Stir-fried yam:
1 Prepare ingredients: peel off the skin of the yam in two sections, knead it repeatedly with clear water, wash the mucus on the surface of the yam, then cut the yam into uniform strips and soak it in clear water to prevent the yam from oxidation and blackening. One piece of green pepper and one piece of red pepper are cut into strips, and the color matching of green pepper and red pepper is better.
2. Cut a few pieces of garlic into thin slices, one piece of scallion into horseshoe pieces, and two pieces of millet pepper into small pieces, and put them together with scallion and garlic for later use.
3, yam drowning: add a proper amount of water to the pot, after the water is boiled, add 5 grams of white vinegar, white vinegar can prevent yam from oxidation and blackening. Then pour the soaked yam into the pot, blanch with low heat for about 0/min, and take it out, then rinse it with clear water for later use.
4. Cooking and frying: when the oil temperature is 50% hot, pour in onion, garlic and millet pepper to stir-fry for fragrance, pour in appropriate amount of clear water from the side of the pot, boil and pour in yam with controlled moisture content, add salt 1 g and sugar 1 g to refresh, stir-fry for a few times, and then hook in a little water starch, so that the ingredients and seasonings can be better blended together. After the soup is thick, pour in a little sesame oil to increase the color. After turning it evenly, you can take it out of the pot and put it on the plate.