Ingredients for stir-fried pork with green pepper: 500 grams of lean pork front legs, 4 peppers, 2 cloves of garlic, salt, chicken essence, a small amount of light soy sauce, a small amount of tapioca starch or sweet potato vermicelli. Method 1. Remove the seeds from the peppers, cut them into shreds, and blanch them in boiling water.

Remove and control the moisture. Reserve 2. Add salt to the meat slices, soy sauce, tapioca starch, and stir-fry. 3. Heat the oil, add garlic and sauté until fragrant. 4. Add the meat slices and stir-fry quickly. 5. Add chili and stir-fry. Add salt and stir-fry. Add

Stir-fry the chicken essence and it's ready to serve.

Squid raw materials: squid, ginger slices, garlic, dried chili peppers, an appropriate amount of star anise, a green onion, cooking oil, rock sugar, rice wine, light soy sauce, and an appropriate amount of chicken essence.

Method: 1. Remove the internal organs of a whole squid and clean it. Cut the ginger and garlic seeds into minced pieces, cut the dried chili peppers into segments, and set aside the star anise.

2. Bring the pot to a boil, add ginger slices, minced garlic and dried chili peppers and sauté until fragrant.

3. Add the washed squid and fry briefly in oil until the surface meat becomes hard.

4. Add appropriate amounts of rice wine, rock sugar, star anise, and light soy sauce, and finally pour in cold water without covering the squid and bring to a boil.

5. Bring to a boil and cook until the soup turns to sugar color. Add chicken essence and take out the pot. Place on a plate and get some green onions. Cut them into sections after they cool down slightly.

Method for steaming red shirt fish 1. Wash and drain the well-killed live fish (frozen fish is not suitable for steaming), and evenly apply both sides of the fish with a small amount of salt; 2. Cut the ginger into shreds and cover it on the bottom of the basin and

Put some on the surface of the fish and stuff it into the belly; 3. Steam it in the pot for 10 minutes; 4. Cut some scallions and set aside, and boil a little oil (the same amount as usual for cooking); 5. After the fish is out of the pot, sprinkle on the scallions.

Pour in appropriate amount of Zhuhou sauce and pour the boiled oil on the surface of the fish.

Ingredients for Yaozhu-roasted winter melon: winter melon, shredded scallops, clear bone soup, scallions, and ginger.

Vegetable oil, salt, MSG, white pepper, rice wine, tapioca starch.

Method: 1. Soak the chopped scallops in water 3 hours in advance.

Peel the winter melon and cut into small pieces, cut the ginger into slices, cut the green onion root into strips, and cut the green onion leaves into finely chopped green onions.

2. After the scallops are cooked, add the ginger slices and dongru, add a little rice wine and steam for 10 minutes.

3. Remove the ginger slices and dongru from the steamed scallops and set aside.

4. Blanch the diced winter melon in hot water and set aside.

5. Heat the oil in the pot and simmer the winter rut over medium-low heat until the green onion comes out. Remove the winter rut and discard it. Add the diced winter melon and chopped scallops and stir-fry the pan over medium heat.

6. Pour in appropriate amount of bone broth, bring to a boil, add salt, monosodium glutamate and a small amount of white pepper for seasoning.

7. After the juice is reduced, add a little corn starch to thicken the sauce. After the pot is cooked, add some scallions and it’s done.