Stir-fried dishes are usually made by master chefs using a frying spoon.

However, wouldn’t it be better if you could prepare the dishes and put them in the oven so that you can have delicious stir-fries at that time?

When cooking in the oven, you usually need to put some base oil first, and add base salt to the vegetables. The vegetables that are easy to cook, easy to cook, and easy to rot are placed at the bottom or in the middle. Seasoning powder and sauce are added last.

Bake it in the oven until done.

The pre-processing of vegetables is consistent with the commonly used methods for Chinese food. For example, if the meat is to be flavorful, you need to add seasonings and grab it with your hands;

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Here is an introduction to the oven method of a traditional Chinese dish, Mushu Pork: Ingredients: six eggs, half a pound of meat slices, three ounces of fungus, one to two ounces of day lily, white wine, salt, soy sauce, Sichuan peppercorns, and salad oil.

Note: Because the roasting process tastes better and saves seasonings, when adding seasonings, add less seasonings than when cooking normally.

Method: First fry the eggs in the oven into egg pancakes, take out and cut the eggs into wider shreds; add white wine, salt, and a small amount of starch to the meat slices, add a handful of them and set aside; take a plate, add 1 to 2 liang of base oil, and add the fungus and

Place the day lily on the bottom, cover it with shredded eggs, then place the meat slices on the outside, sprinkle with a few peppercorns, and season with some salt and soy sauce; put it in the oven, adjust to the barbecue setting, and bake until done.

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