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Fried meat with chili peppers

1. Diagonally cut pork and green pepper into slices. Heat the oil in the pan, stir-fry the green pepper until soft, remove and set aside. Then stir-fry garlic rice and saute sesame oil, stir-fry the pork until golden brown. Continue to stir-fry the green pepper for 2 minutes, add salt, monosodium glutamate and light soy sauce to season. After 2 minutes, add steamed fish soy sauce and stir-fry for 2 minutes.

2. Cut the lean pork into strips and cut the fat meat into pieces. Slice the chili and set aside. Heat the pot without refueling, pour the chili into the pan and stir-fry for two or three minutes. Heat up another pot without refueling and boil out lard with the fat just cut. When the fat meat starts to zoom, you can add lean meat to stir-fry evenly and stir-fry all the time.

3. Raw materials: 400g pork, 100g green pepper, 8g light soy sauce, 5g oyster sauce, 2g edible salt, 3g pepper, 3g sugar, 5g cooking wine, 10g spring onion and ginger, and one egg. First of all, wash the bought pork with water, then drain the water, and then change the knife to cut thin and thick slices of pork. Prepare a clean basin, put the sliced pork into the basin and soak in proper amount of water for 10 minutes.

4. Stir-fry meat with chili peppers. Wash the pork. Slice the pork and marinate it with light soy sauce for a while. Prepare the chili and wash it. Cut the pepper and garlic into pieces. In a pan of oil, stir up the fragrance of the pork and produce the oil. The fried pork belly is served and ready for use. Stir-fry the chili and garlic in the pan. When the chili peppers are fried until the skin is a little fast, stir-fry the meat together.

A complete set of ways to stir-fry green pepper rings with hollow vegetable sticks

1. Rinse green pepper, onion and garlic. Pedicle the chili and cut it into 1cm or so pieces. Beat the garlic flat and cut the chopped onions. Heat the oil in a pan and stir-fry the onions and garlic. Put in chili rings and stir-fry. Put in the right amount of salt. The right amount of thirteen incense, stir well. And then put the right amount of light soy sauce. Stir-fry well, pour in a little water, cover and simmer. After the chili is softened, put the chicken essence and pour it out of the pan.

2. Heat the pot, put the cabbage pole in, and stir-fry it until half-cooked! Put the cabbage aside, put the oil, heat and add the green pepper, then stir-fry together.

3. Stir-fry hollow vegetable sticks with vegetable oil, vinegar, chicken essence and green peppers. Wash the hollow vegetable sticks and break them with a kitchen knife, cut them into small pieces, put in a little salt, marinate for 10 minutes, rinse with cold water and squeeze dry. Heat the green pepper cut-off pan, pour in the blending oil, stir-fry the green pepper after the oil is hot, then stir-fry the hollow vegetable stalk, add salt, a little vinegar and chicken essence.

Step: shred lean meat and marinate with salt, pepper and cooking wine for 10 minutes. Peel the stalk of hollow cabbage, cut it into thin slices, shred green pepper, chopped spring onion, ginger and garlic. Cool oil in a hot pan, stir-fry shredded meat until discolored, add shredded green pepper, spring onion, ginger and garlic and stir-fry. Stir-fry until shredded green pepper softens, add hollow vegetable stalks and stir-fry, add salt, light soy sauce, old seasoning.

5. Hollow vegetable stalks: stir-fried green pepper hollow vegetable stalks: remove the old ones, fold the tender ones into small pieces of about one inch, and tear them off with your fingernails. Chop the garlic seeds (not too small) and slice the green and red chili peppers. Heat oil in the pan, stir-fry garlic seeds, stir-fry hollow vegetable stalks, stir-fry green and red chili peppers, add rice wine and stir-fry, add the right amount of salt.

How to stir-fry green pepper to taste good?

Wash all the ingredients and cut them for use. Pour vegetable oil into the pan, fry the egg liquid into egg skin first and then put it out of the pan. Pour the right amount of vegetable oil into the pan, add spring onions and garlic to stir-fry to taste. Stir-fry the fragrance, add the diced lean meat and stir until the color changes. Add appropriate amount of seasoning such as salt, soy sauce, etc., and add green pepper to continue to stir-fry. After stir-frying for about 5 minutes, stir-fry the green pepper, mix in the chicken essence, put it on the egg skin and put on a plate.

Wash the sheep tripe with vinegar, alkali and flour for many times, put it in a cold water pan, add cooking wine, spring onion, ginger, dried pepper and blanch water, and then put it into a fresh water pan. Put in the package (dried pepper, pepper, fragrant leaves, cinnamon, grass fruit, sand kernel, Angelica dahurica, fennel), salt, monosodium glutamate, chicken essence, cooking wine and cook wine for 40 minutes. Remove and shred after cooling. Shred green pepper.

Cut the green pepper into shreds. Add the oil in the pan, add the onion, ginger and garlic, stir-fry in the pan and stir-fry the beef for 3 minutes. Add green pepper, light soy sauce, sugar, cooking wine, stir-fry for 2 minutes and serve. Four, scramble eggs with chili peppers, break them apart, stir-fry them in a pan and bring them out. Add the oil, stir-fry the chopped onions, stir-fry the green peppers for 2 minutes, add a little salt and stir-fry light soy sauce.

Method 1: refuel in the pan, add pepper when it is seven minutes hot, add chopped onions after a few seconds, stir-fry with green pepper, pour in the egg and stir-fry until golden brown. Method 2: add oil in the pan, stir-fry chopped onions and scramble eggs until golden. Add another oil in the pan, add green peppers and stir-fry. Pour in the eggs and continue to stir-fry. Method 3: mince green peppers, beat eggs and slice mushrooms.

Prepare the green pepper and scallop meat, first soak the frozen scallop meat in clean water for 3-5 minutes and melt the surface. Then remove the meat of each scallop, the black membrane on the top and the internal organs next to it. After all treatment, add a little salt, gently grasp and rub, and then rinse with clean water.

Ingredients: five dried squid, one green pepper, one spoonful of cooking wine, one spoonful of oil, two cloves of garlic, one spoonful of salt, one slice of ginger and one spoonful of light soy sauce. Dried squid bubbles one night ahead of schedule. Remove the transparent plastic strips, red film and eyes from the squid and cut them with a flower knife on the non-smooth side. Wash the green pepper, remove the seeds and cut into strips.