Raw materials:

500g pork belly, 50g ginger, 0/00g shallot/kloc-,200g yellow wine, soy sauce and sugar.

Exercise:

1. Wash pork, blanch in cold water for 5 minutes, and cut into dices.

2. Put the onion and ginger slices at the bottom of the casserole, put the cut skin into the pot, add yellow wine, soy sauce and sugar, boil over high fire and stew for 2 hours.

3. Pick up the stewed pork belly, put it in a large bowl with the skin facing up, pour in the original juice of cook the meat, and steam for 30 minutes.

Second, boiled meat slices

Raw materials:

Tenderloin, Chinese cabbage leaves, bean sprouts 100g, 4 green garlic, bone soup 1 bowl, 3 slices of ginger, dried Chili rings 1 spoon, pepper 1 spoon, 2 star anise, salt 1 teaspoon, chicken essence 0.5 teaspoon, etc.

Exercise:

1. Shred Chinese cabbage, wash bean sprouts, slice tenderloin with salt, black pepper and egg white, marinate for 20 minutes, then mix in starch and let stand.

2. Add pepper, dried pepper and star anise into the cold oil, fry for fragrance, and take out pepper and pepper.

3. 1 tablespoon stir-fry pepper oil, shred ginger slices and stir-fry until slightly yellow, add cabbage and bean sprouts, stir well, add bone soup and boil.

4. Take out the cooked bean sprouts and cabbage and put them in a bowl.

5. Cook the sliced meat with strong fire, take it out and put it in a bowl. Mix the pepper powder and Chili powder and sprinkle it on it. Chop the green garlic and sprinkle it on it. Filter the soup and pour it into the bowl. Take another pot of 3-4 tablespoons pepper and Chili oil, heat it and pour it on it.

Third, yam braised pork

Raw materials:

Pork belly, yam, ginger slices, star anise, cinnamon, fragrant leaves, rock sugar, cooking wine, soy sauce, soy sauce, salt.

Exercise:

1. Cut the pork belly into several large sections, add ginger slices, cook in a cold water pot, drain the blood for a few minutes, wash it with warm water, dry the surface with kitchen paper and cut it into small pieces.

2. Pour a little oil into the pot, pour pork belly and stir-fry until it is oily. Turn to low heat and continue to add rock sugar and stir-fry until the pork belly is colored.

3. Add cooking wine, soy sauce, soy sauce, ginger slices, star anise, cinnamon, fragrant leaves and appropriate amount of hot water to the pot, and simmer for about 1 hour until the pork belly is soft and rotten.

4. Peel and cut the yam into hob blocks and soak in water.

5. After the pork belly is soft and rotten, add yam to continue stewing until the yam is soft and rotten, and finally collect the juice on high fire.

Fourth, roast pork with honey sauce.

Raw materials:

Pork belly 450g, 1 tablespoon barbecued pork sauce, salt, soy sauce and honey.

Exercise:

1. Add barbecued pork sauce, soy sauce, salt and honey to the meat, grab it evenly by hand, knead it evenly, and marinate it for about 10 hour.

2. Put the tin foil (unnecessary) into the pressure cooker, add the juice of pork and bacon, cover it, point the valve to the waterless position, and then take it out for cooling and slicing.

Five, pot meat

Raw materials:

240g pork tenderloin, water, oil, salt, 1 teaspoon cooking wine, starch,10g shredded onion, 70g tomato sauce, 2 teaspoons concentrated orange juice, sugar and white vinegar.

Exercise:

1. Wash pork tenderloin, put it in the refrigerator until it is slightly hard, take it out, cut it into pieces about 2 mm thick, put it in a container, add a little salt, cooking wine and starch, and marinate for 20 minutes.

2. Cut the onion into filaments; Pour tomato sauce and orange juice into a bowl, add appropriate amount of sugar, white vinegar, salt and water, and stir well to make juice.

3. Pour the starch into a large bowl, add a little water, add a little salt and a few drops of oil, and stir well.

4. Put the marinated meat slices into the starch paste, grab them evenly, and hang the starch paste evenly.

5. Pour the oil into the pot. When the oil temperature rises to 60% to 70%, put the sliced onion into the pot, hang the meat slices with starch paste, put them into the pot one by one, fry until the color is golden, and then fry for about 20 seconds.

6. Put a little oil in the pot. When the oil temperature rises, add shredded onion, stir-fry, pour in the sauce, stir-fry with a spatula, pour in the fried meat slices and stir-fry until the sauce is hung evenly, and then add a little oil to stir-fry evenly.

Six, sweet and spicy sauce beef

Raw materials:

300g beef tenderloin, a little mint, 1 ginger, 5 garlic cloves, 50g Thai sweet and spicy sauce, 2g salt, 5g soy sauce, 5g cooking wine, 30g white pepper, water starch and oil.

Exercise:

1. Beef should be sliced horizontally, the thinner the better. Add salt, soy sauce, cooking wine, white pepper and water starch, stir well, then add 10g oil and marinate for 30 minutes.

2. Wash mint with running water, drain and chop it; Pat garlic cloves into minced garlic and cut ginger into Jiang Mo.

3. Heat the pan, pour oil, pour Jiang Mo, minced garlic and minced mint into the pan and stir-fry, pour Thai sweet and spicy sauce and stir-fry, pour the marinated beef into the pan, turn it over until it changes color, so that the sauce evenly wraps the beef, turn off the fire, and soak the beef with the remaining temperature.

Seven, steamed meat with lotus leaf powder

Raw materials:

500g pork belly, dried plum 100g, 50g lotus seeds, ginger, onion, garlic, soy sauce 1 spoon, soy sauce 1 spoon, cooking wine 1 spoon, 3 pieces of white sugar, crystal sugar, star anise and fragrant leaves.

Exercise:

1. Soak prunes and lotus seeds in water; Pork belly is boiled with star anise, fragrant leaves and ginger for about 15 minutes, and cooked for about 7 minutes. Take it out and soak it in cold water, dry it and brush it with a layer of honey.

2. Heat the oil in the pan to 80% heat, put the skin down in the oil pan and fry it until it bubbles, cut it into 5mm pieces, mix in soy sauce, soy sauce and cooking wine, and marinate for 2 minutes.

3. Wrap lotus seeds in sliced meat and put them face down in a bowl.

4. Put ginger, garlic and dried red pepper into the hot oil in the pot and saute. Add the drained dried plums and stir-fry until fragrant. Season with a little sugar and light soy sauce.

5. Then spread the fried dried prunes on the surface of the meat roll, press it with pressure, put the bowl in a steamer and steam it for about 60 minutes on medium heat.

Eight, steamed mutton with millet

Raw materials:

550g mutton, 50g millet, 0g lobster sauce 1 0g soy sauce10g sweet noodle sauce10g salt, 2g onion1g ginger, 5g sugar.

Exercise:

1. Soak millet in clear water for 4 hours; Slice mutton into a bowl, add 10g douchi, 10g soy sauce, 10g sweet noodle sauce, 2g salt, 1g onion, 3g ginger and 5g sugar, mix well and marinate for 30min.

2. Spread a layer of millet, a layer of mutton and a layer of millet in a steaming bowl, and put the mutton and millet in the bowl in turn.

3. Boil the water in the steamer, add the mutton after the water is boiled, and steam for about 30 minutes.

Nine, roast beef slices

Raw materials:

200g of beef tenderloin, 50g of corn starch/kloc-0, 2g of salt, 0g of soy sauce/kloc-0, 0g of onion/kloc-0, 5g of ginger, 30g of rice vinegar, 0g of yellow rice wine/kloc-0, 0g of sugar/kloc-0, 0g of water and oil.

Exercise:

1. Remove fascia from beef and cut into large pieces; Cut the onion into small pieces, shred the ginger, and soak in a little cold water for half an hour to get the onion Jiang Shui.

2. Put the yellow rice wine, a little onion Jiang Shui and 1g salt into the beef and stir until it is completely absorbed and the surface is sticky.

3. Mix corn starch with water, add water bit by bit, pour a little oil after it is sticky, and stir evenly in the same direction.

4. Pour the oil into the pot, and the amount of oil should be large. Heat it to 70%, dip the beef slices into the adjusted paste evenly, fry them on the fire until the surface is crisp and hard, and then fry them until crisp.

5. Put 20g of water, rice vinegar, soy sauce, white sugar and 1g salt into the pot to boil, add a proper amount of water starch, and pour in a little hot oil of fried beef to stir.

6. Put the fried beef into the fire and stir it quickly and evenly.

Ten, pineapple goo meat

Raw materials:

Peeled pork belly 300g, canned pineapple 100g, coriander root, carrot skin, onion skin, celery leaf, egg white 1, starch 4 tbsp, original tomato sauce 1 tbsp, sugar 2 tbsp, salt 1 tbsp, white vinegar 1.

Exercise:

1. Cut the meat into pieces about 2 cm square, add salt, cooking wine, 1 tablespoon starch and half an egg white for curing, add two coriander roots and onions, grab them by hand, knead them into the meat as much as possible, and cure for about 15 minutes.

2. Cook carrot skin, celery leaves, onion and parsley root in a small amount of water for 5 minutes.

3. Put the marinated meat into corn starch, roll it up, let it be covered with starch, hold it, let the starch stick firmly to the meat, and the meat will become round.

4. Put the meatballs in a 50% hot oil pan, fry until the skin is slightly yellow, then take them out, re-fry, and take them out and drain the oil after frying until the skin is hard and golden.

5. Put 1 tbsp oil in the pot, add tomato sauce, stir-fry for about 1 min, stir-fry red oil, add sugar, pour vegetable soup, add salt, boil water starch, and finally add some white vinegar to stir-fry evenly, add fried meat and pineapple, and turn it over a few times to make the sauce in the pot covered with meat and pineapple.