May Day is approaching, and those who have a vacation are making plans for where to go, but for the hardworking people like me who have no vacation and no money, it's just a matter of making a nice meal for the family and pretending to have a holiday.

Previously, we shared 8 home-cooked hard dishes

This one is even better, sharing 15 home-cooked stir-fry dishes, whether it's for guests for the holidays or just for the family, it's definitely a great way to get food on the table. If you like it, please collect and learn it.

First Hot and Sour Pork Slices with Vegetables

1. The first step is to prepare the ingredients, a handful of Shanghai Qing, cut with a knife, and carefully rinse with water.

2. A piece of pork, top wire cut into slices, put into the basin, add salt, pepper, cooking wine, old soy sauce, quickly mix well, use mechanical friction to penetrate the seasoning, and then pour a small spoonful of vegetable oil, quickly stir, with vegetable oil to lock the moisture of the meat, the taste is more slippery and tender.

3. Large white onion, also cut into crushed foam, garlic patted flat, also cut into foam. Millet chili cut into two cloves, and onion and garlic together. Green and red pepper cut into rings, put in a basin standby.

4. The second step, we blanch the green vegetables, add water to the pot, add salt, vegetable oil, so that blanch out of the green vegetables more bright color, the water boiled, pour Shanghai Qing, blanching for 30 seconds, fished out, dry water.

5. The third step, we put the meat slice slip a little oil, pot of boiling oil, the oil burned to smoke, fully slip the pan into the hot oil, and then add cool oil, hot pan cool oil, frying meat, not easy 沾锅 .

6. Pour in the meat, quickly stir the meat, open medium heat, stir fry the meat until browned, stir fry for about 90 seconds, and then pour out, control the meat above the oil.

7. The fourth step, we start cooking, the pot and then burn oil, the onion and garlic millet peppers into the stir-fry, stir-fry garlic flavor, pour into the meat and turn a few times.

8. Then pour in the pepper ring, open high heat and stir fry evenly after the pot, pour the wine, soy sauce, white vinegar, add a little soy sauce, open medium heat, stir fry quickly, the color of the soy sauce turned evenly.

9. Add salt, monosodium glutamate, sugar, pepper, stir-fry seasoning, hooked into a little water starch, soup paste, so that the meat is attached to the seasoning more flavorful, dripping chili red oil, stir-fry a few times after the juice, and then out of the pot.

Second Mushroom Sliced Pork

1. First, we prepare the ingredients, a piece of lean pork, top wire cut into thin slices, perpendicular to the pork texture slices, the taste is not old.

2. Put the meat in the basin, add salt, soy sauce, cooking wine, mix well, use the principle of salt penetration, so that the meat is flavored, mixing time should last 3 minutes.

3. Then add vegetable oil, again stirring and wrestling, vegetable oil attached to the meat, able to retain moisture, so that the taste is more tender, mix well, marinate for 5 minutes.

4. A few mushrooms, hand-torn into wide strips, a green pepper, deseeded and cut into diamond-shaped slices, half of the red pepper, sliced with color.

5. white onion cut into grains, ginger cut into slices, garlic 5, also cut into slices, and white onion ginger together, add a small red pepper.

6. In order to cook mushrooms evenly, we blanch mushrooms, pot of boiling water, water boiling, pour mushrooms, blanching for 1 minute, fish out, rinse with water to cool, blanched mushrooms, you can reduce the water in the cooking process.

7. Below, we start cooking, the pot of boiling oil, hot, fully slide the pan, pour out the hot oil, and then add cool oil, hot pan cool oil frying meat will not stick

Pour in the meat, quickly push the meat scattered, fry the meat until after the color change, add onion, ginger, garlic, dry red pepper.

8. Turn on the heat Stir fry the garlic after, add oyster sauce, open medium heat, turn the oyster sauce, pot pour mushrooms green and red peppers, while adding salt, chicken powder, sugar, pepper, cooking wine.

9. Stir frying seasoning, and then hooked into the water starch, starch paste in case of heat, seasoning attached to the ingredients, salt into the timing is not too early, lest the mushrooms out of water, open the fire after the juice, out of the pan.

Third cumin beef

1. First, we prepare the ingredients: 400 grams of beef, sliced into thin slices in a pot, beef should be sliced on top of the silk, cut with a knife perpendicular to the texture of the cut, so that it is more flavorful, easy to chew, small onions cut into scallion segments, parsley cut into small segments.

2. Below, we marinate the beef: beef into the salt 3 grams, 2 grams of pepper, chicken powder 2 grams, 2 grams of sugar, 3 grams of cooking wine, with a hand grabbing the seasoning, stirring the beef in one direction, the use of salt penetration and mechanical pulling, so that the beef is more quickly flavored.

3. Add a small amount of water, continue to grasp with your hands, the beef absorbs water, the taste is more tender, then put an egg white, continue to mix well in one direction, and then add 8 grams of corn starch, starch pasteurization in case of heat, it can be very good to lock the moisture of the beef, continue to mix the beef in one direction, add egg whites and starch is to make the beef taste more tender.

4. Finally, add 10 grams of vegetable oil, put vegetable oil, you can prevent the beef from sticking together after the pot, and then placed in the marinade for about ten minutes.

5. Take a small pot, put 20 grams of dried chili, all the ingredients are ready, we proceed to the next step.

6. Below, we put the beef over the oil frying: pot of oil, oil temperature fifty percent hot, put the beef, medium-low heat frying for a minute, beef has a stick together, gently break up, the beef becomes slightly yellow, fish out the beef.

7. Raise the oil temperature to 60% hot, then pour the beef into the pot, repeat frying forty seconds, repeat frying beef can make the beef fried more crispy and more transparent, and then, fish out the beef, oil control standby.

8. pot and then burn the oil, oil heat into the dry chili pepper stir fry, the temperature is not too high, stirring out the spicy flavor, and then into the small onion segments, stir frying the onion aroma, and then into the fried beef continue to stir fry, sprinkle cumin 5 grams of cumin powder, cumin powder evenly sprinkled sesame seeds can be out of the pot stir-fry a few times.

Fourth dry pot cauliflower

1. cauliflower a cut into small pieces in the pot, red pepper half cut into red pepper flakes and cauliflower together, cleaned. Lean meat, cut into thin slices, slightly with a little fat, more flavorful.

2. A small section of white onion cut into scallions, a small piece of ginger cut into julienne strips of ginger, a few slices of garlic cut into garlic slices, dried chili peppers cut on a few cuts and onions, ginger and garlic together.

3. half of the onion cut into rings, after scratching the bottom of the dry pot, dripping a little sesame oil, so as not to be on the table after the burning alcohol paste bottom.

4. After the ingredients are ready, we start the next step, the pot of oil We put the fast cauliflower over a bit of oil, burned to 5 into the heat of the oil surface slightly smoke, the cauliflower poured into the pot, quickly over a bit of oil, time control in less than 1 minute, fish out, the cauliflower oil control standby.

5. Now we begin to cook, the pot of boiling oil, hot oil sufficiently slippery pan after pouring out, pour cool oil, hot pan cool oil frying vegetables are not easy to stick to the pan, pour in the meat, turning the meat, so as not to stick to the meat slices frying incense Add two tablespoons of doubanjiang sauce and stir frying out of the red oil.

6. Pour in the garlic and garlic continue to stir, smell the garlic flavor, pour in the cauliflower quickly stir fry, high heat for 30 seconds, add salt 2 grams, 2 grams of chicken powder, drizzle a little soy sauce, open the fire quickly turn the seasoning, drizzle a little wine and turn it over, wine volatilized by the heat, it will generate aromatic aldehydes, to increase a little bit of vegetable aroma.

7. Pour in the red oil, stir fry evenly after the pot poured in the onion slices on top

Point on the fire can be served on the table.

Fifth dry pot yam

1. First we peel the yam, prepare a pot of water, add 5 grams of salt, 10 grams of white vinegar, yam cut, should be quickly soaked in water to prevent oxidation black.

2. If there are friends who are allergic to the plant bases inside the yam, it is best to wear gloves when peeling the yam. Cut the yam into 1-centimeter-thick slices, then soak in water and set aside.

3. Next, prepare the side dishes, green peppers and red peppers to remove the seeds and cut into diamond-shaped slices, put in a pot standby. Onions cut into thin julienne, scratched and padded on the bottom of the pot.

4. Onion cut into scallions, garlic cut into thin slices spare. The small pepper cut into chili pepper rings spare. Pork cut into thin slices in a pot and set aside.

5. Below, we blanch the yam, pot of boiling water, water boiling, pour into the yam blanching 1 minute to fish out, with cool water quickly rinse and drain the water, cool water rinse, yam eat up the texture is more crispy.

6. Then, we started cooking, the pot of boiling oil, fully slide the pan after pouring out the hot oil, pour cool oil, hot pan cool oil is not easy to stick to the pan in order to fry the meat. Pour in the meat and start stir-frying, stir-fry lard, stir-fry until the meat through the bright, pour onions, garlic stir-fry after, add peppercorns, red pepper.

7. Add black beans, chili sauce, quickly stir fry red oil, pour green pepper, red pepper, millet pepper, quickly stir fry, add wine, pour in the yam quickly stir fry 30 seconds, add soy sauce, chicken powder, salt, melt the seasoning, you can pot plate, and finally sprinkled with parsley.

Sixth Garlic Bitter Gourd

1. Prepare two bitter gourds, cut them open, remove the flesh inside, cut them diagonally into slices, and put them in a pot for spare time.

Garlic is a good way to make sure that you have the right amount of garlic on your plate. If you like garlic flavor, you can a little more garlic, red pepper cut into rhombus-shaped slices, put on the plate and spare.

2. Below, we blanch the bitter melon, add water to the pot, blanch the bitter melon for 40 seconds, and then rinse with water, the back to quickly stir-fry, so let the bitter melon break. This can reduce the bitter flavor of bitter melon.

3. We further deal with the bitter melon, blanched bitter melon, poured into the basin, add salt, white vinegar, rub with your hands for a while.

4. This can further remove the bitter flavor of bitter melon, and then use water, rinse off the salt and white vinegar, squeeze out the water. The bitter melon is now in a slightly bitter state.

5. Now we start cooking, the pot of boiling oil, oil is hot, pour in minced garlic, red pepper, fried garlic flavor, and then add the bitter melon.

6. Add salt, monosodium glutamate, sugar, add a little water, you can better melt the seasoning, quickly stir fry, then add a little water starch, open the fire juice, you can start the pot on the plate.

Seventh Mushroom Bok Choy

1. Mushrooms a few to go to the root, cleaned with water, cut the mushrooms into four halves, cut smaller easy to taste.

2. a handful of small bok choy to the root, bok choy roots are easy to hide mud, cleaning to pay attention to, a few garlic slices and then chopped into garlic, a section of white onion cut into horseshoe slices, a piece of ginger cut into ginger grains, millet pepper two peppers cut into millet pepper rings

ingredients all ready.

3. pot of boiling oil, oil is hot, pour into the onion, ginger, garlic and millet pepper burst incense, stir fry flavor, pour into the green vegetables quickly stir fry for a few times, add salt 1 gram, stir fry until the green vegetables broken, pour out the plate, so that this dish is more sellable.

4. After placing a good green vegetables, we then fried mushrooms, pot of boiling oil, after the oil is hot, pour onions, ginger and garlic stir-fried, pour a little oyster sauce, with a spoon quickly stir-fried, the soup stir-fried thick, add a spoonful of water, add 2 grams of salt, 1 gram of chicken powder, 2 grams of sugar, 3 grams of soy sauce, quickly stirring to dissolve the seasoning.

5. Soup boiling bubbles, pour in the mushrooms, cook until the mushrooms break raw, hooked into a little water starch, water starch can make the seasonings and ingredients better integration, mushrooms are more flavorful, before the pot dripping a little bit of oil to brighten up the color, you can get up to the pot on the plate, it's best to pour the mushrooms in the top of the vegetables, the plate in the middle of the good-looking and appetizing.

Eighth green pepper fried eggplant

1. First of all, let's prepare the ingredients: a few slices of garlic cut into garlic slices, ginger sliced into ginger slices, small onions cut into scallions, two green peppers, after breaking open, cut into wide strips, a piece of red pepper, the same cut into wide strips, green and red with.

2. Purple eggplant two, first cut into three sections, and then cut into thick slices, and finally cut into eggplant strips, after the ingredients are ready, we proceed to the next step.

3. Below, we put the eggplant over the oil frying: in the eggplant inside the corn starch 10 grams, the eggplant evenly sticky starch, sticky corn starch is in order to eggplant fried out of the crisp texture.

4. pot of boiling oil, oil temperature 60% hot, into the eggplant, fried eggplant oil temperature should be a little higher, the oil temperature is low eggplant is easy to absorb the oil, medium-low heat frying for about a minute, pour out of the eggplant oil control standby.

5. Next we start cooking, the pot and then burn oil, oil is hot, put onions, ginger and garlic, stir fry flavor, pour into the green and red peppers and stir fry, put salt 2 grams (a spoon) chicken powder 2 grams (a spoon) sugar 1.5 grams (a spoon) pour into the soy sauce 5 grams, stir frying quickly to melt away the seasoning, green and red peppers do not stir fry too long.

6. Then put the eggplant, add a small amount of water, continue to stir fry quickly without a lot of heat, put the old soy sauce 2 grams, put the old soy sauce to mention the bottom color, the old soy sauce stir fry evenly after, you can put out of the pan on the plate.

The ninth dish back to the pot of tofu

1. First, we prepare the ingredients: 200 grams of old tofu, cut into square blocks, placed in a dish standby, a section of green onions, from the center of the broken, cut into green onion, ginger cut into ginger, garlic cut into garlic together in a pot.

2. 5 grams of millet pepper, cut into diagonal slices, 15 grams of green pepper, also cut into diagonal slices, 15 grams of soaked fungus, cleaned and placed in a basin.

3. Prepare a small pot, crack an egg and beat it, put the tofu block into the egg mixture, and wrap the egg mixture evenly on the tofu.

4. After the ingredients are ready, we will first fry the tofu, the pot of boiling oil, fully slippery pan, pour out the hot oil, pour in cool oil, hot pan cool oil is to prevent the tofu stick to the pan, put the tofu into the pan in turn.

5. Shake the frying pan, and pour the remaining egg mixture into the pan, keep shaking the frying pan, this process should last about a minute, after the tofu side of the frying, a small flip, turn over and fry the other side, frying on low heat for about two minutes or so, until the tofu on both sides of the frying into a golden brown, pour the tofu to control the oil and standby.

6. pot to stay in the bottom oil, pour onions, ginger, garlic and stir-fry, stir-fry flavor, add 5 grams of soybean paste, Lao Ganma tempeh 5 grams, stir-fry out of the red oil later, into the green pepper, millet peppers and fungus continue to stir-fry.

7. Add a small amount of water, add 2 grams of oyster sauce, put oyster sauce to mention the fresh flavor, stir, the following began to seasoning, add 3 grams of sugar, 2 grams of chicken powder, continue to stir frying seasoning, pour into the tofu, stirring quickly, so that the soup evenly wrapped in the tofu.

8. Then drizzle a little water starch, drizzle water starch can make the seasoning and ingredients better integration, more flavorful, and finally drizzle some sesame sesame oil, drizzle sesame oil can make the color of the tofu is more bright, stir-fry evenly, you can out of the pan on the plate.

Tenth Mushroom Stir Fry

1. First, we prepare the ingredients, a few mushrooms to remove the roots, put in a basin with water to clean, slash the knife on the knife cut the mushrooms into four points. Pork lean meat a small piece of hand press, cut into thin slices in a small pot.

2. A small piece of ginger cut into ginger slices, a few garlic slices cut into garlic slices, a section of white onion cut into scallions, red pepper and green pepper half of each slice are cut into slices with a diagonal knife, green pepper red pepper together with the color is more beautiful.

3. Next we blanch the mushrooms, pot of boiling water, add salt 2 grams, 5 grams of vegetable oil, add salt and vegetable oil, not only to the mushrooms into the bottom of the flavor, blanch out of the mushrooms, but also more bright.

4. After the water boils, pour in the mushrooms, after the mushrooms are broken, fish out, and quickly rinse with cool water to control the water.

5. If we can't tell whether the mushrooms contain preservatives or not, it's safer to eat them after blanching. Blanching the mushrooms also makes it easier to cook them at a later stage, when they are raw and cooked consistently.

6. Next we start cooking, the pot to burn a little oil, after the oil is hot, pour in onions, ginger and garlic quickly stir fry flavor, pour oyster sauce 3 grams, and then pour into the meat , stir fry until the meat white.

7. Add a spoonful of water, after the water boils, add 1 gram of pepper, 1 gram of salt, 1 gram of sugar, 1 gram of chicken powder, put a few drops of old oil to mention the bottom color, stir frying seasoning, pour in the mushrooms and quickly stir fry a few times.

8. Make the soup coated with mushrooms, pour in green and red pepper slices, stir-fry until the green and red pepper slices broken raw, you can start the pot on the plate.

Eleventh Mapo Tofu

1. First we prepare the ingredients, tofu a piece, can not use the old tofu can not be used too tender, first cut into strips and then cut into small cubes of about 2 centimeters.

2. Millet pepper cut into chili circles, white onion cut into scallions, a small piece of ginger first cut into ginger slices and then cut into ginger, a few pieces of garlic flattened and then cut a few knives, a small pot to grab a small handful of dried chili peppers a small handful of peppercorns.

3. A small piece of lean meat cut into meat grains in the pot, and then cut some small green onions, all the ingredients are ready.

4. We blanch the tofu, pot of boiling water, put salt 2 grams, a little vegetable oil, the water temperature is close to 90 degrees poured into the tofu block, open a small fire and cook until the water boils after pouring out rinse and dry water.

5. Next start cooking, the pot of boiling oil fully slippery pan after pouring hot oil, pour cool oil, hot pan cool oil is in order to fry minced meat, minced meat is not easy to stick to the pan, pour into the meat grains stir fry flavor, pour in the ready seasoning.

6. Add a small spoonful of soybean paste, soy sauce 3 grams, quickly stir fry the red oil of soybean paste, add a spoonful of water, add 2 grams of salt, 2 grams of chicken powder, 2 grams of sugar, 1 gram of pepper, 5 grams of chili oil, stirring well, the soup water boiled after the pouring of tofu blocks, wiggle the frying pan and slowly cook until the tofu is flavored.

7. Soup will slowly become less in the process of cooking, hooked into a little water starch, so that the seasoning better adherence to the tofu, shaking the pan to quickly collect a little juice.

8. When the soup is thick and sticky, drizzle in a little oil to brighten up the color of the dish

You can start the pot on the plate.

Twelfth home-style stir-fried meat

1. a piece of pork, from the center of the pork strip knife, cut off the skin of the pork cut into slices of meat in the pot.

2. A few cilantro cut into cilantro segments, red pepper a cut into chili flakes, a few garlic cut into garlic slices, a small section of white onion, cut into horseshoe slices, a small piece of ginger cut into slices of ginger, and garlic and green onions together.

3. We first blanch the meat, pot of boiling water, cool water into the five-flower meat slices, add salt 2 grams, 3 grams of cooking wine, salt is used to the bottom of the flavor, the meat in the oil to cook it out, beat floating on top of the floating foam, fish out with water rinse and dry water.

4. pot of boiling oil, put onion, ginger and garlic, add 1 gram of dried chili, pour into the five-flower meat slices quickly stir-fry, stir-fry flavor pour into the old soy sauce 3 grams to mention the bottom color.

5. Pour in 5 grams of chili sauce, stir fry red oil, and then pour in 5 grams of cooking wine, cooking wine in the heating process can reduce the fishy meat.

6. Add 2 grams of chicken powder, 3 grams of sugar, 3 grams of spicy fresh dew, and then add a little bit of water to melt the seasoning, put the parsley and stir-fry quickly until the break, celery and meat fully absorbed the seasoning, and then into the millet pepper slices to stir-fry together.

7. hook into some water starch, open the fire to the soup to thicken, starch can make the seasoning and ingredients better integrated together, and finally dripping into the chili oil 3 grams, do not like to eat spicy friends can put a little bit of oil to brighten up the color, and turn it can be out of the pan on the plate.

Thirteenth Road to Sanshui

1. First, we prepare the ingredients, a potato, peeled and cut into a hobnail block, put in a pot and pour water to soak, to prevent oxidation of potatoes discoloration, green pepper, cut into a hobnail block, red pepper, a hobnail block, put in a pot.

2. Purple eggplant a cut off the root, cut into hobnail block in the pot, garlic pat flat chopped into garlic, onion skin open cut into scallions.

3. After the ingredients are ready, we carry out the next step, add 2 grams of white vinegar in the eggplant, add white vinegar can prevent the eggplant from being oxidized black, pour corn starch, use chopsticks to mix evenly and spare.

4. Boil water in the pot, put the potatoes into the pot to cook, potatoes are generally cooked five minutes on the cooked material, pour out the potatoes to control the water, and then put in a pot to add corn starch mix well, the outer skin of the potatoes coated with starch, deep-fried out of the outer skin more crispy.

5. Below, we put the potatoes, eggplant and green and red peppers fried, the pot of oil, oil temperature of six hot, pour into the eggplant, then into the potatoes, medium-low heat frying two minutes or so, out of the pot before pouring into the green and red peppers, and then poured out the dry oil together.

6. pot to stay in the bottom of the oil, oil is hot, into the onion and garlic together with the end of the stir-fry, stir-fry garlic flavor, put oyster sauce 2 grams, continue to stir-fry to mention the fresh flavor.

7. Add a small amount of water, add salt 2 grams, 1 gram of chicken powder, 3 grams of sugar, 3 grams of soy sauce, 2 grams of soy sauce, put the old pumping to mention the bottom color.

8. Then drizzle a little water starch, drizzle water starch can make the ingredients and seasonings better blend together, drizzle a little oil, brighten the color, with a spoon and keep stirring.

9. Stir to soup bubbles, put the eggplant potatoes and green and red peppers together quickly stir fry, soup wrapped ingredients can be out of the pot on the plate.

Fourteenth bitter melon scrambled eggs

1. First of all, let's prepare the ingredients, bitter melon cut off both ends of the root from the middle of the broken, take a small spoon, remove the bitter melon in the middle of the flesh, bitter melon flesh has a very bitter taste, be sure to remove the clean, eat up the texture will be affected, and then cut into slices with a diagonal knife and put it in a pot. Garlic a few cut into slices, red pepper a few cut into chili circles.

2. Then put 2 grams of salt inside the bitter melon, the use of salt permeability, so that the bitter melon quickly out of the water, bitter melon out of the water after the bitter taste is not so heavy, pickled for 2 minutes can be squeezed out of the bitter melon water.

3. Prepare a small pot, beat four eggs, put 1 gram of salt, add a little water starch, use chopsticks to quickly break the eggs, water starch can make the eggs taste tender.

4. Next, we start cooking, the pot of boiling oil, fully slide the pan after pouring out the hot oil, pour cool oil, hot pan cool oil, so that the iron pot has the characteristics of non-stick pan.

5. Put in the egg mixture, use a spoon to keep scrambling the eggs, so that the eggs are evenly heated, and wait until the eggs are solidified, and then break the eggs with a spoon.

6. Burn oil in the pan again, pour in garlic slices and red thread pepper and stir-fry to get the flavor, put in the bitter gourd and continue to stir-fry for a few times, stir-fry until the bitter gourd breaks, and then put in the scrambled eggs.

7. Drizzle sesame oil or bright oil to brighten the color, stir fry evenly, you can put out of the pan on the plate.

to fifteen stir-fried bamboo

1. First we prepare the ingredients: 80 grams of dry bamboo, soaked in cool water for two hours, do not use hot water, be sure to use cool water soaking, taste is good.

2. Bean curd soaked, cut into segments, placed in a basin, two slices of green peppers, red peppers, all cut into diamond-shaped slices, green peppers and red peppers with color, it is better to see.

3. A few garlic, cut into garlic slices, scallions broken, cut into onion grains, a piece of ginger, cut into ginger slices, are placed in the basin, after the ingredients are ready, we carry out the next step.

4. Below, we put the bamboo and fungus blanching: pot of boiling water, warm water into the bamboo, pour into the wine 4 grams, pour into the wine can reduce the bamboo beans fishy flavor, wait until the water is close to boiling, into the fungus, after the water boiled, immediately poured out the water control.

5. Next, we started cooking: pot of boiling oil, put onion, ginger and garlic, grabbed 2 grams of dried chili pepper and stir-fried, stir-fried onion flavor, after pouring 5 grams of cooking wine, and then put a little water.

6. Below, the beginning of the seasoning: put salt 2 grams (a spoon), chicken powder 2 grams (a spoon) 2 grams of sugar (half a spoon), 2 grams of chicken juice into the bamboo, fungus stir-fry for a few times, the seasoning turned evenly.

7. Then into the green and red pepper flakes, stir-fry until the green and red peppers broken raw, dripping a little water starch, dripping water starch can make the ingredients and seasonings better blend together

Turn the juice evenly after the pot can be discharged into the plate.