Southern fried balls
1. Beef filling set aside.
2. Add one egg.
3. Stir the eggs well, chop the green onion and ginger, add thirteen spices, salt and chicken powder and stir well.
4. Add starch.
5. The remaining filling of the balls before, and the current use, mix together and mix well.
6. After stirring well, if the filling is dry, you can add less water, and it is advisable to stir without effort.
7. Put more oil than usual in the pot, use a spoon to flatten the meat filling in the pot, fry, fry until both sides are browned and strong.
8. Serve with a starch juice and seafood soy sauce.
9. Put the oil in another pot, add the green onion and ginger, the ingredients, and stir-fry with thirteen spices.
10. Then add the prepared starch juice, add the fried balls when stir-frying viscous, and stir-fry the chicken powder evenly out of the pan.
Garlic fried meat slices
1. Prepare the ingredients, slice the pork, onion and green pepper, and cut the garlic seedlings into sections.
2. Add cooking wine, salt and starch to the pork.
3. Grasp and mix well and marinate for 10 minutes.
4. Mix the sauce: Put a spoonful of soy sauce, a spoonful of oyster sauce, half a spoonful of sugar and a little sesame oil in a small bowl and set aside.
5. Heat the appropriate amount of oil in the pot, reduce the heat, add the onion slices and stir-fry to burst the aroma.
6. Add slices of meat and stir-fry until slices are raw.
7. Pour the sauce into the slices and stir-fry until the slices are cooked.
8. Stir-fry the garlic sprouts and chili peppers for two or three minutes.
Home-cooked fish and shredded meat
1. Prepare the ingredients and put the meat into the soy sauce cooking wine chicken fine marinade
2. Seven points of hot oil to fry the meat
3. Sauté the remaining oil and leave it in the pan
4. Stir-fry the bean paste over low heat
5. Stir-fry the shallots, ginger and garlic
6. Stir-fry the shredded meat
7. Stir-fry the carrot spring shoots and fungus peppers
8. Stir-fry with a spoonful of vinegar and a pinch of sugar and salt
Liver waist and stir-fry
1. A pair of pork loins, 0.5 kg of pork liver, all the pork loin fascia is removed and the waist flower is cut with a knife, the pork liver slice is washed with water, soaked in white vinegar water and set aside.
2. Soak the fungus in warm water and set aside
3. Prepare the pickled pepper (part of the circle, part of the chopped pickled pepper), sliced ginger, sliced with a knife of green onion, sliced garlic.
4. Soak in vinegar water for 10 minutes liver waist with water washed and squeezed dry water put salt, pepper, soy sauce, soy sauce, cooking wine, egg liquid, starch stir evenly and then add a little food oil to stir evenly.
5. Seasoning juice, put salt, pepper, oyster sauce, sugar, cooking wine, soy sauce, starch and set aside.
6. Put oil in the pot to burn 60% of the heat and put more than a dozen peppercorns, and then dare to garlic slices, pickled pepper rings, pickled ginger slices and stir-fry.
7. After stir-frying, put the marinated liver waist under the pot and fry on high heat for more than 10 seconds, then put the minced pickled pepper and stir-fry a few times evenly, then put down the fungus and green onion slices