Practice: 1, seed the green pepper, remove the yellow film inside and cut into strips; Cut the millet, garlic and ginger slices into sections for later use. 2. Cut the steak into strips, add rice wine, chopped black pepper and cassava starch, mix well and marinate 10min. 3. Put oil in the wok, saute shallots and ginger, then pour in beef strips and stir fry quickly until it fades. 4. Push the beef to the side of the pot, stir-fry the pepper moderately, and add a small amount of soy sauce and salt to taste and stir evenly.
Low-oil version of Sanxian: 1 potato, 2 long eggplants, 1 red and green bell pepper. A little onion and garlic. Raw pork is about 100g.
Practice: 1. A long eggplant, with a cross section of about 7 cm, was cut with a cross knife and divided into 4 petals. Slice potatoes and peppers. Chop onion and garlic, and slice pig's face. 2. Boil boiling water in the pot, cut into small pieces of long eggplant, expose the pot to the fire and steam for 5 minutes, then take it out to dry. 3. Heat oil in the pan, stir-fry ginger and garlic, stir-fry pork, stir-fry potatoes, stir-fry for 2 minutes, and add a little water. 4. Boil potatoes for 5 minutes, add pepper and salt and stir well. 5. Finally, put the steamed long eggplant into the pot, add a little monosodium glutamate and stir well with potatoes and green peppers.
Ingredients: 200g of chicken, more than half of green lemon, 50g of lettuce, green pepper 1, cooked sesame15g, onion, Jiang Mo, salt, monosodium glutamate and soy sauce.
Practice: 1. Wash chicken, cook, cut into strips, shred tangerine peel, remove leaves from lettuce, wash, shred, wash pepper and shred. 2. Take a large bowl, add shredded orange peel, chopped green onion, shredded celery, shredded pepper and ginger, squeeze in a small amount of lemonade, add 2 tablespoons of soy sauce, sprinkle with salt, monosodium glutamate and cooked sesame seeds, stir well, then add shredded chicken, stir and serve.