Scrambled Eggs with Chaotian Pepper

Instructions: 1. Boil the wok and add oil. Peel the raw eggs, knock them into the pan and cook on both sides. During the cooking process, you can use a frying spoon to fry the eggs. Pierce the egg yolk to flatten the fried egg shape to facilitate laser cutting. Fry 4 eggs one after another, and use a knife to divide each raw egg into 4-6 pieces. 2. Wash the green and red peppers, remove the stems, and cut into rings. If you are afraid of being too spicy, wash the pepper rings with water to remove the seeds to reduce the spiciness. Slice the ginger, peel and cut the garlic cloves into slices. Soak the dried tempeh in cold water and set aside. , wash the shallots, cut into large and small rings, wash the scallions, cut into scallions and set aside.

3. Bring the wok to a boil, add oil, put the green onion slices into the pot, stir-fry over low heat, then remove and prepare. Add the green and red pepper rings into the pot, stir-fry patiently over low heat, and stir-fry until water comes out. The portion is dry and spicy. Add the sliced ??ginger and garlic to the pot and stir-fry until fragrant. Move the raw materials to the edge of the pot, add the watery black bean sauce, crispy fresh green peppers, and spicy black bean sauce into the pot and stir-fry until fragrant. 4. Pour the fried egg cubes into the pot and stir-fry, pour in fresh soy sauce, add sugar, rice vinegar, and salt and stir-fry evenly. 5. Pour the fried shallot slices into the pot and stir-fry evenly. 6. Sprinkle the green onion segments into the pot, quickly stir-fry twice, then turn off the heat and serve. Fried Pork with Fungus

Food: 200g pork belly, 100g fungus, 1 green pepper, 1 red pepper, garlic, rice wine, light soy sauce. Method: 1. Soak and wash the fungus, drain and reserve the water. Cut the skin-on pork belly into slices, cut the garlic into slices, remove the stems and corners of the peppers and develop them into strips. 2. Pour a little oil into the pot, heat it and add the pork belly to the pot. 3. When the pork belly is stir-fried until it turns slightly yellow, add the black fungus, chili and garlic and stir-fry. Just add salt and seasoning. 4. Set the pot over high heat, add some oil and heat it to 70% temperature. Add the sour chili and stir-fry until fragrant. Add ginger slices and garlic and stir-fry twice. Then shake the liver slices loose and put them into the pot and stir-fry quickly. 5. Stir-fry the black fungus slices, bean sprouts and green onions until raw. Pour in the sauce immediately, stir-fry evenly until the beef liver is cooked, stir-fry until it turns sugary, and serve. Place on a plate. Braised Crispy Fish with Beer Sprinkle

1. Clean the carp, remove the bones and cut into pieces. Place in a small bowl, add salt and pepper and marinate for 30 minutes. Set aside. Slice the green and red peppers, shred the ginger, chop the green onions, and fluff the garlic. Set aside. 2. Put an appropriate amount of vegetable oil in the pot, add the marinated fried fish and fry slowly until both sides turn yellow. 3. Divide the fried fish around, add chopped ginger, garlic and green onions in the middle, and fry until fragrant. Pour in another can of beer and add the hoisin soy sauce. 4. Bring to a boil over high heat, then reduce to medium-low heat and simmer until the beer is almost dry, add green and red pepper cubes and stir-fry, then turn to high heat to reduce the juice and serve. Stir-fried dried leeks

Ingredients: A small handful of amaranth, 6 pieces of dried tofu, one pepper, appropriate amount of oil, a little salt, and a few drops of light soy sauce. Method: 1. Wash the amaranth and cut into strips, wash the dried tofu and cut into thin strips, remove the seeds from the green pepper and cut into strips; 2. Heat up the oil in the wok, stir-fry the shredded red pepper and dried tofu, add a little salt and light soy sauce to taste, and add a little water; 3. Stir-fry continuously until the dried beans absorb the juice and become loose and fluffy. Add the amaranth, stir well, and take it out of the pot when the amaranth becomes loose.