Stir-fried meat with pepper: 200 g of pig's front leg; Red pepper100g; ; 50 g onion; 4-5 cloves of garlic; Chopped green onion 1 spoon; 2-3 slices of ginger; Salt 2g; Sugar 1 spoon; Small sesame oil; Stir-fried lobster sauce spoon1; Practice: 1. Slice pork, add marinade (soy sauce 15ml, rice wine 10ml, a pinch of white pepper) and marinate evenly15min; Cut pepper into sections, mince onion, slice garlic and mince ginger and garlic for later use; Heat oil in the pot, put onion, ginger and garlic in the pot, and stir-fry small fresh meat.

Tricolor shrimp food: directly buy more than 20 fresh shrimps, tricolor vegetables, fruits (corn, carrots and mung beans), two halves of garlic, one slice of ginger, two spoonfuls of soy sauce, one spoonful of oil consumption, one spoonful of cassava starch and two grams of salt. Soak the fresh shrimp in soy sauce, tapioca starch and salt water for ten minutes. 2. Stir-fry the marinated fresh shrimp until the color fades, and brew bitter gourd. Wash the eggplant, cut it into 3 cm thick, and dig out the seeds in the middle. 2. Boil the water in the pot and put 2 tablespoons of salt into the eggplant to cook. 3. Immediately cool and drain. 4. Prepare dumpling stuffing. 5. soak it in eggplant. 6. Brew successively.

Bass food in tomato sauce: bass, mung bean 20g, corn 20g, carrot 20g, tomato sauce 1 0.5 tbsp, white pepper 1 teaspoon, salt 1 teaspoon, sugar1teaspoon, and apple vinegar beverage 0.5 teaspoon. Practice: 1. Mung beans and corn. 2. Remove the head of the bass, remove the middle spine from the abdomen and cut it with a knife. Marinate with salt and white pepper 10min to taste, absorb water with kitchen paper, and evenly dip cassava starch, including the inside of knife flower. 3. Put it in a pot and fry it until it is shaped, and then fry it.

Method of loofah in oyster sauce 1. Ingredients: 2 loofah and Lycium barbarum. Peel the loofah and cut it into hob pieces, slice the ginger and garlic, and soak the medlar in warm water. 3. Boil a proper amount of water, add a little salt, and blanch the loofah for 2 minutes (the color of the water-fried loofah is better). 4. Take out the cold water and squeeze the water for later use. 5. Heat the wok, pour in a little cooking oil, saute ginger slices and garlic slices. 6. Pour in the loofah and stir fry for a while. 7. Add half a teaspoon of salt, one teaspoon of oyster sauce and one teaspoon of sugar.