Pork belly in honey sauce, ginger slices, cooking wine, chicken essence, soy sauce, refined salt, edible oil for banquet friends, white sesame seeds and barbecued pork sauce. (1) Wash the pork belly and cut it into pieces of suitable size for later use. (2) Heat the wok and pour salad oil, add ginger slices to make it smell, then pour the pieces into the wok and stir fry. (3) Stir-fry over medium heat until the meat is oily and the surface is yellow. Pour in cooking wine, add two spoonfuls of barbecued pork sauce, one tablespoon of soy sauce, and stir-fry with a little salt until the meat is colored. (4) Take the pork belly out of the wok and put it into a casserole, add a proper amount of hot water to soak the meat pieces and boil them for a good fire, and then simmer for about half an hour. (5) Take out the pot and put it on the plate, sprinkle with white sesame seeds and serve.

Roasted white gourd with dried seaweed: 250g of white gourd, 50g of dried shrimps, 40g of edible oil for banquet friends, 3g of salt, 2g of monosodium glutamate, 5g of cooking wine, and 0/5g of pea starch/kloc. 1. Peel the wax gourd, remove the pulp, cut it into long strips, and then cut it into pieces with a knife; 2. Wash the dried seaweed in foam; 3. Fry the wax gourd in the oil pan for a while, and remove and drain the oil; 4. Put 250 grams of chicken soup in a wok, add dried seaweed, cooking wine, refined salt and monosodium glutamate, and cook for a while; 5. Add wax gourd and simmer for 5 minutes; 6. thicken and pour a little oil.

Sauce-flavor crispy tofu is made of tofu 1 block, one cucumber, one carrot 1 root, one shrimp 12, one onion, cassava starch, water, delicious fresh soy sauce, vegetable oil, sesame oil, sugar and salt. 1, cut the tofu into pieces, and set the thickness. 2. Cut cucumber and carrot into corresponding prismatic slices. 3. Cut the onion into sections. 4. Encapsulate the tofu with a little cassava starch, put it in the pot, fry it into orange and fish it up. 5. Fry the fresh shrimp with the remaining oil and fish it up. 6. Put a little oil in the pot. After the oil is burned, add the onion and carrot slices and stir-fry. 7. Finally, put the tofu in water, pour a little soy sauce, salt, sugar and water starch, stir-fry the cucumber and fresh shrimp again, and finally pour sesame oil to serve.