1. The ingredients needed for the first kind of eight-treasure dish are: pork belly, dried bean curd, day lily, celery, potherb, peas, bean sprouts, carrots, ginger, garlic, pepper, soy sauce, white sugar, salt and chicken essence. Here's how to do it: soak the day lily in advance, slice the pork belly, shred celery, carrots, dried tofu and peppers, blanch the peas and shred them, and wash and cut the cabbage into short pieces; Stir-fry minced ginger and garlic in oil, add pork belly and stir-fry to get oil; Add dried bean curd and pepper, stir fry, and stir fry to get bean flavor; Add day lily, cabbage, peas, carrots, celery, and soybean sprouts in turn, and stir-fry several times each time you add one ingredient; Stir-fry all the ingredients until they are ripe, add seasonings to adjust the taste, stir-fry evenly and serve.

2. The second one is the ingredients needed for steamed pork ribs with three fresh ingredients: 2 ribs, ham, winter bamboo shoots, mushrooms, ginger slices and scallions. The way of food: cut the ribs into small pieces and boil them in water for three minutes. Sprinkle some cooking wine when the water boils. Remove and wash for later use; Marinate the ribs with shredded ginger and all seasonings except water starch for one hour; Sliced bamboo shoots and mushrooms, ham strips; Spread the ingredients at the bottom of the plate. Put the ribs on it, and pour the juice of pickled ribs; Steam in a pan for 3 minutes; Filter the soup from the steamed ribs, add some chicken essence, stir well, and thicken with water starch; Pour it on the ribs.

3. The third kind is that beer ducks need ingredients: half a duck, beer, ginger and garlic, pepper, dried red pepper, star anise, cinnamon, soy sauce, soy sauce, sugar, salt and pepper. Its practice: wash the ducks and chop them into pieces, then blanch them for later use; Put a little base oil in the pot, add ginger and garlic slices, dried red pepper, star anise, cinnamon and pepper and stir-fry until fragrant; Pour in the duck pieces and stir fry. Stir in soy sauce, soy sauce, and stir-fry a little sugar until you feel that you can't do it without adding water. Add beer that can't cover all the duck pieces, season with salt, cover the pot and stew for about 4 minutes after the fire boils; Then collect the juice over high fire and sprinkle a little pepper.