Stir-fried eel sections

MaterialsMain ingredients: 5 eels, 2 green and red peppers, 2 garlic and yellow auxiliary materials: garlic, ginger, garlic, edible salt, chicken essence, white pepper. Method: 1. Prepare the raw materials 2. Cut the eel Strips 3. Marinate with rice wine, salt and pepper for 30 minutes 4. Slice green onion 5. Shred ginger 6. Shred green pepper 7. Cut hot pepper into shreds 8. Cut yellow garlic into strips 9. Add oil, ginger and garlic to the pot and sauté Fragrant 10. Add eel, chili, pepper, and garlic and stir-fry 11. Add chili, pepper, and garlic and stir-fry for a while. Add chicken powder, sugar, salt, and gravy, and stir-fry evenly. Spicy and sour duck gizzards

Ingredients Main ingredients Chicken gizzards Three chili peppers Two sour cowpeas Auxiliary ingredients Salt 2 grams Oil 15 grams MSG 2 grams Rice wine 10 grams Garlic 10 grams light soy sauce 2 grams Method 1. Preparation Cut the chicken gizzards into strips with a flower knife, cut peppers, garlic, and sour cowpeas into strips. 2. Add oil and stir-fry the chicken gizzards evenly. Add rice wine, add salt and stir-fry until the water is dry. 3. Pour in light soy sauce and stir-fry. Mix well, then add sour beans and stir-fry evenly, stir-fry into chicken gizzards to absorb the strange smell of sour beans. 4. Add chili and garlic and stir-fry until fragrant. 5. Finally, sprinkle MSG and stir-fry spicy cured beef. Ingredients: 200 grams of cured beef. One hot pepper, pickled radish, 100g auxiliary materials, 2g salt, 15g ginger slices, 10g rice wine, 20g light soy sauce, 2g MSG, 2g MSG Method 1. Slice cured beef, pickle radish, hot pepper, shred ginger 2. Add oil Add ginger slices and stir-fry until fragrant, then add beef slices and stir-fry evenly. 3. Pour in rice wine and stir-fry for a while. 4. Pour in shredded pickled radish. 5. Stir-fry to add flavor. 6. Add shredded red pepper and add salt to the shredded red pepper. Stir-fry until combined. 7. Stir-fry again, add light soy sauce, 8. Sprinkle MSG on top. 9. Remove from the pot and place on plate. Meatball stew

Main ingredients: 450g pork spine, 130g soybean oil skin, 95g fungi, 170g golden mushroom, 170g lettuce, 150g vegetables, 90g carrot, 70g beef tendon balls 8 8 shrimp balls, vegetable oil, appropriate amount of salt, 2 slices of ginger, 2 slices of shallots, 15 grams of eggs, 9 eggs. Method 1. Clean the pork spine, put it in a pot of cold water without covering it, add water, boil for 2 minutes and remove. 2. Rinse with boiling water, then put into a wok with hot water, add two pieces of ginger slices, bring to a boil and simmer over low heat to make milky white bone soup. 3. Clean all the hot pot side dishes, slice them into slices and set aside. Boil the quail eggs and peel them. 4. Heat the oil in the wok. After the oil is heated, stir-fry the winter squash until fragrant. Add the carrot slices and stir-fry evenly. Add the cabbage stems and stir-fry. 5. Pour in the steamed bone soup and cook for a minute or two, add the water tofu and cook again, adding appropriate amount of salt. 6. Add beef tendon balls, fish balls, fungi, and soybean oil skin successively. 7. Finally add the green cabbage leaves, eggs, enoki mushrooms, vegetables and meat backbone, and finally add salt to taste.