Ingredients: 1 grams of tender beef, salt and pepper to taste, cooking wine to taste, 0 garlic, ginger to taste, 0 handfuls of fresh coriander, 0 red peppers (optional), cooking oil to taste
Steps:
1. Cut the beef into thin slices, add a small amount of salt, pepper and cooking wine and marinate for fifteen minutes to allow it to absorb the flavor. In the meantime, chop the garlic cloves and finely chop the ginger for later use.
2. Pour an appropriate amount of cooking oil into a hot pan, add minced garlic and ginger to stir-fry until the oil temperature rises.
3. Put the marinated beef slices into the pan and fry until golden brown on both sides, and the meat is slightly firm, then remove and set aside.
4. Heat the pot again, pour in an appropriate amount of oil, wait for the oil temperature to rise, add the red pepper and minced garlic and stir-fry until fragrant.
5. Put the fried beef in a pan and stir-fry quickly over high heat.
6. Finally, add fresh coriander, stir-fry evenly, and then turn off the heat.
Ingredients: clams, loofah, shredded ginger, green onions, chopped green onions.
How it works:
1. Clean the clams, then blanch them in a pot under cold water, then add ginger and shallots and cooking wine to remove the smell, blanch until the clams are boiled, and then remove and clean them for later use.
2. Peel and clean the loofah, then cut it into small pieces for later use, then heat the oil in a pan, after the oil is hot, add ginger and shallots and stir-fry until fragrant, then pour in the loofah and stir-fry evenly.
3. After stir-frying the fragrance, add an appropriate amount of water and bring to a boil over high heat, then add clams and simmer for about three minutes.
4. Finally, add an appropriate amount of salt to taste, and then sprinkle in a handful of chopped green onions to garnish and enhance the freshness, and you can eat it out of the pot.
Ingredients: 1 bitter gourd, 0 grams of minced garlic, 0 grams of salt, 0 tablespoons of peanut oil, 0 tablespoons of sugar, 0 teaspoons of rice vinegar
1. After the bitter gourd is washed, remove the gourd scoop and cut it into thin slices.
2. Heat the pan, pour in the oil and fry the minced garlic, pour the bitter gourd into the pot, and stir-fry evenly over high heat.
3, pour in sugar and salt and stir-fry to change color, and finally add rice vinegar and mix well to get out of the pot.
食材準備：茭白、瘦肉、青椒、蒜末。
How it works:
1.瘦肉清洗乾淨，然後切成小條放入大碗中，接著加入料酒、澱粉、生抽和花生油抓拌均勻。醃制十分鐘備用。
2. Clean the white water, then cut into small strips for later use, then heat the pan to heat the oil, after the oil is hot, put in the marinated shredded meat and stir-fry, stir-fry until the shredded meat changes color, put it out for later use.
3. Cut the shredded green pepper and minced garlic, then heat the oil in a pan, after the oil is hot, add the minced garlic and stir-fry until fragrant, then pour in the white and shredded green pepper and stir-fry over high heat.
4. Then add an appropriate amount of salt to taste, continue to stir-fry until the lettuce is broken, then pour in the shredded meat and stir-fry together to evenly absorb the flavor, and then you can eat it out of the pot.
Ingredients: local chicken, ginger slices, green onions.
How it works:
1. Clean the chicken, then boil the water, after the water boils, add ginger and shallots to remove the smell, and then hold the chicken head and submerge the chicken into the boiling water to scald.
2. Then put out the local chicken to drain the water, and then put it down into the water, and then repeat the action three ups and downs, and finally the whole chicken is submerged in boiling water and stewed.
3.小火燉煮三十分鐘後，再撈出過涼水泡涼，最後斬成小塊擺盤，即可開吃。
List of ingredients:2 tender tofu, 0 preserved eggs, 0 green onions, green and red peppers, appropriate amount of oil and salt, appropriate amount of monosodium glutamate, and appropriate amount of light soy sauce.
〖詳細做法〗∶
1. Cut the tender tofu into small pieces and put it on a plate for later use;
2. Cut the preserved eggs into cubes and put them on top of the tofu;
3. Wash and clean the onions, green peppers and red peppers, and cut them into foam;
4. Add an appropriate amount of oil, salt, monosodium glutamate and light soy sauce to preserved eggs and tofu;
5. Finally, sprinkle with chopped green onions, green and red pepper foam, stir well, and a nutritious, heat-clearing and fire-relieving preserved egg tofu is ready to eat.
【Ingredients】 1 grams of pork filling, 0 pieces of winter melon, half a green pepper, half a red bell pepper
【Ingredients】 10 grams of oil, 0 grams of salt, 0 grams of soy sauce, 0 grams of dark soy sauce, 0 grams of cooking wine
【Production】
1. Prepare all the materials you need first.
2. Remove the skin and seeds of the winter melon, and then cut it into pieces; Don't waste those leftovers and pulps, chop them and mix them with the minced meat; Remove the seeds from the green and red peppers and cut them into pieces.
3. Put the melon pieces in boiling water and remove them when the water boils.
4. The pot should be hot first, pour the meat filling and chopped winter melon into the pot together, quickly stir-fry, and when you see that most of the color has changed, pour some cooking wine, and then pour some soy sauce into it.
5. Pour in the green and red pepper cubes and stir-fry for about a minute, until they are slightly softer.
6. 把冬瓜塊倒進去，然後撒點鹽。
7. Use dark soy sauce to color the dish, then stir-fry well and then it is ready to cook.
Prepare pork liver, cucumber, carrots, salt, cooking oil, chives, ginger, light soy sauce, cooking wine, balsamic vinegar, chicken essence, starch.
10. Put the pork liver in clean water, add a tablespoon of vinegar and soak for one hour, wash it and cut it into thin slices, squeeze out the water and put it in a bowl, add salt, light soy sauce, cooking wine, starch, cooking oil, shredded ginger, grasp it well with your hands and marinate for 0 minutes.
2. Wash the cucumbers and carrots, cut them into thin slices, chop the chives into chopped green onions, and shred the ginger. Heat the oil, add the ginger shreds and stir-fry until fragrant, pour in the marinated pork liver slices and stir-fry over high heat for a while, change color and then put out.
3. Leave the bottom oil in the pot, add chopped green onions and stir-fry until fragrant, pour in carrots and cucumber slices and stir-fry over high heat for a while, add pork liver slices after breaking, add an appropriate amount of light soy sauce, balsamic vinegar, cooking wine, chicken essence, salt, starch and water to the bowl and stir evenly, pour into the pot and stir well, and reduce the juice over high heat.