Braised elbow, 1, choose fresh elbow with thin skin and tiny pores, remove bones and trim it into a round peach shape. 2. Put the elbow skin up, heat it in a five-spice pot, cook it until it is five-ripe, and take it out. 3. Heat the oil pan, fry the elbow skin down to yellow, and keep turning it when frying to prevent the bottom from being burnt. 4, fry the elbow out, put it in a bowl, add onion and ginger, pour some water with brine soup, pour it into the bowl, and steam it on the drawer. 5. Buckle the steamed elbow into a large plate, let the soup drain for a long time, add cooking wine and monosodium glutamate, adjust the color and taste, start thickening, sprinkle with green garlic, pour in bright oil and pour it on the elbow.

Pig-killing dish was originally a kind of stew eaten in rural areas of Northeast China every year when it was close to the end of the year to kill pigs. In the past, it was a big event to kill pig in the countryside. No matter which pig killed pig, friends and relatives must be invited to eat pig-killing dishes at home. These waist and legs are all good things. How to eat the remaining fat in the water? There is a pig-killing dish: the blood sausage made of pickled sauerkraut and the raw material of fat meat are all together. If you want to eat big fat meat, you should cut it into pieces, put it in a pot and cook it in oil, and then stew it with sauerkraut and blood sausage. In the countryside, the fire in the stove chamber reflected the aunt's face, and the stew with ginger and garlic in the pot was cooked glug. When this pig-killing dish spread to the city, the restaurants in the city added more procedures and used enough materials. But this custom still exists in the rural areas of Northeast China.

Stew the ribs with Chinese cabbage. 1, chop the ribs into one-inch and five-minute sections, cut the cabbage head into cubes, cut the coriander stalks into small pieces, cut the onions and ginger into pieces, and pat the ginger pieces with a knife. 2, put water in the spoon, boil the water, put it in the ribs and take it out, then rinse the blood foam with water. 3. Put a small amount of clear oil into the spoon. When the oil is hot, put the onion and ginger in the frying pan, then stir-fry the cabbage until it is half cooked, add broth, add ribs, salt and pepper water. Bring to a boil, simmer over low heat, take out onion and ginger, add monosodium glutamate and coriander stalks, and serve in a bowl.

Wash the tender and drunken chicken with pepper, remove the internal organs and drip dry water for later use. Heat a red pot, add two tablespoons of salt and stir-fry until it is hot, then add pepper and stir-fry until the pepper is fragrant and discolored, and serve. Rub the fried pepper and salt all over the chicken's body and cavity, wrap it tightly with fresh-keeping paper, marinate it in the refrigerator for one day, take it out and thaw it, wash the pepper and salt out of the chicken's inner and outer cavity with water, put ginger slices and dried onion into the chicken's cavity, and rub the chicken evenly with wine. Steam for about fifteen minutes, cut into pieces and serve after cooling.