Crispy fried lotus root box raw materials: white lotus root, meat stuffing, wheat flour, raw eggs, rice wine, salt, sauce 2 tablespoons, oil, onion, ginger, spiced powder. Practice: 1. Peel the lotus root, remove the pedicle and wash it. 2. Cut horizontally into a lotus root box that can hold dumpling stuffing in the middle. 3. Add rice wine, salt, soy sauce, oil and Jiang Mo to the meat stuffing. Leave 10 minutes 5. Take some dumpling stuffing and put it in the lotus root box. 6. put the lotus root box into the batter so that both sides are touched. 7. Put oil in the pot and boil it to 60% heat. Clip in the lotus root boxes and fry them one by one until the surface is golden. Pick them up and drain the oil.

Crispy Wuchang fish raw materials: Wuchang fish 1 strip (about 700g), with a small amount of garlic paste, onion knots and ginger slices. Cinnamon powder, Chili noodles, salt, rice wine, chicken essence and edible oil. Practice: 1. Cut Wuchang fish into two pots, then add garlic paste, onion, ginger slices, rice wine, salt, chicken essence, cinnamon powder and Chili noodles, and marinate for 10 hour to taste. 2. After washing the pickled material on the surface of Wuchang fish, drain the water, fry it in a boiling pot until the skin is golden and crisp, and pick it up and put it on a plate.

Braised pork with small fresh meat and black fungus raw materials: tenderloin, pig blood, water-borne black fungus, carrot, onion, ginger, garlic, pepper, pepper, rice wine, soy sauce, sugar, salt and sesame oil. Cut radish into pieces, wash pig blood, cut into thin slices, wash black fungus and break into small flowers. 2. Slice tenderloin, add starch for desizing, and drain pig blood. 3. Take another pot, add oil, saute Chili, add small fresh meat and stir well, cook rice wine, add soy sauce sugar and salt and stir well. 4. Add the right amount of boiling water. After boiling, add auricularia auricula and pig blood, cook for 2 minutes, add white radish slices and stir well. 5. After the burnt radish slices are completely transparent, pour them into the thin clams and pour in the sesame oil.