1. Fish-flavored shredded pork. Ingredients: pork, pepper, fungus and carrot. Practice: shred auricularia auricula, carrot and green pepper, shred pork and add salt, take a spoonful of soy sauce, a spoonful of cooking wine and a spoonful of starch and marinate for 1 points; Fish sauce: two spoonfuls of soy sauce, twelve spoonfuls of vinegar, eleven spoonfuls of oyster sauce, eleven spoonfuls of sugar, eleven spoonfuls of starch and half a bowl of water; Pour the oil into the pot, add the shredded pork and bring it out. Stir-fry the onion and garlic, add a spoonful of bean paste and stir-fry the red oil. Add pepper, carrot and fungus, stir-fry until raw, add shredded pork, and finally add fish sauce, stir-fry and take out!

2. Fried tofu: If you want to fry tofu without sticking to the pan, you must first fully slide the pan, cool the pan and smooth it, and sprinkle some salt evenly on the bottom of the pan to avoid direct contact between tofu and the bottom of the pan, which will cause the pan to stick to the bottom. Add the tofu, gently shake the pan, let the tofu be evenly heated and keep frying on low fire for 3 minutes. When the tofu changes color around and the bottom is golden yellow, sprinkle some salt on it, turn it over and fry for 2 minutes. Pour out the tofu when both sides are golden yellow. Put some water in the pot. After the water is boiled, put some chicken powder and oyster sauce and mix well. Hook in a little water starch and thicken the soup. Pour in the fried tofu and chopped green onion, wrap the tofu in the sauce and turn it evenly, and the generally fragrant fried tofu will be ready.

3. Sauced eggs: Ingredients: eggs, onions, starch, Chili powder and sugar. Practice: break the eggs, add soy sauce, vinegar, oyster sauce, starch, Chili powder, salt and sugar and half a bowl of water to the bowl and stir evenly for later use; Add a little oil to the pot, pour in the eggs and fry until cooked. Add the sauce and stir fry for a few times.