Meat chili lamb
Ingredients: sheep‘s hind leg meat 250 g, fresh bamboo shoots 30g, 30 g of carrot, garlic 20 g, 5 g of the oil, peanut oil 20 g,pixian bean paste 15 g, 12 g of soy sauce, salt 2 g, 2 g of sugar,wine 5 g, MSG 2 g, 8 g of starch, dried chilli 4 grams. ①business law cut the lamb into 4 cm square pieces, carrots washed,cooked with bamboo shoots and roll–cut pieces, lamb pot add cold water cooked, washed blood noodle into cold water, drain and clean water. ② wok on fire, into the heated oil 10 g, down into just a moment fried mutton pieces, onions, ginger. Use separate pans heatpeanut oil, into the bean paste FRY, add wine, soy sauce, sugar,water, boil drained bean paste residue, pour the Lamb with theonion, ginger, add carrots, dry shade pepper, after the fire toboil, cover cover on small fire. ③ After the boiled mutton,picked out the onions, ginger, chilli, sub net floating foam, addthe bamboo shoots, MSG, seasoning thicken, sprinkle with sesame oil, garlic and serve on. Features of this dish is bright red,rotten meat tastes strong, slightly spicy.
Beef braised in soy sauce
Ingredients: beef 500 g bud shoots 50 g, 30 g of peanut oil, bean paste 25 g, 7.5 grams of rock sugar, like wine, 25 g, salt amountSpice 2.5 g, pepper grains, onions, ginger 5 grams each. Methodfor making ① clean the beef, cut into 2 cm square pieces; budshoots foam, wash the ginger fluff. II bubble bud shoots bisectionripped, cut into 2 cm pieces, boil in boiling water, removefloating in the cold water, set aside. ③ wok on fire and water toboil, add beef (to diffuse through the meat for the degree), andthen when boiled skim floating foam, Add onion, ginger, pepper,spices, wine and salt and spices, turn a small fire to boil, pour sugar stir into sugar. ④ Fry Pan set the fire, oil heat, pourmicro-red bean sauce stir fry pan, colander filters to slag theeyebrow, braised beef with bean paste into the pot. Classic beef to 70% when crisp, add mix gently floats through the buds andshoots, and turning to ground beef to black up to 10 cakes into.Features of this dish is bright red, spicy fragrance.