Take it out when the color becomes darker, put a little oil in the pot, stir-fry the meat foam to make it fade, cook the cooking wine to remove the fishy smell, and add light soy sauce at this time. If you like the darker color, fill in a little soy sauce.
Stir-fry the green beans with plenty of water, add oyster sauce, a little white sugar seasoning, and finally put water on cassava starch to thicken and stir well. Adding a little starch can make the juice and dishes more combined.
Green pepper food from tiger skin: four peppers, douchi15g, ginger foam15g, 20g of garlic paste, 2 tablespoons of soy sauce, 1 tablespoon of vinegar, 1 tablespoon of soy sauce, 1 tablespoon of white sugar, 1 tablespoon of corn flour, 5 tablespoons of water and a little oil.
The production steps are as follows: first, mix a bowl of juice with soy sauce, white sugar, soy sauce king, corn flour, vinegar and water to prepare a bowl of juice to remove seeds from peppers, pat it with a knife, cut it into sections, put a small amount of bright pot in the wok, pour in peppers, fry the peppers until both sides look like budgies, and press it with a spoon while frying.
Leave the bottom oil in the pot, put the douchi in the water, stir-fry the ginger and garlic with slow fire, add the pepper and stir-fry it evenly, and add a better bowl of juice to stir it evenly, and you can get out of the pot.
Stir-fried dried food with green pepper: appropriate dried bean curd, pepper, pepper, string pepper, garlic, ginger and onion, a spoonful of Pixian bean paste, a spoonful of soy sauce, a spoonful of oyster sauce, a proper amount of sugar and salt, and a spoonful of chicken essence.
Practice: Wash and cut dried bean curd, green pepper and string pepper, clean and cut garlic, ginger and onion, put the reserved dried bean curd into the pot and cook for one minute, remove the reserved pot and boil the oil, add onion and garlic and saute until fragrant, add a spoonful of bean paste and stir-fry Chili oil for one minute, pour in dried bean curd and stir-fry until it is 7 minutes cooked, add a spoonful of light soy sauce, a spoonful of oyster sauce, a spoonful of monosodium glutamate and salt sugar and stir-fry evenly, then you can get out of the pot.
Stir-fried flower shell food 600 grams of clam, onion, ginger, garlic, green pepper, 2 each, soy sauce, soy sauce, rice wine, Pixian bean paste, corn flour, onion clam soaked in salt sesame oil for 2 hours, spit sand to clean, boiled in cold water for 2 minutes, fished up and drained.
Adjust the sauce: rice wine 1 spoon soy sauce 2 spoons 1 spoon soy sauce king 1 spoon oyster sauce 1 spoon corn flour 2 spoons water and mix well. Stir-fry the fragrant onion and garlic in the pot, add the bean paste and stir-fry the Chili oil, add the clams and stir-fry evenly, pour in the sauce and stir-fry until it is fragrant, and pour in the green and red peppers and shallots and stir-fry evenly to get out of the pot ~
Raw materials of hand-torn cabbage: half a cabbage, 4 cloves of garlic, 4 dried peppers, pepper 10, 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce 1 spoon, 2 tablespoons of mature vinegar, and white sugar 1 spoon. Cabbage is broken into pieces by hand. Stir-fried lamb liver with garlic cloves, and dried Chili peppers are broken and reserved. Pour the soy sauce, aged vinegar and white sugar into a bowl and mix well.
Put oil in a cold pan, add pepper, pepper and garlic and stir-fry until fragrant. Pour in cabbage and stir fry quickly. When the cabbage is soft, pour in the adjusted juice, stir-fry for a while and then get out of the pot. This smell is too fragrant.