1, celery ingredients: dried celery, lean meat and pepper. Garlic, ginger and soy sauce.

Cut the vegetables into small pieces. Cut the lean meat into small pieces and the red pepper into small pieces.

2, put more oil, garlic and ginger, put celery and red pepper slices, add salt and monosodium glutamate, stir fry, be sure to stir fry celery and pepper thoroughly. Never add water. After cooking, plate it.

3, put a little oil, lean slices, a spoonful of soy sauce, stir fry, and then add the fried celery and pepper to stir fry together. And don't let water in. Cook the sliced meat right away. Don't fry the meat too hard.

Fried meat with Chili peppers

Preheat the pan and add a little salt and a little oil.

Put the fat into the pot and extract the oil from the fat.

When the fat turns to Huang Shi, stir-fry the pepper, aniseed and ginger in the pot.

Put shredded pork or sliced meat into the pot. Stir-fry until the meat slices change color, then add a spoonful of soy sauce (or Sichuan bean paste) and stir well.

Add chopped green peppers and stir fry constantly. Until the green peppers are ripe.

Pay attention to this step. After the green pepper changes color, add salt and monosodium glutamate to the pot. If fried for too long, the green pepper will be burnt, resulting in the separation of skin and meat, which is very unpalatable.

Special attention: green pepper must be the kind that the player refers to, the kind that looks ugly. The peppers we usually see are too thick, too watery, dripping, easy to soften and not delicious.

Fried shredded chicken

Ingredients: 250g chicken breast. Ingredients: Hydrated Magnolia Tablets100g, green garlic 25g. Seasoning: egg white 1, salt 3g, Shaoxing wine 100g, monosodium glutamate 1g, wet starch 15g, clear soup 25g and cooked lard 500g (about 75g).

Preparation method (1) Remove the fascia from the chicken breast, cut it into 0.2 cm thick slices, cut it into 5 cm long shreds, put it in a bowl, add egg white, refined salt (1 g) and wet starch and mix well to taste. Slice magnolia officinalis into 3.5 cm long filaments and blanch with boiling water; Cut the green garlic into 3.5 cm pieces for later use. (2) Add lard into the wok, when the fire is heated to 50%, cut the shredded chicken in and take it out when it is 80% ripe. Leave 40 grams of oil in the pot, stir-fry Flos Magnoliae and shredded green garlic, pour in shredded chicken, add clear soup, refined salt (1 g), Shaoxing wine and monosodium glutamate, and turn out of the pot.

Kung Pao Chicken?

Dice half a catty of chicken leg or breast, then use a spoonful of starch and half a spoonful of salt to grab the flavor evenly, stir-fry one or two peanuts and three shallots, peel and dice the first two green bamboo shoots, then marinate with a spoonful of salt, cut four or five pieces of dried red pepper, a dozen pieces of dried pepper, a piece of garlic and a small piece of ginger, and take one tablespoon of soy sauce, one teaspoon of sugar and one tablespoon of vinegar.

Step 1: Oil the pan and heat it to 70%. Add dried chilli and pepper and stir-fry until golden brown.

Step 2: Stir-fry the diced chicken until the surface turns white.

Step 3: Take the diced meat out to the side of the pot, filter out the marinade of the green bamboo shoots, pour it into the pot and fry for half a minute, then pour in the onion and fry for about one minute.

Step 4: Stir the three ingredients together until the diced meat is just cooked.

Step 5: Boil the juice and shovel it evenly.

The four meat dishes are red and green, light and rich, and the meat and vegetables are nutritionally matched.

-Women's Manifesto: Love the kitchen instead of red makeup.