Raw materials: 750g old tiger skin green pepper, 250g lean pork, lobster sauce, soy sauce, vinegar, sugar, corn flour, salt, cooking oil, onion and minced garlic.

1. Chop lean meat, add soy sauce, season with salt, and stir the meat stuffing.

2. Wash the tiger skin green pepper, dig out the seeds in the green pepper with a knife, and then put the meat in the tiger skin green pepper for later use.

3. Heat the oil in the pot, put the green pepper in the pot and heat it for about 5 minutes, and the wrinkled tiger skin on the skin can be used.

4. Add some oil to the pot, add the beans eh, and mince the onion and garlic until fragrant, then pour in soy sauce, vinegar, sugar and a spoonful of water to boil, then cook the green peppers in the pot for about 2 5 minutes, then fill the plate with the brewed green peppers and leave the soup in the pot. 5. The Tonga in the pot is thickened with a little water starch, and then evenly poured on the green pepper brewed by tiger skin and placed on the table.

Sauteed cucumber

1. Slice Pleurotus eryngii and Lentinus edodes and cut them into small pieces of seafood mushrooms. 2. Use cucumber slices.

3. First fry Pleurotus eryngii to dry. After seeing brown mushrooms in fried mushrooms and seafood, take them out and put them aside.

4. Leave the bottom oil in the pot and fry the cucumber.

5. Pour in oyster sauce and fried mushrooms, then fry until the soup is dry.

Beef ribs with pepper

Ingredients: beef ribs 300g, green peppers 20g, dried peppers 80g, dried peppers10g. Appropriate amount of Meiji fresh soy sauce, seafood sauce, ribs sauce, spicy stew oil and salad oil.

1. Cut beef short ribs into small pieces, add Meiji fresh soy sauce, seafood sauce, ribs and pickles and marinate for 2 hours.

2. Put the salad oil into the pot and cook until it is 40% hot. Add the marinated steak and slide until cooked. Pour out the oil and put it aside.

3. Heat the spicy oil in the pot. Next to the dried Chili Festival, add green peppers and dried Chili noodles, stir fry, then pour in the veal and mix well.

Enoki Mushroom

Ingredients: Flammulina velutipes, hot pot beef roll 250g, rice wine 1 tablespoon, 2 tablespoons soy sauce, sugar 1 teaspoon, a little shredded onion, and salt.

1. Thaw beef rolls, add rice wine and marinate for 5 to 10 minutes.

2. Heat the oil in the pot, add the Flammulina velutipes and stir-fry until half cooked, add the beef with sauerkraut and stir-fry quickly.

3. Add sugar and fried onion, stir well and add some salt to taste.