200 grams of lotus root, 150 grams of beef, 10 grams of black fungus, 10 grams of ginger, several slices of green onion, 1 teaspoon of minced garlic

Light soy sauce, sugar, starch, Shaoxing wine, sesame oil, pepper, Appropriate amounts of salt and chicken powder.

Production process

1. Wash the beef, cut it into thin slices, add light soy sauce, sugar, chicken powder, starch and oil to marinate; wash and peel the lotus root and cut into pieces flakes.

2. Boil black fungus with warm water, wash and tear into small pieces, boil in boiling water for 5 minutes, remove, wash with clean water, and drain.

3. Heat the oil in the wok, add the fungus and lotus root and stir-fry evenly. Add salt, sugar, a small amount of water and chicken powder and stir-fry evenly. Scoop out the juice and set aside.

4. Heat the oil in the wok, add the beef and stir-fry (you can use more oil if possible) until it is almost cooked, take it out and set aside.

5. Heat the oil in the wok, sauté the ginger and garlic until fragrant, add the beef and stir-fry for a few times, add the Shaoxing wine, add the fungus, lotus root and green onions and stir-fry evenly, thicken with water starch and sprinkle Add pepper, drizzle with sesame oil and stir-fry evenly.

If the cut lotus roots are not to be used immediately, you can soak the lotus roots in water with white vinegar to avoid discoloration; if the beef is too old, you can marinate it with baking soda, then wash it and wipe it dry. Marinate with seasonings.

Ingredients Lotus root, green pepper, red pepper, tenderloin, Sichuan pepper salt, white sugar, white pepper, light soy sauce, dark soy sauce, oyster sauce

Method 1. Cut the lotus root into shreds, rinse and soak in cold water, drain before removing from the pan Keep the water for later use

2. Cut green and red peppers into shreds

3. Cut the tenderloin into shreds, mix well with light soy sauce, cooking wine, white pepper, a little salt and sugar, and then Add appropriate amount of water starch and mix well, marinate for more than 20 minutes

4. Pour cooking oil into the marinated meat and stir evenly

5. Heat the pot and add the meat and oil Pour it into the pot together, stir-fry until it changes color, add oyster sauce, light soy sauce, and a few drops of dark soy sauce, stir-fry until evenly distributed, and set aside.

6. Add a little more base oil to the pot and add a few peppercorns , pour in shredded green pepper and red pepper, stir-fry until fragrant

7. Pour in lotus root, appropriate amount of salt and sugar and stir-fry. When the lotus root is 80% mature, add in fried shredded pork and stir-fry evenly.

Chicken breast? 300g lotus root, 100g green and red pepper, 1 each ginger, garlic, soy sauce, chicken essence, sugar, cooking wine, egg white. Method

1. Dice all the green and red peppers, ginger, Chop the garlic and cut the dried red pepper into sections?

Stir-fried diced chicken with lotus root

2. Marinate the chicken breast with soy sauce, chicken essence, sugar, cooking wine and egg white evenly and place it aside Ten minutes

3. Heat the oil in the pot. When it is 60% hot, pour in the diced chicken and stir-fry quickly

4. Once the chicken turns white, scoop it up and set aside.

< p>5. Heat oil in the pot, add lotus root, green and red pepper in turn, and stir-fry until dry

6. Pour in diced chicken, season, and stir-fry evenly