Small fried meat
Practice 1. Frozen pate thawed. Only a quarter was used in this cooking. Thinly slice the pancetta and set aside. Sliced garlic cloves, garlic cloves root in half thrown open cut section, if the root is very large, four cloves thrown open cut section. Sliced pepper, sliced green onion, ginger and garlic.2 moderate peanut oil, heat oil over high heat, add the pork and 3 rock sugar, stir fry the sliced pork until it rolls.3. Push the large rolled meat to the side of the pan, add 10 peppercorns and 1 five-spice, green onion, ginger and garlic and stir fry for flavor.4. Pour in a little wine along the side of the pan, stir fry for flavor, and then put in the bell pepper and stir fry for a few seconds.5. Add the amount of old soya sauce (about 10 grams), the right amount of light soya sauce (about 10g), stir-fry for a few seconds to color. Add a tablespoon of bean paste, half a tablespoon of red chili oil, stir fry evenly. 6. Pour in the garlic cloves and stir fry for a few seconds to break the raw, add some chicken essence full of true love ~ ~ can be removed from the pot.
Steamed sea bass
Main ingredients: sea bass, salt, pepper, green onions, chili peppers, ginger, cooking oil, steamed fish drum oil. Practice: 1. fish scaled and gutted fish body rub salt and pepper. 2. fish body on both sides of the horizontal cut a few cuts, stuffed ginger. 3. ginger cut into segments and minced ginger, ginger shredded. 4. scallions stuffed fish belly, shredded ginger on the fish. 6. removed and sprinkled with chopped scallions, chili pepper segments. 7. take the appropriate amount of cooking oil is hot. 8. poured over the fish, pouring the oil to the fish.Steamed Bamboo Shoots with Fungus
Ingredients: 500g of bamboo shoots, 100g of fungus, 20g of red bell pepper, 15g of garlic, moderate amount of cooking oil, 1 teaspoon of salt, 0.5 teaspoon of sugar, 1 teaspoon of oyster sauce, 1 teaspoon of cornstarch Directions: 1) Cut bamboo shoots into thin slices, soak fungus and wash it, and slice the red bell pepper and garlic. 2) Heat the oil in the wok and sauté slices of garlic. 3) Saute slices of bamboo shoots until they break down. 4) Add the red bell pepper. 5) Add the red bell pepper, and stir-fry until it breaks. 6) Add the red bell pepper, and stir-fry until it breaks down, As well as the fungus and stir-fry. 6, stir-fry to 8 mature, add the appropriate amount of salt, sugar. 7, before leaving the pot pouring bowl of juice (water, oyster sauce, cornstarch). 8, stir-fry evenly over high heat, can be released.
Duck fried bamboo
Practice: 1. Duck cleaned and chopped into pieces, ginger cut into slices, scallions cut into segments, dried chili pepper cut into julienne strips; bamboo with water to wash and soak in advance for about 30 minutes and then fished out and cut into segments. 2. pot into the appropriate amount of water, down into the duck block, add a few slices of ginger and scallion segments, and then add a little wine, open fire, blanch until the duck block color change after the use of the leakage spoon to fish out with water! Rinse the surface of the blood foam, drain. 3. Put a little oil in the pot, add star anise, cinnamon, peppercorns, stir-fry the aroma over low heat and then add the blanched duck pieces, turn up the heat and stir-fry until the duck pieces of oil. 4. Add a small spoon of cooking wine, stir-fry and then add dried chili peppers, ginger, garlic, coriander, rock sugar, salt, one tablespoon of soya sauce, two tablespoons of soy sauce and stir-fry well until the duck pieces of color. 5. Pour in hot water that completely saturates the ingredients in the pot, cover the lid and boil over high heat. 6. Cover the pot with a lid, boil over high heat and then turn to low heat and cook for about 20 minutes. 6. Put in the soaked bean curd bamboo, stir-fry well and continue to cook for about 5 minutes until the soup in the pot is basically dried up, put in the green onion, stir-fry well and you can get out of the pan