Practice 1
Materials: persimmon pepper, red pepper, pork skin, oil tofu, salad oil, vinegar, monosodium glutamate, ginger, garlic, oyster sauce, hot pepper sauce
Practice:
1, green, red pepper, can be cleaned, can be removed from the tip, remove the seeds, can also be omitted, directly the whole pot.
2, the pot first without oil, the pepper into the stir-fry, remember to turn the heat down. Use a spatula to keep pressing the peppers, the purpose is to fry the water out of the peppers, so that it wilted.
3, to be wilted peppers, the surface of the white, pour the oil, continue to stir-fry.
4, when the peppers completely wilted and soft, the surface of the charred points, looks like the so-called "tiger skin", you can be served
5, the oil tofu torn into small dosage, pork rinds cut into small pieces, ginger julienne, garlic slices.
6, the pot and then pour a little oil, oil is hot, first under the ginger, garlic slices fried flavor, and then under the meat.
7, a spoonful of oyster sauce.
8, one and a half tablespoons of vinegar, stir fry.
9, under the oil tofu.
10, a tablespoon of Lao Gan Ma black bean oil chili.
11, because the oyster sauce and Lao Gan Ma sauce are salty, so no need to put salt, stir fry evenly.
12, pour a little boiling water, cover and simmer for a little while.
13, fried in advance of the tiger skin chili.
14, pour the tiger skin chili.
15, quickly stir fry, high heat juice.
16, a little monosodium glutamate, stir fry, out of the pan.
Method 2
Main ingredients: one carrot, 150 grams of green asparagus, 6 pieces of oil beans, skin, 2 strips of dried gourd. 2 tbsp soy sauce, 1/2 tsp salt, 1 tbsp sugar, 1 tbsp wine, 1 tsp mirin.
How to make it:
1. Peel the carrots and cut them into strips, cut the green asparagus into pieces, slice the skin of the beans, and wash and cut the dried gourd into strips.
2, the carrot, green asparagus water.
3. Then roll the carrots and asparagus in the oil bean curd, and finally tie them up with the dried gourd at the front and back.
4. Add (3), seasonings, and veggie broth (marinated ingredients) to the pot, bring to a boil, and then reduce heat to simmer for 10 minutes.