Ingredients: 1 bowl of stewed beef, 2 potatoes, 1 carrot, half onion,15g butter,10g flour, soy sauce, salt and curry.

Exercise:

1. Cut potatoes and carrots into hob blocks and onions into diamond blocks;

2. Put a small piece of butter in the wok, melt it, pour in the onion pieces, and stir-fry until soft and fragrant;

3. Add some flour and stir fry in the pan until brown. Pour potatoes and carrots into the pot and stir fry;

4. Add a proper amount of stewed beef and soup, and pour in hot water, soy sauce and salt;

5. Cover and stew until the potatoes and carrots are cooked, add curry pieces, and the soup will be thick.

Braised bamboo shoots with pork belly

Ingredients: 350g pork belly, 3 bamboo shoots, 10 more crystal sugar, 2 star anise, 1 root onion, 1 slice ginger, cooking wine and soy sauce.

Exercise:

1. Pork belly with skin is cut into 2cm pieces,

2. Peel off the skin of the spring bamboo shoots, cut each one vertically and horizontally and divide it into four parts. Pour a small amount of oil into the wok, melt the rock sugar with low heat, and stir-fry until slightly browned. Put pork belly, star anise and ginger into a wok, and keep stirring and coloring;

3. Pour in a little cooking wine, soy sauce and appropriate amount of hot water, sprinkle with scallions, cover and simmer for 20 minutes;

4. Soak the spring bamboo shoots in a cold water pot, put the spring bamboo shoots in a meat pot, add appropriate amount of salt, and stew with low fire until the meat is rotten and the spring bamboo shoots are cooked.

Hot and sour shredded potatoes

Ingredients: potato, vegetable oil, rice vinegar, salt, Chili noodles.

Exercise:

Peel 1. 3 potatoes, washed, rubbed into thick shreds with a silk wiper, washed twice with cold water, drained and dried for about 5 minutes. When frying for a while, you can decide how much to add according to the spicy degree of your family and the spicy degree of Chili noodles.

2.？ Put more oil in the wok to prevent it from sticking when cooking; When the oil is warm, pour a little pepper powder to make it fragrant;

3.？ When the Chili powder turns brown, quickly pour the shredded potatoes into the pot and stir fry. When the shredded potatoes become a little transparent, pour in rice vinegar. If the color is not too dark, pour in aged vinegar and balsamic vinegar.

4.？ Stir-fry evenly, and then sprinkle with appropriate amount of Chili powder, so that the color and taste have been further improved. When the shredded potatoes are completely transparent, add salt;

5.？ Stir-fry evenly and then take out the pan.