Chili Peppers, Ginger, Chives, and Garlic.

(2) Wash and peel the wild rice and slice into pieces for later use.

(3) Slice the tenderloin and marinate it with cooking wine, seafood soy sauce, dark soy sauce, salt, ginger, starch and salad oil for a while and set aside.

(4) Put an appropriate amount of oil in the pot and heat it to 50%, add the marinated meat slices and stir-fry until it changes color and set aside.

(5) Put an appropriate amount of oil into the pot and sauté the chopped onions, ginger, garlic, dried chili peppers, then add the wild rice slices and meat slices and stir-fry evenly, add an appropriate amount of salt and chicken essence, and finally sprinkle in a little chopped green onion and stir-fry Stir fry evenly.

6. Cumin-fried beef

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

(2) Wash and shred the beef.

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

(4) Wash the green pepper and cut into thin strips, chop the green onion, and cut the ginger into shreds and set aside.

(5) When the oil in the pot is warm, add the marinated shredded pork and slide it open. When the shredded pork changes color, add a little dark soy sauce, stir-fry evenly and set aside.

(6) Put a little oil in the pot and sauté the chopped onions, ginger slices and dried chili peppers. Add the shredded green chili peppers and add a little salt. Stir well and add the shredded pork. Then add the cumin powder one by one. , chili powder and a little chili oil, stir-fry evenly and serve.

7. Green pepper shredded pork

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

(2) Wash and shred the pork, marinate with cooking wine, shredded ginger, and water starch for a while; wash and shred the green peppers; chop the onions, ginger, and garlic and set aside.

(3) Heat an appropriate amount of oil in the pot until it is warm, add the marinated shredded pork and stir-fry evenly and set aside.

(4) Put an appropriate amount of oil in the pot, sauté the chopped onion, ginger and garlic, add a tablespoon of bean paste and stir-fry until fragrant, then add shredded green pepper, stir-fry evenly, then add the fried shredded pork, and adjust Add appropriate amount of salt and chicken essence, stir-fry to thicken evenly.

8. Fish-flavored shredded pork

(1) Ingredients: tenderloin, lettuce, carrots, fungus, onions, ginger and garlic.

(2) Cut the tenderloin into shreds, mix with cooking wine, a little salt, starch, and shredded ginger. Add sugar, soy sauce, vinegar, chicken essence, and water starch into a small bowl and set aside.

(3) Wash, peel and shred the lettuce and carrots and set aside; soak the fungus, remove the roots and cut into shreds; chop the onion, ginger and garlic and set aside.

(4) Heat an appropriate amount of oil in the pot until it is warm, add the marinated shredded pork and set aside.

(5) Add an appropriate amount of oil to the pot and sauté the chopped onion, ginger and garlic until fragrant. Add the chopped pepper sauce and Pixian bean paste and stir-fry until fragrant. Add the shredded lettuce, carrots and fungus and stir-fry evenly, then add the fried shredded pork and sauce, stir-fry quickly and put it on the plate.

9. Cucumber shredded pork

(1) Ingredients: shredded pork, cucumber, green onion, ginger, dried chili pepper.

(2) Add dry starch, cooking wine, ginger powder and salad oil to the shredded tenderloin, mix well and sizing. Wash the cucumber and cut into thin strips; mince the ginger and garlic, and chop the dried chilies and set aside.

(3) Heat an appropriate amount of oil in a wok, add the marinated shredded pork and stir-fry while adding minced ginger, garlic, dried chili pepper, dark soy sauce and salt until the shredded meat is smooth and cooked. Serve out.

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

10. Homemade kimchi DIY

(1) Ingredients: 1500g lotus white, 500g carrot, 200g green and red pepper, 50g pepper, 2 star anise, 10 cinnamon grams, 50 grams of Chaotian pepper, 50 grams of ginger, and salt.

(2) Remove the old leaves from lotus flowers, cut off the leaves one by one, wash them, and cut them into larger pieces for later use; cut the washed radish into slices, and the slices will be slightly thicker; fresh green radish , wash the red pepper and set aside, wash and slice the ginger and set aside.

(3) Put the prepared lotus white pepper, carrots, green and red peppers into a washed pickle jar, and sprinkle the peppercorns, star anise, cinnamon, chili pepper and ginger slices on top of the vegetables. .

(4) Add tap water to a clean basin, add an appropriate amount of salt, and allow the salt to fully dissolve. If the taste is not normal, just make the vegetables slightly salty. Pour it into the kimchi jar, with the water level slightly higher than the vegetables, and cover it. The upper edge of the altar lid is sealed with water, mainly to prevent outside air from entering.

(5) Pay attention to the use of special chopsticks when picking up vegetables. No oil should be visible. If the water on the upper edge is not enough, add it in time. It can be eaten in about 7 days.