Fingered citron with garlic. Wash the bergamot and cut it into pieces for later use. Then smash it into garlic for later use. Heat the oil pan. When the oil is hot, put it in the garlic wok, then add the fingered citron and stir fry. When the fingered citron is almost cooked, add salt and chicken essence to season and stir fry evenly, and then take out the pan.

Cold fingered citron. Wash the fingered citron, red pepper and green pepper, cut them into filaments, scald them in hot water, drain them out, add sugar, chicken essence and soy sauce, and add some sesame oil and stir well to eat.

Fried chayote with shrimp skin. Wash the bergamot and shred it for later use, then mash the garlic into garlic for later use. Heat the oil, put it in the garlic wok, then add the shrimp skin and stir fry, then add the shredded fingered citron and stir fry until it is almost cooked, then add salt and chicken essence and stir fry evenly.