1, fish-flavored diced chicken, of course, shredded chicken tastes better-but shredding is not a waste of time. If you buy shredded pork from the butcher shop to help with the processing, it will be ok. Dice chicken breast, marinate it with salt, dice carrots, cucumbers and peppers-diced is easy to do, and it will taste better with magnolia slices (about 5-7 minutes). 2 tablespoons of soy sauce, 2 tablespoons of vinegar, half a spoonful of sugar, a little salt to make juice, put oil in a hot pot, stir-fry Pixian bean paste, put the diced chicken, put the magnolia slices and carrots for a while, then put all the cucumbers in one place, turn them over a few times, stir the juice Gary evenly, and thicken it out of the pot. If it's fast, 5 minutes is no problem, and 8 minutes is almost the same as slow. 2, hot and sour cabbage is also called kohlrabi, cabbage, cabbage or something, whatever. Shred the cabbage, stir-fry the dried peppers in the oil pan (be careful not to burn them, but quickly), stir-fry the cabbage immediately, and simmer them with a little water when they are soft. I like crispy stew for a short time, so I can control it myself. Add at least two spoonfuls of vinegar and thicken. Hurry up, or the smell will run away.

3, crab yellow tofu cooked salted duck eggs, yolk and clear separately. Stir-fry the egg yolk over low heat. When a large number of bubbles are generated, put a box of tofu with fat inside, shovel it with a shovel, stir-fry it a little, and drain the water. After the pot is boiled for 2 or 3 minutes, break the water and thicken it. Okay, it's delicious.

4, Mapo tofu stir-fry Pixian bean paste in medium heat (it doesn't matter if there is nothing else like aniseed pepper, but this must be there), top dry pepper and a little meat stuffing, add a bowl of water when the meat stuffing changes color. Put the boxed tofu when the water boils. It's not authentic, but you can taste it in a short time. After 2 minutes, thicken with coriander and onion. It's over.

Thank you for your adoption.