1. Pickled radish

Prepare the following ingredients: 2 white radish, 5 millet peppers, 5 wild peppers, 1 bottle of 9° white vinegar, 50 grams of white sugar, and appropriate amount of salt.

The specific method is as follows: clean the white radish, then peel it, cut it into small strips, then put it into the soup pot, and then sprinkle in an appropriate amount of salt. Don’t be afraid of too much salt. Grip it evenly and let it sit. Leave it for 1 hour and kill the water in the radish. This can remove the bitter taste of the radish. After killing the water, rinse it several times to completely rinse away the salt smell. Then drain the water and put it in a large container. Add crushed millet pepper and wild mountain pepper, add 1 bottle of white vinegar, add 50 grams of white sugar, stir evenly, cover and marinate for more than 2 hours. 2. Hot and sour potato shreds

Prepare the following ingredients: 300 grams of potato shreds, 40 grams of green and red pepper shreds, 5 cloves of garlic, 1 teaspoon of salt, 3 crushed millet and pepper, and 2 tablespoons of white vinegar.

The specific method is as follows: Soak the cut potato shreds in water to remove the starch on the surface, then remove and blanch the water and set aside. Then heat the pot with oil and add garlic slices and millet pepper. , stir-fry over low heat until fragrant, add shredded potatoes, add shredded green and red peppers, add 1 teaspoon of salt, add 2 tablespoons of white vinegar, then stir-fry over high heat until the shredded green and red peppers are broken and then serve.

3. Sweet and sour lotus root slices

Prepare the following ingredients: 300 grams of lotus root, 15 grams of white vinegar, 2 grams of salt, 15 grams of white sugar, 15 grams of carrots, 1 gram of chicken powder, 7 grams of water starch, 500 ml of water, 5 grams of cooking oil.

The specific method is as follows: Peel and slice the lotus root. Prepare a bowl and add white vinegar, white sugar, salt, water starch, and chicken powder. Stir evenly and set aside. Add water to a pot and bring to a boil. Pour in the lotus root slices and blanch them. Drain out the water and set aside. Add oil to the pan and heat. Stir-fry the lotus root slices over high heat. Add the carrot slices and stir-fry. Pour in the sweet and sour sauce and stir-fry evenly.