1. Cherry meat
method:
1. Cut the tenderloin into small cubes, put it in a bowl, add a spoonful of soy sauce, a spoonful of cooking wine, an egg white, an appropriate amount of five-spice powder, grasp and mix well, and marinate for about 20 minutes.
2. Seasoning sauce, add 1 spoonful of aged vinegar, 4 spoonfuls of tomato sauce, 3 spoons of sugar, 2 spoons of water, stir well and set aside.
3. After marinating the tenderloin, wrap it in a layer of dry starch.
4. Pour a little more oil into the pan, fry the diced meat when it is 50% hot, fry until golden crisp and fish out, and set aside.
5. Start the pot and pour in the prepared sauce, simmer over low heat to make the thick, pour in the fried diced meat, quickly stir-fry, so that each piece of meat is evenly wrapped with thick juice, and finally sprinkle with green onions, you can get out of the pot.
2. Stir-fried eggplant in sauce
1. Cut the pepper into strips, can not eat spicy can be replaced by green pepper or bell pepper.
2. Ginger garlic millet spicy minced.
3. Wash the eggplant, tear it into small flowers by hand, and then soak it in cold water for 10 minutes, soak it well and then squeeze out the water.
4. Put more oil in the pot than usual stir-fry, heat up and fry the eggplant until it is broken.
5. Add ginger, minced garlic and chili pepper and stir-fry until fragrant.
6. After the eggplant becomes soft, add a large spoonful of light soy sauce and a large spoonful of sweet noodle sauce, and then add a little salt and sugar, stir-fry evenly (if you don't like sweet, you can change the sweet noodle sauce to soybean sauce, bean paste, etc., because the sauce is very salty, so don't put less salt!). ）
7. Sauté the peppercorns over high heat until flavorful.
8. Stir-fry evenly and then start the pan and plate it.
3. Stir-fried chicken breast
1. Slice the chicken breast first, put it into a bowl, add a spoonful of cooking wine, a spoonful of soy sauce, half a spoonful of old soy sauce, two spoonfuls of starch, grasp and mix evenly, and finally add a little cooking oil, lock the water, grasp and mix again, and put aside.
2. Start the pot to burn the oil, heat the oil, add the chicken breast slices, quickly stir-fry until the chicken breast changes color, add half a spoonful of dark soy sauce, a spoonful of raw soy sauce, a spoonful of oyster sauce, stir-fry into the flavor, pour in the green and red pepper slices cut in advance, stir-fry evenly to get out of the pot.
Fourth, return the pot meat
1. Bring a pot of boiling water to a boiling pot, add ginger slices and green onion to knot. Bring to a boil in water and add the washed pork belly.
2. Cook for about half an hour, insert chopsticks into the meat, and no blood will ooze out!
3. After the meat is cooked, put it in a non-hot hand and cut into thin slices.
4. Garlic seedlings are cleaned, the garlic head is flattened, the garlic head is cut with a knife, the garlic head and the garlic seedlings are separated, and the garlic head will be put down first later, because the maturity of the leaves is not the same.
5. Heat the pot and add a little cooking oil, a little bit is good, stir-fry the ginger, garlic and peppercorns. (Ginger garlic slice)
6. Add the sliced meat and stir-fry to remove the oil.
7. Add two spoonfuls of watercress sauce and stir-fry (watercress sauce is an essential condiment for this dish, no watercress sauce and no return pot meat.) It is best to use the bean paste produced in Pixian County, Sichuan, which has a more authentic taste. You can also add some dried chili peppers
8. Stir-fry until red oil comes out, drop a few drops of old soy sauce and stir-fry to color.
9. Add another handful of tempeh.
10. Fry until the meat slices are curled and will not dry and burnt, so that it is not greasy and fragrant, add a little sugar (don't too much) mainly to mention the taste.
11. Basically no need to put salt anymore, the watercress sauce is very salty, and finally put no salt also depends on the amount of watercress sauce, it is best to taste, and then see if you want to add salt.
5. Shiitake mushroom slippery chicken
1. Soak dried shiitake mushrooms in boiling water for 20 or 30 minutes in advance. (Mushroom water can be kept)
2. After washing the chicken thighs, deboned and diced, add soy sauce, salt, ginger and sweet potato starch, mix well and marinate for 15 minutes.
3. Prepare the ingredients when marinating the chicken thighs. Cut the shiitake mushrooms, bell pepper, shredded ginger and garlic into slices
4. Add cooking oil to heat, pour in the diced chicken and stir-fry, change color and then pick it up.
5. Stir-fry ginger and garlic slices in the oil, sauté the mushrooms for half a minute, then pour in the diced chicken.
6. Add the right amount of salt, light soy sauce and sauté for a while, add a little water after a while (mushroom water is better), add a small amount of sugar to taste, add green pepper segments and cook for a while.
7. After two or three minutes, the water is almost dry, out of the pot.