1. Marinate beef slices with cooking wine, 1/4 tsp salt, and light soy sauce for 10 minutes; shred carrots and peppers, cut fried tofu into strips, and mince garlic;

2. Pour oil into the wok, stir-fry the marinated beef, and set aside;

3. Pour a little base oil into the wok, add minced garlic and stir-fry until fragrant, add tofu and carrots to the wok Stir-fry, add pepper powder;

4. Add the freshly fried beef, add seasonings of dark soy sauce and salt, add pepper and stir-fry for a few times;

5. Add Add chili powder for spices, and finally add chicken essence and serve.

1. Half a catty of prawns.

2. Three ounces of pork tenderloin.

3. Three liang of mushrooms.

4. Three or two green onions.

5. Half a tael of coriander.

6. Make four or five hotpots.

7. Two tablespoons of Laoganma spicy sauce.

8. Two tablespoons of oyster sauce.

9. Two tablespoons of oily chili pepper; if you like spicy food, you can add dry spicy sections.

10. A piece of old ginger.

11. Two garlic.

12. Two octagonal pieces.

13. Four or five fragrant leaves.

14. One coffee spoon of sugar.

15. One spoonful of starch. 16. Three tablespoons of cooking wine.

17. Appropriate amount of salt.

Method:

1. Cut the shrimp back and remove the sand line; cut the tenderloin into thin slices; wash the mushrooms and cut them in half; wash the bay leaves and star anise; ginger, garlic, Chop the pickled peppers; dice the green onions; chop the coriander.

2. Add two tablespoons of cooking wine and salt to the prawns and mix well; add one tablespoon of cooking wine, salt and starch to the pork slices and mix well.

3. Heat the oil in the pot until it is 60% hot, add the pork slices and stir-fry until the surface turns white.

4. Push the meat slices to the edge of the pot or take them out, reduce the heat to low, add ginger, garlic, chopped pickled peppers, star anise, bay leaves, and dried pepper segments (I did not use dried peppers) and stir-fry until fragrant. .

5. Add oil and chili pepper, and stir-fry all the ingredients in the pot evenly.

6. Add about a pound of soup or water and Laoganma spicy sauce and bring to a boil.

7. Add the mushrooms and cook for about two minutes.

8. Add shrimp, diced green onion, sugar, salt and oyster sauce and cook for about three minutes.

9. Collect the thick soup, add chopped coriander and mix well, put it into a dry pot and serve. After you finish eating the shrimp and meat in the pot, you can light the fire and add other dishes you like to scald.

Griddle beef editor

Ingredients:

50 grams of red pepper and 200 grams of white radish. 1000g beef with skin. 50 grams of vegetable oil, 3 grams of refined salt, 8 grams of MSG, 5 grams of chicken essence, 10 grams of oyster sauce, 20 grams of chili sauce, 20 grams of cooking wine, 20 grams of ginger, 50 grams of garlic seeds, 5 grams each of star anise and cinnamon, 30 grams of whole dried peppers , 2 grams of pepper, 20 grams of red oil, 10 grams of sugar, 500 grams of fresh soup.

Method:

1. Blanch the skin-on beef until all the hair is removed, wash it, cook it in a pot until it is raw, remove it and cut it into 4 cm long, 2.5 cm wide and 0.5 cm wide. cm thick slices for later use.

2. Remove the stems from the red pepper and cut into 1 cm long segments; remove the stems from the garlic seeds; cut the ginger into thick slices; peel the white radish and cut into thick slices the same size as the beef.

3. Place a clean pot on a high fire, add oil and heat until it is 60% hot. Add beef and stir-fry until small bubbles form on the skin. Add spices, ginger slices and whole dried peppers and stir-fry until fragrant, then cook. Add cooking wine, stir-fry until the water is dry, add fresh soup, add refined salt, monosodium glutamate, chicken essence, oyster sauce, and chili sauce to adjust the flavor, add sugar to adjust the color, pour into the pressure cooker and press for 12 minutes, then select spices, whole dried peppers, and ginger slices and set aside use.

4. Put a clean pot on a high fire, add red oil, add garlic seeds and red pepper rings and stir-fry until fragrant. Pour the beef with juice into the pot, then collect the thick soup, and serve it out of the pot. Put it into a dry pot with white radish on it. Features

It is red and bright in color, soft and waxy in texture, thick in juice and has a long aftertaste. Very delicious