The child asked for tamales and fish-flavored shredded pork, and immediately arranged it, but the rice couldn't stand it

The first course: tamales

Ingredients and ingredients: pork belly, potatoes, rice noodles, mash, Pixian bean paste, minced ginger, light soy sauce, white pepper, sesame oil

Steps:

1. Cut the pork belly into slices about 0.5 mm thick.

2. Marinated pork belly: 2 teaspoons of mash water, appropriate amount of minced ginger, appropriate amount of Pixian bean paste (finely chopped), a little white pepper, a little light soy sauce, and a little salt.

3. Mix well and marinate for 20 minutes.

4. Peel and cut the potatoes into cubes and spread them on the bottom of the plate (you can also change to sweet potatoes or old pumpkin according to your taste).

5. Put rice noodles and a little sesame oil in the marinated pork belly.

6. Mix well so that each slice of meat is evenly coated with rice noodles.

7. Spread the pork belly on top of the potatoes.

8. Steam for 90 minutes until the pork belly is soft and glutinous.

9. Remove from the pan and sprinkle with chopped green onions.

The second course: fish-flavored shredded pork

Ingredients and ingredients: pork tenderloin, lettuce, carrots, dried fungus, minced garlic, Pixian bean paste, sweet and sour sauce, chopped green onion

Steps:

1. Soak the dried fungus in warm water in advance, wash and drain, cut into shreds, and shred lettuce and carrots for later use.

2. Thinly slice the pork tenderloin and then shredd.

3. Marinate shredded pork: Add salt, white pepper, light soy sauce and oyster sauce, grasp and marinate for 15 minutes.

4. After the shredded meat is marinated, add water starch and grasp well, and then pour in a little cooking oil to grasp well.

5. Mix sweet and sour sauce: 1 spoon of light soy sauce, 2 spoons of white sugar, 1 spoon of vinegar, appropriate amount of sweet potato starch, add a little water, stir well and set aside.

6. Pour a little oil into the hot pot, add lettuce, carrots and fungus and stir-fry.

7. After frying, season with a little salt, stir-fry evenly and set aside.

8. Pour oil into another pan and stir-fry the shredded meat while the oil is hot.

9. Wait for the shredded meat to change color.

10. Add the finely chopped Pixian bean paste and minced garlic.

11. Stir-fry quickly to bring out the fragrance.

12. Add lettuce, carrots and fungus and pour in sweet and sour sauce.

13. Stir-fry evenly, turn off the heat, sprinkle with chopped green onions, and then remove from the pan.

The third course: fried lotus white

Ingredients and ingredients: lotus white, minced garlic, lard

Steps:

1. Wash the lotus white and tear it into small pieces (I heard that the hand-torn ones are more delicious).

2. Remove from the pan and add the lard and stir-fry the minced garlic until fragrant.

3. Stir-fry the lotus white, stir-fry and add an appropriate amount of salt.

4. Stir-fry evenly and remove from the pan.