1. Sweet and sour hairtail, prepare ingredients: fresh hairtail, ginger, garlic cloves, sugar, tomato sauce, soy sauce, aged vinegar, flour, chicken essence, cooking wine and edible salt. Wash hairtail, cut into sections, peel and slice ginger, peel and cut garlic cloves for later use. Pickling hairtail: put hairtail in a large bowl, add proper amount of cooking wine, salt and flour, and spread evenly. Marinate for about 20 minutes to remove fishy smell. Sweet and sour sauce: pour a proper amount of soy sauce, white vinegar, starch, salt, chicken essence, sugar and tomato sauce into a bowl and stir well for later use. Boil the oil in the pot, marinate the hairtail with salt that tastes good when it is hot, and fry it slowly until both sides are golden and full for use. Leave oil at the bottom of the pot to saute minced ginger and garlic, pour in the prepared sweet and sour juice, and cook until the soup is thick and bubbling. Add the fried hairtail and stir well until the hairtail is covered with sweet and sour sauce. Then turn off the fire, take out the pot and put it on the plate. Simple, sweet and sour, appetizing, especially for children!

2. Tofu shrimp, ingredients: shrimp, tofu, eggs, and accessories: onion, ginger, cooking oil, cooking wine, edible salt, soy sauce and oyster sauce. Separate the shrimp head from the shrimp body, remove the shrimp line from the shrimp, wash it, put it in cooking wine and edible salt, and pick it up for pickling 15 minutes. Leave a little base oil in the pot, add shrimp head, onion and ginger and stir-fry shrimp oil. Put the tofu cut into small pieces into the pot, turn it gently and add appropriate amount of water. Add a spoonful of soy sauce, half a spoonful of oyster sauce, shrimps and a proper amount of salt to the pot. Boil the shrimps until they change color, then pour in the egg mixture. When the egg liquid is slightly solidified, stir it gently. After boiling, take out the pot.

3. Braised trotters, ingredients: trotters, crystal sugar, chicken feet, ginger, onion, cooking wine, star anise, cinnamon, fragrant leaves, soy sauce, soy sauce, dried bean curd and wide vermicelli. Pig's trotters and chicken's feet are rich in collagen, and it is Xiong Haizi's favorite to serve as snacks and wine. Wash the trotters and chop them into small pieces. Add onion, ginger and 1 teaspoon cooking wine to the pot, and put it in cold water. Bring it to a boil with great fire. Blanch the water while skimming the blood foam and cook until there is no blood foam. Heat the oil in a pot, stir-fry the sugar with a small torch, and then add the pig's trotters. After the pig's trotters are fried and colored, add ginger onion, millet spicy and Illicium verum leaves, and then add 3 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce for color enhancement, 1 spoon of oyster sauce for freshness, 1 spoon of cooking wine and 1 spoon of soy sauce. Pickle packs are optional. Boil in boiling water without ingredients for 5 minutes, turn to medium-low heat and stew for more than 40 minutes. Finally, add side dishes such as braised chicken feet, wide vermicelli and dried bean curd. Open the fire to drain the excess soup, and then you can serve it. It is suggested to leave a few spoonfuls of bibimbap in the soup. If there is a pressure cooker, you can press it directly in the pressure cooker. Squeezed trotters are softer and more glutinous, and get twice the result with half the effort.