First, the first tiger pepper. The ingredients needed are: pepper, soy sauce, rice vinegar, sugar, garlic and vegetable oil. First, remove the hard part of the pepper root, then rinse it with clear water, then put it on the chopping board and cut it into small pieces, then peel the garlic and cut it into minced garlic, then prepare a clean bowl, add a proper amount of soy sauce, rice vinegar, sugar and salt into the bowl, and then stir it evenly to make juice. The pot is hot, put the pepper in the pot and fry it. Don't put oil, then press one by one with a spatula for a while, and you will hear the sound of water coming out. When it's soft and a little burnt on both sides, put a little oil in the pot to heat it, then add minced garlic and stir fry, then add green pepper, and then pour in the prepared juice, and you can taste it.

The second course is spinach with minced garlic. The first ingredients to be prepared are spinach, garlic, salt, monosodium glutamate and vegetable oil. First, select the old leaves on the spinach, then rinse them with clear water several times, take them out and drain them, peel the garlic and cut them into minced garlic, then put a pot on the induction cooker, pour some water into the pot, put the spinach in when the water is hot, and blanch for two minutes. The function of blanching spinach is to remove oxalic acid, then take it out and drain it, and then put it in a wok on the fire and wait for the next pot.

The third course is broad bean with scallion oil. The first ingredients to be prepared are broad beans, onions, salt and monosodium glutamate. Peel the broad beans first, take out the small beans inside, and then cut the onions into chopped green onions. Then, put a wok on the fire and pour some oil into the wok. When the oil is hot, add a spoonful of chopped green onion and saute until fragrant. Then, pour the broad beans, gently push them back and forth with a spatula, and then add water, salt and monosodium glutamate to the wok.