Who will knife the practice of slicing noodles and pork marinade

Choose the best pork belly and cut it into cubes, pour a little oil, heat it to eighty percent, add diced meat, soy sauce, allspice powder and other seasonings, add water not too much, add salt and a little monosodium glutamate sugar when boiling the pot, and turn off the heat when the water becomes viscous.

<>1. Ingredients: 1 serving of knife-cut noodles, 50g of chicken, 1 cucumber, appropriate amount of black fungus, appropriate amount of coriander, appropriate amount of bean paste, appropriate amount of cooking oil, appropriate amount of salt.

2. Cut the chicken into cubes, mix well with seasoning salt, cooking wine, sugar, ginger powder, thirteen spices, monosodium glutamate, a little powder, and a little cooking oil, and set aside.

3. Cut the cucumber into four or six pieces, then cut them into cubes and wait for the mold. The black fungus is opened with water, washed, torn into small pieces, and set aside. Put oil in a wok, heat it, add the diced chicken, stir-fry until the diced meat turns white, and serve.

4. Put oil in the wok again, heat it, put it into Pixian bean paste, fry the red oil Zen slowly, fry the diced cucumber and black fungus until the cucumber is more green, put in the fried diced chicken, add cooking wine, water, salt, sugar to taste, and add monosodium glutamate and marinade after the soup boils.

<>1. Ingredients: knife-cut noodles, green vegetables, Pixian bean paste, green onions, ginger, star anise, Sichuan pepper, chicken thighs, fungus, fried tofu skin, shiitake mushrooms, coriander, oyster sauce, white pepper.

2. Cut the chicken into small pieces and marinate, add an appropriate amount of salt, chicken essence, green onion, ginger mingtao, oyster sauce, and white pepper.

3. Prepare all the ingredients, cut the fungus, fried tofu skin, shiitake mushrooms into small cubes, star anise peppercorns, and an appropriate amount of green onion and ginger.

4. Put a little more oil than usual in the pot, fry the star anise peppercorns over medium-low heat until fragrant, add green onions and ginger, and fry the red oil in Pixian bean paste over medium heat after the fragrance comes out.

5. Add water after the oil is produced, add fried bean skin, mushrooms, fungus after rolling up, and add chicken after rolling up, add an appropriate amount of salt, chicken essence, and orange locust candy after the meat is cooked, because the bean paste is originally salty, so add a little bit of round to sell it, and the marinade is generally salty, and how much the marinade should be played according to the head.

1. Ingredients: 1 serving of knife-cut noodles, 50g of chicken, 1 cucumber, appropriate amount of black fungus, appropriate amount of coriander, appropriate amount of bean paste, appropriate amount of cooking oil, appropriate amount of salt.

2. Cut the chicken into cubes, mix well with seasoning salt, cooking wine, sugar, ginger powder, thirteen spices, monosodium glutamate, a little powder, and a little cooking oil, and set aside.

3. Cut the cucumber into four or six pieces, then cut them into cubes and set aside. The black fungus is opened with water, washed, torn into small pieces, and set aside. Put oil in a wok, heat the bridge, add the diced chicken, stir-fry until the diced meat turns white, and put out.

4. Put oil in the wok again, heat it, add Pixian bean paste, fry the red oil, add the diced cucumber and black fungus and fry until the cucumber is more green, put in the fried chicken, add cooking wine, water, salt and sugar to taste, and add monosodium glutamate and marinade after the soup boils.