Practice:

1. Prepare the required information. Clean shallots and peppers. It is not necessary to remove pepper seeds. If the bean paste is dry, add a little water to stir the diluent.

2. Cut the shallot with an oblique knife, separate the onion leaves and the onion roots, and cut the pepper into thin slices.

3. Knock the eggs into the bowl, stir the well-proportioned pan to add oil and heat, pour in the egg liquid, spread it out, and stir fry until the egg liquid condenses slightly, and then stir fry the eggs into pieces. Don't stir fry the eggs when they are old, and put them out for use.

5. Add the onion root and stir-fry until fragrant, then add the pepper slices and stir-fry evenly, and stir-fry the pepper until the color becomes darker.

6. Add the bean paste and stir-fry until it tastes like sauce. The bean paste should be stir-fried until it tastes like sauce. Add the fried egg pieces and green onion leaves, stir-fry them quickly and evenly, and serve them out.

Casserole duck seasoning: 2 duck legs, appropriate amount of dried mushrooms, appropriate amount of cooking oil, appropriate amount of salt, appropriate amount of old rock sugar, 3 spicy skins, appropriate amount of star anise and appropriate amount of pepper.

Cooking process:

1, main materials: two duck legs, two dried mushrooms, and auxiliary materials: cooking oil 1 tablespoon, four old crystal sugar, two dried chilies, two tablespoons of soy sauce, four tablespoons of braised soy sauce, two tablespoons of rice wine, a proper amount of salt, 20 pieces of pepper, 20 pieces of fennel, star anise 1 piece, and cinnamon.

2. Blanch the cold water in the pot, boil the pot and blanch for 2min, and then clean the blood after fishing.

3. Slice ginger, wash shallots, slice garlic, slice spicy skin, heat dried mushrooms, soak them in a little white sugar until soft, take them out, wash them and slice them.

4. Pour the right amount of oil into the stone pot, boil and add seasoning to stir-fry the fragrance.

5. Add the cooked domestic duck to the wok.

6. Pour in rice wine, stir-fry soy sauce and braised soy sauce evenly, add a little more soy sauce in braised soy sauce, and the color will look good.

7. Drain water, add Pleurotus ostreatus and old rock sugar and mix well. Bring to a boil and simmer for 45 minutes.

Step 8 put salt

9. Re-stew 15min. The juice is sticky. 8. Turn off the fire and add onion and garlic.

Steamed shredded carrot raw materials: carrot, salt, vegetable oil, small amount of wheat flour, onion, garlic, dried pepper or pepper powder.

Practice:

1, carrots are sliced into filaments with a vegetable planer and soaked in salt water 10 minute (add more salt moderately, because it is not necessary to add salt when cooking later).

2. Dry the shredded carrots soaked in salt water with gauze, and screw them as dry as possible, otherwise the fried noodles will stick.

3. Pour in vegetable oil and stir.

4. Pour the wheat flour into the shredded carrots mixed with oil and rub them evenly with both hands until each shredded carrot is wrapped with wheat flour.

5, the water in the pot, after the water is boiled, put the carrot shreds mixed with noodles into a steamer with a dry drawer cloth for steaming. Three minutes after shortness of breath.

6. After steaming, put the onion, garlic paste, dried Chili shreds (or Chili powder) in turn, put pepper granules in the oil, pour them on after boiling, and stir them to eat.