Shrimp clams:

Cook the clams with wine and ginger slices until the mouth is open, then take them out. Squeeze the shrimps on the sliding plate, soy sauce 2 tablespoons of oyster sauce starch, steam with water for 10 minutes, and cook with a little sugar. Pour the clams with sauce and sprinkle with chopped green onion.

Braised pork:

Cut pork belly into pieces, add water, cooking wine, onion and ginger, rinse repeatedly and drain, 1 spoon oyster sauce, add half a spoonful of soy sauce, add boiling water to the meat, pour it into the pot without putting oil, stir-fry to get oil, and add onion, ginger, garlic, dried Chili, star anise, cinnamon and fragrant leaves.

Fried shrimps with broccoli:

Sauce, blanched broccoli, fried shrimps, stir-fried minced garlic, poured shrimps, broccoli and sauce, stir-fried evenly, and served.

Fish-flavored shredded pork:

Sauce mixing: 2 tablespoons of soy sauce, 1 tablespoon of balsamic vinegar, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of bean paste, 1 tablespoon of sugar, 1 tablespoon of starch, half a bowl of clear water, stir-fry shredded pork to change color, add carrot, fungus and green pepper, cut lean meat into thin strips, 1 tablespoon of soy sauce each, add cooking wine and stir-fry until carrots are cooked, pour in the sauce, grab and marinate for 5 minutes, stir-fry minced garlic in a pan, and stir-fry.

Steamed bass:

Clean the perch, cut into pieces, marinate with onion and ginger cooking wine for 10 minute, steam with water for 10 minute, remove the onion and ginger after steaming, add fresh shredded onion and red pepper, pour hot oil, and pour a circle of fish and black bean oil.

Spicy squid with garlic moss:

Put squid in cold water, add onion and ginger cooking wine, dice garlic moss for later use, add 1 spoon bean paste, and saute garlic, ginger and dried Chili.

Stir-fry red oil, add squid whiskers, add 1 spoon rice wine, a little salt, chicken essence, soy sauce, oyster sauce and cumin, and add garlic moss to stir well.

Cauliflower:

Blanch the cauliflower for two minutes, stir-fry the minced garlic with a spoonful of bean paste to stir-fry the red oil, add a spoonful of soy sauce and stir-fry evenly, add a spoonful of soy sauce and a spoonful of oyster sauce, add half a spoonful of white sugar and pour in the green pepper to stir-fry evenly, and then serve.

Roast meat with yuba:

Soak the yuba until soft in advance, stir-fry the meat slices in hot oil until they become discolored, add a spoonful of soy sauce, a little salt and pepper, a spoonful of oyster sauce, pour in the green and red peppers, pour in a cooking wine with onion, garlic and ginger until fragrant, stir-fry for color, pour in the yuba, stir-fry the green and red peppers evenly and cut them off.

Pan-fried tofu:

Mix minced garlic, chopped green onion, sesame seeds and Chili powder with hot oil, two spoonfuls of soy sauce, one spoonful of vinegar and salt and sugar, cut tofu into pieces, coat it with starch, coat it with egg liquid, fry in an oil pan until both sides are golden, pour in the juice, and collect the juice with low fire.