Ingredients: chicken breast 1 piece, green pepper 1 piece, 3 pieces of dried white bean curd, appropriate amount of vegetable oil, 2 tablespoons of lobster sauce, a little soy sauce, a little salt, a little cooking wine, starch 1 tablespoon and 4 cloves of garlic.

1. Chicken breast is ready;

2. Cut the chicken into thick shreds;

3. Pour a little cooking wine, 1 tsp salt and 1 tsp starch into the shredded pork, and grab it evenly for seasoning;

4. Green peppers and dried tofu are ready;

5. The green pepper is pedicled and seeded and cut into filaments, and the dried bean curd is cut into filaments;

6. Crush garlic and cut into pieces;

7. Put oil in the hot pot and cool it, then add shredded green pepper and dried bean curd;

8. Stir-fry until the shredded green pepper changes color, add a little salt to taste, and mix well to serve;

9. Put the cold oil in the hot pot, put the shredded chicken into the pot, spread the shredded pork, and let every piece of meat get the oil;

10. Turn to high fire, stir-fry the chicken to change color, pour in a little soy sauce, and then decide whether to add salt according to the taste;

1 1. Stir a few times and add two spoonfuls of lobster sauce;

12. Put the shredded green pepper and dried bean curd into the pot, then pour in the minced garlic, mix well and take out the pot.

Second, bamboo shoots stewed pork belly

Ingredients: 350g pork belly, 3 bamboo shoots, more than 0/0 crystal sugar, 2 star anise, onion 1 root, ginger 1 root, cooking wine and soy sauce.

1. Pork belly with skin cut into 2cm pieces;

2. Cook in a cold water pot for one minute, remove and drain;

3. Peel the bamboo shoots, cut and cross-cut each one longitudinally, and divide it into four parts;

4. Pour a small amount of oil into the wok and simmer on low heat until the rock sugar melts to a slightly brown color;

5. Put the pork belly, star anise and ginger into the pot, constantly stirring and coloring;

6. Pour a little cooking wine, soy sauce, and appropriate amount of hot water, sprinkle with onions, cover, and simmer for 20 minutes;

7. Sprinkle bamboo shoots into a cold water pot;

8. Put the bamboo shoots into the meat pot, add some salt, and simmer on low heat until the meat is rotten and the bamboo shoots are cooked.

Third, hot and sour shredded potatoes.

Ingredients: 3 potatoes, appropriate amount of vegetable oil, appropriate amount of rice vinegar, a little salt, Chili noodles 1 teaspoon.

1.3 peeled potatoes and washed;

2. Cut potatoes into thick shreds with a shredder;

3. Wash it twice with cold water, drain the water and dry it for about 5 minutes;

4. Chili noodles are ready. When frying for a while, you can decide how much to add according to the spicy degree of your own food and the spicy degree of Chili noodles.

5. Put a little more oil in the wok to prevent the wok from sticking; When the oil is warm, pour a little pepper powder to make it fragrant;

6. When the Chili powder turns brown, quickly pour the shredded potatoes into the pot and stir fry. When the shredded potatoes become a little transparent, pour in rice vinegar. If it's not too dark, pour vinegar and balsamic vinegar.

7. Stir-fry evenly, and then sprinkle with appropriate amount of Chili powder to further improve the color and taste;

8. When the shredded potatoes are completely transparent, add salt;

9. Stir-fry evenly and then take out the pan.