Meat-ding-ding-ding-ding
By VicentaLakin
Autumn, combined with often poor air quality, is a season in need of pulmonary eugenication, lumber-silent pulmonary acreage, black-mutal kidneys, black-mutals are helpful for reception, peppers are rich in vitamin C and carrots, of which beta-carrotin can be converted into vitamin A by grease, and vitamin A is very useful for growth and vision protection. Vegetables are more complete, with a little bit of meat, a little bit of phenol, a little more nutritious and a little more delicious. It's kind of far-fetched, because my daughter likes it, and I don't think there's a lot of boxes for cooking, it's good for cooking, it's good for cooking, it's good for eating, it's good for meat, so it's called a meat-ding pot, it's a fresh dish, it's good for the kids who love it...
Recipe Recommendations
- lean meat 150 grams
- lotus root a
- dried fungus 20 grams
- red peppers a
- yellow bell peppers a
- ginger a
- garlic two cloves
- onion appropriate amount
- starch appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- black pepper a little
- white vinegar a little
- oil appropriate amount
- salt appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Meat-ding-ding-ding-ding
1
Get the raw materials ready and dry wood ears bubble early with cold water。
2
A nice, hairy wooden ear wash torn to pieces。
3
Liang Zheng Ding, wash with water。
4
The water in the pot is boiled, salt and white vinegar in appropriate quantities, and luminous and wooden ears are cooked。
5
Skinned meat is cut to the ground, with a small amount of black pepper powder, raw smoke, and starch to the ground, and then oil to the ground。
6
Cream peppers cut to the ground, ginger and garlic sliced to the ground。
7
The boiled lumbers and the wooden ear shall pass in the white open and then dry the water. ♪ Lian Ting and Moo ♪
8
The boiler heats up to 60% of the proper amount of oil, and the meatdlers up and down and running。
9
Add a proper amount of oil to the pot and burn it to 80% heat。
10
I'd like to add lymphs, mussels and peppers to the red peppers。
11
Add the good meat, add the right amount of salt, and a little bit of white vinegar evenly。
12
A little starch will be fine。
13
The finished chart。Meat-ding-ding-ding-ding Make Tips
1. Adding a small amount of white vinegar and a thickening agent to this dish not only enhances the texture but also helps reduce nutrient loss; 2. This dish requires stir-frying over high heat and should be served quickly.