Stir-fried beef with spicy cabbage, stir-fried blood eel, stir-fried garlic sprouts with black beans and chili

Stir-fried beef with spicy cabbage

Ingredients & Distribution:

Beef, spicy cabbage, salt, monosodium glutamate, garlic sprouts

Steps:

1. Cut the beef into thin slices, and cut the spicy cabbage into small pieces for later use.
2. Heat the oil, add the chili pepper and stir-fry until fragrant, turn to low heat and stir-fry the spicy cabbage to make it sour and sweet, and shovel it out for later use.
3. Put the beef into the pot and slide the oil until it changes color, add the fried spicy cabbage and stir-fry evenly, add a little water, add salt and monosodium glutamate to taste, put in an appropriate amount of garlic seedlings before leaving the pot and burn them raw, and put them on a plate off the fire.

Stir-fried blood eel

Ingredients & Distribution:

Blood eel, yellow gong pepper, red pepper, ginger, garlic, perilla, soy sauce, beer, salt, monosodium glutamate, oyster sauce

Steps:

1. Yellow Gong pepper and red pepper are cleaned and cut from the middle, and then cut into sections for later use; ginger is peeled and cut into thin slices, garlic is peeled and cut into thin slices for later use; perilla leaves are cleaned and chopped for later use.
2. Heat the lard, add an appropriate amount of rapeseed oil to heat, add ginger and garlic slices and stir-fry until fragrant, add yellow pepper and red pepper and stir-fry until fragrant.
3. After stir-frying the spicy taste, add and stir-fry evenly, add the blood eel mixed with perilla and stir-fry until it changes color, add soy sauce and stir-fry on high heat, pour in an appropriate amount of beer to boil, burn the blood eel until it is ripe, add salt, monosodium glutamate, pepper to taste, add oyster sauce and soy sauce and fry dry water out of the pot and put on a plate.

Stir-fried garlic sprouts with tempeh and chili

Ingredients & Distribution:

Garlic sprouts, garlic white, tempeh, chili powder, salt, monosodium glutamate, soy sauce

Steps:

1. Clean the garlic sprouts and cut them into sections, and separate the garlic white and garlic leaves.
2. Heat the oil, add the cleaned and chopped tempeh, add the chili powder and garlic and stir-fry until fragrant.
3. Add salt and monosodium glutamate to taste, add garlic leaves and stir-fry evenly, pour in a little soy sauce and stir-fry evenly before leaving the pot.