Fried spinach with golden needle ham process: 1. Wash spinach and remove fibrous roots from Flammulina velutipes. 2. Pour the edible olive oil into the wok and saute the ginger and garlic. 3. Stir-fry spinach, then stir-fry Flammulina velutipes. 4. When the spinach becomes loose, add salt and a little sugar. 5. Pour in the cut sausage, add a little monosodium glutamate and stir well. 6. Pour a small amount of glutinous rice flour, stir well and turn off the heat.

Saute eggplant technology: 1, minced meat, scallion, ginger foam, sesame oil, cooking oil, salt, white pepper, a little yellow wine, a little soy sauce, a little soy sauce, stir in one direction to make stuffing; 2. Peel and slice the eggplant, draw a knife in the middle, and don't break it; 3. jiaozi Richer eggplant clip; 4, wheat flour, starch, water, raw eggs, cooking oil, a small amount of paste 5, the oil in the pot is 60% to 70% hot, put it in a tomato box, and fry until both sides are light yellow.

Processing of fresh bamboo shoots and black fish fillets: 1. Prepare fish in advance, shell bamboo shoots, wash peppers and cut them into half. 2. Boil the water in the pot, add bamboo shoots and simmer for 5 minutes. 3. Pick it up, let it cool, and cut it into pieces. 4. Cool the oil in the pan and pour in the black fish fillets. The surface of fish is white and can be eaten immediately. 5. Stir-fry the fresh bamboo shoots thoroughly with the remaining oil in the pot. 6. Pour in bamboo shoots and stir fry. 7. Pour in the black fish fillets and stir fry. 8. Pour in the pepper slices, add a little salt and monosodium glutamate, and stir quickly and evenly.

The process of three mushroom tofu soup: 1. Cleaning Flammulina velutipes, Pleurotus ostreatus and Pleurotus eryngii; 2. Fire the pot, boil water, add three kinds of mushrooms, and cook over medium heat1min; 3. Add salt, chicken essence and white pepper to taste; 4. Cut the tofu into pieces with a thickness of 0.5 cm, put it in the tofu, cook it, and take it out of the pot to make a unique beer duck 1. Chop the duck in advance, wash the dried pepper, star anise, spring onion, ginger and garlic, and sprinkle with beer. 2. Wash peppers and peppers. 3. Cut pepper and pepper into small pieces, slice ginger, pat garlic loose and slice onion. 4. Boil the duck pieces in cold water until they are soaked. 5. Pick it up, rinse the foam and drain it. 6. Add the right amount of oil to the pot, pour in the duck pieces and fry until dry, and stir-fry the duck oil moderately. 7. Add ginger slices, onions, garlic and peppers and stir-fry until fragrant. 8. Add soy sauce, soy sauce, old rock sugar and star anise, stir-fry and color. 9. Pour the beer into the fire to boil and simmer for 30 to 40 minutes.