Stir-fried beef with lotus root raw materials: pork tenderloin beef and mutton 250g, lotus root 1 00g, two peppers, 1 pepper, five wild peppers, 1 salt spoon flour, appropriate amount of salt,1salt spoon sesame oil, 2 salt spoons soy sauce and 65438. 2, cut the small lotus root, cut the green and red peppers, and smash the garlic. 3, the ingredients are ready, heat the pot, pour the appropriate oil, add the marinated beef and mutton, stir fry in the middle, stir fry until 8, perfect out of the pot and set aside.

Stir-fried fat sausage ingredients: pork intestines, small peppers, green peppers, ginger and garlic. Practice: 1. Wash the pepper and slice it. 2. Take out the cold chicken. Tip: Rub with salt and alkali first, and then wash. Turn your intestines over and wash your back. Will wash off a lot of oil. Until the water is clean and there is no smell. Do it. 3. Put the cold chicken in a cold water pot, boil it, blanch it, throw away all the oil slick foam and pick it up. 4. Put it in a pressure cooker and add rice wine, soy sauce, garlic and ginger. After shortness of breath, press for 8 minutes. Take it out and cut it into small pieces

Stir-fried pork belly ingredients: pork belly150g; Green pepper; Red pepper; Sliced ginger; Garlic; Onions; Spiced powder; Rice wine; Chicken essence powder; Original pumping; White sugar method 1, pork belly washed and sliced, green pepper cut into rings, ginger slices and garlic sliced, onion sliced 2, add some oil to the cold pot, add pork belly slices and stir-fry until the meat is oily 3, add two spoonfuls of rice wine and stir evenly; Then pour in two spoonfuls of soy sauce and stir well. 4. Add ginger slices and garlic, stir-fry, add green pepper and stir well.

Dumen Guo Xiang Chicken Practice 1. Wash the chicken, chop it up and soak it in blood for a while. 2. Put a spoonful and a half of oil in the pot, stir-fry ginger slices and garlic seeds. 3. Add black pepper chicken pieces and stir fry until tight. Add pepper and dried peppers and stir fry again. 4. Add the secret sauce, spicy girl and spicy fish seasoning, and stir-fry the chicken to color, moisture, seasoning and color. The sauce is light yellow (when the chicken essence finally comes out of the pot).