Stir-fried cucumber and carrot

1, carrot 200g, cucumber 200g, green pepper 100g, appropriate amount of oil, salt, chicken essence, thirteen spices and onion. Wash carrot and shred, peel cucumber, shred green pepper, add hot oil, stir-fry carrot and cucumber for two minutes, add salt and stir-fry, then add chicken essence, add thirteen spices and sprinkle with chopped green onion. Serve.

2. Pork belly, carrot root, cucumber 1 root, auricularia auricula, soy sauce, salt, chicken essence, onion, ginger and garlic. Soak the fungus in advance (the soaking time should not exceed two hours), and wash it for later use. Wash the cucumber and cut it into pieces obliquely. Slice the carrots. Pour a little oil into the pot and stir-fry the pork belly to get oil. Add onion, ginger and minced garlic and stir-fry until fragrant. Stir-fry carrot slices, then stir-fry auricularia. Finally, add cucumber, pour in a spoonful of soy sauce and salt, and continue to turn over for one minute. Add a little chicken essence to the pot.

3. Appropriate amount of cucumber, carrot, salt and chicken essence. Appropriate amount of spiced powder, appropriate amount of soy sauce and appropriate amount of aged vinegar. Prepare a cucumber to wash. Slice the cucumber, then make some flower-shaped carrots with a mold, put a proper amount of oil in the pot, add minced garlic and stir-fry until fragrant, and put the cut cucumber and carrot into the pot and stir-fry. Add proper amount of salt, chicken essence and spiced powder. Add some soy sauce and vinegar. Put some water in it. Stir well, and then take out the pan and put it on the plate.