Braised pork feet food: pork feet and seasonings (garlic, ginger, douban net, dried Chili, pepper, Amomum villosum, Alpinia officinarum, fennel, rhizoma Kaempferiae and star anise) are cooked 1, and the oil in the pot is hot. When the temperature is seven degrees hot, stir-fry the garlic, ginger and douban net until fragrant, and then put the remaining raw materials in seasoning A. 2. Then stir-fry the pig's feet in the pot; 3. After stir-frying for a while, add a proper amount of cold water to the net pot (the amount of cold water does not exceed the pig's feet), and add seasoning B to adjust the taste; 4. Take a clean pressure cooker and pour the pig's feet in the pot of Practice 2 into the pressure cooker; 5. Fasten the valve of the pressure cooker with a cover, boil until the pressure cooker gradually starts to steam, then turn to slow fire to open it again 15-20min and turn off the fire; 6. After turning off the fire, let the pressure cooker stand still 15min until it won't steam again, and then you can uncover the pot cover and take out the braised pork feet.

Pineapple and shrimp ball food: fresh shrimp, jackfruit, egg white, edible salt, tapioca starch, wheat flour, salad dressing: 1, jackfruit cut into pieces, soaked in salt water and reserved; 2. Remove the shrimp line from the fresh shrimp, cut the back, add 1 spoon salt for kneading, wash and drain the water for reserve; 3. Take a small bowl, add fresh shrimp, wheat flour, cassava starch and egg white and mix well; 4, hot oil pan, fry until both sides are golden yellow, scoop up and control the oil to be reserved; 5, spicy dry pot to boil, add fried fresh shrimp, pineapple pieces and 3 stir-fry spoons of salad dressing and mix well to get out of the pot and set the plate.

Stir-fried pork belly with garlic; Garlic yellow; Pepper; Illicium verum; Garlic; Ginger and garlic; Douban Net, soybean sauce; Salt, white sugar, soy sauce and soy sauce are cooked in a pot of hot water. Add star anise, garlic, pepper and ginger slices, boil for a few minutes, and then put them in the washed pork belly when you can smell the spice. Cook for a few minutes, and it is best to finish the meat. Take out the steamed meat, take a bath in cold water, and then cut it into pieces, which must be thin. When I cut it, I must keep it around 0. 15cm.

Wash and dry garlic, float and cut into 3cm sections. Add a little oil to the cold pot. When it is five minutes hot, put it into the small meat frying pan and cook until the small meat is wrinkled. Set aside the meat or put it down. Depending on the taste, you can choose to continue to stir-fry it dry, or you won't stir-fry it again. Because the pork belly is already oily, there is no need to add oil to the pot. Add ginger slices, pepper and garlic cloves (pat the garlic cloves with a knife) and stir-fry the meat together. Add Pixian bean paste, appropriate soy sauce, white sugar, soy sauce king, soybean sauce and salt. Stir well. Add chopped garlic, stir-fry until the garlic is cut off, and you can go out of the pot.