First, stir-fry green peppers with green onions.

1, seeds and pedicels of green pepper are removed, washed and cut into pieces. Cut the onion, cut the red pepper and mince the garlic.

2. Put the oil in a hot pot and cool it, then pour in minced garlic, pepper and lobster sauce and stir-fry.

3. Pour in the green pepper and stir fry quickly.

4. Stir-fry the green pepper until it is half cooked, pour in the onion and season with salt, soy sauce and a little sugar.

5. The fire is cooked quickly and evenly. In order to keep the flavor of the ingredients, stir-fry the green pepper and onion until 8 minutes cooked.

Second, sweet and sour lotus root diced.

1, peeled lotus root, diced and washed with clear water. Remove seeds and pedicels from colored peppers, wash and cut into small pieces.

2, add water to the pot to boil, pour the diced lotus root into boiling water, cook until 6 minutes cooked, remove, drain and set aside.

3. Prepare a small bowl, add salt, sugar, soy sauce, balsamic vinegar, starch and water, and mix well to make bowl juice. The amount of seasoning should be increased or decreased according to the amount of food.

4. Cool the oil in a hot pot, add Jiang Mo and minced garlic, and stir-fry until fragrant. Then pour in diced lotus root and stir-fry over high heat.

5. Then pour in the diced colored pepper and continue to stir fry evenly.

6. Finally, pour the prepared bowl of juice and simmer on low heat until the soup becomes sticky. Sweet and sour, crisp and refreshing.

Third, burn Spanish mackerel.

1, wash Spanish mackerel and cut into sections.

2. Prepare onion, ginger, garlic, dried pepper and pepper.

3, hot pot cool oil, add onion, ginger, garlic, dried pepper, pepper and stir fry together.

4. Add a spoonful of soy sauce, half a spoonful of sweet noodle sauce, half a spoonful of soy sauce, and a spoonful of soy sauce and stir-fry sauce.

5. Add water and boil. Add another spoonful of cooking wine to remove the fishy smell and season with salt. Cover and simmer the fish until it tastes good. It will take about 15 minutes.

6. finally, collect the soup, and then pour some balsamic vinegar along the side of the pot to taste, and you can go out of the pot.

Four. Dried Chinese cabbage

1, Chinese cabbage washed and cut into sections. Rinse with fragrant dry water and cut into strips.

2. Put cold oil in a hot pot, add minced garlic, shredded ginger and dried chili and stir-fry until fragrant.

3. Pour in dried incense and stir-fry until soft.

4. Pour in the cabbage and stir fry quickly.

5. Finally, add salt, soy sauce and a little chicken essence to taste and stir well.