Fried green peppers with king oyster mushrooms

Ingredients: mushrooms, peppers, black fungus, edible salt, oil, light soy sauce, water starch Method: 1. Rinse the peppers and mushrooms with tap water . 2. Soften the dried fungus with tap water and cut the mushrooms into slices. 3. Remove the seeds from the peppers and slice them into slices. 4. Boil water in a pot, add a little salt to the water, and add water to the black fungus and shiitake mushrooms respectively. 5. Heat the pot, add a little oil, then pour in the blanched black fungus and shiitake mushrooms, add salt and vegetable oil. Add the chili cubes and stir-fry. Just use water starch to thicken the gravy. Potato Fat Sausage in Dry Pot

Food: 500g fat sausage, 300g yellow potatoes, 30g green pepper, 30g red bell pepper, 50g garlic cloves, 150g chicken bone soup, sauce, garlic chili sauce, Light soy sauce, dark soy sauce, oil consumption, sugar method 1. Clean the fat intestines first, prepare a small amount of corn noodles and alkali, wash the fat intestines once, drain the water, add corn flour, alkali, stir evenly, then rinse the fat intestines with cold water Remove from the pot, add star anise, chili segments, salt, peppercorns, ginger and garlic, boil for 45 minutes, remove and cut into strips, set aside. 2. Cut the potatoes into hob pieces, boil the wok, pour in the oil, fry the potatoes for 3 minutes until golden, then scoop them out. Add the garlic cloves and fry for 2 minutes, scoop them out and set aside. 3. Boil the wok without adding any oil. Pour in the pig intestines and stir-fry over medium heat until the oil comes out slightly. There will be a slight spurt when the pan explodes, so be careful. 4. Add fried garlic cloves and green and red pepper segments, stir-fry for 30 seconds until fragrant. 5. Then pour in the juice and pour in the chicken bone soup. 6. Add the fried potato slices and stir-fry until the juice thickens to a thick consistency, then it is ready to serve. Braised taro

Ingredients: 400 grams of taro, 4 grams of edible salt, 3 grams of light soy sauce, 1 chive, 50 grams of cooking oil, and a small amount of bone broth. Method 1. Peel and clean the taro, boil it in tap water for a quarter of an hour. 2. Drain the steamed taro and let it cool for a while. 3. Boil oil in a pan, add taro and stir-fry for a while. 4. Then add salt and braised soy sauce and stir-fry again. 5. Add a little bone soup (cold water is also acceptable) and simmer for one minute to absorb the flavor. Just sprinkle green onions on top when you put it in the pot.