Mapo tofu: ordinary tofu is cut into cubes of 1.5 cm, two spoonfuls of Pixian bean paste, one spoonful of sugar and two cloves of garlic are crushed. Dice chopped green onion, stir-fry chili, and crush. Put oil in the pan, stir-fry garlic and tofu for a while, stir-fry Pixian watercress and hot sauce, then put a spoonful of sugar and a spoonful of water for one minute, put pepper noodles in the pan, then put water starch, put some sesame oil vinegar, sprinkle with shallots, and take out.

Kung pao chicken: Half-diced chicken breast is about 1 cm. Grasping meat with starch is very tender. Half a cucumber is diced, and a chopped green onion is about the size of diced chicken. A handful of peanut beans. Two spoonfuls of Pixian watercress hot sauce and one spoonful of sugar.

Add oil to the pan and stir-fry peanuts until crisp. Don't fry the Hu, add a little less salt. That's even more Cui. Put the oil in the pot for later use. The oil temperature should not be too high. Stir-fry the diced chicken until it changes color. Then put the diced cucumber and onion into the pot 1 min. Then put the diced chicken in, stir-fry the bean paste and add sugar. If it sticks to the pan, put some water. Adjust the water starch, just put all the fried peanuts in and then take them out of the pot.

I hope you are satisfied.