Chestnut braised pork raw materials: 400 grams of chestnuts, 50 mL of cooking oil, 2 tablespoons of edible salt, half a tablespoon of MSG, 4 star anise, 1 piece of cinnamon, 25 grams of brown sugar, 5 grams of green onions, 1 tablespoon of dark soy sauce, and 5 slices of ginger.

1. Peel the chestnuts quietly and neatly 2. Cut the pork belly into small square pieces 3. Slice the ginger, wash and set aside the star anise and cinnamon 4. Pour a little oil into the wok, heat over medium heat, add the ginger slices, cinnamon and star anise

Saute until fragrant 5. Turn until red, add pork belly, and stir-fry until cooked. 6. Add 1 spoon of dark soy sauce, stir-fry for color. 7. Add chestnuts and stir well. 8. Add half of the pot of water, add brown sugar and stir 9. Cover.

Put the lid on, bring to a boil, then simmer over low heat for 25-30 minutes. When 80% of the water is reduced, add salt and a little MSG, bring to a boil, and stir-fry until the sauce is thick and even. Place it on the chestnuts and meat.

When 90% of the water is gone, turn off the heat, take it out of the pan and sprinkle some scallions on it.

Ingredients for goose blood and pea wedges: goose blood, edamame rice, light soy sauce, small peppers, green onions and ginger, Pixian bean paste, gordon powder, salt and oil. Method 1. Boil water in a rice pot, add a small amount of oil and appropriate amount of salt, put the edamame rice in

Put it in and blanch it until it's six or seven years old, then take it out.

2. Put the goose blood into the pot and blanch it for 2 minutes, then remove it.

3. Heat a cold pot, add the chopped green onions and ginger, stir-fry until fragrant, then add Pixian bean paste and stir-fry.

4. Add an appropriate amount of water, put the blanched goose blood in and cook, and add a small amount of raw material to adjust the color.

5. Pour in appropriate amount of cornstarch and add a small amount of salt and pepper for seasoning.

6. Then put the blanched edamame rice inside, let the juice collect, put it on a plate, and add some small chili peppers on top.

Tomato and cauliflower raw materials: cauliflower 1 tomato 2 chives 2 white sugar 1 teaspoon white pepper 1 teaspoon cooking oil 2 tablespoons edible salt 1/2 teaspoon Method: 1. Tear the cauliflower into florets and add

Blanch in salt water, cook until half cooked, then pick it up. 2. Roast the tomatoes on the fire with chopsticks until the skin bursts. 3. Cut the peeled tomatoes into small dices, and then prepare other ingredients. 4. Vegetables

Heat the pot, add an appropriate amount of cooking oil, add diced tomatoes and stir-fry 5. Until the diced tomatoes are stir-fried, add an appropriate amount of water and cook 6. Add the newly blanched cauliflower 7. Stir well, then cover and simmer for one or two minutes

8. Add the seasonings of salt, white pepper and white sugar and stir well. 9. Put it in a bowl, sprinkle some green onions on the surface and serve it.