1: dried amaranth bean curd 1, washed leek moss and cut into pieces in old terrier; 2. Wash and shred the dried tofu with water; 3. Wash the sweet pepper, remove the seeds and shred; 4. Put an appropriate amount of cooking oil into the wok. After the oil is hot and humid, stir-fry the ginger slices until the ginger slices turn yellow; 5. Add the cut dried tofu and stir fry for 2 minutes on medium heat; 6, add leek moss and shredded sweet pepper, add.

2. Garlic-flavored chicken wings 1, soy sauce, salt, ginger foam, black pepper, galangal and rice wine are used as curing materials. 2. Cut the back of the chicken leg, put it in the marinade and marinate for one hour. 3. Chop the garlic, take it out of the pot, and add the marinated chicken legs. 4. Pour in the right amount of sugar and fry until it changes color. 5. Pour in soy sauce and stir-fry evenly. After the chicken legs are steamed, pour in garlic and stir-fry for fragrance. Add salt and stir-fry for sugar color.

3. Stewed ribs with Pleurotus ostreatus and lotus root 1. Pleurotus ostreatus is picked and soaked in advance, and the pedicle at the end is removed. 2. Peel the lotus root and cut it into small pieces. 3. Let the pan cool, and add a proper amount of pressed rapeseed oil of Arowana. 4. Saute ginger slices, stir fry and add rice wine. 5. Add soy sauce and oyster sauce and stir fry until fragrant. 6. Pour cold water and turn over.

4. Braised lion head 1, washed and pickled with water chestnut. 2. Chop raw pork, add water chestnut and eggs, and mix well. 3. Add onion, salt and tapioca starch, and mix uniformly in one direction. 4. Boil the oil for eight minutes in hot weather and add the processed pork balls. 5. fry until golden on both sides, and then pick it up.