Original link: http://z.arlmy.me/posts/ZArlmyMe/HomeMenuRecipe_20230416/
Really, I haven’t learned new dishes for a long time, and I have this awareness for a long time, at least three years. The past three years have really been muddled too clearly.
1. A bowl of incense from the farmhouse
Reference: Why is a bowl of incense from a farmhouse in Hunan so delicious? It turns out that the technique is so simple. I saw how the chef did it . The reason is that I bought screw pepper and used it when I was preparing to fry chicken gizzards. However, I forgot to put it in when cooking, so I wanted to find other ways. I made a plate based on this video, which is very good. eat.
- Cut chili into hob pieces for later use; green onion slices for later use; 3 beaten eggs, not beaten, for later use; pork belly (plum meat is better), add soy sauce, cooking wine, pepper, and mix well for later use (a small amount of starch can be added); garlic Squash eight or nine grains, cut ginger into small slices, add more than a dozen grains of tempeh for later use;
- Heat an iron pan, without water, add chili and stir-fry, turn to medium heat, stir-fry until the aroma is released, the tiger skin is slightly burnt, pour it out;
- Add oil, add eggs, smash the egg yolks in the pan, flip them over with a spoon after being slightly burnt, pour out the whole piece after it is cooked, and cut into pieces after pouring out;
- Add oil, add meat, stir-fry to change color, add garlic, ginger, tempeh, saute until fragrant, add chili, add a little soy sauce, stir-fry well, and stir-fry over high heat;
- Season, add salt and sugar, stir well, add scallions, add fried eggs, stir well, and finally stir well by the side of the pot, out of the pot.
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- 20230416 created by Arlmy
- 20230416 Posted by Arlmy
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