1, fish-flavored shredded pork, ingredients: pork, pepper, fungus, carrot. Practice: shred auricularia auricula, carrot and green pepper, shred pork and add salt, one spoonful of soy sauce, one spoonful of cooking wine and one spoonful of starch, and marinate evenly 10; Fish sauce: two spoonfuls of soy sauce, twelve spoonfuls of vinegar, eleven spoonfuls of oyster sauce, eleven spoonfuls of sugar, eleven spoonfuls of starch and half a bowl of water; Pour the oil into the pot, add the shredded pork and bring it out. Stir-fry the onion and garlic, add a spoonful of bean paste and stir-fry the red oil. Add pepper, carrot and fungus, stir-fry until raw, add shredded pork, and finally add fish sauce, stir-fry and take out!

2, fried tofu: fried tofu wants to stick to the pot, first of all, you have to fully slide the pot, the hot pot is cool and smooth the pot, and evenly sprinkle some salt on the bottom of the pot to avoid direct contact between tofu and the bottom of the pot, causing the pot to stick to the bottom. Add the tofu, gently shake the pan, let the tofu be evenly heated and keep frying on low fire for 3 minutes. When the tofu changes color around and the bottom is golden yellow, sprinkle some salt on it, turn it over and fry for 2 minutes. Pour out the tofu when both sides are golden yellow. Put some water in the pot. After the water is boiled, put some chicken powder and oyster sauce and mix well. Hook in a little water starch and thicken the soup. Pour in the fried tofu and chopped green onion, wrap the tofu in the sauce and turn it evenly, and the generally fragrant fried tofu will be ready.

3, sauce-flavored eggs: ingredients: eggs, onions, starch, Chili powder, sugar. Practice: break the eggs, add soy sauce, vinegar, oyster sauce, starch, Chili powder, salt and sugar and half a bowl of water to the bowl and stir evenly for later use; Add a little oil to the pot, pour in the eggs and fry until cooked. Add the sauce and stir fry for a few times.