Stir-fried lamb liver with pickled peppers

Ingredients: 5 pickled peppers, 300g lamb liver, 30g oil, 5g salt, 5g light soy sauce, 2g cooking wine, 50g onions, 1g MSG, starch 5g, pickled pepper, lamb liver, vegetable oil, salt, ginger, cooking wine, starch

Method:

1. Soak the lamb liver in cold water, clean it, cut into thin slices, and season with Sichuan peppercorns Mix the flour, starch, light soy sauce and salt evenly and marinate for a few minutes

2. Wash and cut the pickled peppers into cubes, cut the onions into cubes and mince the ginger

3. Heat the pan with cold oil. Heat the oil to 70%, stir-fry the mutton liver until it changes color, and remove it.

4. Heat the pan again and cool the oil. Heat the oil to 80%, add the minced ginger and pickled pepper, and stir-fry to create the hot and sour flavor.

5. Add onions

6. Stir-fry evenly until fragrant

7. Add lamb liver

8. Add light soy sauce and stir-fry evenly

9. Add MSG

10. Stir fry evenly.

bergamot cabbage

Ingredients: 500 grams of cabbage, 15 grams of red pepper, appropriate amounts of salt, chicken powder, oyster sauce, light soy sauce, and stock.

Method:

1. Wash the cabbage, cut off the roots, break off the young leaves of the cabbage, and cut the young leaves into long strips; wash and cut the red pepper into pieces.

2. Add water to the pot and bring to a boil, pour in cooking oil, then add salt and chicken powder, mix well, then add cabbage and blanch for about 2 minutes until cooked, take out the blanched cabbage and drain. When dry, place in a plate and set aside.

3. Heat the oil in another pan, pour in the broth, then add salt, oyster sauce, chicken powder, and light soy sauce to taste, then add chili peppers and stir well.

4. Pour it over the cabbage on the plate and serve.

Coriander mixed with winter bamboo shoots

Ingredients: 50 grams of coriander, 150 grams of winter bamboo shoots, a little each of shredded carrots and minced garlic, appropriate amounts of salt, monosodium glutamate, light soy sauce, sesame oil, and chili oil

Method:

1. Wash and cut the coriander into sections; wash and cut the winter bamboo shoots into shreds.

2. Add salt to the boiling water pot, add shredded carrots and winter bamboo shoots and cook for 1 minute until cooked, remove and drain and put into a bowl.

3. Pour in the chopped coriander, add salt, monosodium glutamate, and light soy sauce, then pour in sesame oil and chili oil, and stir with chopsticks until the flavor is incorporated.

4. Put it into a plate, sprinkle with minced garlic, put it into the plate and serve

Sauteed mushrooms with green vegetables and oyster sauce

Ingredients: 70 grams of green vegetables, 70 grams of mushrooms, 1 tablespoon of oyster sauce, 10 grams of wolfberry, appropriate amount of salt, 8 grams of garlic, 1 green onion

Method

1. Remove the roots of fresh mushrooms and slice them; cut the green vegetables into two blanch the vegetables in a pot of boiling water and take them out

2. Heat the pot over high heat, add oil, add garlic and fry until fragrant, then add shiitake mushrooms and stir-fry for half a minute

3. Add the green vegetables, oyster sauce and salt and stir-fry quickly for half a minute to reserve the bottom juice. Remove the vegetables and put them on a plate, because of the oysters

4. Add the starch water to the bottom juice in the pot Thicken the soup. Pour the thickened soup into the plate and garnish with wolfberries