Practice the preparatory work, peel and cut the green bamboo shoots. There is no need to be too thin. If it's too thin, it's very easy to fry and soften. Meat should be slightly fat, and fat and thin should be separated. Ginger should be cut into strips and pepper should be cut into strips. Add cassava starch, rice wine, soy sauce and soy sauce to the separated and cut dried beans for two or three minutes.
Oil burning will refine the separated fat into vegetable oil, and the fried dishes will be very fragrant. Add Jiang Mo, marinated dried bean curd and three sections of pepper, stir-fry until slightly hard, add green bamboo shoots and stir-fry, add salt, add a few drops of water to lock the taste if necessary, and add a proper amount of oil consumption. When stir-frying again, add the last persimmon pepper to sweeten it and then take it out.
Laoganma fried bitter gourd food: 150g pig neck and back cut into large pieces; 1 Bitter gourd core is cut into small rings of about 2-3mm; Most shallots are shredded; 1 pepper; Cut garlic into 2 pieces; Soy sauce 1 teaspoon; ; 2 teaspoons of Laoganma Chili sauce; ; Proper amount of oil and salt.
Practice add a proper amount of water and a spoonful of salt to the hot pot. After boiling, put the bitter gourd into the water (turn it over and scoop it up) and drain it. Add some oil to the hot pot, fry the meat slices in the pot until they change color, and then add Laoganma sauce. Then add onion, bitter gourd and pepper and stir-fry until the onion and bitter gourd are soft. Add soy sauce and salt, stir well, then add garlic and serve.
Fried pork slices with Chili: sliced meat, onion and dried Chili. Methods: The sliced meat was marinated with rice wine and cassava starch for 65438 00 minutes. Shred shallots for later use. After the oil is boiled, stir-fry the dried peppers to get Chili oil, add the marinated meat slices, stir-fry until the color becomes light, and add soy sauce, salt and sugar to taste. The ratio of sugar to salt is 2: 650.
Braised pork food: 350 grams of pork belly, 60 grams of pepper slices and 60 grams of water bamboo. Soy sauce, lobster sauce10g each, pepper and salt 5g each. Practice: Wash and cook the pork belly until it is 80% cooked, slice it, stir-fry it out of the pan to get the oil, and put it in the section. Stir-fry Zanthoxylum bungeanum and fermented soybean, evenly add meat slices, water bamboo slices and soy sauce, and add Zanthoxylum bungeanum slices to stir fry.