Fish-flavored shredded pork: 1. Cut pork into shreds about 7 cm long and 0.3 cm thick. Shred the winter bamboo shoots and fungus, and put the shredded pork into a bowl. 2. Put sugar, vinegar, soy sauce, chopped green onion, wet starch and broth in the same bowl (don't mix them with shredded pork) and mix them into a sauce. 3. Heat the wok, add lard to 60% heat, add shredded pork to stir fry, add ginger, garlic and chopped red pepper to stir fry until fragrant, then add winter bamboo shoots and fungus to stir fry for a few times, and then cook the sauce for a few times. The most important thing of this dish is that the main ingredient must be smeared with egg white paste and cooked in wide oil. Pickled pepper is an essential ingredient. You can put the rest of the ingredients at will, but you must shred them.

Kung pao chicken; 1. Wash chicken, cut into pieces, marinate and mix with egg white, salt and starch. 2. Wash and dice garlic. 3. Heat the cooking oil in the pot, fry the diced chicken in the pot, and drain the oil. 4. Leave a little oil in the pot, saute dried peppers and garlic, and then stir-fry diced chicken. 5. Finally, add soy sauce, cooking wine and monosodium glutamate. 1. Wash garlic and cut into powder; 2. Wash the diced chicken, add the egg white paste, and take out the drained oil juice for later use; Third, leave about 2 tablespoons of oil in the pot. After heating, put the cut dried peppers into a pot, stir-fry them with low fire, and then add the pepper particles and shallots to stir-fry until fragrant. After frying, put the diced chicken into the pot; Fifth, put the ingredients (some common plant raw materials are diced). Sixth, add fried peanuts. Add soy sauce, cooking wine, monosodium glutamate, sugar, vinegar, water, starch and sesame oil, stir-fry, thicken and pour out the oil.