1. Hot and sour bean sprouts.

Ingredients: 250g mung bean sprouts, 1 red pepper, 1 tablespoon oil, 1 teaspoon salt, 5 dried red peppers, 3 cloves garlic, 1 small green onion, 1 teaspoon light soy sauce, 1 tablespoon white vinegar.

Method: (1) Materials required: (2) Chop the garlic, cut the dry red pepper into small pieces with scissors, chop the green onion, and cut the red pepper into circles with scissors.

(3) Heat oil in a pan, add dry red pepper and stir-fry over low heat until fragrant.

(4) Then add garlic, then add chopped green onion and stir-fry until fragrant, then add red pepper and stir-fry.

(5) Turn on high heat, add bean sprouts and stir-fry, then add an appropriate amount of light soy sauce, stir-fry well, then add an appropriate amount of salt to taste, stir-fry quickly, add an appropriate amount of vinegar, stir-fry quickly, and cook until cooked, for about one minute.

Ready to serve.

2. Kung Pao Chicken.

Ingredients: 2 chicken legs, 80 grams of peanuts (a handful), 1 carrot, 1 cucumber.

Method: (1) Prepare the required ingredients.

(2) Remove the bones from the chicken legs and cut into small pieces.

(3) Add appropriate amount of black pepper to the chicken.

(4) Add a spoonful of light soy sauce and a spoonful of cooking wine.

(5) One spoonful of oyster sauce and one spoonful of starch.

(6) After mixing evenly, marinate for 20 minutes to absorb the flavor.

(7) Dice carrots and cucumbers.

(8) Slice ginger and set aside.

(9) Adjust the sauce, two spoons of light soy sauce and one spoon of dark soy sauce.

(10) One spoon of white vinegar and one spoon of sugar.

(11) 4 grams of salt and one spoon of starch.

(12) Mix half a bowl of water and set aside.

(13) Heat oil in a pan, add marinated diced chicken, fry until cooked and serve.

(14) Fry the peanuts over low heat and set aside.

(15) Add a little base oil to the pot, add an appropriate amount of Pixian bean paste, stir-fry the red oil, and add ginger slices.

(16) Add diced carrots and stir-fry until cooked.

(17) Add diced cucumber.

(18) Stir-fry cooked peanuts and diced chicken.

(19) Finally, pour in the previously prepared sauce, stir-fry until thickened and serve.

3. Spicy fried clams.

Ingredients: 800 grams of clams, appropriate amount of cooking oil, appropriate amount of bean paste, appropriate amount of light soy sauce, appropriate amount of tempeh, appropriate amount of cooking wine.

Method: (1) Prepare ingredients.

800 grams of clams, appropriate amount of onion, ginger, garlic, dried chili pepper, coriander, and chives.

(2) Prepare a larger basin, then put a little water into the basin, then add 2 tablespoons of salt, and stir until the salt melts.

(3) Pick out any broken or stale clam shells and throw them away.

Put the rest in a basin and soak it for 2 hours to spit out sand.

(4) Cut the dried chilies into sections, mince the onions, ginger, garlic, mince the coriander, and mince the chives and set aside.

(5) Boil a pot of water, then put the clams into the pot and cook for 30 seconds until the clams open slightly, then take them out and rinse them twice again.

(6) Pour an appropriate amount of oil into the pot. When the oil is hot, put the red pepper into the pot until the aroma is released. Then add 1 spoon of Pixian bean paste and 1 spoon of black bean paste into the pot and stir-fry until the red oil appears.

(7) Add onion, ginger and garlic to the pot and stir-fry until fragrant.

(8) Put the clams into the pot and stir-fry evenly.

(9) Add 1 spoon of light soy sauce, 2 spoons of cooking wine, and 1 spoon of sugar into the pot and stir-fry evenly, then cover the pot and simmer for about 2 minutes until the clams all open.

(10) Add the minced coriander and chives to the pot and stir-fry evenly, then turn off the heat.