Ingredients for crispy pig ears: 150 grams of shredded braised pig ears, 25 grams of winter rut, 2 grams of salt, 2 grams of MSG, 3 mL of rice wine, 4 mL of light soy sauce, 3 mL of dark soy sauce, a small amount each of hot pepper slices, ginger slices, and minced garlic.

Proper method of using vegetable oil: 1. Take cooking oil out of the pan, add shredded pig ears, stir-fry until fluffy, pour in rice wine, stir-fry until fragrant, add light soy sauce, and stir-fry evenly.

2. Add a small amount of dark soy sauce and stir-fry evenly for color. Add hot pepper slices, ginger slices and minced garlic and stir-fry evenly.

3. Add a small amount of cold water, stir-fry until it becomes loose, sprinkle dongru on top, and stir-fry until fragrant.

4. Add appropriate amount of salt and MSG, stir-fry the seasonings evenly, turn off the heat and scoop out the fried dishes.

Stir-fried pork belly with edamame Food: 100 grams of pea wedges, 70 grams of pork belly, one yellow bell pepper, 10 grams of fungus, 3 small peppers, 4 grams of minced garlic Method: 1. Boil the pork belly and cut into shreds 2. Peas

Clean the corners and put them into a pot of boiling water. 3. Boil for 2 minutes and then pick them up. Rinse the outer soybean skin with warm water. 4. Prepare other foods. 5. Add oil to a cold pot and boil for 7 minutes. Pour in the pork.

Stir-fry the pork belly 6. Add a spoonful of light soy sauce and a small spoon of dark soy sauce, stir-fry again 7. Add red pepper, minced garlic, and a spoonful of bone broth, simmer for a while to allow the pork belly to take in the flavor and color 8. Start separately

Heat a vegetable pot to 60% heat, add a small amount of oil, not too much oil, pour in the pea wedges and stir-fry for 1 minute, because the pea wedges have already been blanched in water. 9. Add bell pepper, fungus, and salt and stir-fry until the flavor is added. 10.

Add shredded pork belly and stir-fry for 1 minute, then turn off the heat.

Spicy shredded lamb tripe food: shredded lamb tripe, oyster mushrooms made from pure bamboo shoots, garlic, cinnamon, dried chili padi, onion and garlic, coriander, rice wine, light soy sauce, salt, sesame oil, water starch, chicken essence. Method 1.

Cut the bamboo shoots into thin slices; remove the stems of the oyster mushrooms and slice them into slices; cut the garlic into diagonal sections; smash the green onion and ginger; clean the coriander.

2. Place a clean pot on the stove, add animal oil and bring to a boil, add shredded sheep tripe and oyster mushrooms, stir-fry, add rice wine, soy sauce, salt, cinnamon, dried chili padi and bone broth.

3. After boiling, put it into a sand bowl lined with tea leaves and simmer over medium-low heat.

4. Remove the green onion, ginger, cinnamon and dried chilli padi in the sand bowl, pour it into the pot, thicken the sauce, add chicken essence and garlic, dilute the water starch with water starch to thicken it, pour in sesame oil, and put it on a plate

Sprinkle coriander and it's done.