4 raw eggs with black bean flavor, 2g edible salt, water black bean sauce 15g, scallion 1 root, rice wine 10mL, 2g white sugar, soy sauce 10mL, 2 cloves garlic, 50mL edible oil and 2 peppers, and boil the water in the pot. Cut the lobster sauce for later use. 2. Peel the eggs for later use. Put proper cooking oil in the pot. When the temperature is 7 minutes, add the eggs and fry until the skin is yellow and wrinkled. 3. Leave a little oil in the pot, add garlic paste, millet pepper and lobster sauce, stir-fry until fragrant, add tiger skin eggs, add soy sauce, rice wine, sugar and salt and stir well. Then you can cook.

Celery fried shredded pork food: lettuce, raw pork, fungus, carrot, ginger, garlic, soy sauce, rice wine, salt, monosodium glutamate and water starch. Practice: 1, lettuce leaves are selected, washed and cut into strips; 2. Shred pork, add a small amount of soy sauce, yellow wine and water starch and marinate for a while; 3, black fungus soaked in Kamikiri silk, carrot peeled and shredded; 4. Heat the oil in the pot, put the marinated meat slices into the pot, stir-fry them and put them on the plate for later use; 5, another pot, stir-fry shallots and ginger, first add shredded fungus and shredded carrots and stir-fry; 6. Then pour in lettuce and stir fry; 7. Finally, add the fried meat slices, add salt and monosodium glutamate.

Bitter gourd and dried bamboo shoots mixed with cold dishes raw materials: bitter gourd 80- 100g, dried bamboo shoots 80- 100g, fresh lotus leaves 5g. Practice: 1. Slice bitter gourd and bamboo shoots, blanch bitter gourd in a pot, then cook bamboo shoots and take them out for later use. 2. Boil the dried lotus leaves for about 20-30 minutes, and filter the lotus leaf residue to get juice. 3. Stir lotus leaf juice, vinegar, proper amount of soy sauce and salt together to make seasoning and pour it on bitter gourd and bamboo shoots.

Homemade sauce for taro crab: Put seven or eight kinds of sauces, such as clay pot rice sauce, garlic Chili sauce, ribs sauce, etc., and mix well for later use. Boil the edible olive oil in a clean pot, pour in the mixed sauce and stir-fry until fragrant. Practice: 1. Slaughter the meat crab, cut it into pieces, fry it in a 70% hot cooking oil pan until golden brown, drain it, and then wrap it with homemade sauce, pepper noodles and pepper powder for later use. 2. Boil the lard in the clean pot, scoop in the sparerib soup to boil, add the taro, and add salt and seasoning during the period. 3. After picking it up, wrap a layer of homemade sauce in the basin to lay the bottom, and put the crab pieces wrapped in sauce on it. 4. Put the homemade pepper oil into a clean pot and cook until it is 80% hot. 5. Put the money into the dried pepper and dried pepper, pour it on the crab block in the pot after taking out the pot, and sprinkle the fragrant leaves on it.