base stock

Beef brisket150g, potato 200g, ginger 40g, garlic10g, Shaoxing wine15g, second soup 500g, salt 3g, sugar 5g, star anise 2g, soy sauce 5g, pepper and a little starch.

manufacturing method

First, clean the peeled potatoes and cut them into axe slices. Then, cut the beef brisket that has been boiled in boiling water into pieces. Put more oil in the pot. When the oil is heated to 60%, put the potatoes in the pot and fry them until cooked, and then pour them into the colander. With the remaining oil in the pot, put ginger, garlic and beef brisket in the pot and stir-fry thoroughly.

Second, stir-fry sashimi with fresh bamboo shoots.

raw materials

200 grams of raw fish and 300 grams of fresh bamboo shoots. Ginger 1.5g, garlic 0.5g, onion 3g, thick sauce 20g, sesame oil 5g, pepper 1g, refined salt 5g, wet starch 10g, Shaoxing wine 6g: edible oil 750g (actually used oil 65g).

manufacturing process

(1) First, shell the fresh bamboo shoots, cut into pieces, put them in a pot, add water to boil, take them out, wash them with cold water, and drain the water.

(2) Wash the raw fish with clear water, cut into pieces and drain the water. Peel ginger, wash it and cut it into filaments.

(3) Take the oil pan, add the bamboo shoots and fry until the bamboo shoots are cooked. Stir-fry ginger and fish fillets in another oil pan, stew bamboo shoots, add monosodium glutamate and wet starch to thicken.