working methods
1. Cut the potatoes into slightly thick pieces (easy to cook and fragrant); Sliced mushrooms; Shred green pepper and red pepper.
2. Heat a little oil in the pot, stir-fry the potatoes until they are cooked in seven or eight minutes, add the mushrooms and stir-fry, and pour a little soy sauce and water. When they are almost ripe, add green pepper and shredded red pepper and season with salt and mushroom essence.
Mushrooms, potatoes, onions, green peppers, cooking wine, vegetable oil, pepper powder, salt, oyster sauce, ginger.
step
1. Prepare all the materials, wash and blanch the mushrooms, and peel the potatoes.
2. Slice the potatoes,
3. Cut the mushrooms in half.
4. Dice the onion and green pepper.
5. Add oil to the pot and heat it.
6. Add potato chips on medium heat until they become transparent.
7. Add pepper powder, sugar and soy sauce to make wine.
8. Add onion and diced green pepper, stir-fry and break.
9. Add mushrooms,
fragrant mushroom
fragrant mushroom
10 seasoning with salt oyster sauce.
1 ginseng, 1 chicken, 4 slices of ham, 20g of dried mushrooms, 50g of bamboo shoots, 1 teaspoon of salt (5g), 2 tablespoons of cooking wine (30ml), 1 root onion, 2 slices of ginger and 2000ml of broth.
Practice editing
Rinse ginseng with water for later use.
Slaughter the chicken and rinse it with clear water.
Soak dried shiitake mushrooms in boiling water for 15 minutes until they are completely started.
Put chicken, ginseng, bamboo shoots, mushrooms, ham, scallions, ginger slices, salt, cooking wine and broth into the bottom of the Fishler Blue Point high-speed fast stew pot.