1. Prepare ingredients: beef, coriander, millet pepper, garlic, shallots, Chili noodles, white sesame seeds, starch, soy sauce, oyster sauce, aged vinegar and salt.
2. Steps:
(1) Slice beef, add starch, soy sauce and salt and marinate for 20 minutes;
(2) cut coriander into small pieces, garlic into powder, and shallots into pieces for later use;
(3) Pour 1 tbsp of light soy sauce, 1 tbsp of oyster sauce and 2 tbsp of aged vinegar into a clean bowl, and make sauce.
(4) Take the hot oil out of the pan, pour in the marinated beef, stir-fry until cooked, and take it out for later use;
(5) Put coriander, millet pepper, minced garlic, shallots, Chili noodles and white sesame seeds into a bowl, and then pour in hot oil to stir fry;
(6) Pour the sauce into the beef, stir-fry the seasoning, then sprinkle with coriander and mix well. It tastes really tender and enjoyable.
1. Prepare ingredients: pepper, minced meat, vegetable oil, salt, starch, soy sauce, soy sauce, cooking wine, oyster sauce, sugar, vinegar, sesame oil, ginger and onion.
2. Steps:
(1) Wash Zanthoxylum bungeanum, remove pedicels and seeds;
(2) Put minced meat into a large bowl, add Jiang Mo, soy sauce, salt, starch and eggs, stir vigorously, add chopped green onion and sesame oil, and stir evenly.
(3) Compacting the minced meat into pepper, and sealing some starch on it;
(4) Pour a little oil into the pot. When the oil is hot, add the cooked peppers and fry them until they look like tiger skins on both sides.
(5) Pour a little fried chives and ginger into the pot, add fried peppers, add soy sauce, cooking wine, sugar and vinegar along the pot, shake well, cover the pot, and simmer on low heat until the juice is almost collected. The tiger skin and green pepper meat stuffing made in this way is delicious, fresh, tender and delicious!
1. Prepare ingredients: huajia, ginger, garlic, millet pepper, shallot, soy sauce, aged vinegar, oyster sauce,
2. Steps:
(1) Add two spoonfuls of salt to the fresh flower nail and soak it to make the flower nail spit sand;
(2) garlic and ginger are minced, onion is cut into sections, and millet is cut into sections;
(3) blanching the flower shell and removing half of the shell for later use;
(4) Put 1 spoon of oyster sauce, half a spoon of chicken essence, a proper amount of salt, half a spoon of light soy sauce and two tablespoons of light soy sauce into a bowl, and stir evenly for later use;
(5) Take the hot oil out of the pan, add the onion, ginger and garlic, saute until fragrant, then pour in the freshly prepared sauce, stir-fry with the flower nail fire, stir-fry the onion twice, and take it out of the pan directly.
1. Prepare ingredients: shrimp, peas, corn kernels, ginger, soy sauce, pepper, cooking wine, minced garlic and starch.
2. Steps:
(1) Wash the shrimp, remove the shrimp line, open the back, add salt, cooking wine and pepper, marinate by hand 15 minutes, and mix well;
(2) Clean all corn kernels and peas and blanch them for later use. The blanching time should not be too long, otherwise it will affect the taste;
(3) Add oil to the pan, stir-fry the marinated shrimps until they change color, then add minced garlic and Jiang Mo and stir-fry until the fragrance is overflowing;
(4) Then add corn kernels and peas with a little salt, stir-fry, and finally add half a bowl of water starch to thicken, stir-fry evenly, and then turn off the fire and take out the pot.
1. Prepare ingredients: crucian carp, tender tofu, coriander, chopped green onion and salt.
2. Steps:
(1) Let the seller kill the crucian carp and take it home to clean it. Pay attention to remove the black film, then wash it clean and absorb water with kitchen paper;
(2) put oil in the pot, heat the oil, and fry the crucian carp until both sides are golden;
(3) Add a proper amount of water and two or three slices of ginger into the pot, cover the pot and cook over high fire for about 5 minutes, then turn to medium fire for 10 minute;
(4) Add tofu blocks and cook for another five minutes. After cooking, add some salt to taste. Sprinkle with chopped green onion and coriander.