List of ingredients

South bean curd 1, Pixian bean paste 1 tablespoon, minced pork 50g (sorry for forgetting to shoot), shallots 1, sugar 1g, pepper noodles 0.5g, sesame oil half a tablespoon, rice wine 1 tablespoon, starch 5g, fragrant incense.

-Start making-

Step 1: Dice the south tofu, chop the onion with chopped green onion, chop the garlic, dice the tofu, chop the bean paste and chop the pork. sorry

Step 2: blanch the tofu in the soup pot and add some salt to the water, which can improve the toughness of the tofu. Turn off the fire after boiling for 2 minutes, and don't take it out. Blanching can remove the fishy smell of beans. If you don't take it out and put it in water, you can prevent it from sticking together. The most important thing is to keep the tofu hot.

Step 3: put oil in the wok, add minced meat and stir-fry until dry, add bean paste and stir-fry red oil, add garlic and rice and stir-fry until fragrant, and add appropriate amount of boiling water. Add rice wine 1 tbsp, soy sauce half a tbsp, sugar 1 g in turn, and add tofu to cook for 3 minutes.

Step 4: add pepper noodles, boil starch water, add sesame oil and a few drops of vinegar to enhance fragrance, and take out the pot. This step requires fast, and the Chili noodles will turn black if they are put in the pot for a long time.

Step 5: Sprinkle some chopped green onion and start.

The second course: ants go up the tree

List of ingredients

2 vermicelli in Longkou, minced meat 150g, Sichuan bean paste 1 tablespoon, shallots 1 small piece of green pepper 1 piece, ginger 1 piece, 4 cloves of garlic, and appropriate amount of oil.

Bowl juice: 2 tablespoons light soy sauce, 0 tablespoon 65438+ cooking wine, half a tablespoon light soy sauce, a little sugar and a little white pepper.

-Start making-

Step 1: Soak the vermicelli in warm water for 20 minutes, remove and drain, cut the onion, ginger and garlic into powder, cut the onion into chopped green onion, dice the green pepper, chop the bean paste and mix the bowl juice.

Step 2: Add oil to the wok, stir-fry shallots, ginger and garlic with low fire, add bean paste and stir-fry red oil, add meat foam and stir-fry until it changes color, and add bowl juice to stir-fry evenly.

Step 3: Add appropriate amount of boiling water, add vermicelli and spread it out with chopsticks.

Step 4: Cover the pot and stew for 5 minutes, add the chopped green and red peppers, and turn on the fire to collect the juice.

The dishes are decorated with chopped green onion, and the fans dipped in sauce are crystal clear, smooth and energetic, spicy and appetizing, and the delicious meat foam is entrenched on the fans. It is really an ant on the tree and a proper dining artifact.

Third course: Sichuan pork

List of ingredients

600g of two-knife meat, 4 garlic sprouts, 2 tablespoons of Pixian bean paste, half a tablespoon of sweet noodle paste, half a tablespoon of lobster sauce, sugar 1g, red pepper 1 root, pepper 1 pinch, half a green onion, 3 cloves of garlic and ginger 1 root.

-Start making-

Step 1: Clean the meat of the second knife, put cold water into the pot, put scallion, ginger slices, pepper and cooking wine into the water, boil the water and cook for 15 minutes, take it out, rinse it off with warm water, and drain the water.

Step 2: Leave the meat for a while and slice it for later use when it is cold outside and hot inside.

Step 3: Processing ingredients: cut red pepper into triangular pieces, wash garlic seedlings, remove old leaves, flatten with a knife, and cut into sections with an oblique knife.

Step 4:

Processing head: garlic chopped; Ginger minced; Soak fermented soybean in water, drain, and chop; Pixian bean paste chopped.

Prepare a bowl of sweat: 2 tablespoons delicious +65438+ 0 g white sugar, and stir well for later use.

Step 5: Heat the wok until no oil enters the meat slices. Stir-fry the meat slices over medium heat to give oil (the meat slices are transparent and the edges are slightly rolled up), and pour out some oil.

Step 6: Drain the meat slices to one side of the pot, turn to low heat, pour in Pixian bean paste and stir fry in red oil.

Step 7: Add minced garlic and Jiang Mo and stir-fry until fragrant. Stir fry evenly.

Step 8: Add lobster sauce, sweet noodle sauce and bowl juice in turn and mix well.

Step 9: Finally, add garlic sprouts and peppers, stir-fry over high heat until the fire is turned off, and turn off the fire and start the pot.