2, fry directly, cut the meat thin, remember, don't add any salt. It's best to add some vegetables such as cauliflower and lettuce, and add some dried peppers.
Recommend the second method. They are all raw and can be fried with green peppers. According to your taste, put more salty meat and hurt a little pepper. Like spicy food, pay attention to boiling the oil of fried meat, soak the sliced meat evenly and cut it thin, and then pour it into the pot, which tastes better. You can put the pepper in it, or just roll it up. If you want to fry them with garlic, use slow fire, but don't eat them. You can also simmer in a casserole, usually for about 2 hours. You can add water on the way, but you can't add it after stewing. If you add spices when stewing, don't add too much. It can also be used for steaming. After cooking, slice it and eat it directly. Ice that can't be eaten at one time will be frozen and steamed next time. The main point of slicing is to look at the direction of shredded pork and cut it vertically. Ham fish head soup
Features: the color is elegant, the legs are fragrant and the fish is fresh, and the soup is as thick as milk, which is unique.
Ingredients: Xuanwei ham, fish head, cooked bamboo shoots, shredded onion, shredded ginger, cooking wine, refined salt, monosodium glutamate and cooked lard.
Practice: Cut ham and bamboo shoots into rectangular pieces of the same size. Cut the fish head, wash it, scald it with boiling water, take it out and drain it. Put the casserole on the fire, add cooked lard, and when it is 40% hot, put it in the fish head and fry it slightly. Add cooking wine, shredded onion and shredded ginger, turn the fish head over, pour in boiling water, cover the pot and cook for a while to thicken the soup, then put the fish head into the soup basin, place it symmetrically, and spread ham slices and bamboo shoots on the fish alternately. Add salt and seasoning to the thick soup in the pot, then burn it, pick out the ginger slices, pour them into the soup basin and pour in the cooked oil.
Steamed mandarin fish with ham
Ingredients: mandarin fish, ginger slices, ham slices, coriander, salt and yellow wine.
Exercise:
1. Wash mandarin fish, and cut several places diagonally on the fish.
2. Pour in a little rice wine and salt, and evenly spread all over the body;
3. Ginger slices and ham slices are embedded in the cutter;
4. Boil the water in a steamer and put the fish in;
5. Steam over high fire for 7-8 minutes, then take it out and sprinkle with coriander for decoration.
Fried rice with ham, shrimp and eggs
Features: yellow, white, green, red spots, pleasant color and fragrant smell. It is natural to taste sweet when it is fresh. Ham, especially, is soft and hard to bite. The seasoning process is simple.
Ingredients: 25g of starch shrimp, 3 slices of golden soup ham (finely diced), 3 tablespoons of ham soup, green beans 15g (cooked), 2 eggs, 250g of rice and chopped green onion 10g.
Practice: heat the wok, smooth it, leave 25 grams of oil, put down the beaten eggs after heating, add chopped green onion and stir fry at the same time, put down the rice and stir fry, empty the whole grain, add shrimp and green beans and stir fry. You don't need to put any other seasoning. [