Raw materials for mixing coriander with bamboo shoots: 50g of Lai Xiang, 50g of bamboo shoots150g, a small amount of shredded carrots and garlic paste, salt, chicken essence, soy sauce, sesame oil and oil pepper. Appropriate method: 1. Wash shallots and cut into strips; Wash bamboo shoots and cut them into shreds. 2. Put salt in the boiling water pot, then pour in shredded carrots and shredded bamboo shoots, cook for 1min until cooked, pick them up, dry them, and put them in a bowl. 3. Pour chopped Lai Xiang, add salt, chicken essence and soy sauce, then add sesame oil and pepper, and stir with chopsticks until it tastes good. 4, plate, sprinkle with garlic, plate to eat.

Cold shredded chicken raw materials: chicken breast 200g, lettuce, carrot, white rice vinegar, salt, pepper, monosodium glutamate, shallots, ginger slices and star anise. 1. Remove muscle fascia from chicken breast. Slice the onion and ginger. Add water to the cauldron, add ginger and garlic slices and star anise, cook for three minutes, and turn to low heat 10min for seasoning. 2. Fly away and gently tear into filaments. 3. Shred carrots and lettuce. 4. Put all the information together and add salt, white rice vinegar and monosodium glutamate. 5. Add two spoonfuls of pepper. 6. Mix well and you can set the plate.

Pan fried hairtail 1. Wash fish scales, cut corners into prismatic parts, and add salt, pepper and pure grain wine. 2. Refrigerator curing 1 hour. 3. Put oil in the pan and coat the fish with dry starch. 4. Fry the fragrant swordfish, gently turn over and fry until both sides are yellow.

The practice of sour soup pig's foot pot: 1. Wash pig's feet, cut into pieces, put them in a cold water pot, boil them until they bleed, take them out, wash them with boiling water and control them to dry. 2. Put it into the pot again, add rice wine, wax gourd slices and ginger slices to boil, and simmer 1 hour (or press 1.5cm min in a pressure cooker). 3. Wash and peel potatoes. Sichuan pickles are cut into thick strips, and Houttuynia cordata roots are cut into strips. 4. Add oil to the wok, heat it to 50% heat on low heat, add ginger slices and stir fry until fragrant, add red sour soup, rice sauerkraut and appropriate amount of trotter soup, and bring to a boil. 5. Put houttuynia cordata root segments, bean sprouts, tomato pieces, potato pieces and pickles into a wok, add salt and cook until the food is cooked, sprinkle with leek moss slices and pour in a small amount of green pepper.