1. Spicy lotus root strips

Food A handful of lotus root strips, a millet pepper, a small chive, a piece of ginger, 2 garlic cloves, appropriate amount of cooking oil, and appropriate amount of salt , the right amount of chicken powder, the right amount of light soy sauce, and the right amount of rice vinegar. Method 1. Cut the lotus root strips into sections, rinse them clean, drain and set aside. 2. Clean the auxiliary materials. Cut the millet pepper into sections; separate the roots and leaves of the shallots, cut the roots into strips, and chop the leaves into fine pieces; slice the ginger into slices; peel the garlic cloves and chop into fine pieces. 3. Put appropriate amount of oil in the pot, add onion, garlic and chili and sauté until fragrant. 4. Add lotus root strips and stir-fry evenly. 5. Add appropriate amount of salt, chicken powder and light soy sauce, stir-fry until flavourful. 6. After ten minutes, add appropriate amount of rice vinegar and cook until fragrant. 7. When the sauce is very small, turn off the heat, place on a plate, and sprinkle with chopped chives. 2. Stir-fried bitter gourd with black bean dace and fish

Food: 1 eggplant, appropriate amount of black bean dace, appropriate amount of mashed garlic, appropriate amount of salt, and appropriate amount of oil. Method 1. Take two pieces of dace with black bean sauce, break them into small pieces, and prepare minced garlic. 2. Cut the eggplant into 4 small pieces, cut off the white flesh with a knife, and cut into thin slices with a diagonal knife. 3. Boil a pot of water, add appropriate amount of oil and salt, immerse the eggplant in water for 2 minutes, remove and set aside. 4. Heat the oil in the pan and sauté the minced garlic until fragrant. 5. Add the dace with black bean sauce and stir-fry until fragrant, then add the dried bitter melon. 6. Stir well and serve. 3. Crispy Jerusalem artichoke

Food: appropriate amount of Jerusalem artichoke, appropriate amount of green grass, one pepper, appropriate amount of salt, and appropriate amount of sesame oil. Method 1. Cut the Jerusalem artichoke into thin slices and cut the green yin into diagonal sections. 2. Cut the pepper into diagonal sections and put the three foods in a bowl. 3. Add appropriate amount of salt, sesame oil and seasonings. 4. Stir and marinate for twenty minutes before eating. 4. Braised eel food: 5 eels, 1 garlic, appropriate amount of green onion, appropriate amount of ginger, 1 frying spoon of dark soy sauce, 1 frying spoon of light soy sauce, and appropriate amount of white sugar. Method 1. Kill and clean the eel, then blanch it in a boiling water pot for a few dozen seconds. This will easily remove the mucus on the surface of the eel and reduce the fishy smell. 2. Wash and cut into strips. Also prepare onions, ginger and garlic for later use. 3. Heat the pan with cold oil and sauté the onions, ginger and garlic. 4. Add eel segments and stir-fry for a few seconds. 5. Add rice wine and stir-fry dark soy sauce for color. 6. Add appropriate amount of cold water, bring to a boil, then reduce to low heat and simmer until the meat is soft and tender. 7. Pour in the white sugar and light soy sauce and stir gently until evenly mixed. Reduce the juice to a thick consistency.