Ingredients: Beidoufu 1 box, lean pork 100g, red pepper 1, green pepper 1, 2 tablespoons of Pixian watercress, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, sugar 1 tablespoon, and raw flour/kloc-0.

Exercise:

1. Cut the tofu into pieces about half a centimeter thick and 4 centimeters wide. Sliced lean pork, marinated with soy sauce and raw flour. Shred green peppers, remove seeds and tendons, and cut into diamonds.

2. Pour a little oil into the pot and fry the tofu until both sides turn yellow.

3. Heat the wok and pour the oil. When the oil is heated to 50%, saute chopped Pixian watercress, ginger slices and minced garlic.

4. Stir-fry the sliced meat and add soy sauce and cooking wine.

5. Stir-fry tofu.

6. Stir-fry the green pepper and red pepper together, and finally add some salt and sugar to taste.

2. Stir-fried lotus root silk

Exercise:

1. Choose fresh lotus root (tender is the best), peel it, wash it, cut it into pieces longitudinally, and then cut it into shreds. Soak lotus root silk in clear water, wash off starch, and drain water for later use;

2. Cut the ginger into 5-6 slices, shred them and put them together with the lotus root shreds;

3. Heat the oil in the pot, then add a little pepper (you can add some dried peppers at the same time if you like spicy food) and stir fry. Immediately put lotus root and ginger into the pot, add a little vinegar at the same time, stir fry a few times quickly, then add a little water and cover the pot;

4, cover the lid for more than ten seconds, put salt and a little monosodium glutamate (not put), stir well.

5. If you like sweet and sour, you can put a little more vinegar and put some sugar before cooking.