1, Chili fried meat. Ingredients: 250g pork belly, a spoonful of salt, a little oil and 200g pepper. Practice: Wash and slice the meat, marinate it in soy sauce for a while, and cut the pepper into sections. Heat oil in the pan, stir-fry the sliced meat until it is oily, and take it out for later use. Leave the bottom oil in the pot, add garlic and saute until fragrant, add pepper segments and sprinkle with salt. Stir-fry until the peppers begin to peel. Add sliced meat, garlic, oyster sauce, soy sauce and a little salt, stir well and take out.

2, three-color shutter window. Ingredients: 300g of fresh tripe, 5g of green beans, 2g of mushrooms, 5g of red peppers, 2g of dried peppers 1g, 2g of soy sauce, 2g of salt, 2g of vinegar 1g, 2g of monosodium glutamate, 4g of cooking wine, 3g of starch, 5g of sesame oil and 5g of chicken soup1g.. Practice: Cut beef venetian blinds into elephant eye slices, blanch it with boiling water, then simmer it thoroughly with chicken soup, and put it on a plate. Dice mushrooms and red peppers. Heat oil in a pan, add dried chilies, stir fry, add ingredients and seasonings, thicken with water starch, pour a little sesame oil, and pour the juice on the louver.

3. Xiangxi sour meat. Material: pork (fat) (750g). Accessories: green garlic (25g). Seasoning: Chili (dried red tip) (15g) peanut oil (50g). Practice: Blanch the fat pork, scrape it clean, filter off the water, and cut it into large pieces with a length of 7 cm and a width of 15 cm, each piece weighing100g; Marinate the meat with 15g refined salt and 7g pepper powder for 5h; Add corn flour 100g and refined salt 15g and mix well with pork; Mixing all seasonings with pork, and pickling in a sealed tank for 15 days to obtain sour meat; Discharging the corn flour cattle with sour meat into a porcelain plate; Cut the sour meat into pieces 5 cm long, 3 cm wide and 0.7 cm thick; Cutting dried red pepper into fine powder; Cut the green garlic into 3 cm long pieces; In the wok, add peanut oil and heat to 60%. First, stir-fry the sour meat and dried peppers for 2 minutes. When the sour meat is soaked with oil, put it on the side of the pot with a spoon, fry the corn flour into yellow, and then blend it with the sour meat; Then pour 200ml broth and stew for 2 minutes. When the soup is slightly dry, add green garlic and stir-fry for a few times, and then serve.