The way of doing things
1, shrimp picking, cleaning, opening back to remove mud sausage; Slice potatoes, cucumbers, red peppers and ginger.
2. Stir-fry the potatoes directly in the pot until they are light yellow, add eggplant and garlic, stir-fry them, fry them in oil, and then spit out the oil.
3. Fry the shrimp in the pot and fry it again.
4. Pour out all the oil in the pot, and the remaining oil will be completely combined with Pixian bean paste and chopped pepper. Add ginger slices and stir well; Add shrimp, cook a tablespoon of rice wine, a teaspoon of sugar and half a bowl of bone soup, stir well and simmer for 3 minutes.
5, add fried potatoes, cucumbers and garlic, add cooking wine and salt to shake the pot, and the potatoes are evenly soaked in juice; Turn off the fire and put some monosodium glutamate to refresh yourself.
Ingredients: beef tenderloin with money, a quarter of old pumpkin, two small pieces of accessories such as amaranth, chives, ginger slices, star anise and old rock sugar, six red and green millet peppers, seasoning June fresh soy sauce, Lee Kum Kee marinade and XO sauce.
Exercise:
1. Put the braised beef in water and blanch the blood.
2. Put water in the iron pot, and put the cooked beef into the water, which can drown the beef. Put some ginger in it.
3. Pour in Lee Kum Kee marinade 150ML, 50ML of fresh soy sauce in June, add one star anise and two pieces of old rock sugar. Cover the pot and stew for 10min, until the beef can be easily poked into the meat with chopsticks, and then take it out to cool.
4. Slice the wax gourd and cook it in a pot.
5. Cover the wax gourd on the bottom of the dish, cut the beef into thin slices and put it evenly on the wax gourd.
6. Cut amaranth, shallots and millet peppers and put them on beef.
7. Take a little pickled beef juice, steam it in pumpkin juice, add a little sauce and pour it evenly on the beef. Finally, pour the hot oil on the leek.
Fried beef with sour bamboo shoots: pickled bamboo shoots with leek, moss, garlic, fresh beef, garlic, ginger, pepper and red pepper.
The way of doing things
1, hot pot oil. Add a little ginger slices, put the chopped sour bamboo shoots and pickled peppers into the pot, stir-fry for one and a half minutes, then take them out and drain them, and pour them into the plate for later use.
2, another hot pot of hot oil, add ginger, pepper. Stir-fry until fragrant, pour the beef into the pot and stir-fry quickly for 50 seconds, then pour the sour bamboo shoots that have just been stir-fried into the pot and stir-fry quickly to taste. Add a little salt, soy sauce and rice wine and stir well.