Ingredients: potato 1, chicken breast 1, chopped pepper 1, garlic 3, bean paste 1, a little starch, half a spoonful of soy sauce, 1, cooking wine.
Practice: 1. Peel potatoes, wash, cut into hob blocks and slice garlic.
2. Wash the chicken breast, cut it into shreds, grab it evenly with starch, soy sauce and cooking wine, and marinate for a while.
3. After the wok is heated, pour the right amount of oil to heat it, add the garlic slices and stir fry, and pour the potato pieces and stir fry for a while.
4. Add the water that covers the potatoes, pour in some soy sauce and stir well.
5. Cook the potatoes until they are medium-cooked. Add the marinated chicken breast, chopped pepper and bean paste. I don't add any salt. It tastes just right. Stir-fry 1 min and then collect the juice.
Stir-fried chicken gizzards with Chili peppers
Ingredients: 8 chicken gizzards, 6 green peppers, 4 red peppers, 4 garlic grains, ginger 1 slice, onion 1 slice, half a spoon of salt, soy sauce 1 spoon, hot sauce 1 spoon, and a little chicken essence sesame oil.
Practice: 1. Wash and cut chicken gizzards into pieces, put the cut chicken gizzards into a bowl, add appropriate amount of water, add a little salt and cooking wine, and add a few slices of ginger and onion to marinate 10 minute.
2. Put the marinated chicken gizzards in cold water in the pot to remove fishy smell, boil the excess blood powder with strong fire, skim the floating powder, blanch until it is broken, and take it out and wash it.
3. Wash and cut red and green peppers, slice onion and garlic, and shred ginger.
4. Add the oil to the pot. When the oil is hot, add onion and garlic slices, stir-fry ginger slices, add chicken gizzards, add a spoonful of hot sauce and a little cooking wine and stir-fry.
5, under the pepper section, pour in soy sauce, add salt, stir fry for a while, and finally add chicken essence sesame oil.
Sauté ed mushrooms with cabbage
Ingredients: 1 Chinese cabbage, 1 mushroom, 1 pork belly, 1 root onion, 1 root ginger, 2 dried peppers, 1 spoon salt, 1 spoon soy sauce.
Practice: 1. Wash the Chinese cabbage, cut it into pieces with an oblique knife, and wash and tear the mushrooms into strips.
2. Slice the pork belly, cut the onion into chopped green onion, mince the ginger, and cut the dried pepper into sections.
3. Heat the oil in the pan, add the dried red pepper, chopped green onion and Jiang Mo, pour the cooked pork belly and stir-fry to change color, and add soy sauce to improve color.
4. Pour in the mushrooms and stir fry until the mushrooms are soft. Add the cabbage and stir-fry until the cabbage is soft.
5. Add salt and stir fry, and the rice will be delicious.
Boiled fish with Chinese sauerkraut and Chili
Ingredients: 65,438 cuttlefish weighing more than 2 kg +0, 2 pickles, dried pepper 1 piece, garlic 1 piece, ginger 1 piece, 6 onions, egg white 1 piece, pepper, cooking wine, sugar, white vinegar and starch.
Practice: 1, the fish tears off the black film in the belly of the fish, dries the water after washing, cuts off the head and tail, cuts off the fins, and separates the fish from the bones with a knife along the bones.
2. Cut the fish into large pieces with an oblique knife, slice the chopped fish head and bones, add 1 tablespoon cooking wine, half a tablespoon salt and half a tablespoon pepper to the fish fillets and bones, then marinate for 10 minutes, and then wash with clear water several times to control the moisture.
3. Add a little salt to the fish, half a spoonful of pepper, a little cooking wine, a spoonful of starch and an egg white, and marinate for 10 minute to make the fish fully tasty.
4. Blanch the sauerkraut with boiling water, remove it after washing, drain it, cut it into sections, cut the dried Chili, slice the garlic, cut the onion, and cut the ginger.
5. Pour the right amount of oil into the wok and fry the fish bones and fish heads until golden on both sides.
6. Wash the pan, heat it with proper amount of oil, add Jiang Mo, garlic slices, and dried peppers to stir fry until fragrant, then add chopped sauerkraut to stir fry until fragrant, and then add freshly fried fish heads and bones to stir fry for a while.
7. Add boiling water, bring to a boil with high fire, skim off the floating foam, add half a spoonful of salt, half a spoonful of white vinegar, 1 spoonful of pepper and a little sugar to taste. Turn to low heat and continue to cook until the soup turns white, then take it out and pour it into the bottom of the basin.
8. Continue to cook the soup, then grab the fish fillet into the pot, cook it for 40 seconds, take it out, pour it into the pot together with the fish bones, pour the soup into the pot, sprinkle with appropriate amount of onion, heat a little oil in the pot, add a little dried pepper and stir fry, and pour the hot oil on the fish.