Figure ii

1, food preparation.

2. Stir-fry garlic slices and dried peppers with less oil.

3. Add mushrooms and stir-fry until soft.

4. Pour in Shanghai green and stir fry.

5, a little salt and chicken essence.

6. 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, stir fry.

Figure 3

1, food preparation.

2. Cut the green pepper to the core and slice it.

3, less oil, fry the eggs on both sides until golden brown.

4. Pour in the green pepper and stir fry with a little salt.

5. Fry slowly on medium heat until the tiger skin is slightly burnt, about 4.5 minutes.

6, less oil, pour in minced garlic and saute.

7. Pour in the eggs.

8, a spoonful of soy sauce, half a spoonful of soy sauce, a spoonful of Laoganma, a spoonful of bean paste, stir fry evenly.

Figure 4

1, garlic and ginger are not sesame seeds.

2. Add a teaspoon of salt.

3. Add a teaspoon of sugar.

4. Pour hot oil.

5. Add some salt and pepper.

6. Four chicken legs are steamed.

7. Four shreds.

8. Pour in the seasoning and mix well.

Figure 5

1, food preparation, cucumber slices pickled for 30 minutes to kill water.

2. Wash the excess salt with water, squeeze it dry and put it on the plate.

3. Add minced garlic, dried peppers, a little salt chicken essence, soy sauce, oyster sauce and sesame oil.

4, pour hot oil and stir fry, mix well and serve.