1. Practice one. Ingredients: One section of fresh lotus root, about 400 grams of pork belly, green onions, dried chili peppers, chili oil, salt, sugar, light soy sauce, and cooked white sesame seeds. Method: Blanch the pork belly, wash and cut into thin slices. Peel the lotus root, wash and cut into small pieces. Cut green onions into sections. Heat the pot without adding oil. Directly add the pork and fry over low heat until the lard comes out. Cover properly to prevent oil splashing. Fry the pork until the surface is slightly charred and all the oil has seeped out. Add the lotus roots and stir-fry over high heat. When it's almost cooked, add scallions, chili peppers, and a little chili oil. Turn off the heat, add salt, a little sugar, and light soy sauce, mix well, remove from the pan, and sprinkle with cooked sesame seeds.

2. Method two. Ingredients: 50 grams of sharp red pepper, 200 grams of white radish. 1000g beef with skin. 50 grams of vegetable oil, 3 grams of refined salt, 8 grams of MSG, 5 grams of chicken essence, 10 grams of oyster sauce, 20 grams of chili sauce, 20 grams of cooking wine, 20 grams of ginger, 50 grams of garlic seeds, 5 grams each of star anise and cinnamon, 30 grams of whole dried peppers , 2 grams of pepper, 20 grams of red oil, 10 grams of sugar, 500 grams of fresh soup. Method: Blanch the skin-on beef until all the hair is removed, wash it, cook it in a pot until it is tender, remove it and cut it into 4 cm long, 2.5 cm wide and 0.5 cm thick slices for later use. Remove the stems of the red pepper and cut into 1 cm long segments; remove the stems of the garlic seeds; cut the ginger into thick slices; peel the white radish and cut into thick slices the same size as the beef. Put a clean pot on a high fire, add oil and heat it to 60% heat. Add beef and stir-fry until small bubbles form on the skin. Add spices, ginger slices, and whole dried peppers and stir-fry until fragrant. Then add cooking wine, stir-fry to dry out the water, and add fresh vegetables. Add refined salt, monosodium glutamate, chicken essence, oyster sauce, and chili sauce to the soup to adjust the flavor. Add sugar to adjust the color. Pour it into a pressure cooker and press for 12 minutes. Then select the spices, whole dried peppers, and ginger slices and set aside. Put a clean pot on a high heat, add red oil, add garlic seeds and red pepper rings and stir-fry until fragrant. Pour the beef with juice into the pot, then collect the thick soup, take it out of the pot and put it into a dry pot lined with white radish. That’s it.

3. Practice three. Ingredients: 300 grams of tenderloin, 1 potato, appropriate amount of green pepper. Onion, ginger, garlic, cooking wine, soy sauce, salt, chicken essence, sugar, sesame oil. Method: Slice the tenderloin and marinate with onions, ginger, garlic, cooking wine, soy sauce, salt, chicken essence, sugar and sesame oil. Slice the potatoes and fry them in oil, and cut the green pepper into cubes. Heat the oil and stir-fry the watercress, onion, ginger, garlic, and spices until fragrant. Add the tenderloin and stir-fry until cooked. Add the green pepper. Finally, add potatoes and stir-fry, add salt, sugar, chicken essence, sesame oil, and remove from the pan.