Food: mutton tripe, garlic platform, green red pepper, onion ginger, rice wine, soy sauce, monosodium glutamate, white pepper, and edible salt. Practice: 1. Slice the prepared mutton tripe, cut the green red pepper into the same shreds, add some oil to the garlic platform slicing pot, add onion ginger slices to saute until fragrant, and pour the shredded mutton tripe into the frying pan. 2. Cook rice wine and stir-fry it to remove the smell, and add a spoonful of soy sauce and stir-fry; Add shredded pepper and garlic, stir-fry until raw, add edible salt, white pepper and monosodium glutamate, stir well and take out. Luffa gluten

Raw materials: cucumber, oil gluten, carrot, ginger, garlic, dried Chili, salt, bone soup (without adding water to monosodium glutamate) Practice: 1. Cut cucumber into hob blocks and slice carrots. Shred pepper, ginger and garlic. Add some oil to the pan and stir-fry the fragrant onion and Jiang Xiaola pepper. 2, put cucumber, carrot, stir-fry, put three tablespoons of bone soup, and take monosodium glutamate and water without it. Add the oil gluten and turn it evenly. The oil gluten will absorb the juice. Just add salt and seasoning. Steamed pork ribs with potatoes

Food: 1 small and medium-sized potato, 25g pork ribs, 2 onions, 1 ginger and 2 cloves of garlic. Seasoning: 1 stir-fry spoon of rice wine, 1 stir-fry spoon of soy sauce and 1 stir-fry spoon of oil consumption. Practice: 1. Slice the onion, slice the onion and ginger, and wash the pork ribs. 2. Boil the water in the hot pot. After the water is boiled, add the onion and garlic, add the pork ribs and blanch for about 2 minutes. 3. Pick up the pork ribs, add rice wine, soy sauce and oil, and marinate for 2min. 4. Cut the potatoes into hob blocks and spread them on the plate. 5. Pork ribs are covered with potatoes and sprinkled with scallions. 6. Boil the water in the pot. After the water is boiled, put the lamb chops into the steaming grid and steam in the pot for 15min. Grass carp tomato and egg soup

Raw materials: 1 grass carp, 2 tomatoes, 2 green onions, 1 ginger, proper edible salt, a small amount of white pepper, a small amount of rice wine, and edible oil. Proper practices: 1. Clean up the fish that have been killed well: remove the fish gills and clean the scales, and shave the black mucosa in the fish abdominal cavity. Gently pat a small amount of salt and white pepper inside and outside the fish body, and stuff the fish abdominal cavity into the onion knots and some parts. Wash and slice the tomatoes, and chop the remaining green onions for later use. 2. Heat the wok, add oil, add 1 piece of ginger and saute until fragrant. Put the grass carp in the wok, fry the grass carp on both sides with low fire, and take it out. 3. Stir-fry the tomatoes with the remaining oil of fried fish, stir-fry them into juice, add a certain amount of cold water, add rice wine, and return the fish to the pot to cook together. 4. Boil, then turn to slow fire and cook again for about 15 minutes. When the tea soup is thick, stop the fire, add salt and a small amount of white pepper seasoning, and sprinkle the onion before taking out the pot.