Ingredients: 500g of beef, 250g of potato, 50g of salad oil, proper amount of salt, proper amount of soy sauce, 20g of cooking wine, proper amount of sugar, 20g of onion, 0/0g of ginger/kloc, and a little monosodium glutamate.

Practice: 1 Put the beef into a special vessel, add water, cover it, heat it for 4 minutes, take it out, let it cool and cut into pieces.

2 Cut the potatoes into hob blocks, wash the onions and ginger, and cut them into chopped green onion and ginger slices.

3. Put the oil, chopped green onion and ginger slices into a special vessel, heat them with high fire for 2 minutes, take them out, add soy sauce, cooking wine, refined salt, white sugar, beef, meat pieces and potato pieces, cover them after mixing well, heat them with high fire for 15 minutes, take them out, and add monosodium glutamate to serve.

Spiced sparerib

Ingredients: ribs 1000g (I used 600g), 3 cloves of garlic, sweet potato powder 1 tablespoon (starch I used), edible soy sauce 1 tablespoon (I also used some oyster sauce), cooking wine 1 tablespoon, and Chili powder/kloc.

Exercise:

Wash the ribs with 1, add cooking wine, sugar, salt, five-spice powder and starch, and marinate for taste; Wash garlic and cut into powder;

2 put oil in the pot, heat it to 70%, fry the ribs slightly with medium heat until the meat changes color, then pick up and drain the oil;

Leave the bottom oil in the pot, mix minced garlic, Chili powder, soy sauce, vinegar, sugar, salt and water, pour into the pot and bring to a boil, then add the ribs, and slowly marinate them with low fire until the soup is half full and the ribs are cooked and soft.

Two: Fish-flavored eggplant flowers:

Ingredients: 400g tender eggplant.

Ingredients: carrot10g, green pepper10g, pepper10g, salad oil 750g, wet starch10g.

Seasoning: 5g iodized salt, 8g soy sauce, 4g monosodium glutamate, 5g sugar 10g vinegar, 5g cooking wine, 3g red oil 10g onion, ginger and garlic.

Making:

(1) Wash and peel the eggplant, cut it in half, cut it with a cross knife, and then replace it with 5cm pieces. Carrots, green peppers, Sichuan peppers, shallots, shredded ginger, garlic slices.

(2) Put soy sauce, salt, sugar, vinegar, cooking wine, monosodium glutamate, wet starch and a little soup into the juice for later use.

(3) Put oil in the spoon and heat it to 70% to 80% heat. Add eggplant flowers with a new knife and fry until golden brown. Take it out, drain it and put it on a plate.

(4) Put a little base oil in the spoon, heat it, put the onion, ginger and garlic into a wok, then add shredded carrot, shredded Sichuan pepper and shredded green pepper, stir fry, pour in a proper amount of juice, stir fry until smooth, add red oil and pour it on the eggplant flowers.

Key: Heat oil when frying eggplant flowers.