1: dried amaranth bean curd 1, washed leek moss and cut into pieces by old terrier; 2. Wash the dried bean curd with clear water and shred it; 3. Wash the sweet pepper, remove the seeds and shred; 4. Put an appropriate amount of cooking oil in the wok, add ginger slices and stir fry until the ginger slices turn yellow after the oil is hot and humid; 5. Add chopped dried bean shreds and stir-fry for 2 minutes on medium heat; 6. Add leek moss and shredded sweet pepper, and add.

2. Garlic chicken wings 1, soy sauce, salt, ginger foam, black pepper, galangal and rice wine were made into curing materials. 2. Cut the back of the chicken leg, put it in the marinade and marinate for one hour. 3. Chop garlic, take it out of the pot and put it into the pickled chicken legs. 4. Pour in the right amount of sugar and stir-fry until the color is the highest. 5. Pour in soy sauce and stir-fry evenly. After the chicken legs are steamed, pour in garlic and stir-fry until fragrant. Add salt and stir-fry until brown.

3. Stewed ribs with Pleurotus ostreatus and lotus root 1. Pleurotus ostreatus is picked in advance and soaked, and the pedicle at the end is removed. 2. Peel the lotus root and cut it into small pieces. 3. Cool the pan and add a proper amount of Longli fish rapeseed oil. 4. Saute ginger slices, stir fry and add rice wine. 5. Add soy sauce and oyster sauce and stir fry. 6. Pour cold water and turn over.

4. Braised lion head 1, and washed water chestnut for later use. 2. Chop raw pork, add water chestnut and eggs, and mix well. 3. Add onion, salt and tapioca starch and stir evenly in one direction. 4. Boil the oil for eight minutes in hot weather, and add the processed pork balls. 5. fry until golden on both sides, and then pick it up.