Fried tofu and fried peppers

Ingredients: fried tofu; peppers, sharp peppers (add some sharp peppers to make them more beautiful); oil; salt; MSG; method: 1. Deep-fried Wash the tofu in boiling water and cut into small pieces. 2. Wash and slice green and red peppers for later use. 3. Put an appropriate amount of oil in the pot, heat the oil, then add the green onion and ginger and stir-fry for a while, then add the green and red pepper and stir-fry for 2 minutes; then pour in the reserved fried tofu and stir-fry. 4. Add salt and stir-fry twice, then add a little water and simmer for 1 to 2 minutes. Bacon and minced tofu soup

Ingredients: 100 grams of sausage bacon, 400 grams of water tofu, 20 grams of ginger, onion and garlic, 20 grams of chopped chili, 30 grams of Laoganma, 20 mL of light soy sauce, and 2 grams of salt. Method: 1. Separate the fat and thin pieces of sausage and bacon into cubes and set aside. Chop the ginger, onion, and garlic. 2. Cut the water tofu into small pieces, blanch it in clean water and scoop it out. 3. Stir-fry the fat until it becomes oily. 4. Add ginger and garlic paste and sauté until fragrant, then add lean pork cubes. 5. Add chopped chili, cold water, two spoons of Laoganma black bean and light soy sauce. 6. After boiling, add water tofu, add salt and cook for fifteen minutes. 8. Just add green onions before serving. Dry pot duck with green bamboo shoots

Ingredients: One soy sauce duck, 500 grams of green bamboo shoots cut into slices, 10 grams of dried chili knots, 2 grams of salt, 2 grams of chicken essence, 2 grams of light soy sauce, 5 grams of seafood soy sauce grams, 20 grams of Sichuan bean paste, 300 grams of bone broth, 5 grams of ginger powder, and 15 grams of camellia oil. Method: 1. Put the duck in a cage and steam it for 1 hour until it is translucent. Remove it and let it cool. Cut it into strips 5cm long and 3cm wide. Boil it in hot water for 1 minute. Pick it up and drain it. 2. Peel and clean the green bamboo shoots, and cut into 0.2 cm pieces with a diagonal knife. 3. Add camellia oil to the pot. When it is 70% hot, add dried pepper knots, Sichuan bean paste, and ginger foam and stir-fry over low heat. Add lettuce slices and soy sauce duck strips and stir-fry over low heat for 2 minutes. Add bone broth and cook over low heat for 5 minutes. Add salt. , chicken essence, light soy sauce, seafood soy sauce, seasoning, take it out of the pot, pour it into the spicy dry pot and serve.