个人炒菜指南｜Personal stir-frying guide

一、准备工作

• Preparatory work

1、“火”源、炒菜工具、容器
2、佐料
小米椒、青椒，大蒜、生姜；酱、“菜籽油”，盐、酱油。
3、备菜
薄片，丝、条，小块。
4、备肉
条。

1. “Fire” sources, stir-frying tools, containers.
2. Seasoning.
   Millet pepper, green pepper, garlic, ginger; sauce, “rapeseed oil”, salt, soy sauce.
3. Prepare dishes.
   Thin slices, silk, strips, small pieces.
4. Prepare meat.
   Strips.

肉、酱，混和；小米椒、青椒，大蒜、生姜，混合、捣烂。

• Meat, sauce, mix; millet pepper, green pepper, garlic, ginger, mix and mash.

二、炒菜步骤

• Stir-frying steps

1、“炒锅”，“上”火。
2、“干”锅，下“菜籽油”。
3、油“冒烟”，下“肉、酱”，“锅铲”不断翻炒。
4、“粘”锅，下“小米椒、青椒，大蒜、生姜”，翻炒。
5、下“菜”，不断翻炒。
6、“粘”锅，下水，不断翻炒。
7、“菜”锅铲易断，下“盐”，翻炒。
8、熄“火”，下“酱油”，翻炒。
9、“起”锅,，容器。

1. “Wok”, “on” fire.
2. “Dry” wok, add “rapeseed oil”.
3. Oil “smoke”, add “meat, sauce”, “spatula” keep stir-frying.
4. “Stick” wok, add “millet pepper, green pepper, garlic, ginger”, stir-fry.
5. Add “dishes”, keep stir-frying.
6. “Stick” wok, add water, keep stir-frying.
7. “Dishes” spatula is easy to break, add “salt” and stir-fry.
8. Turn off “fire”, add “soy sauce” and stir-fry.
9. “Lift” wok, Containers.

三、收尾工作

• Finishing work

清洗、整理。

• Washing and cleaning up.