Raw materials: 5g of spinach, with proper cooking oil, soy sauce, vinegar, pepper and water starch. Practice: 1. Wash spinach, peel it from the root and cut it into 3.3cm long sections. 2. The pot is easy to get angry, add oil, boil it and then take a light soy sauce. Stir-fry the spinach cut into small pieces in the pot until the spinach becomes loose and green, and then put the soup. 3. Add vinegar to the glutinous rice flour and mix well, and hook it in the boiling soup. When the soup gradually becomes thick, it can be served. Sprinkle white pepper on it when eating. Braised pork with tender longan

Method 1. Steamed glutinous rice 2. Boiled a whole piece of pork belly 3. Spread the meat evenly with soy sauce and cook it in a 5% hot pot until it bursts red 4. Slice the pork belly into thin rectangular pieces 5. Wrap the longan with small meat 6. Take a hemispherical bowl, cover the porcelain bowl and the bowl wall with pork skin evenly downward, then put the cooked glutinous rice cake in, and fill the bowl. Steamed pork ribs with three fresh ingredients

Food: 2 ribs, sausage, bamboo shoots, Pleurotus ostreatus, ginger slices and Dongru. 1. Cut pork ribs into small pieces and boil them in water for three minutes. Get some rice wine when the water is boiling. Pick it up, clean it and reserve it. 2. Pork ribs are marinated for one hour with shredded ginger and all condiments except glutinous rice. 3, Phyllostachys pubescens Pleurotus ostreatus cut into pieces, sausage strips. 4. Spread seasoning at the bottom of the basin. Pork ribs are stacked on the wall, and the juice of pickled pork ribs is drenched. 5. Steam for 3min. 6, steamed pork ribs filter out the juice, put some monosodium glutamate and mix well, thicken with water starch. 7. Just pour it on pork ribs. Diced mixed brocade duck

Method: 1. Black pepper granules and Chili noodles on the surface of duck breast. 2. Add Daxi mutton powder to the hob block and grab it evenly. 3. Put the appropriate oil in the pot into the diced goose. 4. Add diced carrots, cooked corn and lentils cut into small pieces, stir-fry with slow fire until the vegetable oil in the duck breast is separated out and the duck meat is cooked.