Stir-fried kelp with shredded pork: lean meat, kelp, pepper, onion, ginger, garlic, cassava starch, rice wine and soy sauce. Practice: 1. Clean lean meat, shred it, put it in a bowl, add a little ginger foam, tapioca starch, rice wine, soy sauce and salt to marinate 10 minute. 2. Dry kelp, soak it soft in advance, wash it and cut it into development segments, then pour it into boiling water for 3 minutes and pick it up. 3, put the right amount of oil in the pot, after the oil is boiled, turn on a small fire, add some onion ginger slices and pepper segments and stir-fry the fragrance. 4. Put the marinated meat slices into the wok and cook until the meat slices fade and smell. Put the blanched kelp into a wok, add a little salt and soy sauce to taste. 5. Stir-fry for a few minutes, then put the chopped onion into the pot and stir well. Turn off the fire and get out of the pot.

Pork fried with Pleurotus eryngii: raw pork 100g, 2 mushrooms, 2 green peppers, Pixian bean paste 1 spoon, a small amount of soy sauce, appropriate amount of rice wine and appropriate amount of cooking oil. Practice: 1, sliced mushrooms, shredded onion and ginger, sliced garlic. 2. Slice lean pork and pepper. 3. Add a little oil to the wok, add the mushroom slices, fry them on both sides, and remove them for later use. 4. Add a little oil to another wok, steam and fry the small fresh meat for about 5 minutes, add the bean paste and stir well. 5. Add onion and garlic and stir-fry until fragrant. 6. Add fried mushroom slices, a small amount of soy sauce, rice wine and a spoonful of water and fry for a while. 7. Add the green pepper and stir fry until it is broken.

Fish-flavored eggplant seeds 1. Prepare two long eggplants in advance, remove the roots, clean them, cut the development segments, and then change the knife to cut the development strips. Sprinkle with cassava starch. Grab and mix, so that each tomato strip is evenly covered with a layer of cassava starch. 2, onion ginger chopped, pepper chopped, set aside. 3. First put 4 tablespoons of cold water in the bowl, then add 3 tablespoons of soy sauce, 2 tablespoons of vinegar, 1 tablespoon of oil consumption, 1 tablespoon of sugar and 1 tablespoon of flour, mix well and mix in fish juice. 4. Put the oil in the pot. After the oil is boiled, add the tomato strips, fry on low heat until the surface is golden, and pour out to control the oil and replenish water. 5. Leave the bottom oil in the pot, add the minced onion and ginger, Pixian bean paste and pepper, stir-fry the fragrance, pour in the fried tomato strips and stir-fry twice. 6. Pour in the prepared fish juice and stir well. Collect the juice until it is thick, take it out of the pan and sprinkle with onions.