Braised pork with pepper raw materials: pork, pepper, garlic, douban net, soy sauce, salt, sugar, white pepper, rice wine, chicken essence and cooking oil. 1. Pigs sit on their asses and cook and slice; Cut the watercress clean; Cut garlic into "horse ears" 2. Put the pan in medium heat, pour in a proper amount of oil heat, put it in a small meat wok, roll it up, add watercress net and pickled pepper, stir-fry Chili oil, add soy sauce, a little yellow wine, salt, sugar, white pepper and chicken essence, stir-fry, then pour in garlic, stir-fry until raw, stir-fry.

Jiaozi raw materials of farm house egg yolk: stupid eggs, minced meat, chrysanthemum morifolium, Chinese cabbage, material A (oil wheat vegetables, fried rice noodles, cooked fungus), bone soup, material B (soy sauce, chicken essence, monosodium glutamate, seafood soy sauce, pepper, pork suet) and material C (light soy sauce, dark soy sauce, chicken essence). 1. Blanch chrysanthemum and cabbage, chop and mix, add minced meat and material C, and stir evenly in one direction to make stuffing. 2. Pour cooking oil into the pot, and when it is boiled to 30% heat, add the beaten eggs and fry them into egg cakes, put them into the stuffing, and roll them directly into egg dumplings. 3. Blanch the material A with water, widen the soup and the material B, bring to a boil, put it into a cooked casserole with a thick bottom, put in egg dumplings, cover the lid, simmer for 5 minutes with slow fire, and add red pepper rings and rice wine to serve.

Braised pork in Pu 'er tea 1. Cut 30 Jin of pork belly into pieces with a thickness of 3 cm, fry in a clean wok for about 20 minutes until the appearance is golden yellow and the animal oil is precipitated, then pour out the bottom pot oil, add Shaoxing carved flowers, June fresh soy sauce, old rock sugar, ginger and garlic, stir-fry slightly, and then add Pu 'er tea leaf water to make the surface of raw materials fresh and tender. 2. Take a braised pork ribs with juice, simmer in a pot, collect concentrated juice, and sprinkle with soaked Pu 'er tea after taking out the pot. Sichuan style shredded pork 1. Cut the thick onion roots into filaments with a little green onion, soak them in a cold water bowl, cut the raw pork with a fat ratio of 3:7 into two thick filaments, pour them into the bowl, add salt and water bean powder and stir. 2. Soy sauce, sugar, chicken essence, water bean powder and bone soup are mixed into juice. Pick up the shallots and drain them for later use. 3. Put the pot on the stove. When the mixed oil is heated to 60% temperature, add shredded pork and stir fry. Add sweet and spicy sauce, stir fry and spray juice. When the sugar is bright, you can take it out of the pot and put it on the meat slices.