1 Fried dried bean curd with leek Ingredients: dried bean curd 200g, leek segments 150g, shredded pepper, minced garlic 10g, chicken powder 1/4 tsp.

Practice: after the hot oil is boiled, add a proper amount of salad oil to the pot, then stir-fry the dried tofu until it is slightly dry, and add minced garlic, shredded pepper and leek to stir fry. Stir-fry leek greens quickly in a pot, then add seasoning and a little water and stir-fry until they are tasty.

2 Duck blood tofu soup materials: duck blood, tofu, garlic leaves.

Practice: Cut duck blood and tofu into small pieces for later use, pour a small amount of water into the pot, add oil to the fire after boiling, and then add duck blood and tofu to continue cooking. Add proper amount of salt, monosodium glutamate, pepper and minced garlic and mix well.

3 Luffa Hugan Soup Materials: Luffa, pork liver 100g, Lycium barbarum.

Practice: the loofah is peeled, washed and cut into strips, the pig liver is washed and sliced for later use, and the seasoning is used for seasoning. Add shredded ginger into a hot oil pan, stir-fry and add water, bring to a boil, add loofah and pork liver, and cook for 4 minutes (loofah will turn yellow when the lid is added). Add a few drops of medlar, salt, chicken essence and sesame oil.

4 Fried Chinese yam with Lycium barbarum and Auricularia auricula Material: 200g Chinese yam, 50g Dutch beans, Auricularia auricula and Lycium barbarum 10g.

Practice: soak Auricularia auricula and Lycium barbarum in cold water for later use; Wash peas and yam, peel and slice yam, and soak it in clear water with white vinegar to prevent oxidation and blackening. Heat a wok, add oil to 70% heat, add yam and auricularia, stir fry, then add Dutch beans, add 2 tablespoons of water, stir fry for 2 minutes, and finally add salt and medlar and stir fry evenly.