Ingredients: green beans, minced pork, garlic, green pepper, cooking wine 1 tablespoon, soy sauce 1 teaspoon, proper amount of salt and a little sugar to taste;

method of work

1. Green beans are torn off and shredded diagonally; Garlic is cut into garlic paste;

2. Put a small amount of oil in the pot, fry the green beans until they become soft, and put them out for later use;

3. Pour an appropriate amount of oil into the pot, stir up the minced pork, add cooking wine, and stir-fry until the pork is dried and a little brown;

4. Add garlic paste and pepper to stir-fry until fragrant, then add green beans, stir-fry a few times, add salt, sugar and soy sauce, and stir well.

Old vinegar peanut

Ingredients: 200g peanut, salt, soy sauce, white wine, 2 cloves garlic, 4 tablespoons aged vinegar, 2 tablespoons white sugar and peanut oil.

step

Pour proper amount of peanut oil into the cold pot to submerge the peanuts. Pour the peanuts in, too. Turn on a small fire and fry slowly, stirring while frying. Deep-fry peanuts until they become slightly discolored, and take them out by controlling the oil (if you don't know the temperature well, you can also taste them while frying until they are crispy). The fried peanuts can be kept crisp for a long time by spraying a little white wine on them and stirring them evenly. Put the peanuts aside to cool. Next, prepare vinegar juice, and put 2 tablespoons of sugar into 4 tablespoons of old vinegar. Add a little soy sauce. Add a little salt, salt is the mother of all tastes, and add less salt to make the vinegar juice more sour and sweet. Smash garlic cloves, chop them into powder, put them in vinegar juice, and mix the vinegar juice well. Pour vinegar juice on peanuts. Stir the vinegar juice and peanuts evenly. Put it in the refrigerator and freeze it for a while. After freezing, the peanuts taste more crisp and refreshing (this step can also be omitted).

Spicy chicken nuggets

Cut chicken breast into small pieces, add onion, ginger slices (don't cut it too small, otherwise it will stick to the meat when frying), appropriate amount of salt, sugar, cooking wine, soy sauce, mix well, add starch, and master the amount of starch according to the number of chicken breasts. The paste on this surface is not very thick. You can fry one piece first and see the thickness of the paste. There is less starch. Add more starch to it. Don't add more starch at a time. Marinate for 20 minutes, and the oil temperature of the pot Rigadeau should be high, 80% hot, and the fried chicken pieces should be divided. Never pour it all in to avoid a sudden drop in oil temperature. While frying, spread the chicken pieces with chopsticks to avoid adhesion. Don't bring onion and ginger into the pot and fry until golden brown. Take out the oil control. At this time, it is very delicious. Leave a little base oil in the pot, saute the onion and ginger in the pot, and pour in the red pepper. If you can eat spicy food, break it and put it, and master it yourself. Stir-fry the smell of choking nose. Add chicken pieces, turn over the spoon and sprinkle sesame seeds out of the pot.