Braised hairtail

Ingredients: 75g hairtail, 3g dried chili, minced ginger and garlic, 1 pickled ginger, a little pepper and fermented soya beans, a little Pixian watercress, sesame seeds, cooking wine, a little soy sauce, monosodium glutamate, a little vinegar and shallots. Practice: 1. Clean hairtail when buying it, take it home and clean it, and drain the water for later use. Cut pepper into sections and pickle pepper into fine particles. 2. Use a frying pan to fry the hairtail on both sides for later use. 3. Put the oil in a new pan (not a frying pan). Add minced ginger and garlic, soaked ginger, pepper, fermented soya beans, watercress, a little soy sauce, dried chili and cooking wine to the hot pan, stir-fry the hairtail together for a while, and add some vinegar, sesame seeds, monosodium glutamate and scallion when taking out the pan.

stir-fry

Ingredients: 15g of Chinese medicine, 4g of shredded pork belly, 2g of garlic sprout, 5g of cabbage patch and thousand pieces, 5g of chopped green onion and 5g of Jiang Mo. Seasonings: 4g of salt, 4g of monosodium glutamate and sugar, 2g of white pepper and 3g of soy sauce. Practice: 1. Wash the cymbals, cut them into very thin semi-circular pieces, soak them in clear water for 1 hour to get rid of their bitter taste, and remove them to control the dryness. 2. Put the tablet into the salad oil that is burned to 6% heat, and fry it in low fire until it is very crisp, and then remove the oil control. 3. Wash the cabbage and cut it into strips with a length of 1 cm and a width of 2 cm. 4. Wash thousands of sheets, cut into small strips of 3 cm, and blanch. 5. Add salad oil into the pot, and when it is heated to 5%, add chopped green onion and Jiang Mo to saute until fragrant, add pork belly shreds and stir-fry until it changes color, add cabbage rolls and stir-fry until it is ripe, add thousands of shreds and seasonings, stir-fry them evenly, sprinkle in garlic slices and kelp slices, stir-fry them quickly, and take them out of the pot and put them on a plate.

pepper arch

material: 2g of stewed pig arch. Accessories: 5 grams of Flammulina velutipes and 1 grams of shredded green bamboo shoots. 1g of bean paste, 1g of pickled peppers, 2g of dried green peppers, 2g of dried peppers, 15g of ginger rice, 15g of garlic rice, 15g of chopped green onion, 15g of coriander, 4g of white sugar, 5g of sea rice noodles, 1g of fresh soup and 5g of rattan pepper oil. Practice: 1. Cut the braised pig's arch mouth into pieces. In addition, the Flammulina velutipes is cooked in a boiling water pot, fished out and put in a basin. After the shredded green bamboo shoots are put in, they are put at the bottom of the plate together. 2. Add vegetable oil to the clean pot, and when it is heated to 4%, put in cooked pork fillet and stir-fry the oil first, then add bean paste, pickled pepper powder, ginger rice and garlic rice to stir-fry well, then add fresh soup and add green pepper rings to cook slightly; 3. Add sea rice noodles to increase the umami flavor. After tasting, put the dried green pepper and pepper in the pan, fry them, and then chop them. Pour hot oil to make them fragrant, and sprinkle with chopped green onion and coriander to enhance the fragrance.

practice 1. prepare the main materials and wash them. 2. Heat the wok without putting oil, then put the pork belly skin in, dry-sear it until the skin is yellow, and take it out and scrape it clean. 3. Cut the green pepper obliquely into sections, cut the millet into sections, cut the chives into sections, and slice the pork belly and loin. 4. Marinate the loin fillet in a large bowl for 1 minutes. 5, the wok is washed and dried, without oil, all the peppers are put in and baked with a small fire. 6. Add a proper amount of salt, stir-fry quickly and evenly, and turn off the fire. 7. Wash the pot again. After the fire is dry, put the vegetable oil. After burning the foam, add the pork belly and fry the oil. 8, push the pork belly to lead, add ginger and garlic to stir fry, then pull down the meat, add 2 teaspoons of yellow wine, 2 drops of soy sauce and stir fry evenly. 9. Transfer half a tablespoon of soy sauce and half a tablespoon of oyster sauce and stir well. 1, lean pork at the lower waist, until the meat is raw. 11. Add the roasted green pepper and stir-fry it to taste. Taste the salt and see if you need to add salt.