1. Chop pepper Huai Mountain.
1.First of all, wash and peel the Huaishan, cut it into sections about 5 cm long and of moderate thickness, and soak them in light salt water to prevent oxidation and discoloration.
2.Add water to the pot and bring to a boil, blanch the Huaishan section until it is cooked thoroughly but still maintain a certain crispness, then remove and drain the water for later use.
3.Prepare the seasoning, chop the chili pepper and chop it, and add minced garlic and ginger to taste.
4.Heat the pan with cold oil, first stir-fry the chopped chili pepper and minced garlic and ginger in the pot to bring out the fragrance, then add an appropriate amount of light soy sauce and caster sugar to taste, and simmer slowly into a spicy sauce.
5.Next, put the blanched Huaishan section into the pot and stir-fry it quickly with the chopped pepper sauce to ensure that each piece of Huaishan can fully absorb the flavor of the hot sauce.
6.After stir-frying until the surface of Huaishan is slightly charred and the sauce is fully absorbed, you can turn off the heat and remove from the pot. After being put on the plate, the Huaishan pepper has a fragrant aroma, salty, fresh and slightly spicy, and the taste is unique, which not only retains the original flavor of Huaishan, but also adds the flavor of the chopped pepper.
The above is the simple cooking method of chopping pepper Huaishan, which is a home-cooked dish that integrates health and deliciousness.
2. Sweet and sour Huai Mountain.
1.Peel and wash the Huaishan, cut it into slices about one centimeter thick, and put it in clean water to prevent oxidation and blackening.
2.Boil water in a pot, add Huaishan slices to blanch until cooked thoroughly, remove and drain for later use.
3.Heat oil in another pot and prepare sweet and sour sauce: take an appropriate amount of white sugar and put it in a pot and boil it slowly over low heat to form a red syrup, then add an appropriate amount of vinegar and tomato paste, stir well, and let the sweet and sour taste fully blend.
4.After the sweet and sour sauce is boiled, add an appropriate amount of water, add a little salt, and then thicken it with starch and water to thicken the juice.
5.Finally, pour the blanched Huaishan slices into the pot, stir-fry quickly to evenly coat the Huaishan slices with sweet and sour sauce, and wait for the soup to dry up and then get out of the pot.
6.After being plated, the sweet and sour Huaishan with bright red color and sweet and sour flavor is completed, which is not only soft in taste, but also rich in nutrients, and is a delicacy suitable for all ages.
3. Stir-fry the fungus in Huaishan.
1.First of all, Huaishan peels and washes, cuts into thin slices or shreds, and puts them in clean water to prevent oxidation; The fungus is soaked in advance, and the impurities are removed and torn into small flowers.
2.Boil water in a pot, blanch the Huaishan slices and fungus respectively, remove and drain for later use, so as to maintain the crisp taste of Huaishan and the tenderness of the fungus.
3.Heat the pan with cold oil, stir-fry the green onion, ginger and garlic until fragrant, then add the blanched fungus and stir-fry quickly to stimulate its fragrance.
4.Add Huaishan slices and stir-fry together, add an appropriate amount of salt, chicken essence and other basic seasonings to ensure that the ingredients fully absorb the flavor.
5.After stir-frying quickly, pour in a small amount of water starch to thicken, so that the color of the dish is bright and the taste is more mellow.
6.Stir-fry until the sauce evenly wraps the Huaishan and fungus, and finally sprinkle with a little green onion to garnish, then it can be put out of the pot and served on a plate.
Through the above steps, a nutritious, delicious fungus fried Huaishan will be cooked, which is light and refreshing, which can not only meet the taste needs, but also nourish the body, which is really a good product on the home-cooked table.
Huaishan stewed chicken. 
1.First of all, wash the chicken and cut it into pieces, peel and cut it into thick slices, slice the ginger, and flatten the garlic for later use.
2.Blanch the chicken pieces to remove the blood foam in a pot of hot water, remove and drain.
3.Heat the pan with cold oil, add ginger slices and garlic cloves and stir-fry until fragrant, then add the chicken pieces and fry until slightly yellow on both sides, forcing out the aroma of the chicken.
4.Add Huaishan slices and stir-fry for a while to make the two flavors blend. Then, add an appropriate amount of light soy sauce, dark soy sauce and sugar to season and color, and pour in enough water to cover the ingredients.
5.After the heat boils, turn to medium-low heat, cover the pot and simmer slowly, so that the chicken and Huaishan can fully absorb the flavor of the seasoning, and at the same time, the Huaishan can also be stewed soft and flavorful.
6.When the soup gradually thickens, the chicken is cooked thoroughly, and Huaishan is soft and glutinous, sprinkle some green onions to enhance the fragrance, stir-fry evenly and then get out of the pot.