1, Hunan small fried meat. Ingredients: pork belly. Accessories: Ren Mei pepper, Hangzhou pepper, onion, ginger and garlic. Seasoning: steamed fish and soy sauce, cooking wine, sesame oil, oyster sauce and monosodium glutamate. Practice: Slice pork belly, add oyster sauce and soy sauce and mix well for later use. Cut the bell pepper and Ren Mei pepper in the middle and set aside. Stir-fry chopped Hangzhou Zanthoxylum bungeanum and Ren Mei Zanthoxylum bungeanum in a wok, add oil to the wok, stir-fry pork belly, onion, ginger and garlic evenly, add cooking wine, add stir-fried Hangzhou Zanthoxylum bungeanum and Ren Mei Zanthoxylum bungeanum, and add steamed fish, soy sauce, monosodium glutamate and sesame oil to taste.

2. crooked vegetables. Ingredients: dried radish, dried plum, 60 grams of meat foam, 2 green and red peppers each, dried pepper 1 petal, garlic. Seasoning: soybean oil, 1 tablespoon soy sauce, 2 tablespoons bean paste, a little salt and chicken essence. Practice: soak dried radish and plum in warm water for about 20 minutes, and soak dried radish. Dice dried radish and plum, diced green pepper, diced dried pepper and diced garlic. Put the oil in the pan, the oil temperature should not be too high, add the dried pepper and stir-fry until it is raw, and add the garlic and stir-fry until fragrant. Stir-fry with soy sauce and salt for 2 minutes, then add dried radish, dried prune foam and bean paste and stir-fry for a while. Then pour in half a glass of water and simmer for about 5 or 6 minutes until the water boils. Finally, add diced green pepper and chicken essence and stir well.

3. Dry pot Agrocybe aegerita. Ingredients: Agrocybe aegerita and pork belly. Accessories: onion, ginger, millet pepper, Pixian watercress, hot sauce, salt, chicken essence, soy sauce, sugar and onion. Practice: Wash Agrocybe aegerita, cut into sections, blanch in boiling water pot, remove and drain for later use. Slice pork belly and shred ginger and garlic. Onions and millet peppers are also shredded for use. Put a little base oil in the pot, stir-fry pork belly until it is oily, and stir-fry shredded ginger and garlic until fragrant. Add chopped Pixian watercress and chili sauce, stir-fry until fragrant, add shredded onion and millet pepper and stir-fry. Put the blanched Agrocybe aegerita into the pot and stir-fry for 4.5 minutes. Season with salt, sugar, soy sauce and chicken essence.