Sauté ed pork slices with cucumber Ingredients: cucumber 1 pork lean 50g cassava starch 1 spoon soy sauce 1 spoon salt 2 spoon method 1, cucumber washed and sliced. 2. Slice the meat, add appropriate amount of cassava starch, water, a small amount of soy sauce and salt and mix well. 3. Heat the oil in the pot, stir-fry the small fresh meat twice until it fades, and serve. 4. Put the cucumber into the remaining oil in the pot, add some salt and stir fry for a while, then add the small fresh meat and stir fry twice. Myanmar thyme beer duck 1. Prepare the octagonal. 2. Stir fry with a little oil. 3. Learn to put down the ducks, fry them well, change color and add salt. 4. Change a small cooking pot, learn to put down the beer spill, cook in red for 5 minutes, and cook in slow fire for 40 minutes. 5. Turn it over with chopsticks in the middle. First, it can be better. Second, avoid rice cookers. 6. If you want to cook, you should leave some juice. 7. Change a large iron pot, put some oil, put dried peppers, ginger slices and garlic, stir-fry and stir-fry. 8. Add salt, soy sauce, white pepper and stir-fry 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. Slice ginger and garlic, cut onion and pepper. 2. The vegetable pot is cold water. After the water is boiled, put the lotus root into the water for 2 minutes and take it out at low temperature. 3. Add some oil to the wok, change to slow fire, add pepper segments and pepper granules, and stir fry slowly. Add onion and ginger slices, stir-fry and add duck gizzard. 4, stir quickly and evenly, then put it into the pot in winter.

Sauerkraut beef food: thaw 4000g chilled beef tenderloin, then change it into blocks, rinse it with running water for 2 hours to remove blood, dry it, put it in an autoclave, add 50g onion, ginger slices and salt, 5kg white gravy, press it with SAIC for 40-50min, then take it out and refrigerate. Practice: 1, take 400 grams of cooked beef and replace it with 3 cm thick and 3 mm thick slices. 2, sour radish 100 grams, cut into pieces, soaked in water and put in a bowl to spread the bottom. 3. 220 grams of Sichuan kimchi, scooped up and dried, and then replaced with blocks. 4. Heat the base oil in the pan, add10g of onion slices,10g of ginger slices and 20g of pepper slices to stir-fry until fragrant, add kimchi slices to stir-fry until fragrant, add 800g of beef soup, add10g of white rice vinegar, 8g of chicken essence and spicy fresh sauce, 6g of monosodium glutamate, salt and 3g of sugar. 5. Heat the base oil in another pot, add 15g millet pepper ring and stir fry, and pour it on the beef and mutton.