Kimchi fat lamb slices

Ingredients: 350g beef, 200g kimchi, 5 red peppers, 1 teaspoon salt, 1 green onion, 2 coriander stalks, ginger slices 3 slices, 2 garlic cloves. Method 1. Slice the mutton that is 30% fat and 70% lean, clean and cut the kimchi into strips, and cut the red pepper into strips. 2. Heat a small amount of oil in a wok, add onion, ginger, red pepper and stir-fry until fragrant. 3. Pour in beef and stir-fry in red oil for 2 minutes. Pour in the ginger slices, red pepper, and 2 bowls of water, and simmer over low heat for 10 minutes. 4. Pour in kimchi, salt, and MSG, simmer again for 5 minutes. When the pot is about to start, sprinkle in peppercorns, coriander, and scallions and serve. Dried flat green pepper tofu

Food: 500 grams of water tofu, 2 cloves of garlic, 2 spoons of light soy sauce, 3 oyster mushrooms, 1 ginger, pepper, 1 spoon of chicken powder, cooking oil. Proper method: 1 .Cut the water tofu into pieces, shred the peppers and shiitake mushrooms, and cut the garlic and ginger into minced pieces. Heat oil in a wok, spread out the water tofu in the wok and cook. Fry until golden brown on both sides, transfer to a plate and set aside. Leave the oil in the pot, add garlic and ginger and stir-fry until fragrant. 5. Add the fried tofu, add light soy sauce and five-spice powder and simmer for 5 minutes. Add shredded shiitake mushrooms and cook until cooked. Finally, add shredded green pepper and stir-fry for 20 seconds. Add chicken powder and stir-fry evenly. Delicious ground taro and black pepper chicken nuggets

Food: chicken thighs, ground taro, green and red chili peppers, dried chili peppers, peppercorns, salt, MSG, onions, bean paste Method: 1. Wash the chicken thigh meat Clean and then cut into small pieces. Put the chicken pieces into the pot and add water to blanch the water, then drain them and put them on a vegetable plate to set aside. 2. Cut the taro into small cubes and prepare. Heat oil in a pot, add peppercorns and stir-fry until fragrant, then add fish paste and dried chili and stir-fry until fragrant. 3. Then put the cooked chicken pieces into the pot and fry for five minutes. Add the bean paste directly to the pot and stir-fry the chili oil. 4. Add a little water to the pot, add salt and MSG to adjust the taste. Then put the taro into the pot and cook for five or six minutes. Then add green peppers and onions and stir-fry until cooked.