Ingredients: Flammulina velutipes 1 handful, lunch meat 1 small pieces, a little garlic and millet pepper.

1, add a little garlic, 1 spoon white sesame, 1 spoon balsamic vinegar, 2 tablespoons oyster sauce, 1 spoon white sugar, 1 spoon soy sauce, and mix the salt and chicken essence evenly.

2, Flammulina velutipes treatment on the plate, spread a little lunch shredded pork in the middle, pour a little juice, then spread a layer of Flammulina velutipes, and then pour all the juice evenly.

3. Steam in a steamer for 8 minutes, sprinkle with garlic, millet pepper and shallots, and drizzle with hot oil.

2. Kung Pao Tofu

Ingredients: tofu 1 piece, auricularia auricula 1 small handful, a little day lily, 3 string peppers and millet peppers, 3 cloves of garlic, and shallots 1 root.

1, add 1 spoon of cooking wine, 3 tablespoons of light soy sauce, 2 tablespoons of white sugar, 1 spoon of balsamic vinegar, 5 tablespoons of clear water and a little starch to the bowl, and stir well for later use.

2. Heat the oil in the pot, pour the onion and garlic, saute until fragrant, and pour the day lily, fungus, string pepper and millet pepper and stir fry for 3 minutes.

3. Add the boiled tofu, pour the adjusted Kung Pao juice, simmer for 5 minutes, and then add a little salt and chicken essence to taste.

3. Fish-flavored eggplant dragon

Ingredients: long eggplant, ham sausage, garlic bolt, red pepper 1 piece, egg 1 piece; 3 tablespoons of tomato sauce, 2 tablespoons of Pixian bean paste, 3 tablespoons of sugar, 2 tablespoons of aged vinegar, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, dry starch 1 spoon, salt, chicken essence, onion, ginger and garlic.

1, eggplant is cut in the same way as hemp fiber cucumber. Two chopsticks are placed on both sides of eggplant to avoid cutting. Cut it evenly with a straight knife, about three-fifths of the way.

2, eggplant upside down, cut the back, start cutting from scratch with a diagonal knife, and cut it evenly.

3. Add salt to the eggs and break them up. Pour them on the cut eggplant with a spoon and spread them evenly, both inside and outside, and pat the eggplant with starch.

4, the oil temperature is 6 layers hot, put the eggplant inside and fry the skin golden, then remove the oil control. The plate is placed in a suitable curved shape.

5, add the right amount of oil in the pot, add onion, ginger, garlic and dried pepper to saute the bottom oil of the pot. Add 3 spoonfuls of tomato sauce, 2 spoonfuls of Pixian bean paste, half a bowl of water, 3 spoonfuls of sugar, 2 spoonfuls of aged vinegar, light soy sauce and cooking wine, blend appropriate amount of water starch, boil over low heat to make bubbles, add garlic shoots, ham sausage and diced red pepper, and finally pour them on the fried eggplant.

4. Stir-fried mutton with onion

Ingredients: half a catty of mutton, green onion 1 root; 3 cloves of garlic and ginger 1 piece; 2 tablespoons of rice vinegar, 3 tablespoons of light soy sauce, cooking wine 1 spoon, sugar 1 spoon, starch 1 spoon, sesame oil 1 spoon and a small amount of salt.

1, the mutton is cut into thin slices with a horizontal knife, and the scallion is partially cut into hob blocks.

2. Add 3 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of sugar, 1 tablespoon of dry starch, 1 tablespoon of sesame oil and a small amount of salt into the bowl and stir well for later use. 2 tablespoons of rice vinegar, 3 cloves of garlic and a small amount of ginger.

3. First, heat the pan on a large fire, then add a little more peanut oil than usual. When it is 80% hot, pour in the garlic slices and stir-fry in Jiang Mo for 2 seconds.

4. Pour 2 spoonfuls of rice vinegar directly into the oil pan along the edge of the pot, and the whole process will be on fire. Quickly pour the mutton and green onions into the pot and stir fry over high heat.

5. Pour in the juice prepared in the second step, stir-fry over high fire for ten seconds, and then serve.

5. Braised pigeons

Ingredients: pigeon 1 piece, ginger 1 piece, garlic 1 head, and appropriate amount of dried pepper.

1, clean the pigeons and cut them into large pieces, and pat the garlic with the back of a knife for later use.

2, the oil in the pot is hot, pour 2 spoonfuls of Pixian bean paste, stir-fry the red oil, add garlic and dried pepper and saute.

3. Pour pigeon pieces, a little ginger slices, stir-fry until the color changes, then pour 2 tablespoons of soy sauce, 1 spoon of balsamic vinegar.

4. Add water without pigeon pieces, stew for 15 minutes, and finally add a little salt and chicken essence to taste.