1. Stir-fried shrimps with lettuce.

Ingredients: 1 lettuce, 150 grams of prawns.

Accessories: 1 Chaotian pepper, 1 Hangzhou pepper.

Seasoning: appropriate amount of salad oil, 4 grams of salt, 2 grams of MSG, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of cooking wine, 1 teaspoon of starch.

Wash the lettuce, peel off the old roots, and cut into 1 cm cubes; peel off the shrimps, remove the heads and tails, peel off the shrimps, and marinate them with cooking wine, salt, and cornstarch for a while; cut the green and red peppers into rings; garlic

Finely chop the ginger.

Sit in the pot, add the shrimps and fry them (as soon as the shrimps change color in the pot, turn off the heat immediately to ensure the shrimps are fresh and tender), and scoop them up.

Leave the base oil in the pot, add garlic and ginger and sauté until fragrant, then add diced lettuce and stir-fry, then add green and red pepper and stir-fry evenly. When the diced lettuce turns dark green in the pot, add salt and MSG to taste and turn off the heat. Finally add shrimps and wait.

The remaining heat in the pot combines the flavors of the two (put the shrimp last to keep them fresh and tender).

2. Chestnut chicken nuggets.

Ingredients: 1 chicken leg, 15 chestnuts (fresh).

Seasoning: a little salt, 1 tablespoon of soy sauce, 1 teaspoon of chicken essence, appropriate amount of green onion, appropriate amount of ginger, 1 tablespoon of cooking wine, 1 tablespoon of water starch, appropriate amount of water, 500 grams of vegetable oil, 1 tablespoon of sugar.

Wash the chicken legs, cut into pieces, add a little soy sauce and cooking wine, mix well, and marinate for 10 minutes.

Chestnuts are shelled and cooked.

Heat oil in a wok until 70% hot, fry chicken pieces until golden brown, remove and drain.

Then fry the chestnuts in the pan, drain and set aside.

Pour a little oil into the wok, stir-fry the onion and ginger until fragrant, add the chicken pieces, add cooking wine, soy sauce, a little salt, and sugar.

Add appropriate amount of water and bring to a boil over high heat, then turn to low heat and simmer the chicken pieces until they are cooked.

Add the chestnuts and continue cooking until the chicken pieces and chestnuts are crispy. Use high heat to reduce the juice, leaving a little soup and turn off the heat.

3. Steamed pork ribs with millet.

Ingredients: 500g pork chops, 150g millet.

Seasoning: 5 grams of salt, 3 slices of ginger, 5 grams of bean paste, 5 grams of rice wine, appropriate amount of water, 5 grams of chives.

Ingredients to prepare: 500 grams of pork chops, 150 grams of millet, bean paste, minced ginger, and rice wine.

Rinse the millet, put water submerged in the millet into a bowl, and soak the millet for about 20 minutes.

Blanch the pork ribs in boiling water to remove the fishy smell and blood. Place the blanched ribs in a bowl and add an appropriate amount of bean paste.

Add the prepared minced ginger.

Pour the prepared rice wine into a bowl, add an appropriate amount of salt, stir evenly, and soak for nearly an hour.

Take a round bowl, arrange the soaked pork chops along the bottom of the bowl, and finally sprinkle with chopped chives.

Pour the soaked millet into the bowl with the pork chops, and pour the soaked liquid into the round bowl with the pork chops and millet.

Bring the steamer to a boil over high heat, turn to low heat for half an hour, turn off the heat, and simmer for half an hour.