1. Steamed pork ribs with red dates and mushrooms, marinated with oil, salt, oyster sauce, soy sauce and sugar for 2 hours, and chopped mushrooms into small pieces. Remove the core from the red dates, put the mushrooms on the plate, then spread the ribs, put the ribs on the steamer, steam for 25 minutes, and put the red dates when steaming for 20 minutes. Steamed. Add a little onion after steaming.

2. Wash and drain the water margin meat and spinach, cut the lean meat into thin slices, mix with sweet potato starch, salt, cooking wine and white pepper evenly, and let the meat slices fully absorb for about 30 minutes to make the meat slices tender and smooth. Cut the dried Chili into pieces, cut the onion into sections, slice the garlic, put water in the pot to boil, add salt in the pot, put it in the bottom of the plate and cook it, boil it in clear water and transfer it.

3, the old chef bean sprouts, soft skin, hot water simmer, fungus torn into small flowers, warm water bubble. Wash the bean sprouts, cut the meat, onion, ginger and coriander into sections for later use, heat the oil in the pot to 80%, stir-fry the dried red pepper, star anise and pepper, take it out, leave the bottom oil in the pot, stir-fry the onion and ginger, stir-fry the meat slices until they change color, add the bean sprouts, stir-fry evenly, add the soaked vermicelli, and add a proper amount of soy sauce and salt to continue stir-fry (.