Braised pork with spicy black bean sauce raw materials: pork belly, garlic, green pepper, chives, ginger, garlic, black bean sauce, soy sauce, white sugar or sweet and spicy sauce, monosodium glutamate; Exercise 1. First, the pork belly skin is baked in a cold pot to remove the unshaven hair. Then use tap water to cook the meat, where chopsticks can be inserted. 2. I just want to tell my friends that there are really five layers of good pork belly, clear and beautiful, two layers of lean meat and one layer of waxy skin. Seasoning is ready, welcome garlic, onion, lobster sauce, garlic and ginger; 3. Pixian bean paste is an indispensable condiment for braised pork. After the oil is hot and humid, add onion, garlic, lobster sauce and Pixian bean paste and stir-fry until fragrant, then pour the sliced braised pork and stir-fry until fragrant, and add pepper and garlic at the same time. It should be noted that Pixian bean paste itself is salty, so consider adding a little soy sauce and a little sugar to taste as appropriate. If there is sweet and spicy sauce, you can change it into a little sweet and spicy sauce. Finally, add a small amount of monosodium glutamate and set the plate.

Raw materials of Agrocybe aegerita bean curd: 200g of water bean curd, 300g of Agrocybe aegerita, oil consumption 1 tablet, salt, ginger, pepper and carrot 1 tablet; Exercise 1. Soak Agrocybe aegerita in salt water, wash for later use, and cut pepper into rhombic slices; Carrot slices; Tofu slices; 2. Heat the oil in the pot, then pour in the tofu slices and fry until both sides are golden, and serve out; 3. Stir-fry ginger and put it in Agrocybe aegerita; Then add pepper, carrots and tofu and stir well; 4. Add oil consumption and appropriate amount of water, stir well together, then gradually boil with low fire to taste, and then pour in a small amount of salt to taste.

Steamed scallop with vermicelli raw materials: oyster, vermicelli, garlic, ginger, onion, pepper, seafood soy sauce, soy sauce; Exercise 1. Fans soak in warm water early; Chop garlic, pepper, ginger and onion; 2. Remove the dark viscera, skirt and gills on the back of oyster shell meat, and wash the gravel inside, leaving only the round meat in the middle and its crescent yellow; 3. Scallops are also cleaned with a brush; Cut the vermicelli into sections and put it under the oyster; 4. Add some oil to the pot. After the oil is boiled, add garlic paste and pepper powder and stir-fry until fragrant; Then add soy sauce and stir-fry to give a fragrance; 5. Pour a small amount of seafood soy sauce into each oyster with vermicelli and oysters, put fragrant garlic on each oyster, and then put some ginger slices on each oyster; 6. Boil the wok in cold water and steam it in oysters for about 5 minutes. Take the ginger slices out of the steamed oysters and sprinkle with onions.