The recommended recipes and making methods are as follows:

Braised pig's trotters with soybeans, split the bought pig's trotters vertically in the middle and cut them into small pieces horizontally. Prepare half a bowl of soybeans and soak them in cold water one night in advance. Prepare an onion and a piece of ginger, and slice them into thin slices for later use. Add water to the wok, blanch the chopped pig's trotters in cold water, and don't forget to add a little onion ginger and cooking wine to remove the fishy smell. After the fire boils, skim off the floating foam, remove it and rinse it with clear water. Wash the wok, add half a spoonful of water, half a spoonful of cooking oil, and one spoonful of rock sugar to stir-fry the sugar color. First, boil the rock sugar with high fire until it melts. While cooking, stir the sugar water with a spoon until the sugar water turns red. Then drain the trotters, pour them into the pot, and quickly stir and color them. Then add onion ginger, pepper, cinnamon, fragrant leaves, star anise, pepper and fennel, stir the aniseed for a few times, then add a spoonful of soy sauce, half a spoonful of oyster sauce and half a spoonful of soy sauce and cook along the pot. After the fire boils, cover the pot and simmer for 60 minutes. Put the soaked soybeans into the pot and simmer for 40 minutes. Finally, before taking out the pot, open the fire to collect the soup until it is thick, and then take out the pot and plate it.

Dry-roast pomfret, prepare ingredients, take a pomfret and slaughter it, and cut several knives on both sides of the fish with a kitchen knife to facilitate maturity and taste. Prepare a small piece of fat pork and dice it for later use. Prepare 4 cloves of garlic and pat it with a knife. Peel a small piece of ginger and dice it. Wash a parsley and cut it into powder for use. Marinate the fish with a little salt, then pat a layer of corn starch evenly on the surface of pomfret, then add more cooking oil to the wok, heat the oil to 60%, add pomfret to soak and fry until golden and crisp, and take out the oil control. Pour the hot oil out of the pan, leaving a little base oil, stir-fry the diced meat, stir-fry the ginger and garlic, stir-fry the red oil with half a spoonful of Pixian bean paste, stir-fry the red oil with half a spoonful of soy sauce, half a spoonful of aged vinegar and a little oyster sauce along the edge of the pan, then add a proper amount of water and add 1 spoonful of monosodium glutamate, 1. After the fire boils, change it to low heat 10 minute, then change it to high heat, and pour soup on the fish while burning. When the soup is thick, it can be cooked and served. Finally, sprinkle with a handful of coriander powder and enjoy.

Coke chicken wings, take 10 chicken wings, thaw them in cold water, cut two knives on each side, and taste them when they are ripe. Prepare a small piece of ginger, peel it and cut it into filaments for use. Put shredded ginger into chicken wings to remove fishy smell, then add a spoonful of soy sauce, a spoonful of cooking wine, half a spoonful of soy sauce and a little salt to marinate evenly for 30 minutes. Then add water to the wok, add chicken wings in cold water, boil the bleeding water until it is half cooked, remove and drain. Brush the wok clean, add a little base oil, heat the oil to 50%, add chicken wings and fry until both sides are golden, add half a spoonful of light soy sauce, half a spoonful of cooking wine and a little light soy sauce, stir fry evenly, then pour a bottle of cola to boil, then cover the lid and stew for 10 minute. 10 minutes later, open the lid, turn on the fire to collect the soup until it is thick, and then take it out of the pot and plate it. Finally, sprinkle a handful of white sesame seeds and serve.