1, cut the pork belly into small pieces, put it in a pot with cold water, boil it with strong fire, skim off the floating foam, cook for another two minutes, take it out and drain it.
2. Pour a little oil into the hot pot, add rock sugar and fry it into a reddish-brown liquid. Add half a bowl of hot water, stir and boil, and set aside.
3, the wok does not need to refuel, pour the pork belly into it, stir fry on medium and small fire, and stir fry excess oil.
4. Add ginger, garlic, soy sauce, soy sauce and stir-fry until fragrant. Then add the water without pork belly, and then pour in the fried sugar color. Bring the fire to a boil and stew for another half an hour.
5. Add salt and rock sugar to taste after half an hour. Continue to simmer the meat until it is soft and rotten, and then collect the juice on high fire.
1, prawns cut off the legs and whiskers, and pick out the shrimp line at the second section of the shrimp back with a toothpick.
2. Put the shrimp on the chopping block, cut the shrimp back with a knife, and then rinse it with clear water.
3. Heat the hot pot with a little oil and pour the processed prawns. Stir-fry over low heat until shrimp oil appears.
4. Add shredded ginger, shredded onion and cooking wine and stir-fry evenly.
5, add a little water, add salt, sugar, soy sauce, pepper to taste, cover, simmer for 5 minutes, let the shrimp taste.
6. Finally, collect the juice on a big fire, add a spoonful of tomato sauce to enhance the flavor, and stir well to serve.
1, blanch the ribs in a pot with cold water, cook for 2 minutes on high fire, take them out and wash them with clear water. Drain water for later use.
2, hot pot cool oil, add onion, ginger, star anise, pepper, a little more rock sugar.
3. Stir-fry with medium and small fire, stir-fry the fragrance of the material, and then stir-fry the rock sugar into a yellowish liquid.
4. Pour in the ribs and stir fry quickly and evenly. Add 2 teaspoons of soy sauce and 4 teaspoons of balsamic vinegar, and stir-fry over high heat for fragrance.
5. Add hot water to the ribs, add half a spoonful of soy sauce to color, season with a little salt, and simmer the ribs until soft and rotten.
6. Finally, pick out the spices and collect the juice on the fire. Then pour 2 spoonfuls of balsamic vinegar along the edge of the pot and stir-fry evenly over high heat.
1, beef is washed and sliced against the grain. Wash it with clear water several times and dry it.
2. Add salt, a little baking soda, soy sauce, cooking wine and pepper. Add water starch (starch and water melt), grab it again and marinate for ten minutes.
3. Cut the green pepper and colored pepper into small pieces.
4. Put cold oil in a hot pot, pour in beef, stir-fry over high fire until it is 6 minutes cooked, add onion, ginger and garlic, and stir-fry over low fire for fragrance.
5. Pour in the colored pepper, stir fry a few times, and add soy sauce, oyster sauce and sugar to taste.
6. Stir fry until the ingredients are cut off. Finally, pour in a little water starch and thicken it. Stir well and serve.
1, sliced pork belly, shredded onion, and sliced green and red pepper.
2, the hot pot does not need to put oil, pour pork belly and stir-fry excess oil.
3. Add shredded ginger, minced garlic, soy sauce and soy sauce and stir-fry until fragrant.
4. Pour in pepper and onion, stir-fry over high heat until 8 minutes cooked.
5. Finally, add salt and oyster sauce to taste and stir well.
1, dried and sliced. Wash Pleurotus ostreatus and tear it into small pieces. Wash green pepper and red pepper and shred them separately.
2. Put cold oil in a hot pot, pour in onion, ginger and garlic, and stir-fry on low heat.
3. Pour in dried coriander and stir-fry until slightly yellow and soft. Pour in Pleurotus ostreatus and continue to stir fry over high heat.
4. When the Pleurotus ostreatus becomes soft, add 1 tbsp soy sauce and 1 tbsp oyster sauce and stir well.
5. Pour in shredded green and red peppers and stir-fry over high heat until 8 minutes cooked. Finally, add salt and chicken essence to taste, stir well and serve.
1, peeled yam, washed, sliced with oblique knife, washed with clear water.
2, green and red peppers are seeded and pedicled, washed and cut into pieces.
3. Put oil in a hot pan and cool, add shredded ginger and minced garlic, and stir-fry over low heat.
4. Pour in yam and stir fry quickly. You can add a little water when cooking to prevent the pot from burning.
5. Stir-fry the yam until it is 7 minutes cooked. Add green pepper and stir well. Then add salt, sugar, white vinegar and chicken essence to taste, stir-fry yam with high fire, and the crispy taste can be served.
1, Pleurotus eryngii was washed and cut into diamond-shaped pieces. Cut the onion and green pepper separately, and then prepare some red pepper segments and minced garlic.
2. Blanch Pleurotus eryngii in boiling water, take it out after blanching, and drain it for later use.
3. Put oil in a hot pan and cool, add minced garlic and pepper, and stir-fry until fragrant.
5. Pour in the processed Pleurotus eryngii, then season with salt, a little soy sauce and oyster sauce, and stir-fry evenly over high heat.
1, auricularia auricula is soaked in warm water and washed.
2. Cut the broccoli into small flowers and wash it with water.
3. Boil broccoli in boiling water for half a minute, then pour in fungus and boil.
4. Put oil in a hot pot and cool, add minced garlic and shredded ginger and stir fry.
5, pour broccoli, fungus, carrots and stir fry until broken.
6. Finally, add salt and chicken essence to taste and stir well.
1, celery washed and cut into sections. Wash and slice mushrooms.
2, celery boiled, fished out after half a minute of fire.
3. Put oil in a hot pan and cool, add minced garlic and pepper, and stir-fry until fragrant.
4. Pour in mushrooms and stir fry until soft.
5. Pour in celery and continue to stir fry.
6, the ingredients are broken, seasoned with salt, soy sauce and a little sugar, and stirred evenly.