Practice: 1. Prepare ingredients. Peel the lotus root and cut it into filaments. Wash Pleurotus eryngii and cut into filaments for later use.
2. Blanch the lotus root silk in hot water for 1 min and then take it out.
3. Heat the oil in the pot, pour the shredded pepper and Pleurotus eryngii into the pot and stir-fry until cooked.
4. Then pour the blanched lotus root and stir fry together.
5. Finally, add a little oyster sauce and soy sauce to taste.
The second course is fried sausage with Dutch beans.
Ingredients: half a catty of peas, 2 sausages, oyster sauce, soy sauce, oil and salt.
Practice: 1. Wash the peas and remove the old tendons.
2. Slice the sausage.
3. Heat the oil in a hot pot and stir-fry the sausage to get the oil.
4. Pour in the washed peas.
5. Stir fry until the peas are cut, and add oyster sauce and salt to taste.
No.3 chestnut braised sparerib
Ingredients: half a catty of chestnut, ribs 1, oyster sauce 1 teaspoon, a little salt, a little oil, a little garlic and ginger.
Practice: 1. Chop the ribs into small pieces, add cold water to boil and blanch for 1 min, and then take out.
2. Heat the wok, pour in the right amount of oil, pour the ginger and garlic pieces into the wok, and add the scalded ribs to stir-fry for fragrance.
3. Shell chestnuts, pour them into the pot, add water, and stew them with ribs for 20 minutes.
4. Add a little oyster sauce and salt to taste when collecting juice.