Materials 50 grams of fresh squid, 50 grams of eel meat, 30 grams of dried spices, a red pepper, 10 grams of chives, ginger, a piece of peanut oil 20 grams of salt 10 grams of monosodium glutamate 8 grams of oyster sauce 5 grams of sesame oil 5 grams of wet cornstarch moderate, a little pepper

1, fresh squid, eel meat, dried spices, red pepper, ginger, all cut into shredded pieces, chives cut into segments. For the food street

2, burn the pan with oil, add shredded ginger, fresh squid, eel meat, dried spices, red pepper shreds, salt and stir-fry until the flavor when.

3, and then add monosodium glutamate, oyster sauce, stir-fry with high heat, and then thickened with wet cornstarch, dripping sesame oil, stir-fry a few times out of the pot that is complete.

Sweet Pepper Beef and Vegetable Rice

Materials 80 grams of beef, 100 grams of bell peppers, cabbage 1 to 2, 1 bowl of rice

How to do it:

1, cut the beef into strips, under the salt, sugar, soy sauce and so on marinated for 10 to 15 minutes, the cabbage is cleaned and cut into grains, and mixed into the rice and stir-fried together.

2, and then slightly hot olive oil with garlic, black pepper, beef, until the beef color, and then add bell peppers stir fry.

3, add chicken broth and stir-fry until the gravy of the beef and bell peppers dries up.

Braised Beef

Materials: 500 grams of beef, 20 grams of spicy bean paste, ginger, wine, soy sauce 25 grams each.

Cooking method: beef cut into pieces, blanch with hot water. In a frying pan will be onion and ginger burst incense, and then add spicy bean paste, and then into the beef block stir-fry and add soy sauce, sugar pepper, wine, monosodium glutamate and star anise, and finally add water soaked through the beef, with a small fire and slowly cook until the juice is thick, the meat crispy aroma can be

It is like honey

With: 150 grams of net lamb loin, 40 grams of sugar, sweetened soy sauce 5 grams of soy sauce 10 grams of vinegar, wine, 3 grams of each, wet cornstarch 25 grams, ginger juice, 1 gram of sugar color, 60 grams of sesame oil, 500 grams of peanut oil.

Cooking method: lamb cut into thin slices of 3 cm long and 2 cm wide, with sweet noodle sauce, wet starch 15 grams of ginger juice, sugar color, soy sauce, vinegar, cooking wine, sugar, wet starch 10 grams of thickening sauce. Peanut oil burned to seventy percent heat, into the pulp good mutton slices quickly scattered, to be meat slices become white when the oil filtering. Put the frying pan on the fire, put the sesame oil is hot, pour into the slice of meat and gravy, stir fry quickly so that the meat is covered with gravy, dripping with sesame oil can be.

Whole sheep big dish

Making materials: sheep spinal cord, sheep belly, sheep waist, sheep ears, sheep brain, sheep hoof beard, sheep tongue, sheep eyes, broth, cooking wine, ginger, ginger juice, ginger, green onion, green onion, refined salt, water starch, eggs, starch, ginger juice, cooking wine, carrots, elm mushrooms, milk, sugar, peppercorns, peanut oil, sesame oil.

Method of production:

1, sole spinal cord, sheep spinal cord membrane, cut into long 5 cm section, blanch with boiling water, and then change the water to cook, drain off the water, with broth, cooking wine, ginger, salt, adjusted juice, simmering and baked to taste. When the soup thickens, the water starch thickening thin thickening is ready.

2, fried popping tripe kernel, tripe kernel with boiling water, quickly blanch, dipped in egg, starch, ginger, salt, cooking wine into a paste, fried in warm oil into a milky white color out. Eat dipped in pepper salt or brine shrimp oil.

3, single pop waist, the sheep waist to remove the waist shame (but retain the sheep waist outside the waist oil), cut into slices, blanch in boiling water, and then fried in hot oil. Eat when dipped in pepper salt.

4, cooking Qianlifeng, sheep ears (halal restaurant chef elegantly called Qianlifeng) boiled in water, peeled off the skin and meat, only to take its crunchy bone, cut into thin shreds. Carrots, elm mushrooms also cut into thin strips, together with boiling water blanch through. Frying pan sitting on a high flame, pour a little peanut oil hot, into the onion, ginger slices fried flavor out, will be sheep's ear silk, carrot silk, elm mushroom silk together into the stir-fry for a few, cooking broth, cooking wine, salt, turn over evenly that is to become.

5, fried sheep brain, the complete sheep brain boiled in salt water, peel off the outer layer of film, cut blocks. First simmered in broth for a while to make it flavorful, and then dipped in egg yolk starch paste, fried in oil into a golden brown that is.

6, white steak hoof beards, sheep hooves have two slightly larger than soybean white round particles, the chef called it hoof beards or tiger's eye. Cooking, you need to cook the sheep's hooves, take off the hoofbeard, baked in clear soup with refined salt, and then thickened with milk, water starch thickening gravy, out of the pan drizzled with a little sesame oil that is ready.

7, red steak sheep's tongue, sheep's tongue blanched with fire, tear off the skin, boiled in water, cooled and cut into thick slices. The end of the onion and ginger with chicken and duck oil fried flavor, poured into the sheep's tongue slices, add broth, cooking wine, refined salt, sugar color, baked thick broth is ready.

8, sole sheep's eye, from the boiled sheep's head to complete the sheep's eye out, cut into thick slices, blanch with boiling water. Then use duck oil, chopped onion and ginger stir fry, into the cut sheep's eyes, add refined salt, broth baked through, thickened with water starch, stir fry a few times that is. The above dishes into the plate on the table can be.

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There are a lot more of these, pictures plus text, you go see it/simple/index.php?t90450_2.html

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Hope this helps!

Have a good appetite!