List of ingredients

South tofu 1, Pixian bean paste 1 tablespoon, 50g minced pork (sorry I forgot to take it), shallots 1, sugar 1 gram, 0.5g of pepper noodles, half a tablespoon of sesame oil, rice wine 1 tablespoon, and starch 5.

-Start making-

Step 1: Dice the south tofu, chop the shallots and chopped green onions, chop the garlic, dice the tofu, chop the bean paste and chop the pork. sorry

Step 2: put the tofu in the soup pot and blanch it, and add some salt to the water, which can improve the toughness of the tofu. Turn off the fire after boiling for 2 minutes, and do not need to take it out. Blanching water can remove the fishy smell of beans. If you don't take it out and put it in water, you can prevent it from sticking together. The most important thing is to keep the tofu hot.

Step 3: add oil to the wok, add minced pork and stir-fry until dry, add bean paste and stir-fry red oil, add garlic and rice to stir-fry until fragrant, and add appropriate amount of boiling water. Add 1 tbsp of rice wine, half a tbsp of soy sauce and 1 g of sugar in turn, add tofu and cook for 3 minutes.

Step 4: add pepper noodles, boil starch water, add sesame oil and a few drops of vinegar to enhance fragrance, and take out the pot. This step requires fast, and the Chili noodles will turn black after a long time in the pot.

Step 5: Sprinkle some chopped green onion to get started.

The second course: ants go up the tree

List of ingredients

2 vermicelli in Longkou, minced meat 1 50g, Sichuan bean paste 1 tablespoon, shallots 1 small pieces of green pepper1small pieces of ginger, 4 cloves of garlic and appropriate amount of oil.

Bowl juice: 2 tablespoons light soy sauce, 1 tablespoon cooking wine, half a tablespoon light soy sauce, a little sugar and white pepper.

-Start making-

Step 1: Soak the vermicelli in warm water for 20 minutes, remove and drain, cut the onion, ginger and garlic into powder, cut the shallot into chopped green onion, dice the green pepper, chop the bean paste and mix the bowl juice.

Step 2: add oil to the wok, stir-fry shallots, ginger and garlic with low fire, add bean paste and stir-fry red oil, add meat foam and stir-fry until it changes color, and add bowl juice and stir-fry evenly.

Step 3: Add appropriate amount of boiling water, add vermicelli and spread it out with chopsticks.

Step 4: Cover and simmer for 5 minutes, add chopped green and red peppers, and turn on the fire to collect the juice.

Dishes, chopped green onion, and vermicelli full of sauce are crystal clear, smooth and energetic, spicy and appetizing, and the fragrant meat foam is entrenched on the vermicelli. It is really an artifact for ants to climb the tree and eat properly.

Third course: Sichuan pork

List of ingredients

600g of two-knife meat, 4 garlic sprouts, 2 spoons of Pixian bean paste, half a spoonful of sweet noodle paste, half a spoonful of lobster sauce, sugar 1 g, red pepper 1 root, pepper 1 pinch, half a onion, 3 cloves of garlic, and ginger 1 slice.

-Start making-

Step 1: Clean the meat of the second knife, put it into the pot with cold water, add the onion, ginger slices, pepper and cooking wine into the water, boil it with medium heat for 15 minutes, take it out, rinse it with warm water and drain the water.

Step 2: Leave the meat for a while and slice it for later use when it is cold outside and hot inside.

Step 3: Processing the ingredients: cut the red pepper into triangular pieces, clean the garlic seedlings, remove the old leaves, flatten them with a knife, and cut them into sections with an oblique knife.

Step 4:

Processing head: garlic chopped; Chop ginger; Soak fermented soybean in water, drain and chop; Pixian bean paste chopped.

Prepare a bowl of sweating: 2 spoonfuls of delicious+1 g sugar, and stir well for later use.

Step 5: Heat the wok until no oil enters the meat slices. Stir-fry the meat slices with medium heat to get oil (the meat slices are transparent and the edges are slightly rolled up), and pour out some oil.

Step 6: Drain the meat slices to one side of the pot, turn to low heat, pour in Pixian bean paste and stir-fry the red oil.

Step 7: Add minced garlic and Jiang Mo and stir-fry until fragrant. Stir fry evenly.

Step 8: Add lobster sauce, sweet noodle sauce and bowl juice in turn and mix well.

Step 9: Finally, add the garlic sprouts and peppers, stir-fry over high fire until it breaks, and turn off the fire and start the pot.