1. Wash the bitter melon, cut it into two lengthwise and mix, scoop out the pulp, cut into thin strips, blanch it in a pot of boiling water, and cool it with cold boiling water; drain the water from the bitter melon. Put it into a large bowl; add refined salt, sugar, MSG, minced garlic, and chili oil, mix well to taste, and sprinkle with minced green onion. For those who like to be jealous, it’s also delicious made into a sour version.

2. Preparation: blanch green pepper shreds and shiitake mushroom shreds separately in boiling water, and cut ham into thin strips. Boil the enoki mushrooms in water, remove them from the pot and drain the water. Method: Place shredded ham sausage, shredded mushrooms, and enoki mushrooms on a plate, add chicken essence, cooking wine, and salt and stir evenly. Stir the minced ginger, soy sauce, and pepper evenly and pour them onto a plate.

3. Cut the potatoes into thin, even shreds, soak the dried red peppers in water, and prepare minced garlic and shredded green onions. Put a little oil in the pot, heat it up and add shredded green onions and red pepper shreds to the pot. Then add shredded potatoes, stir-fry for a minute, add salt, vinegar, pepper, and MSG in sequence, stir-fry, and add a little minced garlic before serving.

4. Preparation: Clean the fish, blanch it in a pot of 80% hot water, take it out, gently scrape off the mucus on the fish with a knife, then rinse it with clean water, and use a knife to cut the fish Cut off 2/3 of the fish tail. Method: Place the fish in a basin, lay the bamboo shoot slices on the fish, put the ham slices on the bamboo shoot slices, then put the mushrooms, pork suet, onion knots, ginger slices, add salt, soy sauce, Shaoxing wine and put it in the cage over high heat. Steam for about 10 minutes. When the fish is cooked, take it out of the cage immediately. Remove the onion knots and ginger slices. Decant the marinade into the pot and add chicken stock. Bring to a boil and pour into the fish plate.

5. Preparation: 1 package of spicy sausage, 1 cucumber, appropriate amount of garlic, appropriate amount of chives. Put the sausage into the steamer and steam for 20 minutes, then take it out and let it cool. Make bowl of sauce. Put 2 spoons of minced garlic, 1 spoon of sugar, 3 spoons of rice vinegar, half a spoon of sesame oil, and 1 spoon of light soy sauce into a small bowl, mix well and set aside. Peel the cucumber and cut into slices. Cut the spicy sausage into slices, put it on the plate with the cucumber, and garnish with a few chives. When eating, it is very delicious when dipped in bowl juice