As a meat lover, I like to eat all kinds of meat, but MORE still need to supplement the intake of vegetables to meet the needs of the human body.

Among my favorite vegetable dishes, stir-fried lentils definitely top the list.

Whenever you go to a Sichuan restaurant to eat, stir-fried lentils will definitely be one of your must-order dishes.

Ordinary lentils are dry-fried and become a particularly fragrant and delicious dish.

Although there are a lot of Sichuan peppercorns and Sichuan peppercorns, the flavor is not overwhelming.

Prepare lentils, garlic, and dried chilies.

Tear off the meridians at both ends of the lentils, wash and drain.

Chop the garlic and shred the dried chilies.

Heat the oil in the pan, sauté the Sichuan peppercorns and dried chilies until fragrant, add the lentils and stir-fry.

Stir-fry until the lentils change color and become soft, add garlic and stir-fry evenly, season with salt, sugar and a little oyster sauce.

Stir again and stir-fry evenly.

Chen Dao doesn’t get to eat this dish very often. I’m also thinking about how to make lentils at home, so I’ll try to stir-fry lentils to make a simple home-cooked version. The authentic one is with meat. I’m a vegetarian and only have fried lentils and home-cooked rice.

Only some seasonings can be produced, and the taste is really good. After all, I am not a chef, so I definitely can't compare with other places. But the more homely the taste, the more pure, simple and timeless it sometimes feels.

Leave some oil in the pot, add one or two days of spinach, a pair of dried red peppers, chopped green onions and ginger, then process the lentils, continue stirring, and add a little soy sauce (if you are so happy, I'm afraid)

If the lentils are not yet cooked, you can add half a bowl of water and cover and simmer. Do not continue to fry after the water boils. After all, the lentils are too raw and poisonous.) Add an appropriate amount of salt until the lentils are fully mature and have a tiger-skin color.

Disk the beans into sections, cut the onion, garlic, and ginger into fine pieces, slice the red pepper, and cut the pork into shreds. Put it into a bowl, add an appropriate amount of cooking wine, soy sauce, and pepper, mix well, and marinate for 15 minutes.

Pour oil into the pot, add star anise and spinach and stir-fry until fragrant, add sliced ??meat and stir-fry.

After color changes, add green onions, ginger, and beans and stir-fry until half of the garlic is fragrant. Pour in an appropriate amount of cooking wine, soy sauce, and fuel, and stir-fry. When the beans are ripe, add a pinch of salt, season with five-spice powder, and pour hot water over the beans.

Bring to a boil over high heat and take an appropriate amount of soup.

Tear the noodles apart, spread evenly, and simmer for 5 minutes.