material

1. Tear Pleurotus ostreatus into material;

2. Cooked ham and chicken are cut into pieces 4 cm long, 2.5 cm wide and 0.3 cm thick;

3. Put the wok on medium fire, heat the oil in the wok to 50% heat, stir-fry Pleurotus ostreatus and Chinese cabbage, add chicken and ham, stir-fry evenly, then add concentrate, chicken soup (65,438+0,000 ml), pepper and monosodium glutamate to boil, take out after the fire, put it in a hot pot, and eat after boiling.

Practice of bottom material of Sanxian hot pot

Sanxian hot pot is a common dish in the menu. The taste of Sanxian hot pot belongs to the category of hot pot cooking, but how to make Sanxian hot pot is the best, mainly depending on your own taste habits to adjust the details.

The effect of private cuisine: invigorating spleen and appetizing menu taste: salty and delicious production technology: cooking materials

Ingredients: ham100g chicken100g Pleurotus ostreatus 250g cabbage 500g.

Seasoning: salt 5 g pepper 65438+ monosodium glutamate 65438 0 g lard (refined) 50 g each.

manufacturing method

1. Tear Pleurotus ostreatus into large pieces;

2. Cooked ham and chicken are cut into pieces 4 cm long, 2.5 cm wide and 0.3 cm thick;

3. Put the wok in medium fire, add lard and heat it to 50%, add Pleurotus ostreatus and Chinese cabbage to stir fry, then add chicken and ham to stir fry, and then add refined salt, chicken soup (1000ml), pepper noodles and monosodium glutamate to boil. After the fire, scoop it into a hot pot and eat it after boiling.