I recommend some home-cooked dishes, if they are made exquisitely, they will definitely be able to hold up the scene.

1. Garlic Chicken Wings

1. Take a bowl, pour light soy sauce, salt, minced ginger, black pepper, bay leaves, and cooking wine to make the marinade;

2. Cut a few small slits on the back of the chicken wings, put them in the marinade and marinate for one hour;

3. Mince the garlic;

4. Take oil Put the marinated chicken wings in the pot, pour in an appropriate amount of white sugar, and fry until it turns color;

5. Pour in the light soy sauce, stir-fry evenly, then add the minced garlic and stir-fry until fragrant;

6. Add appropriate amount of water and simmer. After the chicken wings are cooked, add salt to reduce the juice.

2. Steamed pork ribs with millet

1. Soak millet in water for three hours;

2. Soak the pork ribs in water for thirty minutes to remove the blood;

3. Add 3 grams of sugar, 5 grams of salt, 20 grams of light soy sauce, 10 grams of cooking wine, 10 grams of oyster sauce, and 15 grams of chili sauce;

4. Marinate for 2 hours to add flavor;

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5. Add millet to the pork ribs and stir evenly.

6. Put the potato slices into the bottom of the container;

7. Pour in the millet ribs and steam them for about 40 minutes.

3. Braised Chicken Feet

1. Remove the nails from the chicken feet, blanch them and take them out;

2. Fry the chicken feet till they turn into sugar color, and stir-fry until the chicken feet are slightly yellow;

3. Add onion, ginger, star anise, red pepper and stir-fry until fragrant;

4. Dark soy sauce and light soy sauce 1:1, and a bowl of rice wine. Bring to a boil;

5. Add salt, thirteen incense, and bring to a boil;

6. Cook over medium-low heat for fifteen to twenty minutes over high heat to reduce the juice. Add some MSG to enhance the flavor.

4. Stir-fried beef with smooth eggs

1. Cut the beef into thin slices, add marinade (soy sauce, ginger juice, wine, sugar, starch, peanut oil), mix well, and soak until tender. Remove and set aside for use. Beat the eggs, add salt and mix well;

2. Put the beef soaked in oil into the egg liquid;

3. Heat the wok When it is very hot, add the oil. After it is hot, add the egg liquid, stir-fry over medium heat until the eggs are solidified, sprinkle in the green onions, mix well, and serve.

5. Pearl Motoko

1. Wash the glutinous rice and soak it overnight, remove and drain;

2. Add salt and light soy sauce to the pork filling. Beat cooking wine, oil, starch, and quail eggs in one direction. Add minced onion, ginger, and lotus root and mix well;

3. Shape the meat filling into a round ball;

4. Wrap the meat ball with a layer of glutinous rice;

5. Steam the pearl yuanzi in a pot over water. After the water boils, continue to steam over high heat for about 10 minutes.

6. Stir-fried chicken gizzards with chopped pepper

1. Clean the chicken gizzards and cut into thin slices, add minced ginger, red chopped peppers, and cooking wine and marinate for about 20 minutes;

2. Wash the long green pepper, remove the seeds and cut into sections, and slice the onion, ginger and garlic;

3. Heat the oil in the pan. After the oil is hot, add the peppercorns, ginger, onion and garlic in sequence and stir-fry until fragrant;

4. Add the marinated chicken gizzard slices and stir-fry over high heat until the green peppers are tender;

5. Add the green pepper cubes and stir-fry, add a little dark soy sauce, stir-fry until the green peppers are tender, then add a little Salt and drizzle a little sesame oil.

7. Steamed Chicken Feet with Black Bean Sauce

1. Blanch the chicken feet in a pot for 3 minutes, drain and set aside;

2. Oil When hot, add the chicken feet, fry until slightly brown, then soak in cold water for 10 minutes;

3. Remove the chicken feet and add salt, pepper, green onions, red peppers, minced garlic, tempeh, and cornstarch , cooking wine, sesame oil, light soy sauce, dark soy sauce, and oyster sauce are fully mixed;

4. Put the tofu in a bowl, place the chicken feet in place, pour the remaining sauce on the chicken feet, and add Steam over high heat for 25 minutes.

8. Mapo Eggplant

1. Remove the stems and wash the eggplant, cut it into pieces, soak in light salt water for 10 minutes, chop green onion and garlic, and mince ginger;

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2. After the oil is hot in the pan, add the eggplant, fry over low heat until the eggplant is soft and then remove it;

3. Pour oil into the pan, add minced garlic and ginger and saute until fragrant. Add bean paste and stir-fry until red oil is produced;

4. Add eggplant and stir-fry evenly, add cooking wine, sugar, light soy sauce, pour in water and simmer for a while, add chili oil and Sichuan pepper oil, wait When the soup dries up, sprinkle with chopped green onion.

9. Spicy Pig's Trotters

1. Wash the pig's trotters and slice the ginger and garlic;

2. Boil water in a pot and add onion and ginger slices , pour a little cooking wine, and after the water boils, put the pig's trotters into the water, skim off the floating foam and fish out the pig's trotters;

3. Put oil in the pot, add dried chili, pepper, aniseed, ginger slices, Sauté the garlic slices until fragrant;

4. Add the pig's trotters and stir-fry, add dark soy sauce, vinegar, and salt to taste, add water to cover the pig's trotters;

5. Bring to a boil over high heat and turn to low Heat until the pig's trotters are cooked and softened to collect the juice.