(1) Material: mustard tuber, shredded pork, green pepper, red pepper, onion and ginger.

(2) Wash and shred the mustard tuber, and shred the onion and ginger respectively. Marinate shredded pork with shredded ginger, cooking wine and a little starch for a while.

(3) put oil in the pot. When it is 50% hot, put the shredded pork into the row, add a little soy sauce and stir-fry for a while, and take it out for later use.

(4) Add a little oil to the pot, saute shredded chives, add shredded green and red peppers and stir fry, then add shredded pork and shredded mustard, add a little salt, sugar and chicken essence, stir fry and thicken evenly.

2. shredded pork in Beijing sauce

(1) materials: shredded pork, sweet noodle sauce 80g, cooking wine 5g, monosodium glutamate 2g, sugar 20g, salt 1g, starch 2g, egg 1g, oil 150g and ginger 5g.

(2) Shred pork, put it in a bowl, add cooking wine, salt, eggs and starch, and mix well, which is the sizing.

(3) Slice the scallion obliquely and put it into a plate. Slice ginger, put shredded onion into a bowl, add water and soak in onion and ginger water.

(4) ignite the wok, add the oil, stir-fry the shredded pork in the wok until cooked, take it out when cooked, and put it in the wok to drain the oil.

(5) Put the oil in the wok, add the sweet noodle sauce to stir fry slightly, add the onion, Jiang Shui, cooking wine, monosodium glutamate and white sugar, and continue to stir fry the sweet noodle sauce. When all the sugar melts and the sauce begins to become sticky, add the shredded pork and stir-fry constantly to make the sweet noodle sauce stick to the shredded pork evenly.

(6) Put the shredded pork into a dish with shredded onion, basically cover the shredded onion, and mix well when eating.

3. Muxiu meat

(1) Material: shredded pork, eggs, fungus, carrots, rape, green onions and ginger slices.

(2) Wash and shred carrots, wash rape, blanch with hot water respectively, and let it cool for later use.

(3) Break the eggs, add a little salt and spread them into egg rolls, and shred them for later use.

(4) Marinate the shredded pork with cooking wine, ginger and starch for a while; Chop green onions for later use; Soak the fungus, remove the pedicle and tear it to the right size.

(5) Put a proper amount of oil in the pot and heat it until it is warm. Add the marinated shredded pork and stir-fry until it changes color. Add a little soy sauce, stir well and remove for later use.

(6) Add a little oil to the pot, add chopped leek and stir fry, add shredded carrot, black fungus and shredded rape, add a little salt and stir fry evenly, then add shredded chicken skin and shredded pork, stir fry evenly and then add a little chicken essence and sesame oil.

4. Beef tenderloin with pepper

(1) Material: beef, pepper, onion, ginger and garlic.

(2) Cut the tenderloin into thick strips after tendon removal, add cooking wine, soy sauce, oyster sauce, sugar, salad oil and starch, mix well until it sticks to your hands, then marinate, and put it in the fresh-keeping room of refrigerator (4℃) for more than 3 hours.

(3) Wash the pepper, remove the roots and seeds for later use, and wash and chop the onion, ginger and garlic for later use.

(4) Put a proper amount of oil in the pot and heat it to 50% heat, then add the marinated beef, and take it out for later use.

(5) Heat a little chopped green onion, ginger and garlic in another pot, saute pepper until the surface of pepper is wrinkled and slightly brown, add fried beef tenderloin, stir fry evenly, and add a little salt and chicken essence to serve.

5. stir-fried pork with water bamboo

(1) Material: Zizania latifolia, tenderloin, dried pepper, ginger, chives and garlic.

(2) The water bamboo is washed, peeled and sliced for later use.

(3) Slice the tenderloin and marinate it with cooking wine, seafood soy sauce, soy sauce, salt, ginger, starch and salad oil for a while.

(4) Put a proper amount of oil into the pot and heat it to 50% heat, then add the marinated meat slices and stir-fry until it becomes discolored.

(5) Put a proper amount of chopped green onion, ginger, garlic and dried pepper into the pot, then add water bamboo slices and meat slices and stir-fry evenly, add a proper amount of salt and chicken essence, and finally sprinkle a little chopped green onion and stir-fry evenly.

6, cumin fried beef

(1) Material: beef, green pepper, dried pepper, ginger and onion.

(2) Wash and shred beef.

(3) Marinate the shredded pork with cooking wine, starch, cumin powder, a little salad oil and water for a while.

(4) Wash and shred the green pepper, chop the onion and shred the ginger for later use.

(5) When the oil temperature in the pan is high, add the marinated shredded pork and slide it away. After the color of shredded pork changes, add a little soy sauce and stir well. Remove and set aside.

(6) Put a little fried chopped green onion, ginger slices and dried peppers in the pot, add shredded green peppers, add a little salt, stir fry evenly, then add shredded pork, then add cumin powder, Chili powder and a little Chili oil in turn, stir fry evenly, and then take out the pot.

7. shredded green pepper

(1) Material: pork, green pepper, onion, ginger, garlic and bean paste.

(2) Wash and shred pork, and marinate with cooking wine, shredded ginger and water starch for a while; Wash and shred green peppers; Chop onion, ginger and garlic for later use.

(3) Put a proper amount of oil into the pot and burn it until it is warm. Add the marinated shredded pork and slide it open. Add soy sauce and stir well. Remove and set aside.

(4) Add a proper amount of oil into the pot, stir-fry shallots, ginger and garlic, add a tablespoon of bean paste and stir-fry until fragrant, then add shredded green peppers and stir-fry until even, then add the fried shredded pork, add a proper amount of salt and chicken essence, and stir-fry until even and thick.

8. Fish-flavored shredded pork

(1) Material: tenderloin, lettuce, carrot, fungus, onion, ginger and garlic.

(2) Shredding tenderloin, mixing it with cooking wine, a little salt, starch and shredded ginger, and mixing white sugar, soy sauce, vinegar, chicken essence and water starch in a small bowl for later use.

(3) Wash, peel and shred lettuce and carrot for later use; Soak Auricularia auricula, removing root pedicle, and shredding; Chop onion, ginger and garlic for later use.

(4) Put a proper amount of oil into the pot and burn it until it is warm. Add the marinated shredded pork and slide out for later use.

(5) Add appropriate amount of oil-fried shallots, ginger and garlic into the pot, add chopped pepper sauce and Pixian watercress and stir-fry until fragrant. Add shredded lettuce, shredded carrot and shredded fungus, stir-fry evenly, then add fried shredded pork and sauce, stir-fry quickly, and serve.

9, shredded cucumber

(1) Material: shredded pork, cucumber, onion, ginger, dried pepper.

(2) Add dry starch, cooking wine, ginger powder and salad oil into the tenderloin shredded pork, and mix well. Wash cucumber and cut into filaments; Chop ginger and garlic, and chop dried peppers for later use.

(3) Add an appropriate amount of oil to the wok, heat it, add the marinated shredded pork, stir-fry with minced ginger and garlic, chopped dried Chili, soy sauce and salt until the shredded pork is smooth and cooked, and take it out.

(4) Mix smooth shredded pork with shredded cucumber.

10, DIY of homemade kimchi

(1) material: lotus 1500g, carrot 500g, green pepper 200g, pepper 50g, star anise 2, cinnamon 10g, pepper 50g, ginger 50g, salt.

(2) removing the old leaves from the lotus root, cutting off one by one, washing and cutting into larger pieces for later use; Slice the washed radish, and the slice is slightly thick; Wash fresh green peppers and red peppers, and slice ginger for later use.

(3) Put the prepared lotus leaves, carrots, green peppers and red peppers into a washed pickle jar, and sprinkle pepper, star anise, cinnamon, pepper and ginger slices on the vegetables.

(4) Add tap water to the clean basin, and add a proper amount of salt to fully dissolve the salt until the taste is slightly salty in the direction of the dish. Pour into the pickle jar, the water level is slightly higher than the vegetables, cover the jar and seal the upper edge with water, mainly to prevent the outside air from entering.

(5) Pay attention to special chopsticks when picking vegetables. You can't see oil. When the water on the upper edge is not enough, it should be replenished in time. You can eat it in about 7 days.