1, green papaya fish head soup. Ingredients: green papaya 1 piece, 5g of tremella fuciformis, half a fish head, 2 tsps of salt. Wash the fish head and chop it into small pieces. Remove the seeds from papaya and cut it into pieces. Heat the oil pan with oil, wipe the fish pieces clean, fry them until golden, and drain the oil stains. In another pot, add the fish head and papaya, add water until the materials are covered, boil over high fire, then turn to low heat, stew until the papaya is cooked, and season with salt.

2, pig's trotters peanut soup. Ingredients: pig's trotters 1 pair, red dates 15 pieces, 4 pieces of peanut kernels with film, 2 tablespoons of salt. Wash pig's trotters, blanch and pick them up. Wash red dates and peanuts, put them in the pot with pig's trotters, add 6 bowls of water to boil, turn to low heat and simmer until the pig's trotters are cooked and the peanuts are soft, and season with salt.

3. Braised carp with kelp. Raw materials: kelp 200 g, pig's trotters 1 each, peanuts 100 g, carp 500 g, 2 pieces of dried tofu, and appropriate amounts of oil, salt, ginger, onion and cooking wine. Cut tofu into silk trotters, remove hair, wash and cut into pieces. Heat wok, add oil, add salt, add kelp, pig's trotters and shredded bean curd to saute, pour into casserole, add peanuts, cooking wine and water and stew 1 hour. Stew ginger, onion and carp for 30 minutes and add salt.

4, breast enhancement and muscle moisturizing corn papaya dew. Ingredients: 600g of papaya, fresh milk 1 cup, 50g of sugar, 3 spoonfuls of corn flour. Peeling and dicing papaya. Two cups of hot water with sugar, papaya and fresh milk. Open the corn flour evenly with half a cup of hot water, gradually add it into the milk sauce, and finally cook it into a thick shape.

5, chicken feet peanut soup. The raw materials are chicken feet, peanuts, Shaoxing wine, chopped green onion, ginger slices, refined salt, monosodium glutamate 1 g, and proper amount of chicken oil. Cut off the tips of chicken feet, wash them, add Shaoxing wine, ginger slices and water, add peanuts after medium fire 15 minutes, season with salt and medium fire for 40 minutes, sprinkle with chopped green onion and monosodium glutamate, and pour chicken oil on high fire for 2 minutes.