Hot and sour potatoes:

Shred potatoes, soak in water, stir-fry dried peppers and minced garlic in exothermic oil, take out after 10 minute, add 2 tablespoons soy sauce and aged vinegar, stir-fry potatoes until they are not cooked, add 1 tablespoon oyster sauce and a little salt, stir-fry for 2 minutes, and sprinkle with chopped green onion.

Fried beef with hot and sour lotus root;

1. Prepare ingredients: ginger, garlic, millet pepper, pickled pepper, string pepper, lotus root and beef, add half a spoonful of soy sauce, half a spoonful of soy sauce, a little salt, half a spoonful of chicken powder and half a spoonful of onion Jiang Shui, grab and mix evenly, add half a spoonful of starch, continue to grab and mix, and finally add one spoonful of oil, grab and mix and marinate for five minutes. 2. Slices of lotus root are soaked in salt water to prevent blackening, beef is marinated, hot oil is taken out of the pot, and it is poured in and fried until it becomes discolored. 3. Heat oil in the pot, add ginger, garlic and pickled peppers and stir-fry until fragrant, add lotus root and stir-fry for one or two minutes, then add beef and green pepper and stir-fry evenly. 4. Add a spoonful of white vinegar, a spoonful of soy sauce, half a spoonful of chicken powder and a little salt, and stir well to serve.

Fried salmon:

Prepare salmon, add a spoonful of oil, add a little salt, sprinkle pepper evenly, marinate 15 minutes, brush the pan with a layer of base oil, add salmon and fry until golden on both sides, about two minutes. After frying, you can go out of the pot.

Fried pork with bamboo shoots:

Clean bamboo shoots, take them out, stir-fry lean meat in oil, pour in millet pepper and minced garlic, stir-fry pickled peppers until fragrant, add half a spoonful of cooking wine and a spoonful of soy sauce, and pour in bamboo shoots and stir-fry. Add a spoonful of soy sauce, a spoonful of oyster sauce, and a little salt to stir fry. Finally, pour in the onion and stir fry a few times.

Okra:

1. Prepare ingredients: millet pepper, okra and garlic. 2. Sauce: Add half a spoonful of chicken powder, a little salt, three spoonfuls of steamed fish soy sauce, one spoonful of oyster sauce, half a bowl of water and half a spoonful of sesame oil, and stir well for later use. 3. Boil water, add a little salt and oil, pour in okra and blanch for three minutes. 4. Take out the supercooled water for standby. 5. After the okra cools, turn around and go to the tail, and cut it in half for later use. 6. Take the hot oil out of the pan and pour in garlic and stir fry. 7. Pour the prepared juice to boil and turn off the fire. 8. Put the cut okra on a plate, pour in the fried juice and sprinkle with millet pepper.

Fried flowers:

A spoonful of soy sauce, a spoonful of soy sauce, a spoonful of oyster sauce, and half a spoonful of chicken powder, stir well and set aside. 1. Prepare ingredients: green and red pepper, onion, shredded ginger, garlic and flowers. 2. Take hot oil out of the pan, pour in shredded ginger and garlic, and stir-fry for fragrance. 3. Add onion and green pepper and stir fry for one minute. 4. Pour in the flower nail and stir-fry a few times, cover it and simmer for one and a half minutes (about 90 seconds). Open the cover and pour in the prepared juice and stir well. Finally, pour in water starch (one spoonful of starch to four spoonfuls of water), stir well and serve.

Stir-fried chicken:

Prepare ingredients: Hangzhou pepper, millet pepper, ginger and garlic, pickled pepper and chicken chops. 1. Heat the oil in the pan, saute the ginger slices, pour in the chicken, add a spoonful of cooking wine, a little salt and thirteen spices, and stir-fry until the chicken is slightly yellow and the water is dried (stir-fry for about five minutes). 2. Pour in the millet pepper and pickled garlic, add two tablespoons of soy sauce, one tablespoon of soy sauce, half a spoonful of chicken powder and half a spoonful of sugar, and stir-fry for two minutes to get the sauce flavor. 3. Add another spoonful of vinegar and stir-fry for two minutes to enhance the fragrance. 4. Pour the pepper before the pan, put some homemade pickled radish (no need to put it) and stir well.

Steamed fish:

1. Sauce: three spoonfuls of soy sauce, one spoonful of aged vinegar, and a little sugar. Stir well for later use. 2. Wash the yellow croaker, cut the knife and put the ginger. 3. Put the water in the pot into the yellow croaker, steam it for eight minutes, and turn off the fire for two minutes. 4. Take out the yellow croaker, pour out the excess water, pour in the sauce and add the shredded onion. 5. Hot oil in the pot. 6. pour it on the fish to stimulate the fragrance.