Practice: 1, clean the chicken breast and cut it into small pieces, and grab it evenly with egg white for later use; Cashew kernel is blown into a bright color for standby; 2, carrot cleaning peeling hob block; Green and red pepper cleaning hob block; Slice onion and ginger; 3, boil water, put the carrots in the water, then pick them up and put them in cold water, in order to taste crispy; 4, and put the mushroom beef into boiling water, scoop it up and drain it; 5. Leave a small amount of oil in the pot, add ginger and garlic to saute, add mushrooms and beef, stir fry, add a small amount of rice wine, stir fry again, add a small amount of soy sauce to enhance the color and taste, and then add a small spoon of white sugar. Turn off the fire for five minutes, drop in a small amount of aged vinegar and edible salt, and finally put it in cashew kernel, and set the plate.
Dry pot duck intestines: 1, soak the beef omasum in water 15 seconds, and cut into 3cm long sections. Cut the green and red peppers into small pieces. 2. Add the oil in the vegetable pan to 50% heat, add Pixian bean paste, onion and ginger, stir-fry for 30 seconds, cook rice wine, add spicy girl sauce and garlic cloves, add salt, chicken essence and bone soup with soy sauce, simmer for 5min5 instead, stir-fry the green and red peppers, and put them in a spicy dry pan.
Method of boiling fish 1, prepare raw materials, and let the merchants kill the fish. Kimchi is the kind of sauerkraut that makes pickled fish. 2. Slice the fish and marinate it with salt, ginger and garlic wine juice, soy sauce, pepper noodles and cassava starch for an hour. 3. Cool the oil in a hot pot, stir-fry it in Jiang Mo, stir-fry it with kimchi. 4. Introduce big bone soup, boil it and add fish bones.