Method of making beef granules with Jiecai 1. Fresh beef is cut into sand. 2. After cleaning up, remove the leaves and cut the stem into sections. 3. Jiecai leaves need not be discarded, and it is delicious to fry the sea immediately. 4. Boil the pot, put the minced onion and ginger into the pot and stir fry. 5. Stir-fry dried red pepper with low heat until sweet. 6. Put the jiecai section into the pot and stir-fry until the jiecai section fades. 7. Add beef. 8. Stir-fry the beef until it fades, add a proper amount of salt and stir-fry it. At this moment, the beef will explode a lot of water, and it is only good to fry the water directly.

Cooking with minced meat and eggplant 1. Wash the long eggplant with warm water, cut into large strips, soak it in salt water for 3 minutes, fish it up and drain the water. Soaking the long eggplant in salt water can make the eggplant more colorful without changing the black color. 2. Clean lean pork, cut it into meat foam, add salt, oil, soy sauce and mix well. Wash the douchi and drain the water. Wash and cut the shallot and pepper separately for later use. 3. You have to use a wok, cool the wok, add oil, stir-fry the wok until it's medium-ripe, pick it up, and those who like more oil can fry the eggplant until it's medium-ripe, and drain the oil. 4. Pour the fried long eggplant into the earthen pot, and then add the fragrant lobster sauce. When the meat foam is red and the oil explodes until it is five-ripe, pour it into the long eggplant earthen pot together, then add the pepper, salt, oil, soy sauce, soy sauce and water starch, add hot bone soup and soak in the food. There is no big bone soup to add boiled water and a little chicken powder. After it is popular and boiled, simmer for 6min. 5. Stew a better eggplant pot and add a little chives. The fragrance is overflowing and the passage is soft. Convert to soy sauce and add fresh fragrance, put soy sauce and soy sauce to color, so soy sauce and soy sauce need to be put, and the eggplant pot is delicious.

Green bamboo shoots 1 50g carrot 1 00g Guanli red cabbage 50g auxiliary material soy sauce king 5g salt 4g white sugar 2g green millet pepper 2g red millet pepper 2g fragrant1root oil chili pepper10g method1.Prepare food in advance 2. Pour shredded lettuce into the pot to collect water. 3. Pick it up and put it in the prepared domestic water. 4. Add shredded carrot to the pot to collect water. 5. Pick it up and put it in cold water. 6. Put the shredded carrot and shredded lettuce that are too cold in a container and put it in red pickles. 7. Cut the red, green and spicy millet into it, add soy sauce, salt, white sugar, rice wine and oil chili pepper. 8. Mix well.