crab roe lion's head method: 1. Peel the pork belly, dice it, chop the horseshoe into powder, and steam the crab roe for later use. 2. Add seasoning and egg white to pork belly. After stirring, add starch and crab roe. 3. Add soup to the casserole and boil it. Make the meat into four lion heads, that is, big balls, set with egg yolks, put them in the pot and simmer for 1.5 to 2 hours on low heat.

Method of crispy eggplant with fish flavor: 1. Peel the eggplant and cut it into strips with a knife. 2. Flour, baking powder, raw flour, water and a little salad oil are mixed into a crisp paste in proportion, and the tomato strips are wrapped. 3. Put the oil in the pot, heat it to 5%, put the tomato strips in the pot, fry them, take the pot out and set the plate. 4. Put another pot with a little oil, stir-fry pickled pepper, ginger and garlic, add a little soup, add salt, chicken essence, sugar and vinegar, thicken, add chopped green onion, boil and pour it on the tomato strips.

Method of boiling pork slices: 1. Slice pork tenderloin and paste it with a little soy sauce and water starch. 2. Wash the celery and cut it into sections, pat the green garlic loosely and obliquely cut it into small sections, and wash the lettuce leaves and cut them into sections. 3. Shred onion, ginger and garlic, and chop the douban hot sauce with a knife. 4. Sit in a pan, put a small amount of oil, heat the oil, add the bean paste, stir-fry the red oil, add the onion, ginger and garlic, stir-fry a few times, and add a small amount of water. 5. Add a little salt and chicken essence to the pot, add vegetables, remove them and put them into a bowl, slide the pulped meat into the pot one by one, and put the soup into the bowl after the meat becomes discolored and cooked.

spicy sheep blood method: 1. Boil a pot of water, pour in tofu and sheep blood tofu cut into 3cm square, add a small amount of cooking wine, and blanch for a while. 2. Set fire in a pan, pour in cooking oil, heat it, add garlic slices, onion slices and ginger slices, and stir-fry until fragrant. 3. Add sheep blood and tofu, stir fry, then add monosodium glutamate, salt, pepper, cooking wine and broth, simmer for 2 to 4 minutes, and pour into a bowl. 4. Add cooking oil to the pot, heat it, add pepper and dried Chili, stir-fry it, and pour it on the sheep blood tofu.

Practice of Lianshan Sichuan style pork: 1. Boil the pork in boiling water to remove blood, remove it, smear it with mash juice and salt while it is hot, steam it in a cage until the skin is soft, and take it out to cool. 2. Cut dried peppers, onions and garlic seedlings into sections, slice ginger and green peppers, and cut the crispy pot helmet into triangles. 3. Set the wok on high fire, burn the oil to 6% heat, fry the dried peppers and remove them; Pour in the sliced meat and stir-fry it into a "lamp nest". 4. Add soy sauce, douban, lobster sauce and white sugar, stir-fry for a while, add garlic sprouts, soaked ginger, green pepper, scallion and pot helmet, stir-fry until fragrant, add fried dried pepper and chicken essence, stir-fry slightly, and serve.

Method of soaking the gourd head in steamed buns: 1. Clean the intestines, boil them in a pot, cut them about 35cm away from the large intestine, and remove the gourd head. 2. Add water to the wok, bring it to a boil, put it in the intestine and belly, boil it for a few times, and skim off the floating foam. 3. Cook over medium heat for about 3 minutes, cover the pot, cook over low heat for about 4 hours, and then add refined salt. Take it out in 1 minutes. 4. Drain the large intestine, and then put the large intestine head and broken intestines into a bamboo sieve to dry. 5. Wash and break the pig bones, and cut the pork into 2.4 kg pieces. 6. Add clear water into the large iron pot, and after boiling with high fire, put in the crystal shrimps. Practice: 1. Wash the shrimps, control the water removal, pack them with clean cloth for a while, marinate them with salt, chicken essence, pepper and cooking wine, and size them with egg white, cooking powder and baking powder. 2. Use a little salt, monosodium glutamate, cooking wine, pepper, broth, sugar and water starch to make a sauce. 3. Fire the pan and inject oil. When the oil temperature rises, add shrimps and pour them into a colander to control the oil. 4. The original pot is ignited, slightly stir-fried in Jiang Mo, and the sauce is thickened, so that the pot can be served.