Taste konjac tofu food: konjac tofu; Dried red pepper; Pepper; Illicium verum; Gui ding; Ginger; Garlic; Raw pumping; Original pumping; Pixian bean paste; Lettuce 1cm thin lettuce slices. The pot is celery, which can be cut into 2 slices 1mm thick; Pepper noodles; White pepper; Onion method: 1. Cut the konjac tofu into pieces, cut the onion and ginger at will, and cut the dried pepper into sections. 2. Add some oil to the pan. After the oil is cool, put the dried red pepper, pepper, cinnamon and star anise into the pot and fry it gradually until it is cooked. 3. Stir-fry the onion and ginger in the pot, and add a little Pixian bean paste and a little fresh soy sauce. Stir-fry lettuce and drain until the konjac tofu is completely submerged. Bring to a boil, then turn down the heat and cook slowly. 4. Collect the juice to one third of the height of the konjac tofu. 5. Add salt, a small amount of pepper noodles, a small amount of white pepper and a small amount of chicken essence to taste and sprinkle with onions.

Raw materials of minced garlic and white meat: 500g pork belly, 3 pieces of garlic, appropriate amount of fragrant lai, appropriate amount of onion, 2 pieces of ginger, appropriate amount of yellow wine, appropriate amount of oil, appropriate amount of soy sauce, appropriate amount of edible oil and appropriate amount of salt. Practice: 1. Wash pork belly with warm water, put it in a pot, then pour it into 2 bowls, add some rice wine, 2 slices of ginger and a little salt (add salt). 2. Clean Lai Xiang, onion and garlic, cut celery and onion into strips, grind garlic into bowls, and put some oil and salt to drown 10 minute. 3. When the pork is cooked, you don't have to worry about packing, so you can send it to the pot to be damp and hot, and then you can pack it (this is also to make the raw pork taste better), cut it into pieces and put it on a plate. 4. Boil the oil in the pot, then pour the minced garlic into the pot and stir-fry. Add salt (leave some coriander leaves for decoration) and soy sauce to the shallots and shallots, and stir-fry until the sauce bubbles. 5. Pour the steamed sauce into the raw pork.

Fish-flavored eggplant food: long eggplant, egg white powder, ginger, onion, garlic, diced green pepper, sea millet, white soup, white pepper, soy sauce, white sugar, chicken essence, salt, oil and dried starch. Practice: 1, peel and wash the long eggplant, cut it into thin slices, cross it with a knife, marinate it with salt, pat the starch dry and dip it in egg white powder; 2. Put the pan on the fire, and when the oil is heated to 40%, invest money to fry the eggplant slices until both sides are golden. 3. Leave the bottom oil in the pot, add ginger, onion and garlic to stir fry until fragrant, then pour in green, diced pepper, dried seaweed, white soup, eggplant slices, salt, white pepper, soy sauce, white sugar and chicken essence, cook the long eggplant until soft and rotten, and stir evenly with water starch.