1. Stir-fried motherwort: three fresh persimmon peppers and three green peppers, and two bags of motherwort in western Hunan. Cut the persimmon peppers into small circles, heat them in an oil pan, add the persimmon peppers and stir-fry, add motherwort and stir-fry evenly.
2, sesame oil mixed with bamboo shoots: after the tender bamboo shoots are finished, put them in water to cook, pour them out to cool, and cut them into rolls for later use. Put bamboo shoots in a pot, add a little water, add 1g salt, boil, pour out, drain water, add seasoning while it is hot, mix well, and pour in marinade.
3. Stir-fry bitter gourd: remove the seeds from bitter gourd, then cut it into long strips, put it in a boiling water pot for a little scalding, and remove the water. Put the clean pot on the fire, add peanut oil and burn it until it is 80% cooked, add bitter gourd strips and stir-fry for a few minutes, add salt, cooking wine and monosodium glutamate, pour sesame oil on it, and serve.
4. Fresh mushroom soup: wash the mushrooms and shred the larger mushrooms for later use. Put the stock in a pot and cook all the mushrooms, shredded carrots and shredded pork until boiling. Add seasoning salt, hook the pot with white powder water, add coriander and pepper and a little sesame oil.
5, loofah lean broth: wash the materials, cut the loofah into pieces, and slice the lean meat. Put a proper amount of water in the pot, put the ingredients together and cook for about 1 hour, then you can taste and drink.