Vinegar bean sprouts raw materials: bean sprouts, pepper, pepper, onion, garlic, oil, salt, white sugar, chicken essence, vinegar. Practice: 1, quickly blanch the bean sprouts with hot water, fish them up in cool water, fish them up, and drain the water to stay. 2, green pepper shredded, garlic broken, onion cut into strips. 3. Heat the oil in the pot, fry the pepper, remove the pepper, and put the scallion in the wok. 4. Add bean sprouts, add salt, white sugar and vinegar and stir-fry twice. 5. Add pepper and garlic and stir-fry for a while, then add chicken essence and stir it.

Spicy braised pork intestines food: 500g pork intestines auxiliary materials: carrot 1 00g, pepper 30g, fragrant lai 6g seasoning: edible oil 25g, soy sauce 8g, salt 3g, chicken essence 2g, rice wine 3g, vinegar 3g, sugar 2g, tapioca starch (lentils)10g, and millet. 2. Wash carrots and cut them into pieces, cut peppers into strips, and chop fragrant lai; Wash fresh cut flowers with onion and cut ginger into shreds; Adding water to starch to prepare juice; 3. Heat the wok with oil, put it in a wok with ginger slices, pour it into a fried chicken pot with cold sauce, add pepper segments, soy sauce, salt, rice wine, white sugar, vinegar and bone soup, and burn thoroughly; Add chicken essence, stir-fry carrots, shallots and scallions twice, and thicken the pot with water starch.

Fried pork belly with pepper: 1. Chili, onion and garlic are cut into suitable shapes, 2. Onion and garlic are reserved, and pepper is reserved; Add some oil to the pot and fry the pepper with slow fire; 3. Add onion and garlic and stir-fry for fragrance; 4. Stir-fry vegetables and fruits until cooked and add appropriate salt and monosodium glutamate; 5. Just put it in the pig's belly and stir well.

The main ingredients of minced meat eggplant are 2 pieces of long eggplant, 200g of meat, salt 1 teaspoon, appropriate onion segments, dried chili, appropriate thickening powder, rice wine 1 spoon, soy sauce king 1 2 teaspoon method1pepper, ginger, garlic, etc. 2 Put proper oil in the wok, bring it to 40% heat, turn to slow fire, and fry the eggplant (because the long eggplant consumes a lot of oil, it is better to have more oil when fried, so the long eggplant will be more delicious). 3 Leave a small amount of oil in the wok, stir-fry with meat foam. After the meat foam fades, add dried Chili, ginger foam and garlic to stir-fry, add cooking wine, soy sauce and water, and add a little white sugar, salt and monosodium glutamate to stir-fry. 4 Learn to put down the long eggplant and cook it together (the meat foam is on the long eggplant), and cook until the juice becomes slightly sticky.