1. Cut the broccoli into small florets. The stems are also very delicious and can be cut into slices and fried together.
2. Put the broccoli into water, add salt and flour and rub it several times to clean it thoroughly.
3. Put the washed broccoli in a pot of boiling water, boil it again over high heat, take it out, rinse it with cold water and drain it.
4. Heat oil in a pan, add garlic rice and dried chili and stir-fry until fragrant.
5. Pour in the broccoli and stir-fry over high heat. Do not add any more water to the pot at this time.
6. Stir-fry the ingredients until they are tender, add salt and chicken essence to taste, stir-fry well and serve. The preparation and seasoning of this dish are simple. As long as you stir-fry over high heat and keep the broccoli crisp and tender, the taste will be almost the same.
1. Wash the eggplant and cut into thick strips. Add a little salt, mix well, and marinate for ten minutes.
2. Peel the tomatoes, wash them and cut them into hob pieces.
3. Heat the pan with cold oil, add ginger, garlic and dried chili and stir-fry until fragrant.
4. Squeeze the water from the marinated eggplants into the pot and fry them over high heat until soft.
5. Add dark soy sauce, light soy sauce, and oyster sauce, and stir-fry over high heat to bring out the aroma of the sauce.
6. Finally, add the tomatoes and continue to stir-fry until the tomatoes produce soup. Add a little sugar to make it fresher, stir well and the dish is complete. < /p>
Method
① Cut the eggplant into Panlong eggplant.
② Chop pepper, ginger, garlic and green onion
③ Put appropriate amount of oil in the wok, heat until 40% hot, turn to medium heat, and fry the eggplant (because eggplant is very consuming) Oil, it is best to use more oil when frying, so that the eggplant will taste better).
④Leave a little oil in the wok, add minced meat and stir-fry. After the minced meat changes color, add dried chili peppers, minced ginger and minced garlic and stir-fry until fragrant. Add cooking wine, dark soy sauce and water, and add a little sugar. , salt and chicken essence, stir well.
⑤Put down the eggplant and cook together (the minced meat is on top of the eggplant), and cook until the soup becomes slightly thicker.
Main ingredients: duck, beer
Accessories: 3 grams of salt, 4 pieces of single crystal rock sugar, 15 ml of dark soy sauce, 600 ml of beer, ginger, dried chili, soy sauce, garlic
Method
① Wash and chop the duck into pieces, then beat the whole piece into pieces. Boil the water in the pot, add the duck pieces and cook for 3 minutes to remove the blood.
② Remove from cold water and drain until used.
③Pour oil into the iron pot and heat it to 70%, add the duck pieces and stir-fry, continue to stir-fry the duck pieces in the pot, force out the moisture in the duck meat, and see that the duck skin becomes tight and the duck pieces Relatively reduce the size and transfer the fried duck pieces to the pressure cooker. There is no need to wash the iron pot.
④Add ginger cubes, dried chili peppers, pour the whole bottle of beer, then cover the pressure cooker and turn to high heat.
⑤After waiting for the gas to sound, turn to medium-low heat and cook for 20 minutes, turn off the heat, and wait for the pressure cooker to deflate naturally.
⑥Open the lid of the pressure cooker, move the cooked duck pieces back to the iron pot, add dark soy sauce to color, and add rock sugar and salt to taste. Turn on high heat and cover the pot to collect the soup.
⑦In the end, only a small amount of viscous soup is left.