Pot potato ingredients: potato, salt, thirteen spices, black pepper, pepper, scutellaria baicalensis, fennel. Practice: 1. Peel the potatoes and cut them into pieces, then wash off the cassava starch on the surface. Put a little oil in the pot and fry potatoes with boiling water. 2. Sprinkle some salt, thirteen spices, black pepper, pepper and scutellaria baicalensis, and then stir fry over medium heat. If it is a little dry in the middle, please pour some water to make it moist, then fry it on medium heat and repeat it several times. Cover the pot and stew for 1-2 minutes. 3. Until the potatoes are ripe and the surface is crisp, then heat the calorific value to a higher level and sprinkle some rosemary or fennel or a small amount of light oil. 4. Stir-fry, turn off the fire and relax.

Spicy clam seasoning: clams, onions, ginger, garlic, dried peppers, salt, rice wine and oil. Practical activities: 1. Soak clams in salt water, spit out gravel, and then clean them; 2. Cut the onion into sections, cut the garlic into ginger foam, and cut the dried pepper into sections; 3. Put a proper amount of oil in the pot, stir-fry the pepper segments, then add the onion, ginger slices and garlic and stir-fry until golden brown; 4. Add clams and stir fry, add oil consumption and rice wine, and stir fry over high fire. Open all the clams' shells.

Beef cake seasoning: wheat flour, beef and mutton, warm water, onion, white pepper, soy sauce, oil consumption, black soy sauce, sugar, white pepper, ginger powder and sesame oil. Practical activities: 1. Wash beef and mutton, remove muscle fascia and cut into meat foam; Wash onion, remove white onion, chop, peel and chop with ginger foam. 2. Add soy sauce, black soy sauce, sugar, white pepper powder, oyster sauce, sesame oil, vegetable oil, onion and ginger slices into the dumpling stuffing, mix well, pour in a proper amount of white pepper powder, stir until it becomes thick, and marinate for about 15 minutes. 3. Pour warm boiled water into wheat flour, stir well, knead into smooth dough, wrap it with plastic wrap and stir for 30 minutes, divide the bread into small pieces, and then roll it into a ring. 4. Take a proper amount of meat residue, sprinkle it on the batter like toast bread, wrap it and press it gently. 5. Put a little oil in the pan, turn the batter into a small fire, cover the pan and fry, then fry on both sides until golden. Take it down and slice it.

Flammulina velutipes scrambled eggs Ingredients: Flammulina velutipes, salt, white pepper, water, raw eggs, vegetable oil, onion. Practice: 1. Remove the roots of Flammulina velutipes, wash it, and then soak it in salt water. 2. Break the eggs, add a little salt, white pepper and water, and then stir well. 3. Heat the wok, put a little oil, add the egg liquid, stir fry until the egg liquid condenses and serve. 4. Add a little oil to the pan, heat it, add the Pleurotus ostreatus, fry until golden and loose, and add the fried eggs. 5. After stirring well, add vinegar and oil consumption, stir well, and then add a small amount of onion.