1. Method 1:

⑴ 300 grams of kidney beans, two potatoes, appropriate amount of ribs, appropriate amount of gourd strips, appropriate amount of oil, a little salt, a little thirteen spices, a little chicken essence, soy sauce a little.

⑵ Prepare the main ingredients.

⑶ Cut the kidney beans into segments, cut the potatoes into cubes, soak the gourd strips until soft and cut into segments.

⑷ Prepare the appropriate amount of cooked ribs.

⑸ Heat the pot and pour in appropriate amount of oil.

⑹Pour the kidney beans into the pot and stir-fry.

⑺Add salt, thirteen spices and chicken essence to taste.

⑻Add the ribs and gourd strips in sequence.

⑼ Stir well, then pour in appropriate amount of water, cover and simmer for ten minutes.

⑽It will be ready to eat in ten minutes.

2. Method 2

⑴ Remove the scales from the fish, wash it, and cut it into mahjong-sized pieces.

⑵Put an appropriate amount of oil into the pot, add chopped green onions and garlic cloves and stir-fry until fragrant, then add the soup and bring to a boil.

⑶Add appropriate amount of water or stock and bring to a boil.

⑷Put in the fish pieces.

⑸Add cooking wine.

⑹Bring the fire to a boil and turn to a low fire.

⑺Cut the bean skin and winter melon.

⑻Put it into the fish pot and continue to stew.

⑼Before serving, add a little shredded garlic sprouts.

3. Method 3

⑴Chop the chicken into pieces and wash them, blanch them in a pot of boiling water until they change color, take them out, wash off the foam and set aside.

⑵Soak hazel mushrooms in warm water.

⑶Pour oil into the pan, add chicken pieces and stir-fry. When the chicken makes a sizzling sound, add soy sauce.

⑷Add enough boiling water, add the soaked hazelnut mushrooms, turn to low heat and simmer after boiling.

⑸When the chicken is nine-tenths of the way done, add the vermicelli and continue to stew. When the vermicelli is completely cooked, take it out of the pot.