Sauté ed meat with mushrooms and yam: 5 dried mushrooms, yam 130g, lean pork 140g, green pepper 1, Jiang Mo, soy sauce 1 spoon, fresh soy sauce 1 spoon, rice wine 1 spoon, glutinous rice flour. Wear gloves to peel and cut the yam, and put it in a bowl for soaking; Pepper slices; Slice lean pork, stir-fry with soy sauce, rice wine, Jiang Mo and Euryale ferox powder, marinate for 5 minutes, heat green vegetable oil in a wok, stir-fry pork tenderloin slices, and take out for later use; Stir-fry the mushroom slices twice with the remaining oil in the pot, add half a small dish of cold water, add a small amount of drained yam juice, add fried small fresh meat and green peppers, add light soy sauce, stir-fry until the peppers are broken, add salt and seasoning, and stir-fry.
Fried sausage food with yuba: bean curd skin, sausage, black fungus, garlic salt, chicken essence. Practice: 1. Make tea with bean curd skin in advance, soak thoroughly, and then cut into pieces. 2. Boil the water in the rice cooker, add appropriate amount of salt, add tofu skin and cook, then add fungus and cook together for later use. 3. Put the oil in a hot pot and cool it. Put the sausage in a wok, stir-fry until fragrant, then add the blanched bean curd skin and black fungus and stir-fry. 4, stir fry for a minute or two, add salt to taste, and finally add leek moss before the pan, stir fry until the leek moss fades.