Braised tofu raw materials: bone soup 100ML, minced tofu 10g, Chili oil 30ML, soy sauce 15ML, rice wine 15ML, dried Chili candy 5g, salt 5g, cassava starch 10g, onion and garlic, ginger. Marinate the minced meat with 2g salt, 2g salt, 5g tapioca starch and a little cold water for 10 minute, and mix all the remaining seasonings into a bowl of juice. 2. After the wok is fried, fry the tofu in water until both sides are golden, and remove it for later use. 3. Cool the wok again. When the oil is hot, add chopped green onion and garlic and stir fry, then add minced meat and stir fry. 4. Add dried Chili and stir-fry until sweet, then add.

Ingredients of prawn in tomato sauce: one catty of shrimp, one clove of garlic 1, one tablespoon of rice wine, appropriate amount of salt, one teaspoon of water starch, 200mL of tomato sauce, one clove of garlic and a lot of sugar; Method 1. Garlic 1 and 2 are cut into garlic paste for later use; Wash the shrimps, open the back and remove the shrimp line; 2. Add garlic 1, rice wine, salt and water starch, and marinate for 20 minutes; 3. Take the oil pan, when the oil is 80% hot, put the shrimps in the pan and stir-fry until it fades, and take out the pan; 4. Start the oil pan again. When the oil is 70% hot, add garlic 2 and saute until fragrant. Add tomato sauce, sugar and salt to make tomato juice. 5. Pour in the shrimps, stir fry and turn off the heat.

Ingredients of black fungus fried beef liver: beef liver 250g, black fungus (dry) 25g, shallot 5g, ginger 3g, yellow wine 10g, salt 2g, chicken essence 1g, sesame oil 1g, pea starch 5g and edible oil 50g. 2. Wash beef liver and cut into pieces; 3. Chop the onion and shred the ginger; Mixing starch with water to make starch; 4. Niugan tablets should have a uniform proportion of water and starch; 5. Boil beef liver in boiling water and control purified water; 5. Put the cooking oil in the pot, bake it to 80% heat, and fry the beef liver slices in the pot for a few times; 6. Add cooking wine, onion, ginger and salt, then fry in the pan until the beef liver is cooked, and pour it into the colander; 7. Leave the bottom oil in the pot and stir-fry the fungus over high fire; 8. When the black fungus is fried until the color is bright, smooth and fragrant, pour the beef liver back into the wok; 9. Then add chicken essence and sesame oil appropriately and stir well.