Raw materials of pork roll of Zizania latifolia Bunge: pork belly slices, Zizania latifolia Bunge, black pepper, salt, tapioca starch and barbecue sauce. Practice: 1, water bamboo cleaning. 2. Cover the small fresh meat on the slate, sprinkle with salt, black pepper and cassava starch, and then roll it horizontally onto the water bamboo. 3. Add the right amount of oil to the pot. After the oil is hot, put the boiled braised pork in a pot and fry it in a medium pot until cooked. 4. Put it in a plate and brush with barbecue ingredients.

Raw materials of minced meat vermicelli: 2 mung bean vermicelli, appropriate amount of meat foam, 2 garlic yellow, Pixian bean paste 1 spoon, Laoganma hot sauce spoon, soy sauce 1 spoon, and appropriate amount of white pepper; Exercise 1. Soak mung bean vermicelli in warm water thoroughly; 2. Marinate the meat foam with rice wine, Jiang Shui, salt and white pepper, and dice the garlic for later use; 3. Add some oil to the vegetable pan and heat it. First, put it into the meat foam wok, then pour in a spoonful of Pixian bean paste, stir-fry a spoonful of Laoganma spicy sauce into a sauce-flavored type, and then pour in garlic and stir-fry the pan a little; 4. Put the drained vermicelli into the pot, add a spoonful of soy sauce and stir well quickly, then sprinkle with a little white pepper and stir well.

Steamed golden pomfret 1. Finished product drawing. 2. Golden pomfret is cleaned by removing internal organs and gills. Cut two sides of the fish. 3. Add salt to the fish, massage with rice wine for 2 minutes, and marinate with onion and ginger for 15 minutes. Add some large pieces of ginger and garlic to the fish belly. Shred shallots, ginger slices and peppers. 5. Boil the water in the pot, add the marinated fish, sprinkle some ginger slices and steam for 8 minutes. Don't open the lid. 6. After steaming, remove the fish, remove the minced onion and ginger, and drizzle with seafood soy sauce. 7. Sprinkle with onion, ginger and shredded pepper. 8. Boil the oil in the pot. 9. Pour it evenly on the fish.

Green lemon vinegar soaked chicken feet raw materials: chicken feet 500g, green lemon 4 slices, millet spicy 3 slices, garlic 5 slices, ginger slices. Appropriate curing materials: vinegar 100g, soy sauce 120, sugar 6g, salt 3g, rice wine and cold water. Appropriate method: 1. Wash chicken feet and cut them into two pieces, ginger and ginger. 2. Put the chicken feet into the pot, add the ginger slices, pour in 2 spoonfuls of rice wine, cook in red for 5 minutes, and turn off the wooden chopsticks after passing the chicken feet. 3. Rinse the vegetable oil with cold water for several times. 4. Put the chicken feet into the jar, pour in 6g of sugar and 3g of salt, add ginger slices, garlic and millet spicy, and pour in120g of soy sauce and100g of vinegar. 5. Add dried lemon slices, cover the pottery jar with mineral water, mix well, and put it in the refrigerator for more than 4 hours to eat.