material

Lean pork (moderate amount), Chinese cabbage (moderate amount), eggs (moderate amount), spicy oil (moderate amount), pepper (moderate amount), bean paste (moderate amount), and edible oil (moderate amount).

method of work

1, put the cut lean pork into a bowl, add starch, salt, eggs and cooking wine, and marinate for 20 minutes.

2. Wash and blanch the Chinese cabbage and put it in a big glass bowl.

3. Heat the oil in the pot and add the marinated meat slices.

4. Stir-fry the meat slices and change color to spare.

5, leave the bottom oil in the pot, saute the pepper, stir-fry the fragrant watercress in June, and pour in the spicy oil.

6, add the right amount of broth or water, put the right amount of salt, and boil.

7. Slide the sliced meat into the water in the pot, spread it out and cook it slightly.

8. Finally, pour it all on the dish just now, and sprinkle a large amount of pepper and dried pepper on the meat slices.

Method 2

material

300g tenderloin, cabbage100g.

seasoning

2 tablespoons of bean paste, 5g of dried red pepper, a dozen peppers, 3g of sugar, 5g of salt, 2-3 drops of fresh chicken juice, 20g of garlic paste, soy sauce 1 tablespoon, dried starch10g, appropriate amount of black pepper and appropriate amount of chives.

method of work

1. Prepare the required ingredients and cut the tenderloin into thin slices.

2. The tenderloin is sized with soy sauce, dry starch and pepper.

3. Wash the cabbage and tear it into large pieces.

4. Remove the scallion, wash it and cut it into sections.

5. Soak the dried red pepper in water and cut it into silk.

6. Cool the oil in a hot pot and stir-fry the pepper with a small fire.

7. Stir-fry the pepper and serve it for later use.

8. Add Pixian bean paste into the oil of fried peppers and stir fry over low heat.

9. Stir-fry until fragrant. Add half of garlic and stir fry.

10. Add sugar.

1 1. Pour a proper amount of broth or clear water to boil, then add salt to taste.

12. Add cabbage leaves and blanch until soft.

13. Take out the cabbage and put it on the bottom of the container.

14. Boil the soup in the pot again and add the sliced meat.

15. Add fresh chicken juice.

16. After the meat slices change color, pour them into the container together with the soup.

17. Add fried peppers, garlic and shallots.

18. Put oil in the frying pan and heat it.

19. Pour it on the sliced meat with garlic and chives.

Method 3

raw material

Pork, seasonal fresh vegetables, watercress, dried Chili noodles, pepper, ginger, egg white.

method of work

1, ginger is divided into two halves, half sliced, and half minced for later use. Slice pork, add salt, pepper oil, Jiang Mo, starch and egg white, mix well and marinate for later use. A basin for use (for holding vegetables).

2, other vegetables take corresponding measures according to the nature of the dish, such as bean sprouts cooked as soon as they are hot, just spread the bottom of the pot directly. Roots such as lettuce and potatoes are sliced for use, and mushrooms and vegetables are torn into strips by hand for use.

3. Heat a small amount of oil in the pot, add salt and cooked dishes (such as Chinese cabbage and lettuce leaves), stir-fry them and spread them in the pot.

4. Add oil to the pot and heat it. Add watercress and ginger slices and stir-fry slowly until the oil is red and fragrant. It is estimated that the amount of all ingredients can not be exceeded when entering the water.

5. Turn the fire to boil, then put in the dishes to be cooked, and cook until the vegetables are ripe and boiled. Add the meat slices and cook for 30 s-60 s. Turn off the fire decisively, put in the basin and sprinkle dried Chili noodles and pepper granules.

6. Add oil to the pot, turn off the fire when the fire is high, and sprinkle the oil in the pot evenly on the vegetable basin.