Food: pork belly, dried bean curd, hot pepper, wild pepper, pickled radish, ginger slices, rice wine, soy sauce, soy sauce, white sugar, salt and vegetable oil. Practice: 1. Clean pork belly after buying it, then cut it into blocks, put it in a pot and cook it until wooden chopsticks can penetrate gently, and take it up and let it cool. When drinking, cut the meat into pieces and chop the ginger slices. 2. Slice the dried bean curd and pickled radish separately, slice the pepper, and cut the wild pepper into strips. 3, put a little vegetable oil in the pot, put the small meat into the pot on a hot day with a temperature of 3%, put the ginger foam, and gradually fry the vegetable oil in the small meat on medium fire. 4. Add white sugar, rice wine, soy sauce and soy sauce until the small meat is slightly rolled and completely transparent. 5. Put all the hot pot side dishes into the pot and stir-fry them twice. Finally, add a proper amount of salt and stir well to serve. Saute clams

Method: 1. Wash clams gently with cold water for two or three times before buying them back, remove the residue on the surface of pearl oyster, then soak them in cold water, add a little salt and sesame oil, and let them stand still to spit sand; 2. Amaranth, Xianglai and green and red peppers are cleaned, and the types can be adjusted, whether they are put or not; 3. Cut amaranth and xianglai into inches, and cut green and red peppers vertically, and cut them into shreds. Pepper seeds can come and go, which I think is more fragrant. 5. Boil a pot of water. After the water is boiled, put the clams in the pot, cook until all the mouths are open, and then fish them up; Save the soup, and drink it immediately when it is hot and humid. You can also cook noodles in soup, which is very delicious. Leave a small bowl for frying clams for a while. 6. Cool the oil in a hot pot. First, stir-fry a spoonful of douban hot sauce into Chili oil with slow fire, and then put the ginger and garlic paste into the pot and fry it to make it fragrant; 7. Stir-fry the green and red peppers and clams in the pan at the same time. Because Pixian bean paste is very salty, there is no need to add salt. Just pour a little rice wine and a little blanched clams, and stir well to make Pixian bean paste evenly covered with clams. 8. Before coming out of the pot, sprinkle amaranth and fragrant lai into the pot, turn off the fire, stir-fry twice, and take off the pot. Pepper and tomato strips

Food: 3g of long eggplant, 3g of green pepper, 5g of oil consumption, 5g of garlic cloves, 2g of salt, 5g of chicken essence and 5g of sesame oil. Methods: 1. Wash long eggplant, remove the stalks and cut into thick pieces; Put the green pepper on fire until the skin looks like budgerigar vitiligo, and chop it; Chop garlic cloves. 2, long eggplant pigeons cooked down, fly away and break into strips. 3, put tomato strips, chopped peppers, salt, chicken essence, oil consumption, minced garlic and sesame oil into the plate, mix well and put them into the plate.