Scrambled eggs with lettuce Prepare green bamboo shoots and goose eggs, peel the green bamboo shoots and clean them. I cut the green bamboo shoots into small strips, beat the goose eggs into a bowl, add salt and rice wine, mix well, pour a little oil into the pot, pour the egg liquid, fry it into small pieces, put it into the bowl, pour a little oil into the pot, put the green bamboo shoots, add salt and oil consumption, stir-fry until the green bamboo shoots become soft and put them into the egg pieces.

Add a spoonful of salt and appropriate warm water to the pot of pork belly fried yuba, and put it in yuba for 25min. Slice the pig's belly. Slice ginger and garlic, cut onion and dry Chili. Squeeze the soaked bamboo and cut it into sections. Boil the oil in the pot and put it in the pot with pork belly. Stir-fry until the pork oil surface turns yellow, add ginger slices, garlic and dried pepper and stir-fry until fragrant. Add a spoonful of red bean paste and fry. Add a proper amount of light soy sauce and stir-fry the color from beginning to end. Stir-fry the rotten bamboo in the pot for several times, and cover it with water for three or four minutes. Finally, add onion and appropriate chicken powder. This is delicious.

Steamed Chinese cabbage with garlic vermicelli, soaked in a small amount of vermicelli, fried mutton liver with five or six cloves of garlic, chopped onion, boiled in oil, put garlic paste in, saute until fragrant. Pour half a bowl of water, soy sauce, sugar, a small amount of salt, chicken essence, shrimp skin and sesame oil into a bowl, stir, cut the vermicelli into pieces, spread them on a plate, and pour the juice on it. Cut the vegetables into 2 cm upper and lower sections, spread them on the users, sprinkle garlic paste on them, and steam for 10 minutes on fire.

Cool fried fish fillets with sugar remove scales, fins, gills and internal organs of carp, and clean them. Prepare onions and ginger in advance. Clean the bacteria and break them into small pieces. In a bowl, add white vinegar, soy sauce, sugar, rice wine, cassava starch and water to make juice. Head and tail of grass carp. Cut the fish right in the middle and remove the bones. Cut the fish into slopes. Add salt and rice wine salt to fish and marinate for 20min. The fish is evenly covered with dry starch. Add 60% boiling oil, stir-fry until the skin turns yellow, take it off and dry it. Put the oil in the pan and fry the onions and ginger. Fried in agar powder. Pour the feed juice and bring to a boil. Pour in the fried fish slices. Quickly and evenly mix to make a piece of fish evenly cover the juice.

Wash the fish head with chopped pepper, remove gills, wipe the surface with salt and white pepper, put ginger slices and scallions in the fish head with chopped pepper, add rice wine for pickling for one night, cool the oil in a hot pan, add Dongru and ginger slices, fry the fish head with chopped pepper, add sesame pepper and dried Chili pepper, fry until the surface is golden yellow, add a pot of boiling water, boil and skim off the white foam, pepper, ginger and garlic, etc., until the fish head with chopped pepper is fried.