1. choose a good steak or other meat, such as chicken and duck kidneys, fresh squid, etc.;

2. the right amount of ginger, green pepper

3. oil, salt and soy sauce in moderation

Two, the production stage:

4. the iron plate hot, add a little bit of oil, put the meat and ginger, pepper put on the lid to let it cover. Cook for a while, almost good time to add soy sauce, and finally sprinkled with chopped green onions on the line.

5. Name: Teppanyaki squid Ingredients: squid two tail onion (shredded) half of the fried oil moderate amount of nine layers of vegetables?9?0 powder moderate amount of taste moderate amount of soy sauce moderate amount of sesame oil moderate amount of water two spoons Method: a squid to remove the membrane, viscera, washed and cut into slices by the inner side of the diagonal knife to cut the cross pattern, and then sliced (about three centimeters wide). 2: Heat the oil, sprinkle the squid slices with a little cornstarch and fry them in the oil. 3: Sauté the onion in 3 tbsp oil, season with seasoning mix and bring to a boil over high heat, then remove from heat. Remove from heat and set aside in a bowl. Fourth, after the iron plate is hot, pour down two tablespoons of hot oil and put the squid slices and quickly pour down the third sauce on the squid slices and sprinkle a little bit of nine layers of vegetables and wait for the heat to subside a little bit, then you can eat. Teppanyaki: In terms of the format of the meal, it is correct to say that the dish is cooked on the spot. Teppanyaki, which is famous in Japanese cuisine, is a sit-down meal. Everyone sits around a large, flat iron plate, which is heated over a fire, then rubbed with oil, and the ingredients are fried. The chef operates it on the spot, and the guests can eat it while eating, or they can take what they like and eat it while burning it, which is very popular because of its freshness and warm atmosphere. Teppanyaki raw materials include meat, poultry, aquatic products, game, fruit vegetables. Such as beef, pork, chicken; a variety of fish, mahi-mahi, cuttlefish, prawns, scallops, clams; vegetables such as green onions, persimmon peppers, scallions, eggplants, fresh mushrooms, apples, tender corn, etc., which are the ideal raw materials for teppanyaki. These ingredients must be cleaned, diced or sliced, and marinated in different preparations before they are grilled so that they are ready to be grilled into dishes. Nowadays, Teppanyaki in China has been changed to a small iron plate, which is almost the same as a container for putting dishes. On the table is also mostly no longer operated by the chef himself, but by the waiter to do. It is also a kind of progress.