Stir-fry a few plates on the hot day, nutritious and appetizing and rice, spicy and tender, the more you eat, the more you taste!

Preparation of spicy beef tenderloin

Ingredients

Appropriate amount of red pepper, appropriate amount of beef tenderloin, appropriate amount of green pepper, appropriate amount of ginger, appropriate amount of Sichuan pepper, appropriate amount of dried red pepper, appropriate amount of corn oil, appropriate amount of hot pot base, appropriate amount of chicken essence, appropriate amount of garlic

steps

Beef tenderloin to taste.

Cut into shreds.

Salt, light soy sauce, sweet potato starch, white pepper.

Grasp well.

Pour in a little peanut oil.

Grasp and marinate for 20 minutes.

Put an appropriate amount of cold oil in the pot, pour in the beef tenderloin, and turn on low heat.

Gently slide with chopsticks.

The beef tenderloin turns white, turns off the fire, and comes out.

Green and red peppers, dried red peppers, ginger and garlic set aside.

Heat an appropriate amount of oil in a pot, and stir-fry ginger, garlic, and peppercorns to bring out the fragrance.

Appropriate amount of hot pot base.

Stir-fry the red oil.

Pour in the green and red peppers and beef tenderloin.

Stir-fry a few times.

Season with an appropriate amount of chicken essence and turn off the heat. The salinity is just right, so you don't need to put any more salt.

Preparation of braised beef brisket

Ingredients

700 grams of beef brisket: 2 star anise, 1 cinnamon, 5 bay leaves, 20 red peppercorns, 2 green onions, 1 spoon of bean paste, 4 spoons of light soy sauce, 1 spoon of dark soy sauce, 2 grams of chicken essence

steps

700g brisket, cut into small cubes.

Prepare the ingredients: ginger slices, star anise, cinnamon, bay leaves, red peppercorns, green onions, bean paste.

Add water and accessories to the pot, add the brisket and blanch the water.

The blanched brisket is washed away from the foam and the water is served.

Remove from the oil pan and stir-fry the ginger slices over low heat until fragrant.

Add the brisket and stir-fry over low heat until the surface is slightly browned.

Add bean paste, light soy sauce and dark soy sauce and stir-fry to color.

Transfer the sautéed brisket to the pressure cooker.

Add an appropriate amount of water to cover, boil until steaming, then turn to low heat and press for 15 minutes.

Transfer the pressed beef brisket to the wok, reduce the juice over high heat, and add an appropriate amount of chicken essence.

The preparation of stir-fried purslane

Ingredients

Appropriate amount of purslane, appropriate amount of minced garlic, appropriate amount of Sichuan pepper, appropriate amount of corn oil, appropriate amount of salt, appropriate amount of light soy sauce

steps

Purslane in moderation.

Wash and cut into three finger segments.

Heat the oil in the pot, fry the garlic and peppercorns until fragrant.

Purslane pour in and stir-fry a few times.

Salt to taste, chicken essence to taste.

Stir-fry to taste, turn off the heat.

Preparation of spicy chicken hairy vegetables

Ingredients

250g of chicken cabbage, 100g of pork, half a spoon of cooking oil, appropriate amount of dried chili peppers, 1g of salt, 1g of chicken essence, 8g of light soy sauce, a little vinegar

steps

Wash the chicken hairy vegetables.

Slice segments.

Separate the stems and leaves.

Bring water to a boil in a pot.

Put the stalks and a little cooking oil.

Bring to a boil.

Put the vegetable leaves to blanch and change color.

Supercold water.

Dry and set aside.

Heat the pan with cold oil, put the dried chili peppers, as much as you can bear, you can bear the spiciness.

Chilli fried crisp out of the pastry.

Put the essence of chicken.

Pork slices, pork belly is best.

Stir-fry the meat in chili oil and add salt.

Sautéed.

Release soy sauce.

Fry dry and turn off heat.

Put the hot dishes.

Add a little vinegar and mix well.