wild pepper mixed with meat

raw materials: raw pork, yellow pepper, garlic, fragrant lai, ginger slices, pepper, rice wine, pepper water, white sugar, chicken essence, sesame oil and oil. 1. Wash raw pork, drain the blood in a boiling water pot, then pour it into a clear water pot, and add ginger slices, pepper and oil. 4. Peel garlic and mash it into mud, put it in the pot, stir-fry it with a small amount of salad oil and shovel it out. 5. Put the yellow pepper, white sugar, chicken essence, mountain pepper water and sesame oil in a bowl, adjust it to mountain pepper flavor juice, pour it on the fat in the plate, and finally pour the minced garlic oil on it, and sprinkle with fragrant lai. Baked rice with tomato and cheese

Raw materials: 15g of chicken breast, one carrot, one potato, one tomato, more than half of pepper, more than half of pepper, appropriate black pepper, appropriate starch, appropriate tomato sauce, salt, sugar, soy sauce, more than half of onion and shredded cheese. Appropriate methods: 1. Tomato hob, onion, reserved. 2. Slice the chicken breast, add a spoonful of cassava starch and appropriate black pepper, and marinate for 15min. 3. Heat the oil in the pot and stir-fry the shallots. 4. After the onion is sauté ed, put it in the marinated chicken breast and quickly spread it. 5. After the chicken breast turns white, add potatoes and carrots and stir-fry. 6. Stir-fry carrots and potatoes, then put in diced tomatoes. 7. Stir-fry the tomatoes until they become loose, add appropriate amount of water, tomato sauce and soy sauce, cover and stew until the potatoes and carrots are crisp and sticky, and add salt and monosodium glutamate seasoning. 8. Add two small plates of white rice to the baking bowl and scrape it flat. Spread the freshly steamed tomato chicken on the white rice and pour the juice together. 9. Spread a layer of cream cheese first, then smooth the green and red peppers cut into small pieces, and then spread a layer of cream cheese. 1, small oven to 2 degrees, bake for 15min minutes until the cream cheese is soft. Sweet and sour lotus root

Raw materials: 5g lotus root, 1 carrot, 1g ginger, 15g garlic, 2 tablespoons soy sauce, 3 tablespoons white sugar, 4 tablespoons white rice vinegar, 5 tablespoons cold water, 2 tablespoons tomato sauce and 5g corn flour. 1. Peel lotus root and carrot, cut into hob blocks, and mix the soy sauce, white sugar, white rice vinegar and tomato sauce evenly. 2. Boil the boiling water out of the pot, put in the lotus root and carrot, cook until it is cut off, fish it up and drain the water. 3. The wok consumes oil, sauté ginger and garlic, and put carrot pieces and lotus root pieces into the wok. 4. Add the juice, stir-fry evenly, and then stir-fry over medium heat for 1min. 5. Finally, thicken it with water starch and sprinkle with onion.