Celery, 2 yuba sticks, 50g carrots, half a flavored fermented soybean 1 tablespoon Jiang Mo, 3g oyster sauce 1 tablespoon salt 1 teaspoon chicken essence 1 teaspoon.

1. The foam of yuba is very good.

2. Cut the bevel cutter into sections.

3. The celery is defoliated and cut into sections with an oblique knife.

4. Cut carrots into thick shreds.

5. Peel the ginger and cut it into pieces, and prepare the seasoned lobster sauce.

6. Add hot oil to the pan and stir-fry Jiang Mo Douchi.

7. Stir-fry the yuba for a while.

8. Add celery, carrots and oyster sauce and stir-fry until it is broken.

9. Finally, add salt and chicken powder to taste and stir well.

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Fish pot with fermented bean curd.

Grass carp block 400g yuba 50g dried mushrooms 8 green peppers, half red peppers, half fermented beans 15g garlic, 2 cloves of ginger 1 small chives, 2 cooking wine 1 tablespoons white sugar, a little starch, 2 tablespoons oyster sauce and salt oil.

1. Prepare materials.

2. Soak yuba and shiitake mushrooms in cold water in advance.

3. Cut the soaked yuba into sections and tear the small mushrooms.

4. Cut the green pepper into small pieces; Cut onions, ginger and garlic.

5. Sauce: Add oyster sauce, sugar and a little starch to a small bowl, and add 1 spoon of water and mix well.

6. Marinate the fish pieces with salt in cooking wine 10 minute, then use kitchen paper to absorb water and wrap them with a layer of dry starch.

7. Add more oil to the pot, add the fish pieces and fry until golden on both sides.

8. Fry the yuba in the oil pan until golden brown. Take it out.

9. Add ginger slices, garlic slices, scallion and lobster sauce to the oil pan, then add mushrooms and stir fry for a while.

10. Then add the fish pieces, yuba and green pepper, and pour the sauce into the pot and stir well.

1 1. Transfer to a clay pot, cover the pot and simmer for 10 minutes, and sprinkle with shallots.