1, Practice 1: Prepare materials. Round, gourd corn oil, onion, millet pepper, pepper, salt, chicken essence, ginger, garlic. Peel the gourd and wash it; Slice obliquely; Heat a proper amount of oil in the pot, add onion, ginger, garlic, pepper and millet pepper and stir-fry until fragrant; Stir-fry the gourd slices a few times and pour in a spoonful of boiling water; Seasoning with proper amount of salt chicken essence; Stir-fry for a minute or two and turn off the heat.

2. Practice 2: Prepare materials. Round gourd, green pepper, garlic head, onion, soy sauce, red pepper, oil, salt, chicken essence. Peel the gourd and cut it into slightly larger pieces, and cut the garlic head into pieces; Cut the onion into sections, and cut the pepper into larger grains; Boil oil from the pot; When the oil is 70% hot, the gourd pieces and garlic are stir-fried and broken; Stir-fry until soft, stir-fry with light soy sauce and color; Turn to low heat and cook for a while; Add pepper and stir-fry evenly; Season with salt, chicken essence and oyster sauce; Add onion and stir-fry evenly; Just take the pot and put it on the plate.

3. Practice 3: Prepare materials. Clam, round gourd, onion, ginger, garlic, red pepper powder, salt and white pepper. Peel the gourd and cut it into pieces, and cut the onion, ginger, garlic and red pepper into powder for later use; Cooking oil in the pot, frying the seasoning in the pot when the oil temperature is 70% hot, frying the gourd slices in the pot after the seasoning is fragrant; Stir-fry for a while, pour the clams into the pot and add a little water; After all the clams open their mouths, simmer for 3 minutes on low heat, add salt to taste, and finally sprinkle a small amount of white pepper to serve.