1. Sweet and sour hairtail, prepare ingredients: fresh hairtail, ginger, garlic cloves, sugar, tomato sauce, soy sauce, aged vinegar, flour, chicken essence, cooking wine and edible salt. Wash hairtail, cut into sections, peel and slice ginger, peel and cut garlic cloves for later use. Pickling hairtail: put hairtail in a large bowl, add proper amount of cooking wine, salt and flour, and spread evenly. Marinate for about 20 minutes to remove the fishy smell. Sweet and sour sauce: pour proper amount of soy sauce, white vinegar, starch, salt, chicken essence, sugar and tomato sauce into a bowl and stir well for later use. Heat oil in the pan, marinate hairtail with delicious salt while it is hot, and slowly fry until both sides are golden and full for use. Leave oil at the bottom of the pot to saute minced ginger and garlic, pour in the prepared sweet and sour juice, and cook until the soup is thick and bubbling. Add the fried hairtail and stir well until the hairtail is covered with sweet and sour sauce. Then turn off the fire, take out the pot and put it on the plate. Simple, sweet and sour, appetizing, especially suitable for children!

2. Tofu shrimp, main ingredients: shrimp, tofu and eggs, and auxiliary materials: onion, ginger, cooking oil, cooking wine, edible salt, soy sauce and oyster sauce. Separate the shrimp head from the shrimp body, remove the shrimp line, wash it, put it in cooking wine and edible salt, and pick it up for pickling 15 minutes. Leave a little base oil in the pot, add the shrimp head and onion ginger and stir-fry the shrimp oil. Put the tofu cut into small pieces into the pot, turn it gently and add appropriate amount of water. Add a spoonful of soy sauce, half a spoonful of oyster sauce, shrimps and a proper amount of salt to the pot. Cook the shrimp until it changes color, then pour in the egg mixture. When the egg liquid is slightly solidified, stir it gently. After boiling, take out the pot.

3. Braised trotters, ingredients: trotters, crystal sugar, chicken feet, ginger, onion, cooking wine, star anise, cinnamon, fragrant leaves, soy sauce, dried bean curd and wide vermicelli. Pig's trotters and chicken's feet are rich in collagen, which is Xiong Haizi's favorite as snacks and wine. Wash the trotters and chop them into small pieces. Add onion, ginger and 1 tbsp cooking wine to the pot and put it in cold water. Boil it with a big fire. Blanch the water while skimming the blood foam and cook until there is no blood foam. Heat oil in a pot, stir-fry sugar with a small torch, and then add pig's trotters. Stir-fried pig's trotters, add ginger onion, millet pepper and star anise leaves, then add 3 tablespoons of soy sauce, 2 tablespoons of soy sauce for color enhancement, 1 tablespoon of fresh oyster sauce, 1 tablespoon of cooking wine and 1 tablespoon of soy sauce. Pickle bags are optional. Boil in boiling water without ingredients for 5 minutes, and turn to medium-low heat for more than 40 minutes. Finally, add braised chicken feet, wide vermicelli, dried tofu and other side dishes. Drain the excess soup on a big fire, and then you can serve it. It is suggested to leave a few spoonfuls of bibimbap in the soup. If there is a pressure cooker, you can press it directly in the pressure cooker. Squeezed trotters are softer and more glutinous, and get twice the result with half the effort.