Chili pepper fried meat

Food: 250g of pork, 200g of green pepper, 1 green garlic, soy sauce appropriate, salt appropriate, MSG appropriate

Style of work:

1, pork cleaning.

2, cut the meat into slices and marinate the meat in soy sauce for a while.

3, prepare and clean the artichokes.

4, cut the green pepper and green garlic into strips.

5, start a frying pan, under the pork sautéed and out of the bubbling oil.

6, when the meat is eight mature wind up standby.

7, will be the daytime pepper, green garlic under the pot explosion.

8, until the chili peppers fried to the surface a little fast paste, under the meat together to stir fry well.

Chopped Chili Swordfish

Main Ingredients: Swordfish (500g)

Seasoning: Rice Wine (2 teaspoons), White Pepper (1/2 teaspoon), Chili Sauce (5 teaspoons), Seafood Soy Sauce (1/2 teaspoon)

How to Use:

1. Thaw and rinse the fish, then marinate it in the rice wine and white pepper for more than 1 hour;

Seasoning: Rice Wine and white pepper. p>2, after marinating, put into the plate, yard neatly, the surface plus chili sauce;

3, pour into the pot, steam for 8 minutes can be out of the pot;

4, out of the pot, pour off the water in the plate, add seafood soy sauce, tossing can;

Spicy bean sprouts

Food: bean sprouts, green onions, chili, salt, oil, salt, oil, monosodium glutamate (MSG)

Method:

1. Bean sprouts in addition to the root cleaning, put in broad water blanching, fished up and spare.

2. green onions cut scallions.

3. Boil in the pot, put in the chili noodles, salt, monosodium glutamate stir fry.

4. Drizzle on the bean sprouts and toss, sprinkle the top of the scallion can be.

5. Put all the seasonings except the delicious fresh and soy sauce into it and stir-fry for about 2 minutes a piece. Along the edge of the pot to pour the rest of the rice wine, and then from the stone pot to scoop a little soup out to go red cook 5min.

6. Then transfer to just that that stone pot, turn the heat to simmer for two hours, until the beef and lamb is crispy both into

Xinjiang big dish chicken

Style of work

1. Chicken wings chopped up into a small piece; potatoes cut into pieces of the hobnail knife; sweet pepper chili pepper cut into rhombus-shaped slices; Winter Roots Ginger slices ready

2. black pepper chicken pieces with hot water blanch, skim off the white foam, sheng out and drain

3. hot pan hot oil, add a spoonful of Pixian soybean paste, sautéed after the flavor poured into the bell pepper pieces

4. chicken pieces and potato strips are also poured into the, sautéed, add a little soy sauce, not yet over the black pepper chicken pieces of cold boiled water over a small fire slowly simmering for 10min, out of the pot before putting some Hard grain old sugar

5. cold water and noodles, wake up one hour, spread into a large and thin rolling dough, folded up and cut into the belt surface, into the water scalded, dipped a little cool white water and fished up to control the dryness, lay flat in the bottom of the dish

6. stewed a little bit of black pepper chicken pieces with soup with the vegetables together sprinkled to the fresh noodles, mix a little bit can be