Exercise:
1. Wash bergamot, remove seeds and shred for later use;
2. Heat oil in a pot, add onion, ginger and garlic until fragrant, add pepper until fragrant, and add bergamot and salt and stir-fry for 2 minutes.
Tip: Be sure to remove the melon seeds, otherwise it will affect the taste. Papaya can be eaten raw. Stir-fry for 2 minutes is enough. Cooking is too old to be crisp.
1, prepare materials. Shredded mushrooms, diced green peppers, and three layers of meat with soy sauce to cover up the taste.
2. Heat a little oil in the pan and stir-fry the next three layers of meat.
3, the next phase, stir fry a few times.
4. Add bergamot and stir fry.
5. Add some cooking wine.
6. Add some soy sauce.
7. Add some salt and fry until cooked. Don't fry for too long, bergamot is easy to cook.
8. Finally, add the green and red peppers and stir-fry for fragrance. Add some msg.
1. Peel and core bergamot, and then cut into diamond-shaped blocks;
2. Preheat the pot to oil, and the onion and ginger will be fragrant;
3. Add pork slices and stir fry, then add bergamot slices and fungus and stir fry, add chicken essence and stir fry for eight minutes, then add sesame oil and stir fry.
2. Slice the bergamot, cut the red pepper into diamond-shaped pieces, and tear the fungus into the size you think is appropriate. Slice pork belly with salt, starch and cooking wine, and mix well for later use. Ginger is minced.
3. Boil the water in the pot, add the salt salad oil, blanch the bergamot, remove it and let it cool.
4. Heat the oil in the pan, add Jiang Mo and stir fry until fragrant, then slice the meat and spray it with cooking wine. After the meat becomes discolored, add the bergamot slices and stir-fry over high fire, adding less salt. Then add fungus and red pepper and stir fry, depending on the soup in the pot. If there is less soup, add some white water or broth. Season with salt and chicken powder when it is almost cooked. Then thicken with wet starch. Turn it over and take it out.