Fried pork slices with cucumber food: cucumber 1 root pig lean meat 50g cassava starch 1 spoon soy sauce 1 spoon salt 2/spoon cooking 1, cucumber washed and sliced. 2. Slice the meat, add appropriate amount of cassava starch, water, a small amount of soy sauce, salt and mix well. 3. Heat the oil in the pot, stir-fry the small meat twice until it fades, and serve it out. 4. Put the cucumber in the remaining oil in the pot, add some salt and stir-fry for a while, then add the small meat and stir-fry twice. Myanmar thyme beer duck 1. Prepare star anise. 2. Stir-fry with a little oil. 3. Learn to put down the domestic duck, stir-fry well, fade, and add salt. 4. Change the small cooking pot, learn to put down the beer sprinkling, cook in red for 5 minutes, and simmer for 40 minutes. 5. Turn it over with chopsticks in the middle. First, you can taste better. Second, avoid the rice pot. 6. If you want to go out of the pot, you should save some juice. 7. Change the big iron pot, put some oil, stir-fry the dried Chili, ginger slices and garlic, and stir-fry the fragrance. 8. Add salt, soy sauce, white pepper and stir-fry the sugar. 9. Finally learn to put down Burmese thyme and chicken powder.

Spicy lotus root slice method: 1, lotus root peeled and sliced, soaked in water. Ginger and garlic are sliced, onion is cut into strips, and pepper is cut into sections. 2. The vegetable pot is cold water. After the water is boiled, put the lotus root in water for 2min and fish it at low temperature. 3. Add some oil to the wok, change to slow fire, put in pepper segments and pepper granules, and gradually stir fry. Add onion and ginger slices, stir-fry and then add duck gizzards. 4, quickly stir well and then put it in the winter to start the pot.

Sauerkraut beef food: 4000 grams of chilled beef tenderloin is unfrozen, then changed into a block, washed in running water for 2 hours to remove blood, dried, put into a pressure cooker, added with 50 grams of onion, ginger slices and salt, 5kg of white gravy, and pressed by SAIC Motor for 40-50min, then fished up and stored in cold storage. Practice: 1, take 400 grams of cooked beef and change it to 3 cm thick and 3mm thick slices. 2, sour radish 100 grams, cut into pieces, soak in water and then put it in a bowl to spread the bottom. 3, 220 grams of Sichuan kimchi, scooped up and dried, and then changed to a block. 4. Heat the bottom oil in the pan, add onion slices, ginger slices10g, and wild pepper pieces 20g to saute until fragrant, add kimchi pieces and stir-fry until fragrant, add 800g of beef stock, add rice vinegar10g, chicken essence, spicy and fresh sauce 8g, monosodium glutamate, salt 6g and white sugar. 5. Heat the bottom oil in another pot, add the millet pepper ring15g to stir-fry, and pour it on the beef and mutton.