Method 1 of tender peas, stir-fried meat with peas

Materials

Peas, pork, peppers, soy sauce, Jiang Mo, minced garlic and salt

Method

1. Shred pork, diced peppers and minced ginger and garlic.

2. Heat the oil in the pan, add Jiang Mo and minced garlic and saute until fragrant, add the chopped pork and stir-fry until it becomes discolored, and then plate.

3. Heat the oil in the pan and stir-fry the peas for one minute.

4. Add green pepper and red pepper, and add the fried shredded pork and stir fry.

5. Add a proper amount of soy sauce and salt and stir well.

Method 2: Stir-fried peas with mushrooms

Material

3g of peas, 8 dried mushrooms, 3g of pepper powder, 5g of salt, 3g of chicken essence, 15ml of water starch, appropriate amount of salad oil and appropriate amount of red pepper

Method 1: Wash the dried mushrooms, soak them in warm water and cut them into dices slightly larger than peas. Soak mushrooms in water for later use, don't throw them away.

2. Put the wok on the fire, pour a proper amount of oil, heat it to 7% with medium fire, and add the pepper powder to stir fry.

3. Add diced mushrooms and peas and stir well.

4. Pour in appropriate amount of mushroom water, cover the pot and simmer for 5 minutes.

5. Add salt and chicken essence, pour in water starch, stir-fry evenly, and serve. Finally, sprinkle a little red pepper to decorate.

Method 3, stir-fry peas and mushrooms

Materials

Peas, carrots, mushrooms, corn, salt, chicken essence and wet starch

Method

1. Clean all the materials and dice them

2. Cook the peas with boiling water first, put oil in the pot, and then add diced carrots to stir-fry until soft. Pea beef granules

materials

fresh peas 25g, beef 15g, garlic 1 clove, fresh ginger 2 slices, fresh small red peppers 2, cooking wine 2 teaspoons (1ml), salt 1 teaspoon (5g), pepper 1/2 teaspoon (3g), sesame oil 1 teaspoon (5ml) and light soy sauce 2 teaspoons (1ml). Wash beef and cut it into .5cm size granules; Garlic slices; Cut the fresh small red pepper into circles obliquely, and set aside.

2. Add cooking wine, salt, pepper and 1 tablespoon water starch (15ml) into the beef granules, mix well and marinate for 15min.

3. Boil the water in the pot with high fire, blanch the peas for 3 seconds, soak them in cold water, remove and drain for later use.

4. Stir-fry the oil in the pan with high fire, add garlic slices, fresh ginger slices and small red pepper rings to saute until fragrant, pour in the marinated beef and stir-fry for a while, add pea kernels, stir in soy sauce, chicken soup and water starch, stir-fry evenly, and pour in sesame oil.