Dishes: Big plate chicken, Shredded Pork with Beijing Sauce, Hand teared cabbage, mushroom meatball soup

Cooking reference:

Big plate chicken:

1. Pour 20 grams of oil into the pot, put in the sauté base, and sauté until fragrant
2. Add chicken package, stir fry for 2-3 minutes
3. Put in the hot pot base and stir-fry for 2-3 minutes
4. Add the potato, onion, and 200ml water, boil 10 minutes.
5. Add the other vegetables and stir fry for 1-2 minutes.  Serve hot. 

Shredded Pork with Beijing Sauce:

1. Pour 20 grams of oil into the pot, put in the sauté base, and sauté until fragrant
2. Add shredded pork, stir fry for 3-5 minutes
3. Add seasoning and stir fry for 1-2 minutes
4. Plate and serve hot

Hand tear cabbage:

1. Pour 15 grams of oil into the pot, put in the sauté base, and sauté until fragrant
2. Add the vegetable and stir fry for 1-2 minutes
3. Add salt and your favorite seasoning, stir fry for 1-2 minutes
4. Plate and serve hot

Mushroom meatball soup:

Bring 800ml of broth or water to a boil, add vegetables, make the meat into meatballs, add to the soup, and cook for 12-15 minutes.

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