Wash tofu, fungus and soybean oil skin, cut into strips, put 2 eggs in a bowl and weigh them evenly with chopsticks. Chop ginger and onion for later use. Put a small amount of animal oil in a wok, bring it to a boil with high fire, add Jiang Mo, stir-fry until fragrant, add auricularia and soybean oil skin, stir-fry for a while and add boiling water (white soup or bone soup is thicker). Add tofu, salt, soy sauce and pepper noodles after the water boils. After reopening, thicken the eggs with water starch, and finally pour the eggs into the pot and stir gently. Add onion, rice vinegar and monosodium glutamate, stir and pour in sesame oil.

Add soy sauce, rice wine, salt, egg white and a little cassava starch to stockings and high heels, mix well and marinate 15min. Add some oil to the pan, add ginger, garlic and pepper and stir-fry until fragrant, then add stockings and high heels, stir well and add appropriate amount of boiling water. Put shredded mushroom, shredded auricularia, shredded bean curd and daylily into a pot and cook for 3 minutes on high fire. Pour in the starch and thicken it, turn it over again, carefully add the egg liquid with a spoon, add salt, sugar, pepper and aged vinegar to taste after the egg liquid condenses, and add two drops of sesame oil when taking out the pot.

Wash day lily and auricularia auricula after soaking, stir-fry in boiling water, wash and shred a little carrot, oyster mushroom, tofu, Chinese cabbage, sausage and Flammulina velutipes. Prepare eggs, tomatoes, wild peppers, Jiang Mo, mashed garlic, green onions and seafood soy sauce, which is delicious in the East. Oil consumption in the pan, add pepper, Jiang Mo and garlic, stir-fry until fragrant, and then take it out. Stir-fry the tomatoes until they are crispy, and then drain. After the water is boiled, add scrambled eggs to make egg soup, and add seafood soy sauce, Donggu Yipin Xian, vinegar, salt, monosodium glutamate, chicken essence, Nande and a small amount of pepper.

4 eggs, fried tofu, shredded black fungus, shredded bamboo shoots, sliced daylily, rice vinegar, pepper and other condiments. First, knock two eggs into a bowl and sprinkle them. Put a little oil in the pot to boil. Pour the egg mixture into the scrotum and shred for later use. Pour pickled fish hot pot into the pot, put the seasoning into the pot, add the seasoning of edible salt and pepper after boiling, hook in the thin sauce, then evenly pour the other two egg liquids into the pot, sprinkle sesame oil and rice vinegar, and sprinkle Xianglai on the pot. The soup is delicious, spicy and delicious.