Making Process
1, spinach picked and washed; mung bean sprouts to remove the two heads, pick clean! Wash, if the bean sprouts are very long, can be slightly chopped a few times; pot of boiling water into the spinach section, mung bean sprouts blanch, fish out, dry water, to be used. 2, net dog meat to fascia, cut into 3 cm long, 1 cm Wan of thin wire, into the bowl, add soy sauce, garlic, sesame oil, onion, ginger, pepper, mix well, marinate to taste 3, frying pan on high heat, put soybean oil, burn 70% hot, put the dog meat strips stir-fried, pour into the net rice broth, and then put the yellow sauce into the sauce, plus chili sauce, stir evenly, on high heat, put the mung bean sprouts after a little cooking, put spinach, drizzle sesame seeds, and then put the spinach, and then put the spinach, and then put the spinach, and then put the spinach, and then put the spinach, and then put the spinach, and then put the spinach, and then put the spinach, and then put the spinach into the spinach. Add spinach, drizzle sesame oil, out of the pot, into the bowl, can
Materials: 100g of dried seaweed, 300g of beef stuffing. 1 spoon of chopped garlic, soy sauce, salt, pepper, sesame oil
1.
2. In the beef stuffing recipe soy sauce, already chopped garlic, pepper, mix it.
3. When the kelp becomes soft, rub it with your hands to rinse it off and cut it into about 6cm.
4. Stir fry the beef stuffing, a spoonful of sesame oil and the kelp in a wok.
5. When the pan starts to get a white broth, put water to simmer.
6. After about 10 minutes of simmering, put one and a half spoons of soy sauce, and salt and chicken essence according to your appetite. The soy sauce should not contain vinegar.
7. Simmer for about 10 minutes or so.