1. Fish-flavored shredded pork: Ingredients: pork tenderloin, fungus, bamboo shoots, carrots, garlic, shredded ginger, onion, Chili sauce, soy sauce, soy sauce, white sugar, vinegar, cooking wine and starch. Practice: Marinate the shredded tenderloin with water starch and cooking wine for 5 minutes; Soak auricularia auricula, shred with bamboo shoots and carrots, blanch in boiling water for two or three minutes, and take out; Slices of pork tenderloin should be fried with lubricating oil. Heat the oil for 45 minutes, then add the pickled shredded pork and stir-fry for 1 minute, and take it out when it is cooked; Do not pour off the oil from the previous step, continue to stir-fry garlic, shredded ginger and shredded onion, stir-fry shredded carrot and shredded auricularia several times after sauté ing, pour in shredded pork, and then add light soy sauce, soy sauce, vinegar, sugar and Chili sauce to stir-fry evenly; Finally, pour a few spoonfuls of water starch to thicken, and serve.

2, cola chicken wings: ingredients: chicken wings, cola, ginger, soy sauce, cooking wine. Practice: put the chicken wings in boiling water and cook until they change color and take them out for later use; Heat oil in the pot, add the cooked chicken wings and fry until both sides are golden and slightly burnt; Add ginger slices and shallots, stir-fry until fragrant, then pour in cola, light soy sauce and cooking wine, boil and simmer for about 15 minutes; Finally, turn to big fire to collect juice; This is to turn the chicken wings with a spatula in time, so that the chicken wings are evenly wrapped in caramel color to prevent the pot from burning, until the soup is almost completely absorbed by the chicken wings, and then the dishes can be served.

3, sweet and sour pork ribs: pork ribs, sugar, rice vinegar, ginger slices, star anise, soy sauce, soy sauce, cooking wine, salt, onion. Chop the ribs into about three centimeters, pour in cooking wine, soy sauce and rice vinegar, and marinate for about 20 minutes after catching them evenly; Boil the oil in the pot, pour the marinated ribs when the oil is hot, fry until the ribs turn red-brown, and take out the oil control; Leave a little base oil at the bottom of the pot, pour in water and rice vinegar, add sugar after boiling, and cook on low heat until the soup is thick; Finally, pour in the fried ribs, turn them over until each rib is evenly covered with soup, then pour in a little soy sauce to color and add salt to taste, stir fry evenly and serve.