Practice: 1, black fungus and yuba are best soaked in cold water in advance; Two hours is almost enough, so that yuba will not only have no hard heart but also will not rot;
2. Then we prepare 1 root carrots and 1 root cucumbers, peel them, remove the head and tail, then cut them into pieces horizontally, and finally cut them into slices, and then cut two peppers, and the hot pot side dishes will be ready;
3. Then, everyone prepares another bowl in advance. Add a spoonful of cassava starch and half a bowl of clear water to the bowl, and turn it into starch water. Add a spoonful of soy sauce, a spoonful of white vinegar, a spoonful of oil consumption, a spoonful of sugar, a spoonful of salt and a little water to the other bowl, and mix well for reserve.
4. Nowadays, yuba and auricularia auricula are also soaked. We first squeeze out the water below.
5. Boil the oil in the pan, stir-fry the garlic and onion, and add the black fungus and yuba to stir-fry together. The carrots in the hot pot side dishes are not so easy to cook. Let's add them in first and stir-fry them for 2 minutes. When the carrots are slightly softened, pour the fried juice in.
Fried Lily with shredded chicken: chicken breast, red, green and yellow sweet pepper, lily, ginger and onion.
Practice: 1, carefully prepared chicken breast meat is sliced and then shredded, put into a bowl, add salt, chicken essence powder, water starch and vegetable oil, mix and pickle for 10min until it tastes reserved;
2. Choose half of the red, green and yellow sweet peppers and cut them into shreds;
3. Bring appropriate water into the pot to boil, add lilies and cook for about 30 seconds, then pick up the dish and set aside after 30 seconds;
4. Take the cooking oil out of the pan, add ginger slices, winter shavings and shredded sweet pepper, saute until the color fades, then add the blanched lily and stir well;
5, add salt, chicken powder, rice wine, stir-fry seasoning, turn off the fire and put it on the plate to enjoy.