1, dried scallops fishing shark's fin: materials: 10 grams of dried scallops, 200 grams of shark's fin, 10 grams of milk, 5 grams of peanut butter, 10 grams of oyster sauce, 5 grams of salt, 10 grams of sugar, 10 grams of light soy sauce, and an appropriate amount of starch. Method: Soak the shark's fin and dried scallop and wash them. Put the shark's fin and dried scallop into the inner pot, add appropriate amount of water, put the inner pot into the Skyline waterproof stewing pot and stew for about 3 hours. Add the remaining ingredients into the pot with water and bring to boil, then thicken with cornstarch and pour over the stewed shark's fins in a rising pot.

2, antler Agaricus blazei turtle: materials: antler 5 grams, Agaricus blazei 15 grams, turtle 300 grams of meat, yam 10 grams, cinnamon 5 grams, salt. Practice: deer antler washed; yam soaked and washed; cinnamon washed; turtle meat cut into pieces, boiled in boiling water, fished out and drained. Deer antler, Colla Corii Asini, turtle meat, yam and cinnamon poured into the inner gallbladder, add the right amount of water, put the inner gallbladder into the sky waterproof stew pot about 3 hours of simmering. Add salt to taste after stewing.

3, seafood Buddha jumps over the wall: materials: sea cucumber 175 grams, 200 grams of raw fins, abalone boy 300 grams, 200 grams of flower glue, turtle skirt 150 grams. Rattlesnake meat 200 grams, 4 mushrooms, 200 grams of chicken, 200 grams of pork, 30 grams of ham, 2 grams of ginger, 3 grams of cooking wine, 10 grams of American ginseng, goji berries 2 grams of salt 2 grams of monosodium glutamate (MSG) 3 grams. Practice: first abalone boy peeled, washed; flower glue and turtle skirt cut into pieces; ring snail meat slices; chicken cut into pieces; pork and ham cut into square grains. Boil the above materials in boiling water, fish out and drain the water, put all the ingredients into the inner pot, add the right amount of water, put the inner pot into the sky waterproof stew pot, stew about 3 hours. Add salt and monosodium glutamate after stewing.