raw material: ribs. Accessories: lotus root, Flammulina velutipes, onion, red pepper, green pepper, celery and lobster sauce. Seasoning: garlic, ginger, dried pepper, pepper, cinnamon, star anise, fragrant leaves, cooking wine, soy sauce, soy sauce, starch, salt, pepper oil, chicken essence and cumin powder. Practice: 1. Chop the ribs into small pieces and marinate them with soy sauce, water starch and cooking wine for about 1 minutes. 2. In the oil pan, fry the ribs at 18 degrees until the ribs are 8 mature and the surface is burnt yellow. 3. Slice the lotus root, cut the green pepper and onion, cut the celery, and smash the ginger and garlic with a knife. 4, a little oil in the pot, saute ginger and garlic and dried Chili, pepper, fragrant leaves, cinnamon, star anise, lobster sauce. 5. After sauté ing, stir-fry the lotus root slices. After the lotus root slices are cooked, add the ribs, onions, green peppers, Flammulina velutipes and celery in order, and stir-fry them appropriately in the middle. 6. When the vegetarian dishes are quickly cooked, add soy sauce, pepper oil, salt and chicken essence to taste.

technology: burning

taste: spicy

time: <; 3 minutes

Ingredients:

Pork chops, lotus root, Flammulina velutipes, onion, red pepper, persimmon pepper, celery, lobster sauce, garlic, ginger, dried pepper, pepper, cinnamon, star anise, fragrant leaves, cooking wine, soy sauce, soy sauce and water. The proper amount of cumin

Cooking steps:

1. Chop the sparerib into small pieces and marinate it with soy sauce, starch and cooking wine for about 1 minutes

2. Fry the sparerib in an oil pan at 18 degrees until the sparerib is 8% mature and its surface is brown

3. Slice the lotus root, cut the green pepper and onion, cut the celery into pieces, and smash the ginger and garlic with a knife. Stir-fry the lotus root slices first, then add the ribs, onions, green peppers, Flammulina velutipes and celery in sequence, and stir-fry appropriately in the middle

6. When the vegetarian dishes are almost cooked, add soy sauce, pepper oil, salt and chicken essence to taste < P > Other practices: Because it is Hunan cuisine, this time we have served a hot dish-spicy lobster sauce.

The douchi in this dish is the douchi brewed and dried by the people in western Hunan. No salt is added, and the bean flavor is rich and full of flavor.

Miao people pay attention to the purity and simplicity in cooking, and they don't need to let go of too much aniseed to add fragrance or too many gorgeous decorations.

In fact, this is just like the Miao family's character-generous, simple, simple and upright!

I hope this hot and spicy lobster sauce will bring a hot summer to all the friends in the gourmet world! The four seasons of prosperity!

Details of ingredients

Douchi, green pepper, red pepper, ginger, garlic and chives.

1. Chop the green and red pepper, shred the ginger and garlic, and cut the onion into chopped green onion for later use.

2. Heat the wok, add rapeseed oil, heat it to 8%, add chopped pepper and stir-fry to get steam.

3. Stir-fry the pepper, then add the lobster sauce, stir-fry and add some salt.

4. Add ginger and garlic, stir-fry until dried lobster sauce and chilli steam, add chopped green onion and serve.

5. spicy lobster sauce is finished! -burning food, burning love!