1. Cold okra: 1. Remove the head and tail of the okra and wash; cut the green onion and red pepper into shreds and set aside.

2. Put the okra into boiling water, add a little salt and cooking oil, blanch it for about 2 minutes until cooked, remove it and pour it into cold boiling water, cut it into sections and put it on a plate.

3. Make the sauce: Put salt, vinegar, sesame oil and light soy sauce in a bowl and mix well.

4. Pour the prepared juice onto the okra, then place the green onion and red pepper shreds on the okra, heat the oil and pour it on the green onion and red pepper shreds.

2. Corn spareribs soup: 1. Wash the spareribs and chop them into pieces, then put them into clean water, add a little salt and cooking wine and soak them for 20 minutes (soak in the bleeding water), take them out, wash and drain them; cut the corn into cubes and set aside.

2. Put an appropriate amount of water in the pot, add a few slices of ginger and green onions, put the ribs in cold water and cook until it boils, then take out the ribs, wash and drain.

3. Place the ribs in a casserole, pour in enough water and bring to a boil, then cover and simmer over medium-low heat for 20 minutes.

Pour the corn into the pot and continue to simmer for about 20 minutes.

4. Add appropriate amount of salt and chopped green onion before serving.

3. Roast Chicken with Mushrooms: 1. Wash the chicken and cut it into pieces, soak it in water and soak out the blood.

2. Heat oil in a pan, add onions, ginger and garlic and sauté until fragrant, add chicken pieces and stir-fry until the skin is slightly yellow, add peppercorns, star anise, cooking wine, light soy sauce, sugar, pepper and oyster sauce and stir-fry evenly.

3. Add an appropriate amount of water (the water should cover the chicken pieces), bring to a boil over high heat, then reduce to medium-low heat and simmer for 20 minutes. Pour in the mushrooms, add an appropriate amount of salt to taste, and simmer over medium-low heat for 20 minutes until cooked.

4. Stir-fried lotus root strips with green pepper: 1. Peel, wash and cut the lotus root into strips, put it into clean water, add a few drops of white vinegar and soak for a while.

2. Heat the oil in a pan. When the oil is hot, sauté the garlic slices until fragrant. Add the green pepper and stir-fry until fragrant. Add the lotus root strips and stir-fry.

3. Add appropriate amount of salt to taste, stir-fry until cooked and serve on a plate.