Cut off the bottom of the leek stem, and then cut the leek into sections. Wash bean sprouts and drain. Cut the dried peppers into pieces instead of pepper seeds, and slice the garlic.
Heat the oil in the pot, add pepper and fry it on low fire until it is slightly burnt, and take it out. Pepper should be fried with a small fire, which can fully fry the fragrance of pepper, and it is easy to fry pepper with a big fire, but it still has no taste.
Add dried Chili and garlic slices and stir-fry until fragrant.
Add bean sprouts, stir-fry with strong fire to remove water, then stir-fry with medium fire, stir-fry the bean sprouts until they are broken, and add cooking wine and soy sauce to stir them evenly. The cooking wine can remove the fishy smell of bean sprouts.
Add leek, add salt, stir-fry with high fire, stir-fry leek until it wilts slightly, turn off the fire and serve.
2. Materials required for frying bean sprouts: 400g bean sprouts, vermicelli 1 root, pork 100g, garlic sprout 1 root, proper amount of oil and salt, onion 1 root, ginger 1 root and cooking wine 1 root.
Soak the vermicelli in warm water for 2-3 hours in advance until there is no hard heart, remove the bean skin from the bean sprouts, wash, and selectively wash the garlic sprouts.
Shred pork, add a little salt, starch and cooking wine, grab it evenly, and marinate it for 10 minute, so that the fried shredded pork tastes tender. Cut the garlic sprout into inches, cut the onion into chopped green onion, and shred the ginger.
Boil the pot with water and add vermicelli 1-2 minutes.
Cool the vermicelli in cold water, take out the purified water, add 1 tablespoon oil and 1 tablespoon soy sauce, and stir evenly, so that the vermicelli will not stick together and will not stick to the pan when frying.
Heat the oil in the pan, add the shredded pork and stir fry until the color turns white, add soy sauce, stir fry the shredded pork and color it, and take it out for later use.
Add an appropriate amount of oil to the pot, heat it, add chopped green onion and shredded ginger, stir-fry until fragrant, add soybean sprouts and stir-fry with strong fire to dry the water, add pepper powder and a few drops of rice vinegar, and stir-fry with medium fire until it is broken.
Add vermicelli, stir-fry shredded pork, salt, stir-fry quickly and evenly over high fire, then add garlic sprouts, stir-fry evenly, turn off the heat, and serve.
3. Materials required for mixing dried spinach and tofu with vermicelli: half a catty of spinach, 2 pieces of dried tofu, vermicelli 1 piece, proper amount of oil and salt, sesame oil 1 tablespoon, 2 cloves of garlic, pepper 1 piece, soy sauce1tablespoon, and half a tablespoon of sugar.
First, dry powder strips should be soaked thoroughly, put into a container, poured thoroughly with boiling water, scalded until soft and scattered, and soaked in warm water for 20-30 minutes until the noodles have no hard core. Don't use boiling water all the time, it's easy to break vermicelli. Cut the dried bean curd into shreds.
Crack the garlic, then cut it into minced garlic, cut the dried pepper into sections with scissors and put it in a heat-resistant bowl.
Add water to the pot, boil, add dried bean curd, boil for 2-3 minutes, cook the dried bean curd until soft, take out the dried bean curd, cool it in cold water, and take out and drain for later use.
Boil the water in the pot, add a little salt, blanch the spinach until the color turns dark green, remove the spinach, put it in cold water, remove and catch the water, and then cut the spinach into sections for later use.
Add oil to the pot and heat it. Add pepper and fry over low heat. Fry the pepper until it is slightly burnt. Remove the pepper.
Pour the fried pepper oil into a bowl filled with dried peppers while it is hot, and stir-fry the dried peppers until fragrant.
Put spinach, dried bean curd and soaked vermicelli into a pot, then add minced garlic, pour in fried Chili oil, add salt, soy sauce, white sugar and sesame oil, mix well with chopsticks, and serve out.