1. Wash the lotus root, scrape off the skin, cut it into small pieces, put it in clean water, isolate it from the air, prevent the lotus root from oxidation and blackening, remove it and put it in a pot for later use.

2. Add an appropriate amount of cooking oil to the pot, stir-fry the peppers with hot oil, and remove the waste.

3. After the oil is hot, add shredded ginger and shredded pepper and stir fry, then add the lotus root into the pot and stir fry with salt for 1 min until the lotus root breaks.

4. Add red pepper, white vinegar and sugar, stir-fry for half a minute, and sprinkle a little chopped green onion in the pot.

Fennel seedlings mixed with peanuts

1. Add star anise, fragrant leaves, pepper, salt and water to peanuts. When everyone is boiling, turn to low heat and stew for 20 minutes. Turn off the fire and stay in the oven for 20 minutes. When the peanuts are cold, pick out the waste and put it out for later use.

2. Cut fennel seedlings into small pieces, pour them into peanuts, season with soy sauce, salt and sesame oil, and mix well.

Scrambled eggs with cucumber

1, cucumber cut into diamonds.

2. Beat 3 eggs into a bowl and stir well for later use.

3, the oil temperature is 50% hot, slowly pour in the egg liquid, wait until the egg liquid is completely solidified, showing golden yellow egg pieces.

4. Add onion, ginger and garlic and stir-fry until fragrant.

5. Add cucumber slices and stir-fry over high heat until the cucumber is cut off.

6, add the right amount of edible salt to taste, stir fry evenly, and you can get out of the pot.