It's a must! These dishes, sour and spicy appetizing, super simple, if you like it, arrange it quickly!

The sour soup fat cow that everyone loves

Materials

1 tomato

1 garlic head

3 slices of ginger

200 grams of fat cow

1 handful of enoki mushrooms

There are 5 green and red peppers

1 tablespoon yellow lantern chili paste

A teaspoon of white vinegar

1 teaspoon of cooking wine

1/2 teaspoon of sugar

1 tablespoon of oyster sauce

1/2 teaspoon of ground white pepper

1 scoop light soy sauce

Half a bowl of water

Cooking oil to taste

method

Peel and chop the tomatoes

Fat cattle ready

Wash the enoki mushrooms and cut off the roots

Boil the fat cow and put it in and blanch it until it changes color, remove it and set aside

Heat the oil in a pan, slice the garlic, slice the ginger, and stir-fry with the tomatoes

After stir-frying, mix white vinegar, light soy sauce, white pepper, oyster sauce, cooking wine, and water into a sauce and bring to a boil

Put in the yellow bell pepper sauce

Put enoki mushrooms and cook until soft

Remove and place in the bottom of the bowl

Finally, the fat cow is put in

After the soup boils, pour over the enoki mushrooms

Put the green and red pepper segments, pour hot oil, and you're done

Authentic back to the pot meat

Materials

500 grams of pork with two knives

1/2 green onion

Star anise (1) 1 pc

Sichuan pepper (1) 8 grains

2 tablespoons cooking wine (1).

2 slices of ginger (2) (shredded)

2 tablespoons tempeh (2).

Pixian bean paste (2) 1 tablespoon

A small handful of peppercorns (2).

8 garlic sprouts

1/2 tablespoon of sweet noodle sauce

1/2 teaspoon of water

Salt to taste

Canola oil to taste

method

Choose a piece of positive two-knife meat, wash it, put water in the pot, add the meat and the seasoning marked (1), boil over high heat and turn to medium heat and cook until eight mature, take it out and put it in a fresh-keeping bag, and put it in the refrigerator for more than one hour. Refrigeration is for good cutting, and if you have good knife skills, you can cut it directly

Don't cut too thick, this thickness is about the same. Try to have as much fat and lean skin on each piece of meat as possible

Wash the garlic sprouts and pat the roots with a kitchen knife and cut them into sections

Sweet noodle sauce (2) Add water and adjust to this consistency

Prepare all the stir-fry ingredients marked (2).

Heat a pan with cold oil

After the oil is hot, quickly stir-fry the meat slices over high heat to stir-fry the lamp nest

When the meat is rolled up and there is a lamp nest, the meat is shaved aside, and the bean paste is stir-fried with tempeh, ginger and peppercorns

Stir-fry the ingredients evenly, add the thinned sweet noodle sauce and stir-fry evenly

Add garlic sprouts

Add salt and stir-fry, turn off the heat and remove from heat

Spicy bean skin

Materials

Millet spicy to taste

Chopped green onion to taste

Pepper flakes to taste

Cumin powder to taste

Cumin granules to taste

Garlic to taste

Light soy sauce to taste

Balsamic vinegar to taste

Appropriate amount of oyster sauce

Salt to taste

Sugar to taste

method

In 1 bowl, put millet pepper, chopped green onion, chili flakes, sesame seeds, cumin powder, cumin grains, minced garlic, drizzle with hot oil, add 2 tablespoons of light soy sauce, 2 tablespoons of balsamic vinegar, 1 tablespoon of oyster sauce, appropriate amount of salt and sugar, mix evenly and cut ️ the bean skin into strips, put it in boiling water to cook, remove it and drain the water

Pour in the prepared sauce and mix well, sprinkle with green onion and coriander, and serve

Sour and appetizing cold salad with spicy and sour shredded potatoes

Materials

2 potatoes

Green chili peppers to taste

Red pepper to taste

2 tablespoons balsamic vinegar

1/2 tablespoon sugar

method

Adjust the sauce, add 1 tablespoon of minced garlic, 1 tablespoon of chopped green onion, 1 tablespoon of sesame seeds and 1 tablespoon of chili powder to a bowl, drizzle with hot oil, add 3 tablespoons of light soy sauce, 2 tablespoons of balsamic vinegar, half a tablespoon of sugar, a pinch of salt, 1 tablespoon of sesame oil, stir well and set aside.

Peel the potatoes and cut them into strips, rinse them several times with water, and shred the green and red peppers. Boil water in a pot, open the water to shredded potatoes and green and red peppers, blanch for three minutes, and remove the cold water. Put in the coriander segment, drizzle with the sauce, mix well and eat~, green and red pepper shreds, blanch for three minutes, and remove the cold water. Put in the coriander segment, drizzle with the sauce, mix well and eat~

The taste is really amazing, sour and spicy appetizing rice, the method is also simple, you can get it in five minutes, I like to arrange it quickly