Small fried meat

Wash green chilies and cut them diagonally and set aside. Sliced meat.

Cut scallions, ginger, hot pan and cool oil, under the onion and ginger burst pot, and then under the meat slices quickly stir fry.

When the meat changes color, add the old pump to adjust the color.

Pour in the chili peppers and stir-fry quickly.

Stir-fry mature, add appropriate salt, monosodium glutamate, out of the pot can be.

2. Shredded pork with fish

One piece of pork lean meat, shredded, and then marinated with 2 tablespoons of cooking oil, 3 tablespoons of cooking wine, a small spoonful of white pepper, a spoonful of soy sauce, 1/2 tablespoon of dark soy sauce, half a spoonful of salt, a spoonful of dry starch, two tablespoons of water, mix well.

The bamboo shoots are shredded, and the fungus is soaked and shredded.

Pour more oil than usual into the pan, and when the oil is hot, pour in the marinated shredded meat. Open the fire, quickly scattered, fried until the surface of the shredded meat white can be. Remove from the pan. The pan left the bottom of the oil, dig a tablespoon of chopped pepper sauce into it, turn the heat down, stir-fry.

And then a small spoon Pixian bean sauce. Chopped green onions, ginger and garlic also poured in. Continue to small fire, slowly stir fry the flavor.

Pour in the shredded meat. Stir-fry for a few seconds, then add the shredded bamboo shoots and fungus. Turn up the heat and stir-fry quickly. Pour in the seasoned fish sauce, stir-fry a few times, reduce the juice over high heat, and turn off the heat.

3. braised potatoes

Potatoes and carrots peeled and cut into chunks, mushrooms peeled and cut into pieces.

Heat a pan, add oil, add one star anise and sauté, add chopped potatoes, carrots and mushrooms and stir-fry for a while.

Add water to the potatoes and cook for 10 minutes over medium heat.

Taste the potatoes cooked or not, add salt, soy sauce and a few pieces of rock sugar seasoning and stir-fry, collect juice thick can be out of the pot.

4. Sweet and Sour Lotus Roots

Peel the lotus root and cut it into cubes, and prepare a small amount of chopped green onion. Blanch the lotus root and set aside.

Sweet and sour sauce configuration: 1 tablespoon of dark soy sauce, 2 tablespoons of white vinegar, 3 tablespoons of sugar, 1 small spoon of chicken essence, 1 small spoon of salt. Starch Configuration: 1 tbsp potato starch, add water and set aside.

When the oil is hot, stir-fry the diced lotus root and add the sweet and sour sauce.

Add water starch and sprinkle in chopped green onion before serving.

5. Mushrooms in Oyster Sauce

The mushrooms are cleaned and cut small. Green pepper and red pepper chopped.

Heat the oil in a pan, put garlic and ginger slices to burst incense, under the mushrooms.

Add a little oyster sauce. Then stir fry the mushrooms will come out of the soup. Turn down the heat and simmer slightly for 1 minute.

Green and red peppers into the pan stir fry, try the salty flavor. Not enough to add salt, add a little chicken essence can be.

6. Hot and Sour Cabbage

Wash the cabbage and cut into small slices. Appropriate amount of small red pepper and dried chili pepper chopped. Onion cut into scallions.

Heat oil in a pot. Under the onion, small red pepper and dry chili pepper stir fry, stir fry the flavor and put the cabbage, stir fry.

Pour white vinegar first, stir fry evenly, then pour a little aged vinegar. Put the right amount of salt.

Pour some soy sauce, a little pepper powder after stirring evenly.

Take a little cornstarch, cool water to thicken thinly. Pour into the pot, stir fry for half a minute. Out of the pot to serve.