Prepare main ingredients: 3,000 pieces, auxiliary materials: half of green and red peppers, and appropriate amount of ginger and garlic. Step 2: Slice water chestnut, green pepper, ginger and garlic. Step 3, put the water into the pot, boil it, pour in thousands of pieces, blanch for about 10 second, and take out the water for later use. Step 4: Heat oil in a pan, add ginger slices, garlic slices, green peppers and red peppers and stir-fry for 5 seconds, add 1 tablespoon of light soy sauce and half a tablespoon of light soy sauce, add 1,000 pieces of stir-fry to color, and then add half a bowl of water and stir-fry for about 30 seconds. It's time for step five. Finally, add 1 teaspoon salt and 1 teaspoon chicken essence, pour in the sauce, and take out the pot after the soup is thick and evenly wrapped. Step 6 Final Result Exercise 2 Food preparation materials: 300g dried bean curd and 50g pepper (green tip). Seasoning: onion 5g ginger 5g cooking wine 10g soy sauce 15g salt 3g monosodium glutamate 2g sugar 2g starch (pea) 8g lard (refined) 40g.