Exercise 1. Cut the beef into pieces at will. After cutting, use a little water starch, a little soy sauce, a little white pepper, then pour a little vegetable oil and marinate for a while; 2. In the gap between the pickled beef, shred the carrots and chop the onion and ginger. 3. Add some oil to the pot, put a few peppers in the pot, and let the peppers fry at high oil temperature and pick them up; 4. Stir-fry onion and ginger in a pot, sprinkle beef and mutton in the pot, add a little spice, stir-fry until it is similar to discoloration, pull it aside, pour shredded carrots into the vacated area, stir-fry until it is a little discolored and a little soft, and pull the beef and mutton home to stir-fry; 5. Add a little pepper noodles, salt and seasoning; Carrots should be cut according to your own preferences. Add a little chicken essence; Go on.
Fried dried bean curd with leek moss Raw materials: dried bean curd; Leek moss; Pepper; Sesame oil; Salt; Fuel consumption; Bean paste; Sugar; Rice wine; oil
Practice: 1. Slice the dried bean curd, hob the pepper in the air, cut a part of garlic white and garlic leaves with an oblique knife. 2. Heat oil in the pan, saute garlic and pepper, then pour in dried bean curd and stir fry. 3. Pour in rice wine and stir fry. If the pot is too hot, add a little cold water to prevent the rice cooker, and add a little oil consumption and bean paste to stir fry again. 4.
Raw materials of rice wine, bamboo shoots and roast chicken pieces: rice wine 1 serving, chicken side legs 1 piece, 200g of bamboo shoots, 4 cloves of garlic, star anise 1 piece, soy sauce 1 frying spoon and 3 frying spoons of soy sauce.
Method 1 material preparation: buy chicken wings and chop them into small pieces, soak them in cold water, peel garlic and cut them into pieces for later use, cut bamboo shoots, add a little oil to the pot, stir-fry ginger slices and star anise, stir-fry spicy chicken pieces with black pepper, then add bamboo shoots and stir-fry, 8 add 1 spoon soy sauce and 3 tablespoons soy sauce.