material

500g beef tenderloin; One lettuce; 4-5 mini carrots; A handful of bean sprouts; 2 Pleurotus eryngii; Pixian bean paste amount; Seasoning (onion, ginger, garlic, millet pepper, pepper and black pepper) is appropriate.

method of work

Cross-cut beef slices

Put it in a bowl and add starch

Add pepper, olive oil, salt and soy sauce and mix well.

Stir well and marinate for 20 minutes.

Slice ginger, mince garlic and cut millet pepper.

Sliced Pleurotus eryngii

Blanch lettuce and bean sprouts

Turn off the heat and simmer for 3 minutes.

Scoop out

Spread it at the bottom of the bowl

Pour oil into the pan, add ginger, minced garlic, millet pepper and pepper.

Add Pixian bean paste.

Add water to boil.

Season with soy sauce

Add Pleurotus eryngii

And mini carrots

Clip it out and spread it at the bottom of the bowl

Pour the beef into the pot and turn it quickly until it is cooked.

Clip it out and put it in a bowl.

Pour the soup into the pot, then sprinkle with Chili noodles and minced garlic.

And coriander powder and onion.

Finally, pour hot oil

It's done!

Wanzhou grilled fish

material

Fish; Half a pickled radish; Pickled pepper is appropriate; Soak a piece of ginger; Onion; A piece of ginger; Potatoes (1~ 2) as side dishes; Celery can be served as a side dish; Laoganma; Spicy-hot fish/roasted chicken seasoning; Salt, oil, spices, soy sauce

method of work

Prepare seasoning: chop pickled pepper, slice pickled radish, slice pickled ginger, shred ginger and onion.

The fish is handled in advance. Scrape the scales, clean the belly and cut the back of the fish (cut the bones, not the meat completely).

Draw a few knives on the back of the fish to make it easy to taste. Spread salt and soy sauce evenly on the fish body, and fill the sliced onion and ginger into the fish belly and sliced meat.

Spread Laoganma and oil evenly on the fish, and marinate15 ~ 30 minutes to taste. Oven preheating 180 degrees

After the fish is marinated, spread it out on a baking tray, brush it with oil, sprinkle with celery leaves and bake it in a preheated oven for about half an hour.

Take it out halfway and brush it with oil. If you don't like the skin to be baked too dry, you can cover the fish with a layer of tin foil halfway.

Prepare side dishes during grilled fish. The side dishes can be Flammulina velutipes, onions, potatoes, lotus root slices, celery, leeks, fungus, etc. You can put whatever you like. Recommended potatoes, leeks and celery.

Dice potatoes, add a spoonful of salt to the pan after the oil is hot, add potatoes and start frying slowly.

Deep-fry until the skin color darkens slightly, and the crust is squeezed out. (If you don't have time to fry potatoes, you can just slice them and fry them with side dishes.)

Put oil in the pot, heat the oil, add seasoning and stir fry (pickled radish with ginger and pepper), and stir fry until the flavor of seasoning floats out.

Add a big lump of spicy-hot fish or roasted chicken seasoning, stir-fry together until the bottom material is slightly dry and the fragrance floats out.

Add the side dishes and stir-fry until they are raw. The side dishes are tasty. (those that are not ripe go in first)

Add the fried potatoes and stir fry.

Take out the baking tray, pour the fried side dishes on the fish, continue to put them in the oven, and bake for10 ~ 20 minutes according to the specific situation.

Take it out, stir up the side dishes on it, and eat ~