Stir-fried pork with green pepper

Ingredient: Pork, green pepper, garlic, light soy sauce, salt.

Method:
1: Chop pork into small fairly thin pieces.
2: Soak and mix the pork with Chinese light soy sauce and a little salt in a bowl for 10 minutes.
3: Cut off and discard the stems of the peppers.
6: Cut garlics into small slices.
4: Heat the wok with edible oil, then fry the well-mixed pork until slices are tinged with gold
5: Transfer all cooked pork into a plate or a bowl.
6: Put all green peppers and garlics into the pan, add oil, fry them until the surfaces of green peppers almost become burnt.
7: Toss in all pork into the wok, stir it with cooked peppers and garlics for 2 minutes.
8: Add salt and chicken extract into the wok, stir for 2 more minutes..

Scrambled egg with tomato

Ingredient: eggs, tomatoes, Chinese cooking wine, green onions (not necessary), white sugar.

Methods:
1: Beat eggs into a bowl and mix with a little salt and Chinese cooking wine.
2: Place a wok over high heat until hot, add some edible oil, swirling to coat sides. Add in the egg solution slowly when the oil is hot. Stir-fry it for 10-20 seconds until it sets and forms yellowish. Turn off the heat and cut the egg into chunks with the cooking ladle. Pick them out of the wok and put them into a plate.
3: Leave some cooking oil in the wok, swirling to coat the sides. Turn on the heat and add in the chopped green onion when the oil is hot. Stir-fry it for 10 seconds, add in the tomato chunks to be stir-fired for about 1 minute on high heat until you can see the tomato juice run. Add in the egg chunks to be stir-fried for 30 seconds more.
4: Add some white sugar and stir for 25 seconds more.
4: Now, turn off the fire, add some salt and stir it until the salt is evenly mixed with the other materials in the wok. Pick the delicious scrambled eggs with tomatoes out of the wok and put it into a fine porcelain plate.

Mapo Tofu

Ingredients:

garlics dried fermented black beans rinsed, patted dry & mashed slightly with a fork minced pork (or chicken) chilli bean sauce
Chinese cooking wine light soy sauce
1 tsp sesame oil firm Chinese tofu (beancurd) cubed stalks spring onions cut to 1 cm length cornstarch solution 1 tbsp water mixed with 1/2 tbsp cornstarch

Methods:

1. Heat oil in a wok, stir fry garlic and fermented black beans until fragrant. 2. Add minced pork to the wok and stir fry the meat until most of it is no longer pink, breaking the meat up to smaller bits using the spatula or turner. 3. Add chilli bean sauce, stir fry and mix it into the minced meat to coat evenly. 4. Add Chinese wine and smell the aroma of the wine seconds later as the alcohol evaporates. 5. Add water, soy sauce and sesame oil. Bring to a boil then lower heat. Add Sichuan pepper powder and chilli powder (to taste). 6. Gently add tofu cubes and spring onions. Simmer over low heat for 3 minutes, taking care not to break the tofu cubes. 7. Thicken with cornstarch solution until the gravy reaches the desired thickness. Serve with steamed white rice.