1. Braised pork and kelp shreds

Food: 1 bowl of braised pork, 50 grams of dried kelp shreds, 2 tablespoons of white vinegar, 1 tablespoon of white sugar, appropriate amount of salt, and a small amount of minced garlic Method: 1. Clean and soak the kelp (this kelp is packed in small bags and is very loose. If the kelp is hard, it is best to cook it in advance) 2. Clean the kelp again and pick it up and set aside. Prepare the braised pork ribs (this is done the day before) Come out and store it in the refrigerator) 3. Put the braised pork ribs into the pot and cremate the body. 4. Add the kelp and add water. 5. Add the white vinegar. The kelp will rot after adding it. There is no fishy smell. 6. Add the white sugar. 7. Add salt to neutralize the vinegar smell and enhance the taste. 8. Add and subtract the amount of salt according to the saltiness of the braised pork. Bring to a boil, simmer over medium and low heat until the sauce is reduced, add minced garlic and stir for two while the kelp is crispy. Turn off the heat when the garlic smell comes out. 2. Home-style fish stew

Instructions: 1. 1 carp, remove the internal organs, remove the fishy lines, and wash away the black mucous membrane in the fish body, which can also remove some of the fishy smell 2 , cut with a slash knife, it will be more flavorful. 3. Chop into pieces. 4. Rinse the blood of the fried fish and set aside. Prepare ginger, garlic, pepper, aniseed, millet pepper and original soup. Cut the garlic into slices, and add green pepper and fragrant pepper. Lai forgot to take a picture of the inside 5. Add more oil to the pot and heat it. Take out a layer of fried fish and separate out the dried starch 6. Put it in the pot 7. Fry until golden brown on both sides. 8. Turn it on and pour in white vinegar along the edge of the pot. Quickly cover the lid 9, let the vinegar evaporate for about 10 seconds, pour in the boiling water, and the water flow is level with the fish.

11. Add onions, garlic, peppercorns, cucumbers, peppers and soup stock (one of the vegetables that enhance flavor: cucumbers and peppers) 12. Add light soy sauce 13. Add white sugar 14, add salt, cover, bring to a boil and simmer over medium heat, rotate the pot halfway to prevent the fish from sticking to the pot, pour the fish head soup on the fish to taste 15, add coriander when the sauce is halfway through, and cut the green pepper into pieces. Put the rings into the pot together and simmer for three to five minutes to bring out the aroma of coriander and chili peppers (Part 2 of bringing out the aroma and freshness of vegetables and fruits: green peppers and coriander). 16. Shake the pot to avoid sticking, turn off the heat and start cooking. Leave more soup, the fish soaked in the soup will enhance the flavor, the soup is particularly delicious, soaked rice is very good for meals. 3. Pork, beans and potatoes stewed

Food: long beans, 1 potato, 100 grams of peeled raw pork (fat and thin), 1 piece of green onion, 1 small piece of ginger, appropriate amount of cooking oil, 1 rice wine spoon, 1 spoon of light soy sauce, 3 cloves of minced garlic, appropriate amount of salt. Method: 1 Prepare the ingredients, remove the tendons and make tea and wash them, peel and wash the potatoes, defrost the pork 2 Cut the raw pork into thick strips 3 Cut the long beans into strips, Cut the potatoes into strips a little thicker than the beans so that they can be cooked together. Chop the green onions and mince the ginger. Add cooking oil to the pot. When hot, add the pork and stir-fry over medium heat until browned and oil comes out. Add in Remove the fishy smell from the ginger foam and cooking wine. 5 Add the scallions and sauté until fragrant and extract the color. 6 Pour in the long beans and potatoes. 7 Stir-fry until the long beans turn dark green. 8. Pour in cold water from the food bowl. Cover and cook. Bring to boil, simmer for 9 minutes, turn over halfway, add a small amount of sauce, add salt for freshness, add minced garlic for 10 minutes, stir well and then serve.