Materials:Hydnr mushroom 200g, pork belly slices 100g, garlic slices, scallion, salt, flavor enhancer, chicken broth, wet starch, Yama mustard seed oil appropriate amount

Procedure:

1, cut the hydnr mushroom into pieces, put into a pot of oil heated to 40% hot and slippery, stir-fry to make the pot dry oil after use.

2, in the pot add a little Yama mustard seed oil, heat, pork belly slices and garlic slices stir-fry until fragrant, add chicken broth, hydnr mushroom pieces and simmer until seasoned, add salt, flavor enhancer, stir-fry after thickening and plating, garnish with scallion strands to complete.

Materials:Lotus root 100g, grass carp 1 piece, celery 1 root, red bell pepper 2 pieces, egg 1 piece, oil appropriate amount, salt 5g, liquor 20g, starch 10g, pepper 5g

Steps

1, material preparation

2, the grass carp is slaughtered, washed and cleaned, cut a knife along the back.

3, slice the fish meat along the back.

4, slice all the fish meat into pieces.

5, take a piece of fish body, fish skin down, slice the fish meat into knife-cut pieces, that is the first knife does not cut

6, the second knife cut

7, cut into butterfly shape knife-cut pieces.

8, in the fish slice put a little salt 3g, liquor, egg yolk, pepper

9, starch

10, continuously grab and knead until all coated on the surface of the fish slice, viscous without water, marinate for 10 minutes.

11, before entering the pot add a spoonful of oil to mix evenly.

12, lotus root use hands to break into pieces; celery cut segments; red bell pepper cut slices.

13, in the pot water boils, pour in the fish slice. In the water to cook for 2 to 3 minutes to take out,

14, in the pot put oil, down celery

15, red bell pepper, lotus root stir-fry until lotus root becomes transparent.

16, then put in the fish slice, add 2g salt, stir-fry evenly.

17, pour in water starch

18, stir-fry until out of the pot.

Procedure:

1, dismantle the yam after putting in water wash twice and drain

2, cut the celery clean after slicing, prepare chopped chili one spoonful

3, boil a pot of water, put the washed yam into the hot water

4, cook for 3 to 5 minutes and take out, drain

5, in another pot, put appropriate amount of peanut oil to stir-fry chopped chili until fragrant

6, when the aroma is fragrant, add the yam which has controlled water, stir-fry evenly

7, put in the cut celery segment and stir-fry evenly

8, add soy sauce and white sugar, large fire stir-fry until yam absorbs seasoning and out of the pot.

Materials:Squid 500g, leeks 300g, ginger appropriate amount, salt appropriate amount, liquor 15ml, flavor enhancer less, pepper less, sugar less, chicken powder less.

1. Fresh squid stir-fry strips washed clean and cut into segments for use.

2. In the pot make water add a little liquor, open the pot quickly blanch squid, after blanching squid drain and set aside.

3. Leeks wash clean, cut into segments.

4. Cut segments, in the pot put a little oil to stir-fry ginger fragments, then put in leeks and stir-fry over high heat to cook until it is slightly charred, then put in the processed squid, add a little salt, sugar, flavor enhancer, chicken powder and pepper to season.