Half a catty of pork tenderloin and two eggs.

Four or five onions, a small piece of ginger.

Three or four cloves of garlic, about one or two or five cloves of starch. Seasoning:

Two spoonfuls of rice wine and one spoonful of sugar.

Three tablespoons of vinegar and two tablespoons of soy sauce.

Correct preparation method of salt and monosodium glutamate;

1. Loosen the steak and cut it into strips about 4 cm long and 1 cm square. Add rice wine, salt and monosodium glutamate into the strips and mix well to taste. Put a tablespoon of sugar, vinegar, soy sauce, salt, monosodium glutamate and starch into a bowl to make a sauce. Chop onion, ginger and garlic.

2. Set fire to the pan, put oil on the fire until it is 60% hot, mix the meat strips with the whole egg starch paste, fry them one by one, and just take them out quickly in Huang Shi.

3. When the oil temperature in the pot rises to 70% heat, fry the meat strips in the pot until golden brown, turn off the fire, and take out the drained oil.

4. After the oil in the pot is full, leave the bottom oil and burn it to 50% heat. Add Jiang Mo and minced garlic, stir-fry until fragrant, then add chopped green onion and add about three tablespoons of water. Add about three tablespoons of water, bring to a boil, cook the sauce in a bowl, collect the juice and pour it on the meat strips.

Cashew shrimp materials and quantity:

& ltol & gt

& lt Lee> Shrimp 300g (large)

& lt plum & gt cashew nuts 1/2 cups.

& lt Li>2 teaspoons chopped green onion

& lt Li>2 teaspoons of ginger sauce

& lt plum & gt carrot 1/2 cups.

& lt/ol & gt； Seasoning:

Pickled shrimp materials:

& ltol & gt

& lt plum & gt salt 1/4 teaspoons.

& lt Li>2 teaspoons of raw flour

& lt Li> protein 1/2 teaspoons.

& lt/ol & gt；

& ltp & gt

Seasoning:

& ltol & gt

& lt plum & gt salt 1/2 teaspoons.

& lt Li> 1 teaspoon of wine

& lt plum & gt sesame oil 1/2 teaspoons.

& lt/ol & gt； Method:

& ltol & gt

& lt Lee> Shrimp shell, cut shrimp back, remove intestines, wash and drain.

& lt Li> Mix the shrimps with the marinated shrimps and put them in the refrigerator for about 30 minutes.

& lt Li> Heat the oil about an inch deep, fry the shrimp until it changes color, and scoop up the oil.

& lt Li> Heat 1 tbsp oil pan, saute carrots, chopped green onion and Jiang Mo, add shrimps and seasonings, stir-fry for a while, serve, and sprinkle with cashews.

& lt/ol & gt；

Tips:

Ingredients can be mixed at will, such as diced chicken instead of shrimp, or honey beans instead of cashew nuts. , as you like.

Materials and quantity of fish-flavored shredded pork:

Sichuan lean meat 200 grams, pickled pepper 20 grams.

Sugar 20g, vinegar 15g, soy sauce 15g.

1.5g refined salt (used twice) and 1g monosodium glutamate.

Cooking wine 15g, water starch 25g (used twice).

Cucumber 100g (Flos Magnoliae, sweet pepper, etc. ).

50g of auricularia auricula, 50g of onion, 50g of ginger and 50g of garlic.

50g peanut oil

Method:

1. Cut the meat into 3 cm long filaments and paste with a little salt and starch; Shredding cucumber, chopping onion, ginger and garlic; Mix the juice with sugar, vinegar, soy sauce, cooking wine, salt, monosodium glutamate and water starch for later use.

2. Heat the pan, put oil in the pan, stir-fry shredded pork in the pan, then put pickled pepper (finely cut) and ginger and garlic in the pan, add cucumber and chopped wood after fragrance, stir fry slightly, and cook just the right juice and chopped green onion, stir well. Fish-flavored shredded pork is on the table.

For more detailed practices, please refer to this website.