Stir-fried beef food: beef and mutton, rice wine, white pepper, edible salt, cassava starch, vegetable oil, green and red pepper and shallots. Practice: 1. Cut the bought beef and mutton into pieces, put them in a bowl, add appropriate amount of rice wine, white pepper, edible salt, cassava starch and vegetable oil, mix well and marinate for 20 minutes. 2. Slice green and red peppers, cut shallots, and mince fresh ginger and garlic for later use. 3. Add some oil to the pan, put it in the oil and burn it, then add chopped green onion and Jiang Mo, and stir-fry the green pepper in the oil to give off fragrance. 4. Put the marinated beef and mutton into the pot for frying, and finally add Dongru and edible salt for seasoning, and serve.
Raw materials and methods of cold cucumber: 1, soy sauce 1.5 tsp, salt 1 tsp, pure honey 1 tsp, white rice vinegar 1 tsp (or 1 green lemonade, yellow lemons are not sour). 2. Put a spoonful of sesame oil in the cold pot, then add the dried Chili powder and stir-fry with slow fire. When taking out of the pot, add the minced garlic and stir; 3, uniformly stirring 1 and 2 to obtain a cured product; 4. Then put the photographed cucumber into the pickling material, preferably in the refrigerator for more than 2-3 hours; 5. Remove the pickled cucumber and put it on a plate, and sprinkle with fried peanuts.
Braised mutton ingredients: beef 500g, radish 50g, shallot 1 root, pepper 2 tsps, ginger 1 root, star anise, cinnamon, soy sauce 1 root, mutton soup 2500g, rice wine 4 tsps, salt 1 tsp. Practice: 1. Wash beef, remove blood, slice it, blanch it with hot water, pick it up and wash it, wash it in a basket, cut it into pieces, wash onion and ginger, cut it into strips and pat it loose. 2. Boil the mutton soup in a pot, then add beef, carrot, soy sauce, salt, rice wine, star anise, cinnamon, ginger, onion and pepper, and take it out after boiling.