1. Potato shreds, ingredients: potatoes, coriander, lean meat, green onions, salt, cooking oil, MSG. Peel and wash the potatoes, cut into shreds or grate into shreds, wash them in clean water until the water is no longer turbid. Cut the lean meat into shreds, cut the coriander into sections, and cut the green onion into small pieces. Heat oil in a pot, add chopped green onions and stir-fry until fragrant, add shredded pork and stir-fry until cooked. Add shredded potatoes, add salt and stir-fry over high heat evenly. Add coriander and MSG and stir-fry for 1 minute before serving.

2. Fried pork slices with chives and moss, ingredients: chives and moss, lean meat, salt, soy sauce, cooking oil. Wash the leek moss and cut into 2 to 3 cm long pieces for later use. Slice lean meat into moderately thick slices. Heat oil in a pot, add the meat slices and stir-fry until cooked, then add the chopped leek greens, add a little salt and soy sauce, and stir-fry evenly. Add a little water, not too much, just a little less, stir-fry for about 3 to 5 minutes and then serve.

3. Sautéed eggplant, ingredients: eggplant, bean paste, pork belly, cooking oil. Wash the eggplant and cut into thin slices, slice the pork belly and set aside. Heat oil in a pot, add a little more oil, add pork belly and stir-fry to release the oil. Add the bean paste and stir-fry until thickened. Add the eggplant and stir-fry evenly. Cover the pot and simmer over low heat for 5 to 8 minutes. No need to add water. When the soup is thickened, it is ready to serve.

4. Cucumber mixed with pork head, ingredients: cucumber, pork head, garlic cloves, salt, MSG, soy sauce. Wash the cucumber and smash it with a knife, cut it into segments and put it in a container for later use. Cut the pork head into slices and place on top of the cucumber. Beat the garlic cloves into minced garlic. The more minced the garlic, the better. Then add soy sauce to dilute it. Pour the mashed garlic into the cucumber, add a little salt, an appropriate amount of MSG, and stir evenly. Place on a plate and serve.