Practice: 1, material preparation 2. Soak the dried bamboo shoots in boiling water one night in advance, and soak them in boiling water the next day until the dried bamboo shoots are big and loose, so you can open them by hand 3. Clean the dried bamboo shoots and control them. 4. The surface of the sausage bacon is gray and black, so clean it as clean as possible first. 5. Boil water, put in the sausage bacon, take it out after boiling for 10 minutes, and clean the surface again. 6. Wipe the water with the cleaned sausage bacon. Cut into sections 8, pour 10mL oil into the pot, put in dried bamboo shoots 9, add salt and stir fry 10, add half a bowl of cold water, close the lid and simmer 1 1, until the water is dry, dried bamboo shoots become loose and tasty, and become popular 12. Leave the bottom oil 13, pour the garlic white section, pepper section and fermented soybean into the pot, add salt and stir-fry until fragrant 14, add dried bamboo shoots and stir-fry 15, add sausage and bacon and stir-fry again 16, stir-fry until fragrant, and sprinkle with leek moss leaves1.
Shrimp and egg preparation: prawns, earth eggs and chopped green onion.
Steps: 1. Clean the lobster shrimp line, then remove the fresh shrimp, add appropriate amount of white pepper, edible salt and cassava starch, grab and mix well, and pickle 10min. 2. Heat the pan with hot oil, burn the fresh shrimps with oil, stir-fry until cooked, then take out the reserved eggs, add appropriate amount of white pepper and edible salt, pour appropriate amount of starch water, and mix well. 3. Pour the fried fresh shrimps into the egg liquid, put in a handful of scallions, mix well, then heat the pan for hot oil, pour the oil into the mixture of eggs and shrimps, fry until it is cooked, and you can go out, which is appetizing and delicious, nutritious and nourishing.
Stewed shredded pork and cabbage vermicelli materials lean meat 1 50g, half a cabbage, green pepper 1 piece, carrot 1 piece, a bowl of vermicelli, proper amount of oil, salt, soy sauce, starch1teaspoon, a little cooking wine, proper amount of hot water and 2 shallots.
1. Clean cabbage, peppers, carrots and shallots, soak the vermicelli in clear water in advance, and freeze the lean pork in the refrigerator to make it stronger and cut into thin strips; 2. Put a spoonful of tapioca starch, a little salt and rice wine in the shredded pork, and grab it to taste; 3. Treat the ingredients when curing pork: cut the cabbage into thin strips; 4. The pepper is pedicled, seeded and cut into thin strips; 5. The carrot is sliced obliquely first, and then shredded; In order to keep the appearance consistent with the vermicelli, the above three raw materials are cut into polyester filaments as much as possible; 6. Pour a small amount of oil into the wok. After the oil is burned, stir-fry the three kinds of vegetables and fruit shreds in the same wok, sprinkle some salt and serve it out as soon as it becomes loose. 7. Pour a small amount of oil immediately through the cold pot, don't wait for the oil to burn, put the shredded pork into the pot, and quickly spread the shredded pork with a shovel tip or wooden chopsticks. When the shredded pork fades, pour in a proper amount of soy sauce; 8. Pour a proper amount of boiling water. After the soup is boiled, put the vermicelli in the pot. The vermicelli with soy sauce color is more appetizing, so it can be slightly more soy sauce; Because there is salt in shredded pork and vegetables, and vermicelli is easy to absorb soup, it is no longer put in this pot; 9. After the soup is boiled again, pour all the dishes that have been fried before into the pot, stir-fry twice to turn off the fire and get out of the pot.