1, three fist-sized potatoes, shredded and soaked in water for later use;

2, about 4cm of onion, 3~4 cloves of garlic, and a little pepper noodles (pepper granules are also ok);

3. Heat half a spoonful of oil in the pot (cooking spoon costs more oil for potatoes), add pepper and minced garlic (two or three dried peppers can be put according to personal taste) and stir-fry until fragrant, add drained shredded potatoes, stir-fry until there is hot air in the pot, and add two or three spoonfuls of vinegar (more or less according to personal taste);

4. Continue to stir-fry until it is 80% cooked, add salt, chopped green onion and chicken essence, or add a shredded pepper, stir-fry until it is cooked, and then take out the pot.

Scrambled eggs with tomatoes:

1, three eggs, beat into a bowl and stir evenly for later use; Two persimmons, cut into pieces for later use; Chop onion and garlic for later use;

2. Heat half a spoonful of oil, put in the evenly stirred eggs, don't stir fry for ten seconds, wait until the eggs are slightly cooked, then turn the eggs over, and wait until the eggs are golden brown, and then take them out for use;

3. Use a little oil left in the pot after scrambled eggs, add chopped green onion, add persimmon, add a little sugar, stir-fry until the persimmon is half cooked, add minced garlic, add eggs and stir-fry twice, add salt and chicken essence to taste, and then take out the pot.

I've never cooked braised chicken with mushrooms. Let's share it next time.