Dried Pleurotus eryngii: 1. Material preparation: dry-cut pepper, garlic and fresh-cut leek; 2. Wash the mushrooms and break them into strips; 3. Put it into the boiling water pot to quickly draw water; 4. Drain the water after blanching; 5. Stir-fry sesame seeds in a wok and take them out for later use; 6. Put an appropriate amount of cooking oil into the wok, add the cooked mushrooms, stir-fry in the wok until the appearance is brown, and take it out for later use; 7. Take out the pot again, add a little cooking oil, heat it to 50%, add dried Chili, fish paste and onion root and stir-fry until fragrant; 8. Then pour in the mushrooms and fry together, add salt, soy sauce and oil-consuming seasoning.

Eggplant food with minced meat: long eggplant, pepper, ginger and garlic, meat foam, soy sauce, rice wine and salt. Practice: 1. Cut eggplant into hob pieces, cut pepper into small pieces, and chop ginger and garlic for use. 2. put oil in the pot, put a little vegetable oil, then pour in the meat foam and cook until the color fades.

Braised ribs food: 300g of pork bone (one big piece), 50g of Chinese cabbage, 20g of cooking oil, 3g of salt, 2g of chicken essence, 3g of rice wine, 4g of chives and 3g of ginger. Practice: 1. Wash the lamb chops, cut them into sections four centimeters long and three centimeters wide, blanch them in boiling water, take them out and rinse them; 2, cabbage cleaning, rooting, all 2 segments; 3. Cut the onion into strips; Slice ginger and pat it lightly with a knife; 4, the pot is hot, put a little oil, fry the pot with Dongru and ginger, cook Shaoxing wine, add ribs and soup; 5. Bring the fire to a boil, skim off the white foam, pour in the ceramics, and simmer until it is nearly perfect.

Braised chicken wings: 1. Soak dried shiitake mushrooms in warm water of over 40 degrees 1 hour, wash and cut into pieces for later use. Soak auricularia auricula in cold water for 30 minutes, remove pedicels, wash and break into small pieces for later use. Chop the chicken leg diagonally with a knife and change it into 2 pieces. Wash and drain. 2. Peel the ginger and cut it into pieces. Pour the chicken legs into a bowl, add ginger slices, rice wine and oil consumption, mix well, cover and marinate for 20 minutes. Put the oil in the pan, and when the fire is heated for 7 minutes, add the dried red pepper, cut into pieces of leek moss (1), sprinkle with garlic cloves, stir-fry until the chicken legs and ginger slices fade, and stir-fry continuously with a spatula. 3. Add mushrooms and fungus, put cold water on the surface of the ingredients, add soy sauce and soy sauce, and then heat with red. When the fried noodles are frothy, wash them with a spoon.