1. Peel the potatoes, cut them into filaments, soak them in clear water, and wash off the starch, which can not only avoid their blackening, but also keep them white, tender and crisp when frying. Take out before frying and drain.

2. Remove seeds and pedicels from green and red peppers, cut into filaments, and shred dried peppers.

3. Heat the wok, add peanut oil to heat it, add shredded green onion, add dried chili and stir fry until it is 80% cooked, add refined salt and monosodium glutamate to taste, then add sesame oil and balsamic vinegar and stir fry.

Exercise:

1. Wash eggplant, remove head and tail, cut into hob shapes, soak in clear water, drain water, sprinkle with a little starch and mix well. Wash the onion from beginning to end and cut it into sections.

2. Wash and slice pork, chop it into mud, add 1/2 tbsp soy sauce, 1 tbsp corn flour, 1/2 tbsp oil, 1/3 tbsp chicken powder, mix well, and marinate for 10 minute.

3. Pour 3 tablespoons of oil into the pot and heat it. Pour in minced meat and stir-fry until the meat turns white, and pick it up for use.

4. Continue to add 10 tbsp oil, stir-fry shallots, add eggplant and stir-fry quickly, add 5 tbsp water and stir-fry until eggplant becomes soft, about 5-6 minutes.

5. Stir-fry minced meat 1 min, sprinkle with 1/3 tablespoons of salt, 1/5 tablespoons of chicken powder and 1/2 tablespoons of soy sauce, and serve!

Raw materials:

2 pieces of eggplant and a little shredded pork.

Ginger, garlic, onion, spicy bean paste, vinegar, sugar.

Method:

1. Wash and drain eggplant, and cut into small round sections for later use. Clean garlic and cut it into powder, clean onion and cut it into chopped green onion,

Cut ginger into powder for later use. Put vinegar, sugar and starch into a bowl and add water for later use. Note: put the sugar in the bowl first.

Add vinegar. Put vinegar as flat as sugar.

2. After the oil is heated, put it in the eggplant section and fry it until it is soft and golden yellow. Remove it and drain it.

3. Stir-fry ginger, garlic and onion, then pour in shredded pork, then pour in fried eggplant, stir-fry and put in a bowl.

Stir-fry the seasoning and serve on a plate.

Exercise:

1. Wash green pepper with clear water, remove seeds and cut into filaments. Beat the eggs in a bowl and break them up with chopsticks.

2. Put oil (40g) in the pan, heat it, pour in the egg juice, stir fry and pour it out.

3. Pour the remaining oil into the pot, heat it, put the chopped green peppers into the wok, and add refined salt to stir fry a few times. When the shredded green peppers are green, add fried eggs and monosodium glutamate, stir well, cook with balsamic vinegar, and then take out the pot.

Ingredients: potato 1 piece, eggplant 2, green pepper 1 piece.

Seasoning: cooking oil, soy sauce, sugar, salt, chopped green onion, minced garlic, raw flour and stock.

Exercise:

1, peeled eggplant and potatoes, and cut into hob blocks; The green pepper is broken into small pieces by hand.

2. Add more oil to the pot. When it is 70% hot, first put the potato pieces in, fry them until golden brown, and then take them out when they are slightly transparent. 3. Then pour the eggplant into the oil pan, fry until golden brown, and put in the green pepper pieces to pick it up.

4. Stir-fry chopped green onion and minced garlic with a small amount of hot oil, add broth, soy sauce, sugar, salt, eggplant, potatoes and green peppers, and stir-fry slightly.

5. Add gouache and collect the juice over high fire.

Ingredients: 400g lentil, minced meat 150g seasoning: 4 dried peppers, 1 tablespoon soy sauce, appropriate amount of pickled mustard tuber, pepper, garlic, salt and monosodium glutamate. Practice: 1. Tear off the old tendons at both ends of lentils, break them in half, wash and control drying.

2. Heat 250 grams of oil, add lentils, stir-fry until lentils wrinkle, and remove the oil with a hedge.

3. Heat another pot and saute minced meat, dried pepper, pepper, mustard tuber and garlic with 1 tbsp oil.

4. Pour in soy sauce and stir-fry lentils. When the lentils are cooked, turn off the heat, add salt and monosodium glutamate and stir well.

Ingredients: chicken breast and cauliflower seasoning: shredded onion, Jiang Mo, aniseed, cooking oil, cooking wine, salt, chicken essence, oyster sauce and vermicelli. Practice: 1. Wash the chicken breast, slice it, marinate it with salt, cooking wine and cooking oil for a while, and then catch it evenly with vermicelli.

2. Wash the cauliflower and chop it into small flowers, sit in a boiling pot, boil it, remove cold water and control the water for later use. Shred onion, mince ginger and slice garlic.

3. Take another pot and put oil in it. When the oil is warm, add aniseed, then Jiang Mo, and stir-fry the chicken breast in a wok until the meat becomes discolored. Then add shredded onion and Jiang Mo to stir fry, and add the cooked cauliflower.

4, put cooking wine, chicken essence, oyster sauce, put the tender chicken breast into the pot, stir fry quickly, add salt and stir fry, and take out the pot.

Ingredients: Pork belly with one seasoning: one star anise, a little onion, a few slices of ginger, a little cooking wine, a little pepper, a little pepper, a little rice, a little purple rice, soy sauce, chicken essence, sugar and bean paste. Practice: 1, pork belly sliced.

2. Marinate meat with cooking wine, onion, ginger and star anise.

3. After the meat is marinated, prepare pepper, pepper, rice and purple rice.

4. Put the prepared 3 into the pot and stir fry.

5. Put three pieces of rice in the pot and copy it with a medium fire to turn yellow.

6. use a blender to break the fried 3. Don't stir too much. It is easy to get larger particles.

7. Pour 6 into the marinated meat. Add soy sauce, soy sauce, sugar, chicken essence and a little sesame oil. Stir well.

8. Finally, add a tablespoon of bean paste. Add a little water to moisten the powder.

Cooking method (two people)

Ingredients: eggs (4), onions (3)

Seasoning: salt (1/3 tbsp), oil (6 tbsp).

1. Wash and remove the green onions, cut them into chopped green onions and put them in a large glass bowl.

2. Beat in four eggs, tilt the glass bowl at 45 degrees, and quickly stir the eggs and chopped green onion in one direction with chopsticks until the egg liquid is sticky.

3. Heat the pan until all the water in the pan evaporates, and heat it for about 1 min. Put 6 tablespoons of oil in the pan, turn the pan to spread the oil all over the pan, then turn the heat down and pour in the egg mixture.

4. Quickly turn the scrambled egg liquid in one direction. After about 1 minute, the egg liquid will solidify. At this time, hurry out of the pot to avoid scrambled eggs being too old.

Scrambled eggs with tomatoes 1

Description: Anyone can cook scrambled eggs with tomatoes, but it's delicious and hard to cook. It is mainly caused by several misunderstandings, which I will explain in detail later.

Ingredients: tomatoes, eggs

Ingredients: vegetable oil, salt. Note that there is no need to put chicken essence or monosodium glutamate in tomato scrambled eggs, because tomato scrambled eggs eat the word "fresh", and there are substances that form umami flavor when tomato scrambled eggs, so there is no need to put fresh monosodium glutamate or chicken essence. That's why there is no onion, ginger or garlic in this dish.

Production method:

1。 Cut the tomatoes into pieces of different sizes. It doesn't matter what shape they are. Beat the eggs into a bowl and mix well, adding a little salt.

2。 Put a proper amount of oil in the pan (when scrambled eggs, the amount of oil is very important, and my experience is to put 2/3 of the oil equivalent to the egg liquid). When the oil is hot (I will talk about how to judge the temperature of the oil in detail later), pour in the egg liquid. Pay attention to this time, the egg liquid will naturally solidify, and don't move until the egg liquid solidifies (be careful that the oil dries, causing egg paste). Fry it. When both sides are golden yellow, take the eggs out of the pot (you don't have to take them until you are skilled). At this time, there should be some oil in the pot. Turn the tomatoes in and stir fry a few times. Because tomatoes contain a lot of water, there will be water precipitation. At this time, put the fried eggs in, add a little salt, stir fry a few times, and take out the pan. PS: When someone likes to cook, add some water. Not recommended. In fact, there is enough water in tomatoes, so there is no need to add water to them. Also, the quality of tomatoes now is not good, and the fried vegetables are not sweet and have some bitterness. You can put some sugar in moderation when cooking.

Ingredients: Luffa eggs

Seasoning: oil, salt, cooking wine and chopped green onion.

1. Add 2-3 eggs, a little salt and cooking wine. Stir well and set aside.

2. Peel, slice or cut the loofah for later use.

3. Heat the wok into oil by fire. When the oil temperature rises, pour in the eggs, stir fry and put them in a bowl for later use.

4. Heat the wok with high fire and add oil. After the oil temperature rises, pour in the loofah and stir fry, add the boiled eggs and stir fry, and then add salt according to your personal taste. Stir-fry chopped green onion for a while before serving.

Benefits of eating more: Luffa has high nutritional value. Luffa contains protein, fat, carbohydrate, crude fiber, calcium, phosphorus, iron, citrulline, riboflavin and other B vitamins, vitamin C, and also contains saponins contained in ginseng.

The basic materials are 20 grams of minced meat, 200 grams of eggplant, leek 10 grams, and ginger 10 grams.

Seasoning: peanut oil 500g (actual oil consumption is 100g), salt 10g, monosodium glutamate 5g, sugar 3g, corn flour 20g, sesame oil 5g, chicken soup 50g, soy sauce king 10g.

Production process:

1, peeled eggplant, cut into big thick strips, washed shallots and cut into sections, and sliced rice with ginger.

2. Add oil to the pot. When the oil temperature is 120℃, add tomato strips and fry until golden brown.

3. Leave the oil in the pot, add ginger rice, minced meat, eggplant, chicken soup, salt, monosodium glutamate, sugar and soy sauce, simmer until the juice is thick, then thicken with wet raw powder and pour with sesame oil.

Basic materials Raw materials: ribs

Seasoning: seafood sauce, sand tea sauce, soy sauce, soy sauce, oyster sauce, monosodium glutamate, sugar, dried pepper and garlic.

1, cut the ribs into long sections of 12 cm, and remove the blood with clear water.

2. Marinate with seasonings (seafood sauce, sand tea sauce, soy sauce, soy sauce, oyster sauce, monosodium glutamate and sugar) for more than 2 hours.

3. When the oil is heated to 20%, put the ribs into the pot, fry them slowly from low to high until they are mature and crusted, and take out and drain the oil.

4. Add minced garlic and dried Chili to the pot and stir fry, then add ribs and stir fry, add seasoning and put into the pot.

Sweet-and-sour pork ribs are loved by many food lovers because of their sweet and sour taste, fragrance but not greasy. However, the traditional sweet and sour pork ribs are difficult to serve on the family table because of the relatively complicated production process and long cooking time. The following simple version of sweet and sour pork ribs saves the steps of blanching and frying, simplifies the process and saves time. As long as you master the golden ratio of 1: 2: 3: 4, even children's shoes with zero cooking skills can make sweet and sour pork ribs with good color and fragrance! And less oil is healthier!

material

Pork chop 1 kg, cooking wine 1 spoon, 2 tablespoons of soy sauce, 3 tablespoons of rice vinegar, 4 tablespoons of sugar, 3 grams of salt and ginger slices.

Exercise:

1. Clean pork chops and drain for later use. draw

2. Pour a small amount of oil into the pot, heat it and saute the ginger slices.

3. Add the ribs and stir fry until the ribs change color and the surface is golden and slightly burnt.

4. Add the seasoning in the golden ratio, in the following order: first put 1 spoon of cooking wine, then put 2 tablespoons of soy sauce, 3 tablespoons of rice vinegar, and finally put 4 tablespoons of sugar, and mix well.

5. Then pour the boiled water without ribs and turn the fire down for 20 minutes.

6, add salt, fire juice, when the juice is thick and bright, sprinkle sesame seeds to decorate the pot (finally pay attention to turn the ribs in the pot to avoid burning).

Tips:

1, before the ribs are fried in the pan, try to dry the water or use kitchen paper to avoid splashing oil when frying.

2, like children's shoes with darker colors, you can add a small amount of soy sauce to add color when adding salt.

Ingredients: chicken wings, peppers, dried red peppers, onions, ginger and a can of Coca-Cola.

working methods

1. Wash chicken wings, cut each chicken wing several times, add a little soy sauce, salt and shredded ginger and marinate for 20-40 minutes.

2, put oil in the pot, burn to 60% heat and add pepper to stir fry.

3. Add chicken wings and fry until golden on both sides.

4. Pour in coke to cover the chicken wings.

5, cooking stalls, let the cola open, change the heat preservation file, put dried peppers and salt to taste.

6, watch the fire from time to time, when the cola juice is sticky, it is completed.

7. Sprinkle chopped green onion to make the dish look better.

Tips:

1, don't put pepper at the beginning, it's easy to get sticky and not delicious.

2, cola is generally 8- 10 chicken wings with a can of cola.

Don't put too much soy sauce.

If there is no coke, you can also take sugar instead.

Materials:

Lettuce 100g, lean pork 100g, auricularia auricula, carrot 1 root, green onion 1 root, 4 cloves of garlic and 2 green peppers. Red oil, soy sauce, vinegar, sugar, salt, monosodium glutamate, pepper, ginger powder, dried starch, vegetable oil.

Exercise:

1. Slice lean pork, add a little soy sauce and salt 10 minute.

2, lettuce, carrots peeled and shredded, fungus water cut into filaments.

3. Shred green pepper, red pepper and green onion, and slice garlic.

4, soy sauce, soy sauce, sugar, vinegar, pepper powder, ginger powder, dry starch, salt, monosodium glutamate, water to make fish-flavored juice.

5. Add vegetable oil to the pot, heat it, pour in shredded pork, slide it open and stir fry.

6. Add green pepper and red pepper, stir-fry onion and garlic to make it fragrant.

7. Add lettuce and shredded carrots and stir-fry until cut. Add red oil and continue to stir fry.

8. Add shredded fungus and continue to stir fry.

9. Pour in the prepared fish sauce and stir-fry until cooked.

Materials:

250g of clam meat, 5 pieces of perilla leaves, 5 pieces of mint leaves 10, 5 pieces of salt, 2g of betel nut leaves, 5g of rice wine, 5g of soy sauce, 5g of oyster sauce, 3g of sugar, appropriate amount of garlic, appropriate amount of ginger onion and oil 10g.

Exercise:

1. Prepare ingredients. The bought clams contain a lot of sediment and stones. Rinse repeatedly with running water and drain for later use. Perilla leaves, mint leaves and pseudobetel leaves are cut into filaments respectively.

2. Heat the wok, pour in the oil, stir-fry the ginger, onion and garlic in the wok, pour in the drained clam meat, stir-fry quickly, and release some water when stirring to keep the stir-fry dry.

3. Mix soy sauce, salt, yellow wine, oyster sauce and white sugar into a bowl of sauce, pour it into the pot and stew it for 1 minute.

4. Pour perilla, mint and fake shredded pork into the pot, stir well and take out.

Tips:

1, clam meat itself is all kinds of small clams, snails and oysters, which contain a lot of sediment and pebbles. Remember to clean it before cooking, otherwise it will affect the taste.

2, because it is already a semi-finished product, so the frying time can not be too long, but to fry dry, you must thoroughly fry the water.

Materials:

200 grams of fresh mushrooms, one green pepper, appropriate amount of onion, two cloves of garlic and one spoonful of soy sauce.

Exercise:

1. Wash fresh mushrooms with clear water and drain.

2. Slice the pepper and onion separately, and slice the garlic.

3. Oil the wok, heat it to 40%, pour in fresh mushrooms and stir-fry for about 3-5 minutes, stir-fry until the fresh mushrooms are soft, and add garlic slices to stir-fry until fragrant. At this time, the water in the mushroom gradually dried up.

4. Add pepper and stir fry, and stir fry with soy sauce. Finally, stir-fry the onion slices and turn off the heat.

Tips:

1, because fresh mushrooms are delicious, you don't need to put too much seasoning, just take either soy sauce or salt.

2. Try to extract water from fresh mushrooms. Fresh mushrooms that have not been soaked in water will not have much water.

Materials:

A cauliflower, dried red pepper, chopped green onion, shredded ginger, sliced garlic, diced pepper, soy sauce, vinegar, a little sugar and salt.

Exercise:

1. Wash cauliflower, soak it in light salt water for 10 minute, take it out and peel it off by hand for later use.

2. Put oil in the pot. When the oil is hot, add dried red pepper, onion, ginger, garlic and pepper and stir-fry until fragrant.

3. Add cauliflower and stir fry. Turn to medium heat and stir fry for two or three minutes until cauliflower is cooked.

4. Add soy sauce, salt, sugar and vinegar, stir well and serve.

Ingredients: pork tenderloin150g, carrot 50g, bamboo shoot 50g, water bamboo 40g, fungus 50g and green pepper 25g.

Accessories: 3 teaspoons of sugar, 2 teaspoons of vinegar, soy sauce 1 teaspoon, cooking wine 1 teaspoon, 2 onions, 2 slices of ginger, 2 cloves of garlic, 4 teaspoons of vegetable oil, starch 1 teaspoon, pickled pepper 1 teaspoon, and salt 1 teaspoon.

Method for making fish-flavored shredded pork

1. Wash Auricularia auricula, carrot, green pepper, water bamboo and bamboo shoots, and shred them for later use. Note: Bamboo shoots need to be blanched first to remove oxalic acid.

2. Shred tenderloin and marinate with starch and cooking wine. 5 minutes, add vegetable oil to the pot, heat, add shredded pork and stir-fry until it changes color.

3. Slice onions, ginger, garlic and pickled peppers for later use.

4. Fish-flavored shredded pork sauce, sugar: vinegar: soy sauce: cooking wine = 3: 2: 1: 1, and add water starch to make juice (the amount of water starch depends on the thick soup of this dish, which can be based on personal preference).

5. Pour the oil in the pot, and stir-fry the onion, ginger and garlic pickled peppers in the pot to give off the fragrance.

6. Pour in shredded carrots, black fungus, bamboo shoots and water bamboo, stir fry, and stir fry with shredded green pepper later.

7. Pour in shredded pork and stir-fry for 2 minutes until cooked.

8. Finally, slowly pour the sauce along the edge of the pot (step 4). You can add salt to taste according to your own taste, and then stir fry.

9. Sprinkle a little chopped green onion and you can eat it. The dish is ruddy, soft in taste, and fishy, which is very appetizing. Vegetables taste crisp and tender. Compared with frying in restaurants, it is less oily and less spicy, and can be adjusted according to your own preferences.

Materials:

Two lotus roots, three fungus, half carrot, green pepper 1, lean meat 100g.

Exercise:

1. Peel and slice the lotus root. Soak Auricularia auricula in water, add 1 teaspoon raw powder, grab it and wash it, then rinse it with water and tear it into small flowers. Peel carrots and cut green peppers into pieces. After the lean meat is cut into strips, grab it evenly with oil and cornmeal and marinate it for 10 minute.

2, hot pot, put oil, add lean meat and stir fry.

3. Add a little soy sauce.

4. After the lean meat changes color, put it aside.

5. Put the oil in the pot again, pour in the carrots and stir fry until soft.

6. Add black fungus and stir fry a few times.

7. Add lotus root slices and stir fry.

8. Pour a small amount of water while frying.

9. Stir fry until the lotus root is born.

10, pour in the fried lean meat.

1 1. Season with salt and sugar.

12, add green pepper and stir well.

13, pour in water starch and stir-fry until the juice is dry.

Materials:

400g of pork liver, 80g of bean sprouts (pea tip), 50g of pickled fungus, 5g of pickled pepper15g, 5g of Pixian watercress, 5g of onion10g, 5g of garlic, 3g of ginger, 3g of refined salt, 5ml of soy sauce, 2g of monosodium glutamate, 2g of sugar, 5ml of cooking wine.

Exercise:

1, wash bean seedlings, remove hard seeds from the roots of auricularia auricula, wash and tear into small pieces.

2. Slice pickled peppers and shallots into "horse ears" and slice ginger and garlic.

3. Cut the pork liver into 0.3cm thin slices, put them in a bowl, add 2g of refined salt, cooking wine and a little water bean powder, mix well, and marinate for about10min.

4. In another small bowl, mix the soy sauce, pepper, sugar, monosodium glutamate, bean powder and fresh soup into a sauce.

Materials:

Eggplant, pork (sliced or minced), half a green pepper, salt and chicken essence.

Exercise:

1, mince garlic, wash eggplant and cut into strips (slices) for later use.

2. Pour an appropriate amount of cooking oil into the pot and heat it. Add minced garlic and stir fry.

3. Add the sliced meat (finally) and fry.

4. Add eggplant and soy sauce and stir fry back and forth. Add a little water (or no water) and stir-fry until it is nearly done.

5. Add green pepper, salt and chicken essence to taste and stir-fry until cooked.

Tip:

1. Because eggplant absorbs oil, you must add a proper amount of cooking oil.

2. high temperature will destroy vitamin c rich in green pepper. After adding green peppers, fry them as soon as possible.

Materials:

Pork belly 200g, auricularia auricula 100g, green pepper 1, red pepper 1, garlic, cooking wine, light soy sauce.

Exercise:

1. Wash the fungus after soaking. Drain water for later use.

2. Slice pork belly with skin, slice garlic and cut green pepper into strips.

3. Pour a little oil into the pot, heat it and stir-fry the pork belly.

4. Stir-fry some oil in pork belly. Huang Shi pork slices, add fungus, green pepper and garlic slices and stir fry.

5. Season with salt.

5. Put the pan on a high fire, put the oil to 70% oil temperature, add chili and stir fry, add ginger slices and garlic slices and stir fry a few times, then put the liver slices into the pan and stir fry them quickly 18 times (counting the stir fry). After the auricularia auricula slices, bean sprouts and shallots are fried, immediately pour in the sauce, stir fry until the pork liver is cooked, and collect the juice and put it on the plate.

Ingredients: 1 Pleurotus eryngii, 2 eggs, appropriate amount of salt, appropriate amount of oil, appropriate amount of cooking wine and a small amount of minced garlic.

Exercise:

1. Wash Pleurotus eryngii and cut into thin slices.

2. Pour a proper amount of cooking wine into the egg and break it up.

3. Pour the right amount of oil into the wok to fry a little more than usual. Pour in the eggs, spread them out and serve them out.

4. Leave a small amount of base oil in the pot, add Pleurotus eryngii and fry until cooked.

5. Wait for Pleurotus eryngii to soften and fry until golden brown, then turn over and continue frying.

6. When the Pleurotus eryngii is cut and golden on both sides, add the eggs and stir well.

7. Season with salt.

8. Sprinkle with minced garlic.

Spicy hot bean curd

Ingredients: tender tofu 1 box, 60g minced meat, 3 shallots, Jiang Mo 1 teaspoon, cooking wine 1 teaspoon, lobster sauce 1 teaspoon, appropriate amount of water starch, and spicy tofu juice 1 bag.

Exercise:

1. The main raw materials are ready.

2. Take out the tender tofu and cut into pieces. Boil in light salt water for two or three minutes and then take it out.

3. Chop the onion, ginger and lobster sauce respectively.

4. Put the catwoman tofu seasoning in a bowl for later use.

5. Put the base oil in the pot, add the onion, ginger and lobster sauce and stir-fry.

6. Stir-fry minced pork.

7. Stir-fry until the minced meat changes color, add 1 teaspoon of cooking wine, and continue to stir-fry until the steam in the minced meat dries.

8. Stir-fry minced meat and add Mapo tofu seasoning.

9. Stir well and then participate in half a bowl of water.

10. Take part in boiling the scalded tofu and simmer for a few minutes on low heat.

1 1. Cook until the soup is reduced, thicken with water starch, stir-fry until the juice is thick, and then turn off the heat.

12. Sprinkle a handful of chopped shallots or chopped green garlic after cooking.

Automatic quick chilli shrimp kernel

Information: shrimp 180g, appropriate amount of dried pepper, 3 slices of ginger, 2 cloves of garlic, pepper 1 tablespoon, bean paste 1 tablespoon.

Exercise:

1. Prepare information.

2. Remove the head and tail of the shrimp, peel off the shrimp shell, take out the shrimp, sprinkle with pepper and marinate for a while.

3. Cut the dried pepper into small pieces.

4. Put oil in a hot pan, pat the ginger and garlic flat, put them down with the peppers and stir fry for a while until they become fragrant.

5. Add a tablespoon of bean paste and a small bowl of water, stir-fry until the fragrance is overflowing.

6. Pour in the shrimps, stir fry until the shrimps turn red, and collect the juice slightly.

Fried bean sprouts

Ingredients: 1 mung bean sprouts, 1 leek, 1 carrot, salad oil, salt and pepper.

Exercise:

1. pinch off both ends of mung bean sprouts and wash them; Remove yellow leaves from leeks, wash and cut into inches; Wash and shred carrots.

2. Set fire to the wok, put oil to 50% heat, and add pepper to stir fry.

3. Stir-fry shredded carrots, mung bean sprouts, leeks and salt several times in turn, and then take out the pot.