Chuanxiang Flammulina velutipes raw materials: Flammulina velutipes, Auricularia auricula, pickled peppers, ginger, garlic, shallots, Chengdu Pixian Chili sauce, fish juice: soy sauce, vinegar, yellow wine, white sugar and water starch. Chop pickled pepper, onion, ginger and garlic, and chop bean paste for later use. 2. Add onion, light soy sauce, sugar, vinegar, wine and glutinous rice flour into a bowl and mix them to make fish spice juice. 3. Soak the fungus in advance, wash it and cut it into silk for later use. 4. Cut off the root of Flammulina velutipes and break it into strips. 5. Add water to the pot and bring to a boil. Put the Flammulina velutipes in it and blanch it. Not too long, just 30 seconds. 6. After picking up the Flammulina velutipes, take a bath with cold water and drain the water. 7. Oil consumption in the pot, saute shallots, ginger, garlic and sour peppers. 8. Put the bean paste into a wok to produce Chili oil, and add shredded auricularia to stir fry quickly. 9. Add Flammulina velutipes, pour in fish sauce and stir-fry until the juice is thick.

Crispy ribs raw materials: beef tendon, onion, ginger slices, stew, onion, fragrant lai, soy sauce, Chili oil, salt, chicken essence and rice wine. Practice: 1. Wash the beef tendon and put it in a cold water pot. Add the onion, ginger slices and rice wine, and simmer for 30 minutes until the chopsticks can be penetrated. 2. Slice the steamed beef omasum and chop the onion and coriander. 3. Cut the ribs into small pieces, add soy sauce, oil pepper, chicken essence and salt and mix well.

Mushroom and cabbage raw materials: Chinese cabbage, Pleurotus ostreatus, raw pork, oil, salt, ginger, garlic and soy sauce. Practice: 1. Wash Pleurotus ostreatus, peel the leaves of Chinese cabbage, put them in water for cleaning, scoop up and drain the water, and break the Chinese cabbage into pieces. 2. Slice Pleurotus ostreatus, chop raw pork, chop ginger and slice garlic. 3. Heat oil in the pot, add ginger and garlic until fragrant, then add minced meat and stir-fry with slow fire until the color of minced meat turns white. 4. Stir-fry the mushroom slices, oyster mushrooms, cabbage and cabbage until the cabbage is cut off. 5. Add salt and soy sauce and stir quickly and evenly.