3. Pour a small amount of oil into the wok, pour the egg liquid and cook. 4. Pour it out for later use. 5. Cook at least the oil from the pot, add onion, ginger and garlic to saute until fragrant, and add shredded green pepper to saute until fragrant. 6. When the shredded green pepper becomes slightly loose, add a little salt and stir it, then put the raw eggs in and stir well.
Sauté ed mutton with onion raw materials: onion 1 root, onion 1 root, 500g of mutton, 3 slices of ginger, garlic 1 petal, cooking wine10ml, soy sauce10ml, and oil consumption15ml.
Braised carp ingredients: fresh crucian carp 1 (about 750g), cooking oil 1 00g, starch water 25g, onion 5g, soy sauce 20g, Tricholoma matsutake15g, cooking wine 20g, ginger slices 5g, chicken essence1g, and white rice.
Practice: 1. Wash fresh crucian carp, remove scales and gills, cut with a knife on the abdominal section, remove internal organs, wash blood foam, and cut 5 knives on both sides. 2. After the matsutake is done, wash the fine sand, remove the pedicle, peel and wash the shallots, and cut them into filaments; Wash ginger, peel and slice.
Braised chicken feet Ingredients: chicken feet, pepper, star anise, cinnamon, fragrant leaves, old rock sugar, cooking wine, soy sauce king, soy sauce, thirteen spices, ginger recipe 1. After washing the chicken feet, remove the fingernails one by one, put half a pot of water in the pot, pour the chicken feet in, and cook for three minutes after the chicken feet are boiled.
2. Pick up the chicken feet, rinse them with running water, control the moisture, pour them into the pot and pour water on them. 3. After boiling, add one spoonful of cooking wine, two slices of ginger, three spoonfuls of soy sauce and two spoonfuls of soy sauce. 4. Put all the pepper, star anise, cinnamon and fragrant leaves into a tea bag, put them into a pot, add the old rock sugar, and add half a teaspoon of thirteen spices.