1, five blessings

Required ingredients: tribute balls, fish balls, carrots, lettuce, quail eggs, broccoli, broth, salt and water starch. Clean all ingredients, dig lettuce and carrot into balls with a ball digger, and cook quail eggs and shell them for later use. Cut the broccoli into small pieces, blanch it and put it on a plate. Boil the tribute balls, fish balls, carrot balls and lettuce balls in water, and put all the cooked balls on the broccoli. Pour the sauce on the meatballs and serve.

2. Sanyang Kaitai

Ingredients: mutton, cabbage, radish, broth, salt, pepper, chopped green onion, ginger slices. All ingredients are cleaned, except cabbage leaves, which are torn into small pieces. Radish is sliced and mutton is cut into large pieces. Blanch mutton to remove fishy smell, heat wok, pour oil, add ginger slices and chopped green onion, and fry mutton. Stir-fry the radish and add the broth in two minutes. After the fire boils, pour it into the casserole and stew for another half an hour. In the last five minutes, add cabbage, salt and pepper, stir well and serve.

3, round and round

Ingredients: white radish, chicken breast, mushrooms, green onions, coriander, egg white, raw flour, cooking wine, white pepper, salt, soy sauce and sesame oil. Peel the white radish, cut it into 2cm pieces, blanch it in a pot, and take it out after it becomes transparent. Chop chicken breast, dice mushrooms, beat an egg white, add seasoning and stir well. Fill the prepared chicken stuffing into the hole above the radish, and then arrange it slightly into a ball. Put the radish and chicken stuffing into a steamer and steam 15 minutes. Garnish with coriander and serve.

4, more than a year

Required ingredients: grouper, cooking wine, shredded onion, shredded ginger, steamed fish soy sauce, vegetable oil. Clean the grouper, draw a few lines on the fish, pour in cooking wine and marinate with shredded onion and ginger. Steam the salted fish in a steamer 12 minutes, and stew for another 3 minutes. Take out the steamed fish, pour out the excess water in the plate, add shredded onion and ginger, and pour in the steamed fish soy sauce and hot oil, and it is ready.

5. Tear the chicken with your hands

Ingredients: chicken, salt, oil, ginger, onion. Wash the whole chicken, put it in a pot, add water and ginger slices, and turn to low heat 15 minutes after the fire boils. Cooling the caught chicken in cold water, taking out the chicken, separating the chicken from the chicken bones, and shredding the chicken. Put chopped green onion in a bowl, sprinkle with salt, pour in hot oil, and pour chopped green onion oil on shredded chicken.