1. Fried vermicelli with pickled cabbage. Ingredients required: 500 grams of shredded sauerkraut, 20 grams of pork, 50 grams of potato vermicelli, 1 piece of green onion, 1 piece of ginger, and 4 cloves of garlic. Seasonings required: 1g salt, 2g MSG, 2g pepper, 15g fresh soy sauce, 5g dark soy sauce, 1g sesame oil. Production process: Soak potato vermicelli in water for about an hour in advance, cut into pieces, wash and cut green onions into chopped green onions, peel, wash and cut into minced ginger, and cut into minced garlic. Cut the pork into shreds. Heat the wok over high heat, add an appropriate amount of salad oil, add shredded pork and fry until it changes color, add onions and ginger and saute until fragrant. Add fresh soy sauce and stir-fry until fragrant, add shredded pickled cabbage and stir-fry evenly, add a little water. Add the soaked vermicelli, season with salt, MSG and pepper, add a little dark soy sauce to adjust the color, and cook for about 3 minutes. When there is no soup, add minced garlic, pour in a little sesame oil and serve.

2. Dried tofu with sharp pepper. Ingredients required: 300 grams of dried tofu, 1 hot pepper, 1 carrot, 1 piece of green onion, 1 piece of ginger, and 5 pieces of garlic. Seasonings required: 2 grams of salt, 2 grams of MSG, 2 grams of chicken essence, 2 grams of pepper, 1 gram of edible alkali, 5 grams of dark soy sauce, 2 grams of sesame oil, and 10 grams of water starch. Production process: Cut dry tofu into diamond-shaped slices, wash and cut green onions into chopped green onions, peel and cut ginger into minced ginger, smash garlic into minced garlic, wash and remove sharp peppers from the roots, cut into sharp pepper pieces and use a hob. Peel the carrots and cut into diamond-shaped slices. Set aside. Heat the wok over high heat, pour in an appropriate amount of water, add a small spoonful of edible alkali, bring it to a boil, add the dried tofu and cook for about 1 minute. Remove the dried tofu, rinse it with water and drain. Heat up the wok, add appropriate amount of soybean oil, add pepper, aniseed, onion, ginger and garlic and sauté until fragrant, add thirteen incense and stir-fry until fragrant, add bean curd and stir-fry, pour in a little cooking wine, add a little Donggu soy sauce and stir-fry saute. Add appropriate amount of soup to cover the dry tofu. It is best to use old soup. If there is no old soup, you can use water instead. Add a little salt, MSG, chicken essence, pepper and sugar to taste. Add dark soy sauce to adjust the color, add pepper cubes and carrot slices, and bring to a boil over high heat. You can also make white pepper-dried tofu without adding dark soy sauce. Turn to low heat and simmer for about five minutes, pour in a little more water starch to thicken, pour in sesame oil and serve. If there is a little more gravy, it is better to completely cover the dry tofu.