1, stir-fried beef
Cut the beef into thin slices against the grain, add onion ginger, water, salt and soy sauce, stir quickly, then add an egg white and starch, stir evenly until the surface is starched, and spray a layer of vegetable oil on the surface to lock the water.
Cut the green pepper into hob pieces, cut the wild pepper and pickled millet pepper into small circles, cut the green onion into small pieces, and smash the garlic. Add a spoonful of rapeseed oil to the hot pot, add the beef slices at 70% oil temperature and stir-fry quickly until there is no blood on the surface of the beef slices.
Add three spoonfuls of rapeseed oil to another pot, add ingredients and stir-fry until fragrant, then pour in green peppers and turn them over. Stir-fry until the green pepper is cut off, add beef slices again, add a spoonful of monosodium glutamate and light soy sauce, stir fry quickly, and evenly taste. After eating very tender and delicious stir-fried beef, it is finished, and then it can be served.
2, tiger skin pepper pork belly
Slice the pork belly into larger slices, clean the small pepper after removing the pedicle, and add more ginger and garlic. Pour the cleaned pepper directly into the hot pot, stir-fry it over medium and small fire, and then press the pepper with a spatula to make it easier to fry it into tiger skin. Most of the pepper is fried into tiger skin and then put it out for use.
Add a little rapeseed oil to the pot, the oil temperature is slightly hot, pour in pork belly slices, stir-fry quickly, stir-fry with low fire, stir-fry the fat of pork belly, pour in minced ginger and garlic, and continue to stir-fry for fragrance. Then pour in the small pepper from tiger skin, add salt, sugar and monosodium glutamate, stir-fry evenly to taste, then pour a little thickening powder along the edge of the pot, and continue to stir-fry out of the pot and put it on the plate.
3. Crispy peanuts
Peanuts in the pot, cold rapeseed oil did not pass peanuts, as the oil temperature rose, peanuts began to crackle, turn off the fire after the noise stopped, fry again with residual temperature, and immediately remove the oil to cool. Clean green peppers are cut into filaments, green onions are only cut into filaments, half onions are also cut into filaments, parsley is cut into small pieces, and garlic is chopped into minced garlic.
Pour the cooled peanuts into the side dish, add a spoonful of salt, monosodium glutamate, two spoonfuls of sugar, a spoonful of pepper noodles, a proper amount of soy sauce and balsamic vinegar. Those who like sour taste can pour a little more sesame oil, and this one should be put a little more, which is particularly fragrant. Stir the seasoning and vegetables evenly with a spoon, and finally pour in the minced garlic, so that the garlic will be more fragrant, and you can put it on the plate after stirring slightly.
4. Stir-fry spinach
After picking the water spinach, wash it repeatedly with water for several times, wash off impurities, and cut some dried Chili and minced garlic. Add two spoonfuls of rapeseed oil to the hot pot, the oil temperature is about seven layers, add ingredients to saute until fragrant, then add water spinach, stir fry quickly on high fire until the water spinach becomes soft. Finally, add salt and monosodium glutamate to taste, stir fry quickly, and serve evenly.
5. Stir-fry pork liver
First, cut the pork liver into larger slices, then wash it repeatedly with clear water for two minutes. Cut the green onion into small pieces of about one centimeter, cut the millet pepper into the same small pieces, cut the garlic into thick slices, and cut the ginger into filaments. Add salt, monosodium glutamate, chicken essence, sugar, aged vinegar and water starch to the cut ingredients directly.
After cleaning, add salt, soy sauce, cooking wine and dry starch and mix them evenly until the surface is starched. Put a spoonful of bean paste and green pepper on the surface, add more rapeseed oil and a spoonful of lard, and the fragrance will be stronger. In the pot, the oil smoke is everywhere, and the pork liver is put in at about 80% to 90% heat, and it is quickly stir-fried without adding any seasoning, and it can be cooked in about 15 seconds.