Spicy field chicken: field chicken, green and red pepper, ginger, garlic, green onion
When buying chickens, the stall owner helps to slaughter them, wash them when they take them home, cut small pieces and drain them. The green and red peppers are chopped, and today this dish has more peppers. Wash the ginger, garlic and shallots separately and chop them.
Heat the oil, put the ginger and garlic and sauté until fragrant, sauté the chicken, pour a little cooking wine and stir-fry a few times, stir-fry until it is almost ripe, add green and red peppers and stir-fry, add a little soy sauce, add the right amount of salt to taste and mix well, sprinkle the green onions when the peppers are broken and put on the plate. The chicken is spicy enough, spicy and tender, and it is okay to eat under wine.
Dried tofu back to the pot meat: dried tofu, pork belly, green pepper, watercress sauce
Beans are cleaned and cut into strips, pork belly is washed and sliced, and green peppers are chopped.
Put a little oil in the pot, add pork belly to simmer out the fat, pork belly slightly wrinkled, add a spoonful of bean paste and fry the red oil, then add dried tofu and green pepper a piece of stir-fry, add salt to taste, pour a little water to set the powder to hook the mustard can come out of the pot. The pork belly is not greasy and the dried beans are tender.
Carrot meat shredded: carrot, lean meat, green pepper
The carrots are washed and cut into strips, the knife work is not very good, and the cut is a little thick. The lean meat is also shredded and the chili peppers are chopped.
Heat the oil, sauté the shredded meat, change color, add the carrot shreds and green peppers, fry for two minutes to add salt to taste, and soon out of the pan. Carrots are sweet to eat, and carrots are rich in carotene, which is suitable for frequent cooking, stir-frying, stewing, and cold mixing.
Rich home cooking is ready. Affordable, tasty and tasty. If you like to eat, hurry up and make it.
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