First, stewed pork ribs with potatoes.

Stewed potato with ribs is a dish with potatoes and ribs as the main ingredients and pepper, cooking wine, ginger, coriander, onion, salt and monosodium glutamate as the seasoning. It tastes salty and fragrant.

Second, fried chicken with mushrooms

Prepare an appropriate amount of mushrooms and two chicken legs. Chicken legs are more tender and delicious than chicken breasts. Chicken legs are recommended. Separate the chicken from the bone, and the kitchen scissors can be easily done. Wash the chicken with clear water, change water to no blood, squeeze out the water and cut it into small pieces, add cooking wine, salt, pepper and soy sauce, mix well and marinate for 20 minutes. Wash mushrooms and slice them.

Cool the oil in a hot pan, pour the chicken, stir-fry until it changes color, then add shredded ginger, scallion, dried pepper and pepper, and stir-fry until fragrant. If you can't eat spicy food, don't put pepper, or use fresh green and red pepper for color matching. Then pour in the mushrooms and stir fry. When softened, add a little salt to taste. Stir-fry until even, and serve.

Third, shrimp tofu

Prepare half a broccoli, a piece of tender tofu and a proper amount of prawns. Peel prawns into shrimps, remove shrimp lines, wash and control water, add cooking wine, salt and pepper, stir a few times and marinate for ten minutes. Cut the broccoli into small flowers, wash it, put it in a pot, and take it out for one minute to cool. Cut tender tofu into small pieces for later use.

Add a little oil to the wok, heat it, add minced garlic, Jiang Mo and chopped green onion, stir-fry until fragrant, add tofu, add a little water, add salt and cook for one minute. Stir-fry the shrimps until the shrimps change color, pour in broccoli, stir-fry with a little salt for a few times, and finally pour in a little starch water to thicken. Shrimp tofu is ready, light and delicious.

Fourth, kung pao chicken.

Kung pao chicken is a famous traditional dish at home and abroad. Shandong cuisine, Sichuan cuisine and Guizhou cuisine are all available, and the raw materials and practices are different. The origin of this dish is related to the sauce-fried chicken in Shandong cuisine and the pepper chicken in Guizhou cuisine. Later, it was improved and developed by Shandong Governor and Sichuan Governor Ding Baozhen in Qing Dynasty, forming a new dish-kung pao chicken, which has been passed down to this day. This dish is also listed as a Beijing court dish. Later, kung pao chicken also spread abroad.

Five, shrimp slippery eggs

Prepare a proper amount of shrimp, remove the shrimp line, wash, control the water, add cooking wine and salt, and marinate for ten minutes. Beat two or three eggs into a bowl, add a little salt and mix well. Put oil in a hot pan to cool, add shrimps, stir-fry until slightly discolored, and then pour in egg liquid. Don't worry after pouring, stir fry quickly after solidification and sprinkle a little chopped green onion.