1. Pork stewed vermicelli required materials: pork belly 1000g, wide vermicelli (dry) 1, appropriate amount of oil, appropriate amount of salt, 2 tablespoons of braised soy sauce, 2 tablespoons of super soy sauce 1 tablespoon, 2 tablespoons of cooking wine, onion 1 segment. Steps: add water to the pot to boil, add vermicelli to boil until soft, soak in warm water for about 1-2 hours, and soak vermicelli until there is no hard core. Scrape the skin off the pork belly, wash the meat and cut it into pieces of about 2 cm. Add water to the pot, blanch the pork belly in cold water, boil it for 5-6 minutes, boil the blood foam of the pork belly, skim the blood foam floating on it, take out the pork belly, control the water and purify it for later use, and drain the water. If there is water, it is easy to leak oil when frying. Heat the oil in the pot, add the rock sugar, stir-fry the pork belly with low fire until the color turns yellow, stir in one direction with a spoon, and the sugar juice turns dark red, bubbling constantly. Stir-fry the pork belly and stir-fry the pork belly for color. Add onion, ginger, garlic, pepper, aniseed and dried pepper, stir-fry evenly, pour cooking wine and braised soy sauce, stir-fry evenly, pour hot water, the water should not exceed the meat noodles, and the water should be added at one time, followed by stewed vermicelli. Bring the fire to a boil and simmer for 50 minutes. Time is up, add vermicelli and salt, and bring to a boil. Turn the heat down and continue to stew vermicelli. Stew the vermicelli until transparent, and collect the juice over high fire. When there is a little soup left, leave some soup. Don't stew it too dry, the soup is especially fragrant. Turn off the fire and bring it out.

2、? Materials required for stewed mushrooms in chicken: free-range chicken 1 piece, dried hazelnut in northeast China 150g, vermicelli 1 root, proper amount of oil and salt, onion 1 root, 3 slices of ginger, 2 cloves of garlic, pepper 10 root, and aniseed/kloc-0. Practice: Wash dried hazel mushrooms twice in advance, soak them in clear water for 2-3 hours, take them out for later use, do not pour out the water soaked in hazel mushrooms, and stew them together when stewing chicken. Clean up the chicken and chop it up. Add water to the pot, blanch the chicken in cold water, blanch the chicken thoroughly, skim the floating foam and take out the chicken. Put the oil in the pot, heat it, add the sugar and simmer until the sugar turns brown, then add the chicken pieces and stir-fry for coloring. Add onion, ginger, garlic, pepper, aniseed and dried pepper and stir well. Put it in a casserole and add hot water. When the water for soaking mushrooms is not covered with chicken pieces, you don't need a casserole, just stew it in a pot. Bring it to the boil and stew for 30 minutes. Add hazelnuts and continue to stew for 20 minutes. Add vermicelli and salt and stew until vermicelli is cooked.

3. Sauerkraut with white meat and blood sausage required materials: Northeast Sauerkraut 1 slice, pork belly 500g, frozen tofu 1 slice, blood sausage 1 slice, 3 tablespoons of lard, onion 1 slice, 3 slices of ginger, 2 cloves of garlic, appropriate amount of pepper and aniseed/kloc. Step: Put the frozen tofu into cold water in advance and thaw naturally at room temperature. After thawing, squeeze the frozen tofu dry for later use. This will dehydrate the frozen tofu. Frozen tofu is like a sponge. Squeezing water out and stewing it in soup can absorb the fragrance of soup and make tofu more tasty. Add water to the pot, add pork belly in cold water, cook for 5 minutes, skim off the floating foam, and remove the pork belly. Add water to the pot again, add ginger slices, onion segments, pepper, aniseed and cooking wine to boil, add pork belly to boil over low heat for about half an hour. During the period, the thick part of sauerkraut is sliced, then cut into filaments with a top knife, washed with clear water, and fished out for use. Time's up. Add lard to the pot and heat it. Add sauerkraut and stir-fry for a few minutes, then pour pork belly soup. Slice the cooked pork belly, put it in a pot, add the frozen tofu, bring it to a boil with high fire, and turn to low heat to continue cooking for 30 minutes. Season with salt, put the blood sausage in, boil it, turn off the fire and take it out. Cut garlic into powder, add soy sauce to make garlic sauce, serve with the dish, dip pork belly and blood sausage.

4. Materials needed for catfish eggplant stew: catfish 1, eggplant 500g, proper amount of oil and salt, onion 1, ginger 2, garlic 2, pepper 1, aniseed 1, dried pepper 2, red pepper1and coriander 65433. Steps: Because catfish is rich in mucus, put it into boiling water after slaughter, and then wash it with clear water to remove mucus, which is more delicious. When cleaning catfish, the eggs must be taken out, because catfish eggs are poisonous and inedible. Wash the pedicled eggplant. Tear the eggplant into strips by hand, sprinkle with a little salt, mix well and marinate for 10 minutes, so that the eggplant will not absorb too much oil when frying. Prepare the seasoning, cut the coriander into small pieces, and cut the red pepper into Chili rings. Scratch the catfish's back with a knife and cut off its bones, so that the fish can taste more easily. Add oil to the pot and heat it. Add tomato strips and stir fry. Stir-fry the tomato strips until they are soft, and then put them out for use. Add a little oil to the pan and heat it. Add onion, ginger, garlic, pepper, aniseed and dried pepper and stir-fry until fragrant. Add catfish, pour cooking wine and soy sauce, add hot water, the amount of water is even with catfish, then add sugar and salt, and bring to a boil. Add fried eggplant, bring to a boil, and simmer for 15-20 minutes. Don't rush to turn over the pot after entering the eggplant. Fresh catfish is tender and easy to loose meat, which will affect the taste and appearance of dishes. Stewed eggplant is very soft. Turn off the heat when there is a little soup left, sprinkle with minced garlic and coriander, and serve.