material:
raw material:
500 grams of marinated beef tendon, 100 grams of cashew nuts, a little dried chili pepper festival and a little peppercorns.
seasoning:
Salt, sugar, monosodium glutamate, rattan pepper oil, salad oil each appropriate amount.
Method:
1. Cut the marinated beef tendon into slices, fry the cashew nuts in the frying pan and fish them out, and set aside.
2. Put the oil in the wok, pull the oil under the beef slices, pour out and drain the oil.
3. Leave the bottom oil in the pot, put the dried chili pepper festival and peppercorns and sauté to make the aroma, then add the beef slices and add salt, sugar and MSG to season and stir-fry well, before cooking, sprinkle the fried cashew nuts and drizzle with vine pepper oil, stir-fry a few times to serve the plate.
1 sturgeon (about 750 grams), 200 grams of fried black tempeh, 150 grams of green peppers, a little millet pepper and a little ginger rice.
Salt, pepper, cooking wine, monosodium glutamate, fresh soup, sesame oil, and lard.
1, after slaughtering the sturgeon, scalding the skin, after cleaning its back in the direction of the fish head, a few knives, na pot with cooking wine, salt and pepper marinate for 10 minutes, and then sent to the steaming box on high heat for 8 minutes until cooked and taken out.
2: Heat the lard in a wok, stir-fry the ginger rice, millet pepper knots and black tempeh until fragrant, cook a little fresh soup and add salt, pepper and MONOS glutamate, and finally put down the green pepper and drizzle a little sesame oil, scoop on the top of the sturgeon, and serve.