1. Stir-fried motherwort: three fresh sweet peppers and three green peppers, two bags of motherwort in western Hunan, cut the sweet peppers into small circles, heat the oil pan, stir-fry the sweet peppers and motherwort, and add a little chicken essence and stir evenly.
2, sesame oil mixed with bamboo shoots: after the tender bamboo shoots are processed, put them in water to cook, pour them out and let them cool, and cut them into hob blocks for later use. Put bamboo shoots in a pot, add a little water, add 1 g salt, boil, pour out, drain the water, add seasoning while it is hot, mix well, and pour in marinade.
3. Stir-fry bitter gourd: remove the pulp and seeds of bitter gourd, then cut into long strips, put it in a boiling pot for a little heat, remove it and control the moisture. Put the clean pot on high fire, add peanut oil and burn it until it is 80% cooked, add bitter gourd strips and stir-fry for a few minutes, add salt, cooking wine and monosodium glutamate, and pour sesame oil on it to serve.
4. Fresh mushroom soup: Wash the mushrooms and shred the larger mushrooms for later use. Put the stock in a pot and cook all the mushrooms, shredded carrots and shredded pork until it boils. Add seasoning salt, hook the pot with white powder water, add coriander and pepper and a little sesame oil.
5, loofah lean broth: wash the materials, cut the loofah into pieces, and slice the lean meat. Put a proper amount of water in the pot, put the ingredients together and cook for about 1 hour, then you can taste and drink.