Mix pork loin slices with vermicelli and prepare food in advance: 250g pork loin, 75g vermicelli, 20g pepper (red tip), 5g ginger, 5g onion, 5g garlic (white skin), 2g rice vinegar, 2g white pepper, 2g rice wine, 20g sesame oil, 3g salt, 1 g chicken essence and soy sauce.

Exercise:

1. Wash and tear the pork tenderloin, cut it into two sections, cut off the waist, cut several knives on the surface with a straight knife, then obliquely cut it into viscera, put it in clean water to remove blood, take it out and control it to dry, and cut garlic, red pepper and ginger into rice grains;

2. Remove the fibrous roots of onion, clean and cut into onion segments. Stir the minced garlic, pepper, ginger and onion together and put them on a plate. Add soy sauce, sesame oil 10g, salt, chicken essence, rice wine, rice vinegar, and white pepper to the onion plate, and pour 250mL of bone soup to make marinade.

3. Put the pot on the stove fire, add a proper amount of water, boil it, put it in the pot to boil, take it out and soak it in cold boiled water, take it out and drain it, put the drained kidney into a bowl, and pour the fried marinade into the bowl for later use;

4. Scald the vermicelli (black bean vermicelli) thoroughly with boiling water, remove and cut into small pieces. Add sesame oil into vermicelli, stir and cool. Half of the vermicelli is put into the bottom of the basin, and the other half is stirred with a waist piece, and then covered and eaten.

Sweet and sour mandarin fish prepare food in advance: mandarin fish, dried starch, tomato sauce, bone soup, sugar, rice vinegar, wine, salt, minced garlic, diced bamboo shoots, Pleurotus ostreatus, lentils, animal oil, fresh shrimp and sesame oil.

Exercise:

1. For the ingredients prepared in advance, the scales and gills of osmanthus fish are removed, and the internal organs are cleaned by laparotomy. The fillets first fall straight on the fish, and then obliquely until the fillets become prismatic. Mix Shaoxing wine and salt well, spread it on your head, scoop it up with chopped pepper, roll in dry starch, and shake off the remaining powder by hand.

2. Put the tomatoes in a bowl, and add bone soup, sugar, rice vinegar, wine, salt and water starch to make a sauce;

3. Heat the animal oil in the pot with fire. When it's 80% hot, first roll up two pieces of fish, lift the shark's fin, and put it in a pot for a little frying. Then fry all the fish in a pan until golden brown. Take it out, put it on a plate, put it on the head of chopped pepper, and spell out the shape of the Dutch rat.

4. Leave a little oil in the pot, stir-fry the shallots, add garlic cloves, diced bamboo shoots, diced mushrooms and diced peas, stir-fry the sauce over high heat, stir-fry the meat oil and fresh shrimps, pour in sesame oil and pour it on the fish. You can eat it.

Ingredients: Chinese cabbage 1 tree, pork belly 250g, sweet potato powder 100g, onion, ginger, star anise 2, soy sauce, salt, monosodium glutamate and oil consumption.

manufacturing process

1. Boil the sweet potato powder with boiling water in advance.

2. Slice pork belly, not too thick. Stir-fry in a pan until oily and slightly yellow. Then add onion, ginger and star anise and stir-fry to taste.

3. Clean the Chinese cabbage, cut it into sections, directly put it in the pot and stir-fry it twice, then pour in the cabbage leaves and stir-fry it again.

4. Pour in soy sauce, consume oil, put salt, and appropriate amount of water (not too much water, the water content of Chinese cabbage is quite large. Cover the pot and stew for 10 minutes.

5. Add the cooked sweet potato vermicelli and stir-fry until the sweet potato vermicelli is loose.

6. Sprinkle monosodium glutamate on the pot (don't sprinkle it either).