Saute spicy chicken, pearl lotus root, braised chicken feet, spicy pig's trotters, sweet and sour pork ribs, duck with sweet and sour juice, fish-flavored shredded pork, boiled sliced meat, scrambled eggs with tomatoes, braised crucian carp, stewed tofu with cabbage, sliced pork with sliced pork, sliced pork with lettuce.

Hot and sour shredded potatoes, pickled fish, chili pepper diced chicken, stir-fried broccoli, stir-fried meat with dried peppers, braised pork, stir-fried three delicacies, hot pot meat, winter melon soup, stir-fried lotus root slices, steamed pork with rice flour, minced meat, fragrant meat, scrambled eggs with leeks, fried cakes in clear soup, and stir-fried green beans.

Some practices are as follows:

First, saute spicy chicken

1 Wash the chicken, chop it into pieces, put it in a boiling pot with cooking wine, blanch it, remove it and drain it.

2, oil the hot pot, put star anise, cinnamon, fragrant leaves, dried Chili, pepper, onion and ginger slices.

3. Add the chicken pieces and stir-fry for 3 minutes, add soy sauce, soy sauce, and stir-fry the white sugar until the color is the highest.

4, add boiling water, without chicken pieces, add tomato sauce and lemon juice after boiling, cover and turn to low heat for 20 minutes. Add green and red pepper, salt, pepper, and collect juice over high fire.

Second, the pearl lotus root circle

1, glutinous rice soaked in water for 2 hours and drained.

2, chopped green onion, ginger minced.

3. Add raw flour, salt, cooking wine, chopped green onion and Jiang Mo to the meat stuffing and mix well.

4. Rub the lotus root with utensils into lotus root paste, and add it into the prepared meat stuffing and mix well.

5. Knead the meat into balls and roll a layer of rice on the glutinous rice.

6. Put it in a steamer and steam for 20 minutes on a boiling water fire.

7. Turn off the fire and sprinkle with chopped green onion.

Third, braised chicken feet

1, chicken feet to nail, blanch and remove.

2, stir-fry the sugar color, stir-fry until the chicken feet are yellowish.

3. Add onion, ginger, octagonal red pepper and stir-fry for fragrance.

4, soy sauce1:1,a bowl of rice wine. Boil.

5, put salt, thirteen incense, boil.

6. Cook for 15 to 20 minutes on medium and small fire and collect juice. Put some monosodium glutamate out of the pot to taste.

Fourth, spicy trotters

1, wash trotters and slice ginger and garlic.

2. Boil water in the pot, add onion and ginger slices, pour a little cooking wine, put the trotters into the water after the water is boiled, and remove the floating foam and remove the trotters.

3, put oil in the pot, add dried pepper, pepper, aniseed, ginger, garlic and stir-fry.

4, add the trotters and stir fry, add soy sauce, vinegar and salt to taste, and add water to the trotters.

5, the fire is boiled and turned to a small fire until the trotters are cooked and rotten.

Five, sweet and sour pork ribs

1, ribs washed and drained, garlic peeled in half, red onion peeled off the outer layer of dry clothes, and washed at the roots.

2. Add oil to the pot, add garlic and onion to fry, then pour the ribs and stir-fry until the bones hidden in the meat are exposed.

3. If there is too much oil, pour out the part, leaving a small amount of base oil, and pour 3 tablespoons of rice vinegar.

4. Pour in 3 tablespoons of rice wine.

5. Add a small piece of brown sugar.

6. Pour boiling water into the end of the ribs.

7. Pour in 2 tablespoons of soy sauce.

8. Go back to the wok and collect the juice. If it is too light, you can add a little salt appropriately. If you want the color to be darker, you can also add a few drops of soy sauce.

Six, sweet and sour juice duck

1, red duck after bone removal and then stick dry starch in the abdomen. Boil the pot with high fire, pour in peanut oil, heat to 140℃, fry the cooked duck until it is hard, pick it up, cut it into 24 pieces, build it into a duck shape, and arrange it on a plate.

2. Add salt, monosodium glutamate, white sugar and pepper to tomato juice, sweet and sour soup, thicken with wet starch, add sesame oil and cooked oil, mix well, take it and pour it on duck noodles, and serve with pineapple as the edge.