Ingredients: peeled pork belly 500g, cooked fresh bamboo shoots150g, egg liquid 30g, pepper 25g, onion 5g, garlic paste 5g, sesame oil 5g,1.5g refined salt, Fenjiu 7.5g, wet starch 40g, dry starch 75g, peanut oil 750g, tomato sauce.

Exercise:

1. Cut the pork into diamond-shaped pieces, mix the meat pieces with refined salt and Fenjiu, marinate for about 15 minutes, add egg liquid and wet starch, mix well and stick dry starch.

2. Heat the wok to 60% heat, fry the meat until it is 70% cooked, and pour it into the colander to drain the oil.

3. Leave a little oil, add the onion and garlic, add the onion when the pepper is fragrant, cook the tomato sauce until it is slightly boiling, thicken it with wet starch, then add the meat and bamboo shoots, stir fry, spread sesame oil and peanut oil, and stir well.

2. Braised pork with dried plum vegetables

Ingredients: pork belly, dried plum, onion, ginger, garlic and star anise.

Exercise:

1. Blanch pork belly in boiling water, remove floating powder, add onion, ginger and cooking wine and cook for 20 minutes.

2. After taking out, spread soy sauce evenly on several sides.

3. Add oil to the pan and fry in the pan over medium heat.

4. Stir-fry until the color is higher.

5. Soak dried prunes in warm water for 10 minute, wash them thoroughly, and fry them with garlic, cooking wine, sugar, soy sauce and salt.

6. Cut into pieces of appropriate thickness.

7. Put the skin in the bowl.

8. Spread the fried dried plums evenly, add star anise and steam for 40 minutes.

Bian Xiao reminds: If you can pour the soup into the wok after steaming, you'd better boil the soup and pour it back on the meat. )

3. moo Shu pork

Ingredients: pork 150g, 2 eggs, 50g cucumber, 5g auricularia, appropriate amount of chopped green onion, Jiang Mo, salt, cooking wine, sesame oil, monosodium glutamate and starch.

Exercise:

1. Beat the eggs into a bowl, first put a small amount of egg whites into a clean bowl, and then beat the remaining eggs evenly with chopsticks.

2. Wash the pork and cut it into thin slices. Use a little egg white just reserved, add wet powder, paste the meat slices and mix well.

3. Slice the cucumber, soak the fungus in water in advance and cut it into small pieces.

4. Put the oil in the pot, heat it to 50%, add the sliced meat, slide it open, remove and drain the oil.

5. Pour the beaten eggs into the pot, stir-fry until the eggs are shaped, and take them out for later use.

6. Leave a small amount of base oil in the pot, turn on a big fire, add chopped green onion and Jiang Mo, and stir-fry.

7. Cook the cooking wine, add the meat slices and stir well, add salt and monosodium glutamate to taste, then add the cucumber slices and fungus and stir well.

8. Pour scrambled eggs into the pot and stir well.

9. Before cooking, pour some sesame oil on it.

4. Fish-flavored shredded pork

Ingredients: pork tenderloin 300g, green pepper 1 piece, carrot 1/4 pieces, winter bamboo shoots 1/2 pieces, black fungus 6 pieces, braised pork seasoning (5ml soy sauce, 5ml cooking wine, 80ml water starch), fish-flavored juice (5ml soy sauce,/kloc-0).

Exercise:

1. Slice pork tenderloin, add bacon seasoning and marinate for more than ten minutes.

2. Cut green pepper, carrot and winter bamboo shoot into filaments respectively, soak black fungus in soft water, wash and cut into filaments for later use.

3. Mix the fish sauce well for later use, chop the onion, ginger and garlic for later use, and chop the pickled pepper for later use.

4. Put enough oil in the pot. When the oil is 60% to 70% hot, put the shredded pork into the fire and slide away quickly until it turns white. Take it out for later use.

5. Put a little oil in the pot, add onion, ginger and minced garlic, stir-fry, add spicy powder and stir-fry red oil.

6. Add carrots, winter bamboo shoots and fungus and stir fry for 2 minutes. Add pepper and stir well.

7. Add the fried shredded pork and stir fry quickly and evenly.

8. Pour in the fish sauce and stir fry quickly and evenly.

5. Sichuan boiled meat

Ingredients: tenderloin 350g, Chinese cabbage 1 00g, lettuce stem 1 50g, parsley 80g, leek 20g, garlic 1 teaspoon, ginger1teaspoon, bean paste 2 teaspoons, sugar1teaspoon.

Exercise:

1. Slice the tenderloin first, hammer out the tissue with a meat hammer to make the meat thinner and bigger, and then cut it into small pieces. Marinate the meat slices with marinade for about 20 minutes.

2. Wash and cut Chinese cabbage, celery and leek, and grind garlic and ginger into paste.

3. Stir-fry the dried red pepper and pepper in a pot, cool and cut the red pepper into small pieces.

4. Pour cold oil into the pot, first add dried red pepper and pepper to stir fry, then add garlic and ginger to stir fry.

5. Add 2 tablespoons of bean paste and stir-fry until the red oil is out of the pot.

6. Add broth or water, 1 teaspoon sugar and chives.

7. Add the marinated meat slices after boiling, and don't turn them over when cooking until the soup boils again.

8. Put the cabbage stalks in the remaining soup pot and cook them slightly.

9. Add cabbage leaves and celery and cook until it is broken.

10. Prepare a large bowl with cooked vegetables at the bottom.

1 1. Spread the cooked meat slices again.

12. Heat 2 tablespoons of oil and 2 tablespoons of red pepper oil in the pot.

13. Just pour hot water on the sliced meat.

6. shredded pork in Beijing sauce

Ingredients: pork tenderloin 300g, 2 green onions, eggs 1, cooking wine 2 tablespoons 30ml, dried starch 1 teaspoon 5g, tomato sauce 2 tablespoons 30g, oyster sauce 1 teaspoon 15g, sweet noodle sauce 2 tablespoons 30ml, sesame oil15g.

Exercise:

1. The tenderloin is cut into pieces with a thickness of 3mm, and then cut into filaments with a width of 3mm. Put it in a bowl, add cooking wine, add half an egg white, stir well, then add dry starch and marinate for 10 minute.

2. Remove the green part of the green onion, only take the onion segments, wash them and cut them into 4 cm long segments, then cut them in half, cut them into filaments and put them on the plate.

3. Pour the oil into the pot and heat it to 80%. After there is slight smoke, pour in shredded pork and spread it out quickly with a shovel. Stir-fry shredded pork until it changes color, and take it out for later use.

4. Leave a little low oil in the pot, turn to low heat, first pour tomato sauce, then oyster sauce, and finally pour sweet noodle sauce. After stirring, pour the fried shredded pork back into the pot, stir fry quickly with high fire, so that each shredded pork is covered with sauce, and then pour a little sesame oil out of the pot.

7. Shredded pork with green pepper at home

Ingredients: 150g green pepper, 200g tenderloin, 50ml vegetable oil, 5ml soy sauce, 3ml cooking wine, 2g salt, 3g starch, a little monosodium glutamate, 30ml water or fresh soup.

Exercise:

1. Slice tenderloin, add starch, salt, soy sauce, cooking wine and 10 ml water (fresh soup) and let stand for 5 minutes; Seed the green pepper and shred it. Make a sauce with soy sauce, monosodium glutamate, starch and water (fresh soup).

2. Put the pot on medium fire, pour a little vegetable oil and heat it to 50%, then add shredded green pepper and salt, stir-fry, break it and pick it up.

3. From the pot to the fire, pour the vegetable oil and heat it, stir-fry the shredded pork; Stir-fry the green pepper for 3 minutes, then pour in the sauce, stir well, and then add monosodium glutamate to serve.

8. Ants climb trees

Ingredients: vegetable oil150g, vermicelli 200g, meat foam 80g, onion, ginger and garlic cloves 20g, bean paste 30g, soup150g, and dried pepper 30g.

Exercise:

1. Soak the vermicelli in cold water for half an hour in advance. A little Microsoft will do. )

2. Put cold oil in the pot, add ginger and garlic until fragrant, add meat foam and stir-fry until cooked.

3. Add 2/3 tbsp bean paste and 1 tbsp cooking wine, stir-fry until red oil is produced, and add the soaked vermicelli.

4. Pour in 2/3 cups of stock, take 65,438+0/2 tablespoons of soy sauce, bring to a boil over medium heat, and turn to low heat until the water is dry.

5. Finally, just sprinkle some parsley and chopped green onion before cooking.

9. Braised lion head

Ingredients: minced pork, green vegetable core, water chestnut, whole wheat toast, onion and ginger, eggs, cooking wine, salt, soy sauce, sugar and sesame oil.

Exercise:

1. Chop the onion and ginger, break the eggs and add them to the minced meat.

2. Add cooking wine and salt to the minced meat and stir vigorously in the same direction until it is sticky.

3. Peel and chop water chestnut, chop whole wheat toast (the practice of whole wheat toast is here), add minced meat and mix well.

4. Scoop a spoonful of stuffing with your palm, knead it into a ball, and then pat it back and forth between your palms to exhaust the internal air, so that the lion's head will be stronger.

5. After the wok is heated, add oil to heat it, fry the meatballs on medium heat until the surface is golden yellow, and filter off the excess oil.

6. Add soy sauce, sugar and appropriate amount of water, cook on low heat until it tastes good, collect the juice, and sprinkle with sesame oil.

7. Wash the vegetable core, take another pot of boiling water or broth, add oil and salt after the water is boiled, and put it in the vegetable core and wrap it on the lion's head after cooking.

10. Garlic and white meat

Ingredients: meat, cooking wine, onion, ginger, water, soy sauce, sugar, garlic paste and sesame seeds.

Exercise:

1. Put a proper amount of water in the pot, add ginger, onion, cooking wine and meat and cook.

2. Pick up the cooked meat, let it cool, and cut it into thin slices.

3. Mix soy sauce, sugar, mashed garlic and sesame seeds into juice and pour it on the sliced meat.

4. finally pour a few spoonfuls of red oil.

1 1. Coke chicken wings

Ingredients: chicken wings, onion, ginger, clove, star anise, pepper, cinnamon, soy sauce, cola, sugar and salt.

Exercise:

1. Pour water into the pot and bring to a boil. Add chicken wings, blanch for 2 minutes and take out.

2. Wash the floating foam on the surface of chicken wings with clear water and drain it for later use.

3. Cut the green onion into sections and peel and slice the ginger.

4. Pour the oil into the pot. When the fire is heated to 40% heat, add clove, star anise, pepper and cinnamon.

5. Pour the chicken wings into the pot, stir-fry for 1 min, then pour in coke and water.

6. Pour in soy sauce and mix well. Cover and change to medium heat. Stew for 20 minutes.

7. Open the lid, add salt, turn to high heat and cook for about 3 minutes until the soup is thick.

12. kung pao chicken

Ingredients: chicken breast 200g, peanut kernel100g, seasoning: sugar 7g, soy sauce10ml, water starch10ml, pepper 3g, Jiang Mo 3g, garlic 3g, onion 20g, cooking wine 5g, salt 5g and dried pepper 20g.

Exercise:

1. Wash and air-dry the chicken breast, cut it into squares 1.5cm square, add starch and soy sauce, and marinate for 20 minutes. Wash the scallion and cut it into small pieces with the length of 1cm. Cut off both ends of dried peppers and remove pepper seeds.

2. Put the starch, soy sauce, salt, sugar and cooking wine into a small bowl and stir evenly to make a sauce.

3. Heat the oil in the pot with medium heat. When the heat reaches 30%, add peanuts and fry over low heat until slightly discolored. Take it out and drain it for later use.

Continue to heat the oil in the hot pot with medium heat. When the heat reaches 60%, add the marinated diced chicken, stir fry quickly until it is dispersed, oil it for about half a minute, and take out and drain the oil.

5. Leave the bottom oil in the pan, heat it, add pepper and dried chili, stir-fry with low fire for fragrance, then add onion, Jiang Mo, garlic and diced chicken, stir-fry for a while, and finally add the sauce. When the soup becomes thick, add peanuts and stir-fry several times.

13. Chicken feet with pickled peppers

Ingredients: cooking wine, pepper, aniseed, onion, ginger slices, chicken feet 2 kg, white vinegar, crystal sugar, millet pepper, garlic powder, pickled pepper 1 bag.

Exercise:

1. Put the washed chicken feet into the pot, add cooking wine, aniseed pepper, onion and ginger slices, and cook for 15 minutes until chopsticks can be inserted. (Bian Xiao reminds: Cut off the nails of chicken feet, clean them, and cut them into two sections to taste. )

Take it out and rinse it with cold water, then soak it in ice water for a while. Prepare white vinegar, rock sugar, millet pepper, minced garlic and a bag of pickled peppers. 3. Add garlic, a whole bag of pickled peppers, fruit juice, vinegar, ginger slices, salt, millet pepper segments and crystal sugar into cold water, mix well, and then soak chicken feet in the refrigerator for one night to eat.

14. Stewed chicken with mushrooms

Ingredients: 1 chicken leg (about 300g), 5 dried mushrooms, 4 slices of ginger, 3 cloves of garlic, 1/4 red peppers (about 10g), 1/4 green peppers (about 10g), and

Exercise:

1. Slice garlic cloves. Red pepper and green pepper are cut into filaments. Soak dried mushrooms in water until they are soft, wash the sediment and drain the water. Wash the drumsticks, use kitchen paper towels to absorb water and cut them into moderate pieces.

2. Take a deep container suitable for microwave oven, pour sesame oil, move the container into microwave oven, and heat it with 900 watts (or fire) 1 min.

3. Take out the container, add the chopped chicken legs, garlic slices and ginger slices, mix well with chopsticks, cover the container (or seal the container mouth with special plastic wrap for microwave oven), put it back in the microwave oven, and heat it with 900 watts (or fire) for 5 minutes.

4. Take out the container, put in the soaked mushrooms, add soy sauce, rice wine, sugar and salt, then add 500ml water, mix well, then put it back in the microwave oven and stew with 900 watts of fire for 20min.

5. Sprinkle shredded red pepper and shredded green pepper.

15. Chicken nuggets

Ingredients: broiler 500g, salt, ginger 1, onion 1, chives 1, sugar 1 teaspoon, beer, oil and soy sauce.

Exercise:

1. Cut chicken into pieces, blanch and drain, slice ginger, cut onion, and cut leek into small pieces for later use.

2. After the wok is hot, pour in the oil. When the oil is 60% hot, add ginger slices and shallots and stir-fry until fragrant.

3. Stir-fry the chicken pieces until they are slightly yellow, pour in beer and soy sauce, add sugar, boil over high fire, simmer for about 25 minutes, collect juice over high fire, sprinkle with shallots and serve.

16 Chili pepper chicken

Ingredients: chicken breast 150g, green pepper 60g, dried pepper 20g, ginger 10g, 2 onions, Chili sauce 1 tablespoon, soy sauce 1 tablespoon, cooking wine 1 spoon, white vinegar 1 spoon.

Exercise:

1. Wash and cut the chicken breast, add all the marinades, grab well and marinate for about 2 minutes.

2. Wash and dice the green pepper, cut the dried pepper into sections, wash and cut the onion into small pieces, and wash and cut the ginger into small pieces for later use.

3. Mix all seasonings into juice for later use.

4. Hot pot, pour 2 tablespoons salad oil, add diced chicken breast with method 1, stir-fry over high fire for about 1 min, until diced chicken breast is cooked for about 8 minutes, and take it out for later use.

5. Heat another pot, pour in 1 tablespoon salad oil, stir-fry onion, ginger slices and dried Chili slices with low fire, then add diced green pepper and chicken breast with high fire for about 5 seconds, and then stir-fry evenly to collect juice.

17. Three cups of chicken meat

Ingredients: 2 chicken legs, ginger 10 slices, 6 garlic slices, pepper/kloc-0 strips, a proper amount of nine-story tower, 2 tablespoons of garlic juice, 2 tablespoons of soy sauce 1 tablespoon, 2 tablespoons of rice wine and 2 tablespoons of sesame oil.

Exercise:

1. Cut the chicken leg into pieces with appropriate size; Slice the pepper for later use.

2. Heat the wok, add the chicken leg pieces with the method of 1 and stir fry until the surface is slightly burnt.

3. Take another wok, add sesame oil, garlic, ginger slices and pepper slices, stir-fry until slightly burnt, then add the chicken leg pieces and all seasonings in the second step, and simmer on low heat until the soup is dry. Add a nine-story tower and stir-fry slightly before taking out the pot.

18. Crystal brine chicken

Ingredients: half a chicken and half a bag of salted chicken powder.

Exercise:

1. Wash the chicken, drain the water with kitchen paper, roast the chicken with salt powder (2/3 of half a bag), evenly spread on both sides, and marinate for 2-3 hours;

2. Boil the pot with clear water, steam it for 20 minutes, and chop the chicken and put it on a plate after cooling. Use the chicken juice left on the plate, pour it into another small bowl, add 1/3 chicken powder and mix well, and finally add a little sesame oil.

19. Hand-shredded chicken

Ingredients: 1 Broiler, Auricularia auricula, lime, chives, coriander, salt, oil, sesame oil, soy sauce, red oil, sugar, oyster sauce, garlic, star anise, pepper, ginger slices and cooking wine.

Exercise:

1. Wash the chicken, boil a pot of water, put the whole chicken in the pot, cook until the chicken is not cooked, take it out and let it cool.

2. Wash the auricularia auricula, tear it into pieces, and cook it in boiling water for two minutes.

3. Take a small bowl, take out a bowl of sauce with seasoning, cut half a lime and squeeze the juice into the seasoning bowl.

4. Tear the cold chicken into small strips by hand, add the fungus, and pour in the sauce and mix well.

5. Shred the other half of the lime, mix it into the bowl, and finally put some parsley.

20. saute spicy chicken

Ingredients: one fresh chicken, four potatoes, one belt, one green pepper, several onions, ginger and garlic, one pepper, one star anise, fragrant leaves, cinnamon, pepper, soy sauce, sugar and salt.

Exercise:

1. Dice the chicken, put it in the pot, add soy sauce, salt and cooking wine 15 minutes, wash the side dishes and cut into pieces.

2. put more oil, add pepper and stir-fry the pepper thoroughly.

3. Pour in chicken, onion, ginger, garlic, star anise, cinnamon, fragrant leaves and pepper. Stir-fry for a few minutes, pour in soy sauce and water, and the water must not exceed the chicken pieces.

Add sugar, salt and cooking wine.

5. Start stewing 15 minutes.

6. Pour in the potatoes and continue to cook on low heat until the potatoes are cooked.

7. Pour in green pepper and red pepper. Play a role in coloring.

8. stir fry a little and you can cook.

fish

2 1. white fish

Ingredients: fish, boiled fish seasoning, bean sprouts, Chinese cabbage, salt, cooking wine, raw flour, protein, pepper, pepper.

Exercise:

1. Bean sprouts, Chinese cabbage, blanched with water, put in a large pot.

2. Wash the fish, cut it into fillets, and chop the remaining fish chops into several pieces. Grab the fillets with a little salt, cooking wine, corn flour and an egg white and marinate for 15 minutes.

3. In a clean wok, add seasoning packets, add some hot water, add fish chops, turn on the fire, wait until the water boils, keep the fire, put the fish fillets one by one, spread them out with chopsticks, and turn off the fire after 3-5 minutes. Pour the cooked fish and all the soup into the big bowl just filled with bean sprouts and Chinese cabbage.

4. Take another clean pot and pour in half a catty of oil. Add seasoning bag containing pepper and dried pepper, stir-fry slowly with low fire to get the fragrance of pepper and pepper. Be careful that the fire is not too big, so as not to explode. When the pepper changes color, turn off the fire immediately and pour the oil and pepper in the pot into the big pot of fish.

22. Sweet and sour fish pieces

Ingredients: grass carp 1, egg 1, cooking wine 3 tablespoons 45 ml, dry starch 2 tablespoons 30 g, tomato sauce 2 tablespoons 30 ml, shredded ginger 15 g, sugar 50 g, rice vinegar 3 tablespoons 45 ml, salt 1 teaspoon 5 g, wet starch/kloc.

Exercise:

1. Remove fish head, fish scales and internal organs from grass carp, wash it, cut it from the middle along the back bone, remove fish from both sides, obliquely slice it, and marinate it with cooking wine for 20 minutes.

2. Beat the eggs into a bowl, add dry starch and beat them into egg paste.

3. Add oil to the pot. When the fire is 70% hot, evenly wrap the fillets in egg paste, fry until golden brown, and remove and drain the oil. Put it on the plate.

4. Leave a little oil in the pot, stir-fry the shredded ginger for a few times, add vinegar, soft candy, tomato sauce, salt and 40ml water in turn, stir-fry for a few times, then add wet starch, stir in one direction with a shovel, and adjust to sweet and sour juice.

5. Quickly pour the prepared sweet and sour juice on the fried fish fillets.

23. Fish with Chinese sauerkraut

Ingredients: 1 freshwater fish, 1 pickled cabbage, 6 pickled peppers, 3 cloves of garlic, 1 ginger, 1 star anise, 1 small pepper, 1 dried pepper,/coriander.

Exercise:

1. Put the fish flat on the chopping board, slice it from the tail with a sharp knife, stick the fish bone in the middle to slice it off, and then turn it over and slice it off the other side; Put the sliced fish flat on the chopping board, cut the knife at an angle of 45 degrees with the chopping board, and cut the fish into thin slices for later use.

2. Add all the marinated fish ingredients into the cut fish, gently grasp with your hands and marinate for 15 minutes.

3. Wash sauerkraut and cut it into small strips, garlic and ginger into pieces, and dried peppers into sections.

4. Pour a little more oil into the pot than cooking, stir-fry until it is 70% hot, then add 1.5 slices of pepper and dried pepper to choke the pot, and then add star anise, garlic, ginger, pickled pepper and sauerkraut to stir fry.

5. Stir-fry the pickled cabbage, add water about 1 liter, then add the fish head and bones removed before, cover the pot, bring to a boil with strong fire, and then turn to slow fire 15 minutes until the soup becomes thick.

6. Gently pour in the fish fillets and turn off the heat after cooking. Pour the cooked fish with Chinese sauerkraut into a big bowl or casserole.

7. Clean the pan, then pour in a little oil and heat it to 70% heat. Add the other half pepper and dried pepper and stir-fry until fragrant. Pour it on the cooked pickled fish and add 2 parsley.

24. Fish head with chopped pepper

Ingredients: 1 fish head (2 kg), Hunan special chopped pepper, 2 g salt, 3.5 g monosodium glutamate, 1 g sugar, 60 g salad oil, 10 g red oil, 10 g ginger and 8 g onion.

Exercise:

1. Wash the fish head, cut it in half, connect the back of the fish head, soak the red pepper and chop it, chop the onion, chop the ginger and chop the garlic in half.

2. Then put the fish head in a bowl and grease it.

3. Sprinkle pepper, Jiang Mo, salt, lobster sauce and cooking wine on the fish head.

4. Add water to the pot and bring it to a boil, then steam the fish head and bowl in the pot (about 10 minute).

5. Spread minced garlic and onion on the fish head and steam for another minute.

6. After removing the bowl from the pan, put the oil in the wok and heat it to 100%, then scoop it up and pour it on the fish head.

25. Braised hairtail

Ingredients: hairtail, cooking wine, red pepper, onion, ginger, garlic, star anise, soy sauce, sugar, monosodium glutamate and water starch.

Exercise:

1. Wash hairtail, take the middle part and marinate it with salt and cooking wine for 20 minutes;

2. Put the fish section in a ventilated place to dry the fish skin;

3. Take out the oil pan. When the oil is hot, add hairtail and fry until golden brown. Take out the oil control.

4. Leave the bottom oil in the pot, saute red pepper, onion, ginger, garlic and star anise, and add the fried fish;

5. Cook the cooking wine, soy sauce and a small amount of sugar, add boiling water, and then turn to medium heat for stewing;

6. When the soup is basically dry, add starch, collect the juice over high fire, add monosodium glutamate, and sprinkle with chopped green onion and coriander.

26. Braised carp

Ingredients: fresh carp 1 (about 750g), peanut oil 100g, wet starch 25g, onion 5g, soy sauce 25g, Tricholoma matsutake 15g, cooking wine 25g, ginger 5g, monosodium glutamate 1g and pepper1g.

Exercise:

1. Wash fresh carp, remove scales and gills, cut it with a knife at the abdominal node, remove internal organs, wash off blood foam, and cut both sides with 5 knives.

2. After soaking Tricholoma matsutake in water, wash the sediment, remove the pedicle, peel the scallion, wash it and cut it into filaments; Wash ginger, peel and slice.

3. Put peanut oil in the pot and heat it over high fire. When the order is slightly different, fry the whole carp until both sides are yellow, then cook the cooking wine, then add Chili noodles, shredded Tricholoma matsutake, refined salt, soy sauce and ginger slices in turn, boil over low heat, add scallion, monosodium glutamate, sesame oil and pepper, and serve.

27. Stewed beef

Ingredients: 500g beef, 20g spicy bean paste, 25g ginger, wine and soy sauce.

Exercise:

1. Cut the beef into pieces and take it out with hot water.

2. Stir-fry the minced onion and ginger in the oil pan, then add the spicy bean paste, stir-fry the beef pieces, and add the soy sauce, sugar and pepper, wine, monosodium glutamate and star anise.

3. Finally, add the beef soaked in water and cook slowly on low heat until the juice is thick and the meat is crispy.

28. Stewed beef with potatoes

Ingredients: beef, potatoes, cooking oil, ginger slices, soy sauce, red wine, salt, chicken essence, dried peppers and chopped green onion.

Exercise:

1. Dice beef, wash potatoes, peel and cut into pieces.

2. Boil water in the pot. After the water is boiled, add the chopped beef and cook until it changes color. Take out and drain.

3. Heat the oil in a wok until it is 5 minutes cooked, add ginger slices until fragrant, then add beef pieces and stir-fry until the beef changes color. At the same time, cook with soy sauce and add a little red wine to enhance the taste.

4. Add enough boiling water (not beef), add dried peppers, boil and skim off the floating foam.

5. Pour the beef in 4 into the stew pot together with the soup, select the automatic gear and stew for about 1 hour until the beef is crisp and rotten.

6. Add potato pieces, cover with low heat, and stew for another 30 minutes until the potatoes are soft.

7. Collect juice over high fire, add salt and chicken essence, and sprinkle with chopped green onion for decoration.