Dry pot cauliflower practice: 1. Slice pork belly, peel garlic, wash millet spicy, cut into strips, wash ginger and chop, wash onion and chop for later use. 2. Choose cauliflower into small flowers, soak them in salt water, and fully drain the water. 3. Add hot oil to the hot pot. After the oil is boiled, put it into the pork belly pot until it looks golden yellow. Then add bean paste and stir-fry Chili oil. Add cauliflower to make it popular and stir fry quickly. Add millet spicy, soy sauce, white sugar and seafood soy sauce, stir well, drain the juice, add salt and stir well, and take out.

Prepare the raw materials for the pork belly of mushrooms in advance: 50g of mushrooms, pork belly 1 kg, and a small amount of onion and garlic. Prepare soy sauce, soy sauce, rice wine, salt and monosodium glutamate as auxiliary materials in advance. Step 1: First, soak the dried vegetables thoroughly, cut them properly, cut the pork belly into pieces, and then marinate them with soy sauce10 min; Step 2: Heat oil in a pan, stir-fry shallots and ginger, then stir-fry pork belly until golden brown, then add 80mL warm water, appropriate amount of soy sauce, rice wine, salt, monosodium glutamate and cooked dried vegetables, mix well, cover and stew for 45 minutes, and serve. Remember to sprinkle some shallots after cooking.

Prepare beef slices with onion in advance: beef tenderloin 300g, pepper for standby, onion 1 root, and a small amount of onion and ginger. Prepare accessories in advance: 2 tablespoons Pixian bean paste, tender meat powder, soy sauce, soy sauce, rice wine, salt and monosodium glutamate. Step 1: Wash and slice mutton, prepare bowls in advance, pour beef and mutton, and add appropriate amount of tender meat powder, soy sauce and yellow wine to marinate evenly10 min; Step 2: Pour a little more oil into the pot and cook until it is 5 minutes cooked. Put the marinated tender beef in a pot and fry it in oil 1 min. Step 3: Pour in the prepared onion, garlic and pepper, stir-fry for 1 min, add appropriate amount of soy sauce, rice wine, salt and monosodium glutamate to taste, stir-fry for 30 seconds, and thicken the water starch.