Tiger skin green pepper with black bean sauce

Food: pepper, black bean sauce, garlic, oil, salt, sugar, light soy sauce, vinegar Method 1. Pour oil into the wok (more oil than usual for cooking) a little more), heat until 80% hot, change to a simmer, and add chili peppers. 2. Use the back of a frying spoon to press the peppers to make circles in the bottom pot, then stir-fry and make circles again. 3. Leave the oil in the pan until the peppers become loose and the outer skin becomes golden brown, then remove the peppers and set aside. 4. Add tempeh and minced garlic to the wok and sauté until fragrant. 5. Add chili, a little water, salt, sugar, light soy sauce, vinegar, mushroom essence, and stir-fry the condiments evenly. Remember not to stir-fry too much or the chili will become wilted. Dried flat prawn potato chips

Instructions: 1. Prepare the required information, peel and wash the potatoes, cut the peppers and onions into whole strips, cut the potatoes into whole strips, soak them in warm water, and wash the cassava Starch, scoop it up and control the water. 2. Cut off the beards, rifles and legs of the shrimp, pick out the thin threads of the shrimp, and open the backbone of the shrimp. This makes it easier to season. Put the shrimp into the pot, add rice wine, mix with white pepper, marinate for 10 minutes, add tapioca starch, mix well, and leave for 5 minutes. 3. Heat the wok with cooking oil and fry the fries until golden brown and perfect. Eliminate the need to use automotive oil. 4. Raise the temperature to 6-7 degrees and heat up. Fry the shrimps until they are done. Remove them. Raise the temperature to 7-8 degrees and heat them up. Then fry the shrimps once. Fry the shrimps until their skin is crispy. Pick up the shrimps. Application of conditioning oil. 5. Add a little oil to the pot, add white pepper, and stir-fry over low heat until the white pepper is slightly charred. Remove the white pepper powder and add in the ginger powder. The aroma of garlic slices and dried chili peppers 6. Stir-fry the chili peppers and onion strips evenly, add French fries and grass shrimps, sprinkle with light soy sauce, salt, and 1/2 tablespoon of rice wine, stir-fry quickly, turn off the heat and serve. Freshly squeezed orange juice pork ribs

Food: 6 pork ribs (long pork ribs), 2 fresh oranges, condiments: appropriate amount of salt, 1 spoon of white sugar, 1 spoon of tapioca starch Method: 1 . Wash the pork ribs and pat dry. Mix with a small amount of salt, tapioca starch and cooking oil to make a basic pickle. 2. After washing the oranges, use a knife to scrape out a small amount of skin (no fat), cut into shreds, and soak Set aside in cold water; squeeze two oranges into juice and set aside 3. Add a little oil to a non-stick pan over medium heat and fry the pork ribs. After frying one side, turn it over until both sides are golden brown. 4. Pour in the fresh pork ribs. Squeeze orange juice, add white sugar and a little salt, cover the pot and simmer for 30 seconds 5. Then use a frying spoon to gently stir evenly and stir-fry the sugar color 6. Place the pork ribs on a dish, then pour the juice and sprinkle with oranges Just leather.