Raw materials: 15 shrimp, water tofu 2 pieces, ginger 2 slices, 2 cloves of garlic, onion 2 trees, 1 spoon of spicy sauce, 2 spoons of soy sauce soy sauce, soy sauce king of a small spoon, 1 spoon of oil, 1 gram of white pepper, 1 gram of salt, 1 gram of monosodium glutamate, water starch 2 grams of method: 1, shrimp settled after the shrimp cut into segments of fresh shrimp, add a little white pepper, rice wine marinated for ten minutes; water tofu cut into small triangles; Ginger, garlic, green onion root each chopped, a spoonful of spicy sauce reserved (spicy sauce can be replaced with Pixian Douban sauce). 2, take a small plate, plus oil, soy sauce, a small amount of soy sauce king tossed for flavor sauce. Pan rolling oil under the fresh shrimp slip fried over, sheng out reserved. Ginger foam, garlic, green onion root into the pot over moderate heat to stir-fry the flavor, and then pour into the spicy sauce to stir-fry the flavor stir-fried into chili oil. 3, water tofu poured into the pot, add flavor sauce and a small amount of cold water to boil, with a small fire top cover simmering for five minutes, is the middle of the shake to avoid sticking to the pot; and then poured into the shrimp simmering for one minute; finally add a small amount of salt and monosodium glutamate, and add cornstarch water to close the juice.

With 500 grams of pork; garlic cloves 3 two; Lao Ganma tempeh 2 fried spoons; half a spoon of salt; a small amount of rice wine; a little bit of oil method of pork handle thrown into the refrigerator for 2 hours, cold to slightly hardened, removed and cut into slices. Boil water in a pot, small meat thrown in to boil, fish up and wash, put in a draining basket to strain water to dry. Cut the garlic cloves into inch-sized pieces. If they are too thick, cut them into two to make them more flavorful. Put a little low oil in the pot, medium heat, under the small meat popping pot until bubbling oil, slightly brown. Halfway if sticky pan can cook a little rice wine. Turn away from the red, into the garlic stir fry, add a small spoon of salt, stir fry until the garlic snapped, add two stir fry spoon Lao Gan Ma, stir fry well from the pot.

Food: pork chops 800g, 2 tablespoons of soy sauce, 1 tablespoon of soy sauce king, dried chili pepper appropriate, 1 teaspoon of five-spice powder, half a tablespoon of mace, 2 anise, 2 tablespoons of rice wine, 1 tablespoon of chicken essence powder, ginger appropriate, salt appropriate, green onion appropriate method: 1, pork ribs cleaned, chopped reserved; ginger cut into slices, cut strips of green onion, dried chili pepper divided into two halves; 2, add water to the pot, and then into the Pepper, boil and then into the pork ribs, nickel water, fish up and drain the water reserve; 3, add some oil in the pot, put in the onion ginger anise for bursting incense, and then put into the pork ribs, fried into light yellow and then into the dried chili peppers, stir-frying again until the pork ribs edge a little bit of light yellow, put into the rice wine, stir-frying two on the edge of the pot along the pouring into the light soy sauce and dark soy sauce, at the same time sprinkled into the five-spice powder, stir-fry, put into the cold water, just enough to immerse into the pig! Spare ribs, after boiling into a small fire slowly stewed 30-50min. 4, the final pork ribs softly cooked also put into the salt and chicken powder, stir-fry a little bit, into the juice can be eaten.