Ingredients 600 grams red and green bell peppers, seeded 400 grams potatoes 6 dry mushrooms 1 tbsp pickled Chinese radish, diced 1 tbsp carrots, diced 1 tbsp wheat flour Sauce ½ tsp salt ½ tsp light soy sauce ½ tsp starch 3 tbsp water A little white pepper powder A little sesame oil Seasoning 1 tsp salt 1 tsp sugar Method Wash and cook potatoes; remove skin, add salt and mash well. Mix wheat flour in a little water, pour into 3 tbsp of boiling water and stir vigorously until it becomes glue-like; add mashed potatoes and mix well. Soak dry mushrooms in water until soft; remove and discard stems; dice them. Heat a pan and add 1 tbsp of oil. Add mushroom, radish and carrot and stir fry briefly. Remove ingredients from pan and mix with potatoes. Clean and seed peppers, cut each into 6 to 8 pieces. Brush a little starch onto the inside of peppers and fill with potato mixture. Pan fry peppers until golden brown, and arrange on plate. Add all sauce ingredients to pan and cook; add white pepper powder and sesame oil to sauce; pour mixture on top of cooked peppers. Ingredients 40 grams dry mushroom 2 tofu tubes 1 piece pickled Chinese radish 40 grams black fungus 40 grams dry daylily flowers 1 tbsp ginger, minced Seasoning and Sauce 1 tsp salt 1½ tsp sugar ½ tbsp light soy sauce 1 tsp starch ½ tbsp oil A little Sesame oil Method Soak dry mushrooms in water until soft; remove and discard stems. Add minced ginger, sugar, salt, starch and oil to mushrooms and mix lightly. Cut tofu into thick pieces; slice pickled radish and mix in ½ tsp sugar. Soak black fungus and dry daylily flowers in water until soft and clean well; tie daylily flowers into knots; blanch fungus and flowers briefly in boiling water and drain thoroughly. Mix all ingredients and remaining seasoning well and put into a deep plate, with mushrooms on top. Steam for 20 minutes and sprinkle seasame oil on top.