Hot waist flower
raw material
500g pork loin, 50g green onion, 50g pickled pepper, 20g pickled ginger slices, 10g starch.
seasoning
Salt, monosodium glutamate, sugar, soy sauce, water starch, aged vinegar, vegetable oil.
How to make it
1 Cut the fascia on the surface of the pork loin in half, change the slices to wheat ear knife and starch sizing, mix with salt, monosodium glutamate, sugar, aged vinegar, soy sauce and water starch into a sauce and set aside.
2 Heat the oil in a pot over a high heat, pour in the waist flowers, pickled peppers, pickled ginger slices and fry until the red oil comes out, pour in the green onion and the mixed potato juice and stir-fry evenly.
Cooking tips
When stir-frying the waist flower, be sure to stir-fry it quickly over high heat to avoid affecting the taste of the waist flower.
Fry shredded meat
raw material
350g pork tenderloin, 10g diced spring onion, 10g peppercorn segments, 10g peeled white sesame seeds.
seasoning
Salt, monosodium glutamate, Maggi umami juice, sesame oil, peppercorn oil, starch, vegetable oil.
How to make it
1 Cut the pork tenderloin into strips, add salt, MSG and starch, grasp well and set aside.
2 Heat the oil on a hot fire, add the shredded meat one by one, fry it until golden brown, leave the bottom oil in the pot, add the peppercorn segments to fry fragrant, pour diced green onions and fried shredded meat into Maggi umami sauce, quickly stir-fry, then drizzle sesame oil and peppercorn oil, sprinkle with peeled white sesame seeds and stir-fry evenly.
Stir-fried shredded meat with silver bud chives
raw material
200g pork tenderloin, 100g chives, 100g mung bean sprouts.
seasoning
Salt, monosodium glutamate, pepper, egg white, water starch, vegetable oil.
How to make it
1 Cut the pork tenderloin into shreds, add egg white, salt, monosodium glutamate and water starch, syrup and grasp well, remove the head and tail of the mung bean sprouts, wash and cut the chives into segments.
2 Put the oil on a hot fire, add shredded meat and stir-fry, then pour in chives and mung bean sprouts and stir-fry, add salt, monosodium glutamate, pepper to mix and stir-fry well.
Shredded fish
raw material
350g pork tenderloin, 10g each of ginger and garlic, 10g diced spring onion, 15g shredded fungus, 20g shredded bamboo shoots.
seasoning
Salt, monosodium glutamate, sugar, aged vinegar, soy sauce, bean paste, pickled pepper paste, pickled ginger, egg white, water starch, vegetable oil.
How to make it
1 Shred the pork tenderloin, add salt, MSG, egg white, soy sauce and water starch, sizing and set aside.
2 Put the bean paste, pickled pepper paste, pickled ginger and ginger and garlic rice, put them in a blender and beat them into fish sauce, mix the aged vinegar, sugar, monosodium glutamate and add water starch to make the sauce.
3 Heat the oil on a hot fire, pour in the shredded meat and fish it out, leave the bottom oil in the pot and fry the beaten fish sauce until the red oil comes out, pour in shredded fungus, shredded bamboo shoots and shredded meat and stir-fry, then pour in the mixed potato juice, sprinkle with diced green onions, stir-fry evenly and put on a plate.
Stir-fry shredded meat with squeezed vegetables
raw material
200g pork tenderloin, 200g shredded cabbage, 5g each of shredded green and red peppers, 5g Sichuan peppercorns, 5g each of minced green onion, ginger and garlic.
seasoning
Salt, monosodium glutamate, soy sauce, water starch, egg white, vegetable oil.
How to make it
1 Cut the pork tenderloin into shreds, add egg white, soy sauce, monosodium glutamate and water starch, syrup and grasp well, rinse with water and set aside.
2 Put the oil on a hot fire, fry peppercorns until fragrant, pour in shredded meat and stir-fry, then add shredded vegetables, green and red peppers, green onion, ginger and garlic and stir-fry until fragrant, stir-fry with MSG and salt to taste and stir-fry evenly.
Stir-fried shredded meat with bell pepper
raw material
200g pork tenderloin, 200g bell pepper, 20g green pepper, 5g each of green onion, ginger, garlic and rice.
seasoning
Salt, monosodium glutamate, pepper, water starch, egg white, vegetable oil.
How to make it
1 Shred the pork tenderloin, add salt, MSG, egg white and water starch, syrup and grab well, cut the bell pepper and green pepper into fine strips and set aside.
2 Combine salt, MSG and pepper with water starch to form a sauce.
3 Heat the oil in a pot over a hot fire, pour in the marinated shredded meat and stir-fry, then pour in shredded bell pepper, green pepper, green onion, ginger, garlic and rice and stir-fry until fragrant, and finally cook the mixed potato juice, take it out of the pot and put it on a plate.
Stir-fried shredded meat with ginger
raw material
200g pork tenderloin, 200g ginger, 5g each of shredded green and red peppers.
seasoning
Salt, monosodium glutamate, pepper, water starch, egg white, vegetable oil.
How to make it
1 Shred the pork tenderloin, add egg white, salt, MSG and water starch to syrup and grasp well, peel and cut the ginger into fine strips, mix with salt, pepper and water starch into a sauce and set aside.
2 Heat oil in a pot, pour in shredded meat and stir-fry, add shredded ginger and green and red pepper shreds, stir-fry until fragrant, then cook in the mixed potato sauce and stir-fry evenly.
Spicy shredded meat
raw material
300g pork tenderloin, 50g each of shredded green and red peppers, 50g of coriander, 5g each of minced green onion, ginger and garlic, 10g of peppercorn.
seasoning
Salt, monosodium glutamate, soy sauce, sugar, egg white, water starch, vegetable oil.
How to make it
1 Cut the pork tenderloin into shreds, add salt, monosodium glutamate, soy sauce, egg white and water starch, syrup and grasp well, mix with salt, monosodium glutamate, sugar, soy sauce and water starch to form a sauce and set aside.
2 Heat the pepper segments in a pot over a hot fire, fry the peppercorn segments until fragrant, pour in shredded meat and stir-fry, add green onion, ginger, minced garlic, green and red pepper and stir-fry until fragrant, pour in the mixed potato juice and stir-fry the coriander segments.
Pickled pepper fat sausage
raw material
500 grams of cooked fat sausage, 10 grams each of ginger and garlic slices, 10 grams of green onion, 50 grams of round pickled pepper.
seasoning
Salt, monosodium glutamate, water starch, vegetable oil each in appropriate amounts.
How to make it
1 Cut the fat sausage into hob pieces, put it in a pot of boiling water, and set aside.
2 Heat oil in a pot, pour in cooked fat sausages, stir-fry the oil, add round bubble pepper and stir-fry until the red oil comes out, stir-fry the ginger and garlic slices and green onions until fragrant, add salt and MSG to adjust the taste, and use water starch to thin the pot and put it on a plate.
Stir-fried smooth meat with salted vegetables
raw material
200g pork tenderloin, 50g salt cabbage, 10g green onion, 5g diced red pepper, 5g ginger rice.
seasoning
Salt, monosodium glutamate, pepper, water starch, egg white, vegetable oil.
How to make it
1 Wash and cut the salt cabbage, cut the pork tenderloin into thin slices, add salt, monosodium glutamate, egg white and water starch and syrup and grasp well.
2 Heat the oil in the pot, pour in the meat slices and take them out, leave the bottom oil in the pot, pour in the salt cabbage segments, diced red pepper, green onion segments, ginger and rice and stir-fry until fragrant, pour in the meat slices and stir-fry the mixed potato juice evenly.
Sliced boiled meat
raw material
300g of boiled buttocks, 10g of fungus, 200g of lotus white, 20g of celery, 10g of diced spring onions, 5g each of minced ginger and garlic, 10g of diced sea peppercorns, 10g of Sichuan peppercorns, 5g of white sesame seeds.
seasoning
Salt, monosodium glutamate, chicken essence, soy sauce, bean paste, Sichuan peppercorn powder, water starch, egg white, vegetable oil.
How to make it
1 Cut the pork rump tip into thin slices, add egg white, salt, monosodium glutamate, soy sauce, water starch, syrup and grasp well, tear the lotus white into small pieces and wash it, fry the diced sea pepper and Sichuan peppercorns in a pan and chop them to make a knife-edge chili pepper and set aside.
2 Heat oil in a pot, add diced sea pepper and peppercorns and fry until fragrant, pour in lotus white, celery segments and fungus to stir-fry for flavor and pour into a bowl, leave the bottom oil in the pot to heat, add bean paste, ginger and garlic stir-fry fragrant soup and boil, cook in meat slices, mix the flavor with salt, monosodium glutamate, chicken essence and peppercorn powder and pour it into the bowl, sprinkle with diced spring onions, white sesame seeds and fried knife-edge chili pepper with hot oil to pour fragrant.
Hechuan meat slices
raw material
300g pork rump tip meat, 20g shuifa fungus, 20g pickled pepper segments, 10g sliced ginger, 10g sliced garlic, 10g sliced green onion, 10g celery segment, 20g sliced bamboo shoots.
seasoning
Salt, monosodium glutamate, sugar, aged vinegar, soy sauce, egg white, water starch, vegetable oil.
How to make it
1 Cut the pork rump tip into slices, add egg white, salt, MSG and water starch, and syrup and grasp well.
2 Mix salt, monosodium glutamate, sugar, aged vinegar, soy sauce and water starch to form a sauce.
3 Heat the oil on a hot fire, fry the marinated meat slices one by one, take them out when they are golden brown, leave the bottom oil in the pot and stir-fry the pepper segments, ginger slices and garlic slices until fragrant, pour in green onion, celery segments, bamboo shoot slices, shuifa fungus and stir-fry, then pour in the fried meat slices and potato juice and stir-fry evenly on the plate.
Sweet and sour meat rolls
raw material
200 grams of pork tenderloin, 1 apple, 4 eggs, 10 grams of starch.
seasoning
Water, sugar, tomato paste, water starch, vegetable oil.
How to make it
1 Cut the pork tenderloin into thin slices, peel the apples and cut into chopstick-thick strips.
2 Roll the apple strips with slices of meat, dip in a little starch and set aside.
3 Break the eggs, take the egg whites, pour the egg whites into a bowl, beat the egg whisk with a whisk to make an egg bubble paste, add starch and mix.
4 When the oil in the pot is heated to 50% hot, dip the rolled meat rolls in egg bubble paste one by one, fry them in the pot and take them out, leave the bottom oil in the pot, add tomato sauce, water and sugar, boil and pour the meat rolls with water starch and put them on a plate.