1, vinegar fish pieces. Ingredients: fish fillet, onion, ginger, cooking wine, white vinegar, oil, salt, raw flour, chicken essence. Practice: ginger is cut into shredded ginger, onion is cut into onion segments, and onion leaves are separated. First, clean the fish and cut it into pieces. Mix the salt, cooking wine and shredded ginger well, then mix the powder and a little oil and mix well for later use. Heat the pan and drain the oil. Stir-fry shredded ginger and chopped green onion, then add fish 1 min, add appropriate amount of water to cook the fish, and then season with appropriate amount of white vinegar, chicken essence and salt until the soup is dry. Add onion leaves, add cornstarch and water to thicken evenly, and then take out the pot.

2. Celery and ground beef. Ingredients: beef, celery, dried pepper, garlic, pepper, salt, soy sauce, chicken essence, ginger, raw flour. Practice: Wash and chop beef into minced beef, add cooking wine and chicken essence to the bowl, stir well with soy sauce, stir with flour, and finally add a little oil to stir and marinate for 30 minutes, and cut ginger into nail slices. Remove leaves from celery, wash and cut into pieces, slice garlic and chop pepper. Put oil in the pan and pour in minced beef. Stir-fry quickly until it is broken. Put oil in the pan, add garlic slices, ginger slices, finger peppers and dried peppers and stir-fry for a few minutes. Stir-fry minced beef, season with chicken essence, stir-fry with a little salt, and thicken the powder at last.

3. Dongpo meat. Ingredients: pork belly, ginger, chives, crystal sugar, chicken essence, soy sauce, soy sauce, cooking wine. Practice: Dice pork belly with skin, put half a bowl of oil in the pot, stir-fry the skin slowly and gently to get oil, then take it out of the pot for later use, put chives and ginger slices on the bottom of the pot, and spread the fried meat in the pot. Put the crystal sugar and a little water into a wok, simmer until the crystal sugar melts. When the crystal sugar turns dark brown, add an appropriate amount of water after cooling, then heat to boil the sugar into brown sugar water, then add soy sauce, carved wine and chicken essence, then drain the water to 2/3 of the pork, cover the pot, boil over high fire and simmer for 50 minutes. At 25 minutes, turn off the pigskin and keep it straight.