Mapo tofu: ordinary tofu is cut into a cube of 1.5 cm, two spoonfuls of Pixian douban hot sauce, one spoonful of sugar, and two cloves of garlic are crushed. Dice chopped green onion, stir-fry pepper and crush it. Put oil in the pot, stir-fry garlic and tofu for a while, stir-fry Pixian watercress and spicy sauce, then put a spoonful of sugar, put a spoonful of water for one minute, put pepper noodles in the pot, then add water starch, put some sesame oil vinegar, and sprinkle shallots on it before taking out the pot.

Kung pao chicken: The size of chicken breast is about half diced 1 cm. Grasping the meat with starch is tender, and half cucumber is also diced. One chopped scallion is about the same size as chicken diced. A handful of peanut beans. Two spoonfuls of Pixian watercress hot sauce and one spoonful of sugar.

Add oil to the pan and stir-fry peanuts until they are crisp. Don't stir-fry Hu, and add a little less salt. It will be more Cui. Put the oil in the pan for later use. The oil temperature should not be too hot. Stir-fry the diced chicken until it becomes discolored. Then put the diced cucumber and onion in the pan 1 min. Put the diced chicken in, stir-fry the bean paste and add sugar. If it sticks to the pan, put a little water. Adjust the water starch, and just put all the fried peanuts in before taking out the pot.

I hope you are satisfied.