Spicy diced lotus root: stir-fry minced garlic and dried Chili until fragrant. Add diced lotus root and stir-fry for 2 minutes. Add 2 tbsp soy sauce, 1 tbsp mature vinegar, and a little salt and sugar instead. Add green pepper and white sesame seeds and stir well.

Beef with pineapple and black pepper: cut the beef into pieces, soak the pineapple in salt water for 5 minutes, fry the beef until it changes color, pour in the pineapple and stir-fry for 1 minute, and sprinkle with chopped black pepper.

Stir-fried mushrooms with asparagus: take out carrots and asparagus, stir-fry minced garlic with hot oil, pour in mushrooms and stir-fry until soft, pour in carrots and asparagus, add a spoonful of oysters and oyster sauce, and add a proper amount of black pepper, and stir well.

Beef with green pepper and garlic: Marinate the beef, add a little garlic and fry until golden brown. Stir-fry beef for 3 minutes, add garlic, add a spoonful of pepper, oyster sauce and soy sauce. Stir fry evenly.

Roast Pleurotus eryngii: shred Pleurotus eryngii, cook in water for 2 minutes, drain in cold water, fry in less oil until golden brown, add 1 tbsp barbecue material, and stir-fry Chili powder evenly.

Spicy cumin squid beard: the squid must be blanched, stir-fried with oil until shallots, minced garlic and millet are stir-fried, add 1 tablespoon of bean paste and stir-fry red oil, add 1 tablespoon of oyster sauce and soy sauce respectively, add half a spoonful of soy sauce, and stir-fry cumin powder evenly.

Spicy chicken: Dice chicken breast, add ginger slices, 1 tablespoon cooking wine, 1 tablespoon oyster sauce, 2 tablespoons soy sauce, 1 tablespoon soy sauce, and stir-fry starch for 30 minutes, then fry in hot oil until slightly burnt (stir-fry for a while), and then add minced garlic, dried pepper and pepper.

Salt and pepper corn: blanch the corn, add 1 egg, 2 tablespoons starch and hot oil, smooth the corn, fry until one side is solidified, then stir, add appropriate salt and pepper powder, cumin powder, oil and pepper, stir well, and sprinkle with chopped green onion.

Fried shrimps with black pepper and peas: Take out the shrimps, add onion and ginger to remove the fishy smell, and add 1 spoon soy sauce and cooking wine respectively. Sprinkle a little black pepper, blanch peas, saute minced garlic with a little oil, stir-fry shrimps until cooked, pour peas, add 1 tablespoon oyster sauce, half a spoonful of soy sauce, sprinkle a little black pepper and mix well.