Beef meatballs 400 grams, green pepper, red pepper each one, 2 small onions, 2 slices of ginger

Seasoning: 30 grams of soy sauce, 20 grams of chicken broth, 15 grams of sugar, cooking oil, cooking wine, starch, each in moderation

Beef meatballs cut in half, cut chrysanthemum-type cutter in the raised garden, green and red peppers, cut prismatic slices.

Soup pot placed on the induction cooker, add water to boil, add green and red pepper slices blanched to break the raw fish out;

and then into the beef meatballs, blanch flowers open fish out of the drain.

Frying pan placed on the induction cooker, add a little oil, add green onion, soy sauce, sugar, cooking wine, chicken essence,

add water to boil, thickening with water starch into the beef meatballs,

green and red peppers stir-fry for a few seconds, thickening sauce wrapped dishes can be out of the pot.

1. Wash the beef, pick clean fascia, chopped into minced meat,

Put into a bowl, add eggs, fine salt, ginger, yellow wine,

Water starch 15 grams (starch 10 grams of water) mixing well on the batter.

Shred the bamboo shoots.

2. casserole on a high flame, put the peanut oil burned to 60% hot,

left hand grabbed the minced meat, from the tiger's mouth to squeeze out the cinnamon ball size meatballs,

into the frying pan for 3 minutes, decanting the remaining oil,

added beef broth, soy sauce, bamboo shoots (julienne) silk, monosodium glutamate,

simmonsense,

simmered on a low flame for 15 minutes, put onions,

simmonsense.

Water starch 10 grams (starch 5 grams of water) thickening,

pushed with an iron spoon, dripping sesame oil, pot pot that is complete.