Sweet and sour potatoes: peel potatoes, steam them, mash them, cook them in water, take out cold water and black pepper, add 5 tablespoons of potato starch, 1 tablespoon of cooking oil, half a tablespoon of white vinegar, 1 tablespoon of sugar, a little salt and 3 tablespoons of tomato sauce, and stir well. Pour the sauce into the pot, boil and bubble, knead it into balls, knead it into small balls, pour in potato balls and add a spoonful of white sesame seeds, and turn on low heat to collect the juice evenly.

Cold Pleurotus ostreatus: blanch Pleurotus ostreatus, remove and drain. Fried garlic is not as spicy as millet. Pour in Pleurotus ostreatus, add 1 spoon oyster sauce, soy sauce and Chili noodles, stir well and sprinkle with coriander. Stir-fry and take out.

Braised Japanese Tofu: Coat the sauce and tofu with starch evenly, then fry them in a pot until golden brown, then fry them in a pot until golden brown, then add fragrant fungus and green pepper, then cook them in the sauce until they are thick, and then stir fry them with tofu quickly.

Spicy lobster tail: put cooking wine and ginger slices in the pot and put them in cold water. Heat oil in a pan, add onion, ginger, garlic, dried pepper and onion and stir-fry until fragrant. Add a spoonful of white sugar and a spoonful of oyster sauce to a chafing dish, stir-fry, pour in lobster tail and stir-fry evenly, pour in half a can of beer and stew for 10 minute, add a spoonful of soy sauce, add green pepper and stir-fry evenly, and add some coriander to serve.

Fried tofu: cut thick tofu, coat it with starch, then coat it with egg liquid, and fry until golden brown. Put garlic paste, cumin powder, Chili noodles, chopped green onion, white sugar and white sesame into a bowl, pour in hot oil, add a spoonful of soy sauce, a spoonful of vinegar and a spoonful of oyster sauce and stir well.

Braised pork: pork belly is blanched with onion and ginger cooking wine, and fried in oil (no need to add oil). Stir-fry the rock sugar until it melts, pour in the pork belly and stir-fry, add seasoning, add water until the pork belly is over, add onion, ginger and star anise and simmer for 50 minutes, then take the juice out of the pan and serve.

Stir-fried chicken legs: boneless chicken legs are cut into pieces, with a spoonful of soy sauce, half a spoonful of soy sauce, oyster sauce 1 spoon, a proper amount of black pepper, a spoonful of cooking oil, and marinated for 10 minute. Stir-fry chicken leg meat in oil, take out the reserved base oil, stir-fry minced garlic and green pepper in oil, stir-fry chicken leg until fragrant, add half a spoonful of Laoganma and stir-fry onion, and serve.

Spicy lotus root: peeled lotus root, cut into small strips and shredded. When the water is ready, add a spoonful of sugar to the lotus root and cook until it is broken. Stir-fry shredded pork in oil, then add minced garlic and red pepper. Pour lotus root, add a spoonful of soy sauce, half a spoonful of oil consumption and a spoonful of salt chicken essence, add minced garlic and stir well.