Fish minced meat

Recipe introduction: the color is moist, red and bright, the quality is fresh and tender, and the fish is fragrant.

material

350 grams of pork, 50 grams of water-borne fungus and 50 grams of water-borne green bamboo shoots. 15g pickled pepper, 3g salt, 20g soy sauce, 20g cooking wine, 10g ginger, 10g garlic, 15g onion, 30g sugar, 15g vinegar, 1g monosodium glutamate and 30g bean flour.

working methods

1. Cut pork into nail-sized pieces, add salt, soy sauce, cooking wine and water bean powder and mix well.

2. Wash and cut black fungus and green bamboo shoots into small pieces, merge them into boiling water, and drain the water.

3. Pickled peppers are seeded and chopped. Slice ginger and garlic, and cut onion.

4. Mix salt, soy sauce, cooking wine, monosodium glutamate, sugar, vinegar, bean powder and soup in a bowl to make a sauce.

5. Put the pan on the fire, heat the oil, add the meat slices and stir fry, add pickled peppers, ginger and garlic and stir fry a few times, then add the fungus, green bamboo shoots and chopped green onion, cook the sauce, and push the pan evenly. Serve.

Steamed eggs with vermicelli and ham sausage

material

1 small vermicelli, 2 eggs, 1 small ham sausage, 1 small spoon of lobster sauce, salt, chicken essence, soy sauce, sesame oil and chives.

working methods

1. First soak the vermicelli in soft water, beat the eggs in the egg liquid, add water and salt and stir well. 2. Add the soaked vermicelli and ham, and steam with douchi for 10 minutes. 3. After steaming, add chicken essence, soy sauce, sesame oil and chives.