Materials for braised prawns: 4 pairs of prawns, 75g of sugar, chicken soup for the soul 150g, vinegar 5g, soy sauce 5g, salt 0.5g, chicken essence 1g, Shaoxing wine 15g, onion 2g, ginger 1.5g, and pork suet 50g. Slice onion and ginger. 2. Pour the animal oil into the wok. When the fire is 80% hot, fry the shrimp in oil until it is golden and 50% hot, and take it out. 3. Leave 50 grams of oil in the wok, add onion and ginger to stir fry until fragrant, then pour in chicken soup, sugar, vinegar, soy sauce, salt, Shaoxing wine, chicken essence and lobster, simmer for five minutes, remove the lobster (not necessarily fish, ginger and garlic), put it in a plate neatly, and then pour the concentrated juice on the lobster.

Materials of preserved plum spareribs: 400g spareribs, 9 preserved plums, a spoonful of old rock sugar (crushed), a small amount of cooked white sesame seeds, a small amount of water starch, a small amount of ginger, 1 star anise, a small amount of rice wine, a small amount of soy sauce, a small amount of soy sauce and a small amount of rice vinegar. Practice: 1. Slice ginger, wash ribs, and use a towel to absorb water slightly. Stir-fry the top layer with a small fire and pick it up. 2. Stir-fry the rock sugar, put it into the fried ribs, evenly color it with sugar, then add the plum, ginger slices, appropriate amount of rice wine and star anise, and add cold water. Because Chimonanthus praecox was not soaked in advance, there was a little more water, which covered the ribs by about 1 cm. After boiling, simmer for 30 minutes. 3. When the water consumption is half, add a proper amount of soy sauce (according to the consumption of ribs, the ratio is similar to 1: 1.5), stir fry, and then simmer 15 minutes with low fire to make the juice thick, drop a little rice vinegar, stir fry slightly, and sprinkle a little sesame seeds.

Raw materials of cold shredded chicken: chicken breast 200g, auricularia auricula 10g, carrot 1g, cucumber oil 5ML, soy sauce 10ML, vinegar 5ML, sugar 2g and salt1g; Exercise 1. Wash the chicken breast, put it in a pot, add ginger slices and cook for 30 minutes. If there is foam in the cooking process, skim it off; 2. Let the steamed chicken breast cool; Break into shredded chicken; Soak Auricularia auricula in tap water until it looks like hair; Black fungus and carrot are boiled in water; 3. Cook auricularia auricula, carrot and cucumber, cut them into filaments, stir the raw materials and pour them into the sauce.