2. Roll the meat stuffing into thousands of pieces, steam it in the pot and cut it into inches.
3. Wash the cherry tomatoes, all in half; Cut the cucumber into thick slices and sprinkle a little salt for pickling.
4. Use a small bamboo stick to string in half a cherry tomato, thousands of meat rolls, cucumber slices, thousands of meat rolls and half a cherry tomato in turn, and serve.
5, 2 yuba, green pepper 1 piece, 2 onions, ginger 1 piece, a little sugar, a little soy sauce, a little salt, oyster sauce, starch and cooking oil.
6. First, prepare all the ingredients, soak the yuba in warm water 2 hours in advance, then take it out and drain it, and put it on the plate for later use. Soaking yuba in warm water will have more tendons, and soaking in warm water can also shorten the soaking time.
7. Wash the green and red peppers, remove the seeds, cut them into small pieces and put them on a plate. Then wash the ginger and cut it into Jiang Mo. Wash the onion, cut it into chopped green onion and put it in a bowl for later use. Take the pot, boil a pot of boiling water in it, then pour the soaked yuba into it, blanch it, turn it slightly, take it out of the pot 1 min, drain the water and put it on the plate.
8. Take a new pot, add a proper amount of cooking oil, heat it, add chopped green onion and Jiang Mo, stir-fry until fragrant, and then add green and red pepper pieces and stir well. After about 1 minute, pour in the yuba and continue to stir fry.
9. Start seasoning, add a little white sugar to freshen up, continue to stir-fry the soy sauce, salt and oyster sauce evenly, and finally pour in the pre-adjusted water starch, open the fire and collect the juice until the soup becomes thick, and then take it out of the pot and plate it.