Stir-fried Chinese kale with sour beans. Cut the sour beans into shorter pieces, and cut the Chinese kale into pieces after defoliation. Peel garlic, pat garlic, wash pepper and cut into strips. Add some oil to the pot, bring to a boil, add mustard and garlic, and stir-fry until the fragrance overflows. You don't need to add all the ingredients, just boil the kale and the color will fade. After the cabbage is fried, pour in the sour cowpea and stir well. Pickled long beans can be eaten after being heated with oil. So there is no need to fry too much. Before taking out, pour the chopped pepper into the pot and stir-fry it briefly twice. Because two people in my family didn't like it, I personally added some spicy food and cooked for ten minutes. If you are not careful, you will eat an extra bowl of rice, which is very satisfying!

Wash the pepper bacon and pickled bacon and cut them into dices. Take the pickled vegetables out of the clay pot, wash them with warm water, and then dry them. Pepper is cut into filaments. Don't add some oil to the pot, immediately add the diced bacon, stir-fry it slowly with low fire, and add a little oil if it feels sticky. The fried meat loses its color. After all, it is lean meat, and finally you can add some oil. However, I usually don't refuel, so I just use some boiling water. Let the bacon be cooked more thoroughly, or if you want to be lazy, you'd better scald the bacon with boiling water in advance. I don't think bacon will be cooked in hot water in advance if it is added less, so I can add some water to boil it for a while during frying. After the water in the meat is drained, add some oil, pour in the pickled vegetables and come in with the peppers. Stir well. If you eat Chili, you'd better add some Chili noodles. If you fry preserved vegetables, I think everyone knows that you don't need less oil. Without it, it won't taste good. In addition, pickles are generally not eaten at one meal. Therefore, a little more oil is also an additive. Don't worry, you can't eat much at a time. This wouldn't have happened!

Stir-fry the idle fish with green pepper and a little oil, add the idle fish and slowly fry until golden on both sides. It is recommended to use more oil. If you fry it for a long time, it will become fragrant. After the fish is fried, fry it in a little water for a while. After all, it is dry. Cooked for a long time will be softer and the channel will taste better. After the water is similar to pot stickers, pour in shredded green pepper and stir-fry until it becomes loose. Just set the plate directly. If possible, it would be better to steam it again.

Braised hairtail in brown sauce: firstly, use rice wine, salt, white pepper, soy sauce and a little oil, knead evenly, cover tightly with plastic wrap, marinate for one hour, stir fry two or three times in the middle, prepare a little cassava starch in advance, and wrap the marinated hairtail with a layer of dry starch. Heat hot oil in a hot pot, put the octopus covered with flour, and fry until golden on both sides. Stir-fry onion roots, dried peppers and shredded ginger in another frying pan to get flavor. Put the fried saury in, then add soy sauce, sugar, vinegar and a little salt, add a little boiling water, bring to a boil and stew for 5 minutes on medium heat. Out of the pot, sprinkle with shallots and serve!