0/5g of soy sauce, 0/5g of Shaoxing wine, 0/5g of white sugar, 2g of monosodium glutamate, 25g of wet starch and 500g of lard.
(1) Peel the yam, cut it into rectangular slices, blanch it in boiling water, pick it up and drain it.
(2) Cut the pork into rectangular thin slices, add salt, egg white and starch and mix well for sizing.
(3) Heat the wok with a strong fire, pour the oil after sliding the wok, and when the wok is 40% hot, the sliced meat will slip and drain, leaving a little oil in the wok, and put it into the wok with chopped green onion.
Put the yam slices and meat slices into the pot together, while turning them over, quickly add wine, soy sauce and monosodium glutamate and stir well, then take them out of the pot and put them on the plate.
200g of Chinese yam, 0/00g of sliced meat100g, a little carrot and fungus, and proper amount of oil, salt, onion and ginger, cooking wine, tender meat powder and chicken essence.
1, the meat slices are marinated with tender meat powder 15 minutes, and the yam is peeled and sliced.
2. Stir-fry chives and ginger in hot oil, and stir-fry the pork slices to change color.
3. Stir-fry yam with hot oil in another pot, and simmer with a little water for 3 minutes.
4, put meat slices, cooking wine, add salt and chicken essence to taste.
Pork 400g, yam 250g, onion, dried pepper, dried tangerine peel, cooking wine, vegetable oil, salt, soy sauce, sugar and ginger.
1 Prepare the materials first; Soak the black tea bag in hot water for 5 minutes, then take out the tea bag and keep the tea;
2. Put the Chinese yam with skin in a rice cooker and steam it for 10 minute, then take it out, remove the skin and cut it into blocks;
3 Cut the meat into small pieces, put it in a pot with ginger and cooking wine, bring it to a boil with strong fire, and boil it in boiling water for 10- 15 minutes, then take out the meat pieces and drain for later use.
4 Put the base oil in the wok, stir-fry shallots and ginger, add seasoning juice and heat up to form bubbles, add the meat pieces flying over the water, and stir-fry for about 5 minutes.
Adding enough black tea water, adding dried tangerine peel, dried chili and onion segments, boiling, and covering the pot.
Turn to low heat and simmer for about 45 minutes until soft and rotten, leaving a small amount of soup;
5. Open the lid, add the steamed Chinese yam pieces, mix and burn for about 3-5 minutes, then collect the soup until it is thick, sprinkle some salt before taking it out, and serve.
1, pork belly blanched for use.
2. Heat the pot, put a little oil in it and stir-fry the pork belly with good water until it is slightly yellow.
3. Add onion, ginger and octagonal rock sugar soy sauce cooking wine and continue to stir fry evenly.
4. Pour the stir-fried meat into the inner pot of the no-boil pot.
5. Add hot water salt and peeled and cut Chinese yam.
6. Put the pot in the no-boil pot on the fire to boil.
7. After boiling, put it in the outer pot of the non-boiling pot.
8. Fasten and press the lock to cover the outer lid.