Boil the water in the pot, put the Pleurotus eryngii slices in the water for 3 minutes and pick them up. If it's too much trouble, you can put it directly on the plate without adding water. Wash the millet pepper and shallots and cut them into sections. Peel garlic cloves, break them with a knife and cut them into garlic paste. Put it in a small dish, leave some onion leaves, steam and decorate.
Add a little salt, soy sauce, oil consumption, white sugar and sesame oil to the bowl, stir well, find a deeper dish, put Pleurotus eryngii into the plate, pour the prepared juice, and steam on the pot.
Pleurotus eryngii is put into a wok and cooked to become popular. Steam for about 10 minute, and then take out. Sprinkle onion leaves on the top to decorate. Salty and delicious, less oil and salt, comprehensive nutrition, light taste and no loss of nutrients.
Potato crystal ball food: potato, carrot, corn starch, chives, fish sauce, salt, spiced powder, soy sauce, salt, rice vinegar, monosodium glutamate. Practice: Prepare a potato, a carrot, a proper amount of corn starch, 1 onion, and 3 fish paste. Wash the fine sand on the surface with potatoes and carrots, cut off the epidermis, rub it into filaments with a wire cleaner, and then clean it with water.
Boil the water in the pot, add potatoes and shredded carrots and cook for about 2 minutes. Take out the water and put it on the chopping board and cut it into small pieces with a knife, as much as possible, that's all.
Put it in a bowl, add appropriate amount of corn starch, a little salt and spiced powder, and mix well. The dosage of cassava starch can be adjusted appropriately. Use a little force to form cherry granules, and put them in a flat plate or directly on a steamer, leaving a gap in the middle to prevent them from sticking together.
Steamed pork with pepper powder: pork belly, onion, ginger, pepper, salt, soy sauce and rice wine. Practice: a piece of pork belly with skin, preferably three layers of fine pork belly, is more delicious with fat and thin. An onion, 1 slice of ginger, a little pepper, pork belly, wash and put it in a pot, add cold water. Add onion and ginger slices, add 1 spoon rice wine, and take it out after 5 minutes.
After fishing, wash it, put it in a stone pot, then cut Dongru and ginger slices, add boiling water and cook it with slow fire. During the beef cooking, everyone began to cook the pepper powder, the wok was boiled, the dried pepper was added with a little salt, and the fragrance was stir-fried with slow fire. Stir-fry for as long as possible, but don't paste it. Put it in a garlic mortar and mash it into powder. The pepper powder made by myself is particularly fragrant and much more delicious than the one bought outside.
Pork belly has been cooked for 50 minutes, and it can be easily clipped in with chopsticks, indicating that the pork belly has been cooked thoroughly. Turn off the fire for a while. Pick up the cooked meat, put it until it doesn't paste, cut it into even slices, put it in a plate, take some ginger foam from the onion, a little salt, a proper amount of pepper powder, and finally pour in a proper amount of cold water and steam it in a pot. When the boiling water is steaming on a large fire, start timing, turn to medium-low heat 15min, then turn off the fire and stew for about 5min.