Stir-fried yam with auricularia auricula peeled yam (sometimes peeling by hand will make you feel itchy, so it is recommended to peel it with disposable gloves), wash and cut into pieces, then put it in clear water, add a small amount of white rice vinegar (adding white vinegar can prevent yam from turning black) and soak it for a while. Soak Auricularia auricula in warm boiled water, and then wash it; Clean green pepper and cut into roll cutter heads; Slice garlic cloves and set aside.
Heat oil in the pot, saute the garlic until fragrant, then add the yam and stir fry, then add the black fungus and stir fry (you can add a little water when it is dry). Pour in the green pepper and stir fry. Add some salt and stir-fry until cooked.
Wash the jellyfish skin of cold jellyfish and soak it in cold dishes; Shred cucumber. Put jellyfish skin and cucumber into a large bowl, add salt, soy sauce, white rice vinegar, garlic paste, vegetable oil and pepper and mix well.
After the eel is washed, it is washed with garlic sprouts and cut into pieces; Wash garlic seedlings and cut into strips; Wash pepper and cut into small pieces; Wash pork belly and cut into strips; Boil water in a pot, add a little salt and oil, and blanch the garlic seedlings for later use.
Add vegetable oil into the pot, stir-fry pork belly until the color becomes light to produce vegetable oil, and add onion and ginger to stir-fry to give a fragrance. Add eel and stir fry. Add rice wine, soy sauce, sugar and Pixian bean paste and stir fry evenly. Add appropriate amount of water and bring to a boil. Add garlic and pepper and stir fry. Taste salty and light, and add salt to taste when it is light. Just decorate the dishes with pots.
Stir-fried lotus root strips with green pepper, peeled lotus root, washed and cut into strips, put in clear water and soaked in a small amount of white rice vinegar for a while. Heat oil in the pan, saute garlic until fragrant, then add pepper and lotus root strips until fragrant. Add some salt to taste and stir-fry until cooked.
After the fried duck intestines with Chili peppers are solved, add a small amount of salt and wash them by hand; Slice garlic cloves; Shred green peppers for later use. Heat oil in the pot, saute garlic cloves, then pour in beef omasum and stir-fry until the color becomes light, and add soy sauce to color. Add soy sauce, rice wine, a small amount of sugar, a proper amount of salt, stir fry, and pour in Chili until cooked.