Seasoning: bean paste 100g, 20g of white sugar or rock sugar, a spoonful of vinegar and a spoonful of cooking wine.
Vegetarian dishes: 2 lettuce, auricularia auricula 1 piece, 3 tender water bamboo, bean skin 1 piece, straw mushroom 150g, and 2 potatoes.
Seafood: 350 grams of live shrimp.
Meat: 300 grams of beef is made into beef balls.
Practice and steps: 1, wash all the dry spices, put them in an oil pan, stir-fry the onions and garlic, take out the garlic until it is golden brown, and take out the oil and ingredients for later use;
2. Slice potatoes in water, cut lettuce into thick slices, make the bean skin smaller or roll it up with coriander stalks, then remove the shrimp line after removing the thorns, cut water bamboo into hob blocks, and cut straw mushrooms in half;
3. Chop beef with a blender, add salt, eggs, chicken essence, pepper, cooking wine and starch, and squeeze into balls and water for later use;
4. Pour the chopped bean paste into the oil pan, add sugar or rock sugar, and stir-fry slowly on low heat. When the fragrance overflows, immediately add cooking wine, vinegar and chicken powder;
5. Stir-fry the bean paste while boiling water in another pot, pour vegetables in turn, until 7 minutes are cooked, and drain the water for later use;
6. Blanch the potatoes for one minute, then take them out and pour them into the oil pan and fry them until golden brown (blanch them and fry them in a non-stick pan). If you don't like potato chips, you can cook them for 8 minutes like other vegetables.
7. Oil the fresh shrimp;
8. Pour the pre-fried sesame oil into the bean paste, and then pour the processed ingredients into the hard-to-taste ones in turn according to the difficulty of eating, and then into the easy-to-taste ones (such as shrimp and potatoes). Stir-fry over high heat for two minutes, sprinkle with chopped flowers or peanuts and parsley.