Stewed trotters with eggs: 500g trotters, 300g eggs, soy sauce 1 spoon, oil consumption 1 spoon, rice wine 1 spoon, 5g ginger, 5g pepper, star anise powder 1 spoon, and 650 old rock sugar. Cooked quail eggs are shelled for use. 2. Drain the trotters after drowning; Heat the oil in the pan and saute the ginger slices. 3. Put the trotters in the pot and stir fry until they are almost burnt. Add soy sauce, soy sauce, rice wine and oil consumption, and stir fry higher than all colors. 4. Add spiced powder and star anise powder and stir well, then transfer to the inner container of electric pressure cooker and add appropriate amount of water. 5. Add the shelled eggs, add pepper and old rock sugar, and run the pressure cooker program to finish cooking.

Cucumber and squid ingredients: squid 200g, cucumber 1 00g, onion 5g, garlic paste, soy sauce 3g, salt, proper amount of cooking oil:1,squid must be cleaned and laser cut; Wash cucumber and cut into pieces. 2. Put the pot on the fire, pour water to boil, then cook the big squid until it is cooked, then take it out and dry it. 3. Add the oil into the pot and heat it to 60% heat. Stir-fry garlic until fragrant, pour squid and cucumber, add soy sauce and salt, stir well, and sprinkle with onion.

Sauced ribs: 1. Add ginger slices and rice wine to the ribs and marinate evenly for 30 minutes. 2. Beat in the egg white powder and water starch, and beat well again. 3. Add the right amount of oil to the pot, saute the fish paste and ginger slices, add the ribs and fry until golden on both sides. 4. Add Shaoxing carved flowers, soy sauce and Pixian bean paste in turn, bring to a boil, turn to medium heat and cook until brown. 5. Finally squeeze a little lemonade to taste.

Sweet honey barbecued pork: 1. Wash and drain the plum head meat and cut it into strips. 2. Seasoning: pure honey, Orleans marinade, soy sauce, garlic and rice wine. There will be less marinade in Orleans than indicated in the table, plus two spoonfuls of soy sauce, one spoonful of steamed fish soy sauce and one spoonful of pure honey. After stirring evenly, you need to do massage for 5 minutes, rub it with a certain intensity, add garlic (the whole grain is broken up with a knife edge), cover it with a fresh-keeping bag, put it in the refrigerator for more than 8 hours, take it off in the middle and massage it again. 3. Take the marinated meat out of the refrigerator, put it on the Internet, control the excess marinade, and preheat the oven 180 degrees (my oven temperature is high, I suggest 200 degrees. In addition, prepare a small bowl of pure honey in advance and keep it for 4 or 20 minutes before taking it off. Brush the surface with pure honey, and then bake again at 180 degrees for 5 minutes. Take it off, turn it over, brush it with pure honey and bake for 5 minutes. Both sides are golden and burnt but not sticky.