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Stir-fried Lentils with Pork

Ingredients

Main ingredients pork 200g lentils 500g

Auxiliary ingredients onion and a ginger moderate amount of oil 5g salt 10g soy sauce 5g oyster sauce 3g

Method

1. First of all, deal with the ingredients, pork cut into slightly larger slices; lentils to remove the bean tendons, wash the diagonal knife cut into cubes; the rest of the auxiliary ingredients are ready.

Heat oil in a pot and stir-fry the pork slices to get the grease, then add onion and ginger to get the aroma.

2. Pour in the appropriate amount of soy sauce stir-fry, both to enhance the freshness can also to change the color to brighten the dish color.

3. Put in the lentils, do not stir-fry, the pot side slips some water, and cover the pot stir-fry.

4. stir-fry for about five or six minutes, the ingredients in the pot can be cooked through. Put salt and oyster sauce to taste, and continue to stir-fry for a minute, so that the ingredients into the taste can be removed from the pot.

Sesame oil pork liver

Ingredients

Main ingredients pork liver 120g 120g wine 50g 50g onion and ginger moderate amount moderate amount

Auxiliary ingredients salt 2g 2g cooking wine 15ml 15ml starch moderate amount sesame oil 30ml 30ml

Method

1. Wash and slice the pork liver, and soak it in cool water for about 15 minutes to remove the blood in the liver.

2. Fish out the pork liver and control the water.

3. Add ginger, green onion, 2g of, salt, and 15ml of cooking wine to the pork liver.

4. Stir well and marinate for 10 minutes.

5. Then add a small amount of cornstarch and stir to grasp well.

6. Boil water in a pot, then blanch the marinated pork liver.

7. blanching time of 20-30 seconds, fish out the pork liver for use.

8. Pour 30 ml sesame oil (sesame oil) into the pot, heat sesame oil on low heat, put ginger slices and stir until dry and fragrant.

9. Pour in the blanched pork liver and stir-fry evenly.

10. Then pour in 50 grams of stuffed wine.

11. stew for a few moments.

Braised eggplant in a pot

Ingredients

Main ingredients long eggplant 3-4 3 pancetta 150g 150g each green and red pepper 1 each

Auxiliary ingredients salt 2 grams of sugar 5 grams of onion and garlic moderate amount of soy sauce 15 ml 15 ml

Method

1. Eggplant washed and cut into sections. (Eggplant without peeling, to better retain the nutrition of the eggplant.)

2. Put the eggplant into a plate and put it into the steamer. After the water in the steamer boils, steam for 15 minutes on high heat.

3. While the eggplant is steaming, chop the pancetta into minced meat. Chop the green and red peppers, mince the garlic, and cut the green onions into small pieces.

4. Heat the oil in a pot until 60% hot, pour in the minced meat, and stir-fry the minced meat until it turns white.

5. Then add the appropriate amount of onion and garlic and stir-fry evenly.

6. Mix in 15 ml of soy sauce.

7. Stir-fry evenly to coat the minced meat with soy sauce color, then pour in the steamed eggplant.

8. Stir-fry over high heat for 3-4 minutes. (Here you need to press the eggplant hard with a spatula to make it fully flavored.)

9. Add 5 grams of sugar and 2 grams of salt and stir-fry evenly.

10. Finally sprinkle into the green and red pepper stir-fry evenly.

Stir-fried scallops

Ingredients

The main ingredients are scallop meat 500 grams of green and red pepper 100 grams

Auxiliary ingredients onion and a ginger moderate amount of oil 10g salt 5g oyster sauce 5g vinegar 3g

Method

1. first deal with the ingredients, scallop meat naturally thawed, remove the tail of the small black ball, rinse clean; green and red chili peppers washed and cut into chili rings; onion and ginger cut spare.

Heat oil in a wok, add onion and ginger and stir-fry the scallop meat.

2. Stir-fry until the scallop meat shrinks slightly out of the water, and put in the green and red chili pepper rings.

3. Stir-fry over high heat until the pepper rings are broken, put salt, vinegar, and oyster sauce to taste.

4. Finally put in the green onion stir-fry evenly and then can be panned.