Fried bacon with dried incense

Food: sausage and bacon; Dried bean curd; Pepper; Oil; Salt; Monosodium glutamate; Light soy sauce. Practice: 1. Slice the sausage and bacon, and cook it in boiling water for 1 minutes. Shred pepper and dried bean curd. 2. Heat the hot oil in a hot pot, add the sausage and bacon, stir-fry until the color tone is slightly darker, and fish it up for reservation. 3. Stir-fry the dried bean curd in the pot for 2min, then add a small amount of soy sauce and stir-fry until the dried bean curd fades. 4. Scoop the dried beans to one side of the pot, pour in the peppers, add salt on the peppers and stir the peppers independently. 5. After the pepper and salt are stirred, mix the pepper with the dried bean curd, pour in the sausage and bacon slices, mix with the dried pepper bean curd, and add monosodium glutamate seasoning. Carrot meatballs

Food: carrot, a piece of hind leg meat, appropriate amount of Pleurotus ostreatus, an egg, dried mushrooms, raw pork, salt, soy sauce, oil consumption, white pepper, water starch and wheat flour. Practice: 1. Dry mushrooms, soak them well in advance, clean the mushrooms and carrots, then chop the Pleurotus ostreatus and carrots and put them in a bowl for reservation; 2. Wash and peel the pork leg and chop the dumpling stuffing; 3. Put the pork paste, chopped Pleurotus ostreatus and carrot into a bowl, and gradually season: put some salt, some soy sauce, some oil consumption, get some white pepper, pour in water starch and a spoonful of wheat flour, and mix well; 4. Rub the well-mixed stuffing into balls, take it out of the pot, put cold water into the pot, put it into the drawer board, and steam the mushroom and carrot meatballs for 1min；; 5. After the pork balls are taken out of the pot, take them out of the pot, put a little animal oil, boil the oil and smoke, and add cold water. Adjust the flavor of the juice: add a little soy sauce, a little oil consumption, a little salt, and finally a spoonful of raw flour water to fry the sugar color; 6. Finally, pour the juice on the mushroom and carrot meatballs, and sprinkle some onion segments to finish eating. Soybean chicken feet

Method 1. Soak soybeans in clear water for 3 minutes in advance, cut the onion roots into strips, cut the remaining chopped green onion, and slice the ginger. 2. Wash chicken feet, cook them in hot water, soak them in cold water for 1min, and fish them up. 3. Heat the hot oil in the pot, pour in the star anise and pepper to stir-fry the fragrance, and pour in the chicken feet and stir-fry twice. 4, pour in the fried sugar that has been fried in advance and stir-fry quickly, which is higher than all color symmetry. 5. Pour all the chicken feet into the pressure cooker. 6, add water and chicken feet level, and all condiments. 7. Cover the pot and cook for 3min. The pressure cooker will release air to relieve the pressure. Lift the lid and fish the chicken feet and set the plate. 8. Pour the juice left in the pressure cooker into a clean pot, pour it into the soaked soybeans with slow fire and stew for 15min. The juice is thick and the soybeans are soft.