1. Fried meat with green peppers: 2 peppers (also called persimmon peppers), 200g tenderloin, 3 tablespoons of delicious fresh soy sauce, rice wine 1 spoon, onion, ginger foam, 3 tablespoons of corn flour, appropriate amount of salt, braised soy sauce 1.5 spoon, edible oil and water starch. Practice: 1. Add 3 tablespoons of delicious fresh soy sauce, rice wine 1 spoon, and Jiang Mo, mix them properly, then pour in 3 tablespoons of dry starch, and marinate for 5 minutes until the meat is tender and not fishy. 5. Remove the pedicels and seeds of peppers, break them into small pieces by hand, add cooking oil in 6 pots, stir-fry them in small meat with slow fire when they are hot until they are white, add light soy sauce, stir-fry them into meat and color them. 8. Pour in peppers and stir-fry them.

Second, fried meat slices of zucchini: pumpkin 1 piece, lean pork 1 piece, shallot 1 piece, ginger 1 piece, light soy sauce, rice wine, cooking oil, salt, and mashed garlic: 1 prepared ingredients 2. Add Jiang Mo, delicious fresh soy sauce, rice wine and corn flour, stir-mix, marinate for 3 minutes (so as to make the meat tender and tasty), add cooking oil to 6 pots, put the small meat in a hot pot, add braised soy sauce to brighten the color of the small meat, pour it into the pumpkin slices, stir-fry it, just want to dry up, add salt to refresh it, and stir-fry it with garlic as soon as you come up with the soup.

Scrambled eggs with milk cabbage: milk cabbage 1 small handful, 2 raw eggs, more than half of shallots, one big carrot, proper cooking oil, and proper salt: 1 prepared ingredients, washed and drained milk cabbage, washed carrots, peeled shallots, sliced onions and separated into slices. Quickly, the eggs will swell, pick them up with chopsticks, turn them over, put them into a small piece, reserve the remaining oil in the pot, put them into the pot where carrots and shallots are popular, pour them into the pot where milk cabbage is popular, stir-fry them, add salt to make them fresh, pour them into raw eggs, stir-fry them quickly, and then serve.