Stonepot saury raw materials: saury, tofu, sour Korean hot sauce, garlic, onion, oil, salt and starch. Practice: 1. Wash the saury slices, dip tapioca starch on both sides of the hairtail, and cut tofu into pieces. 2. Put a proper amount of oil in the pot, burn the oil, then add the swordfish and fry until both sides are golden, and then fry the tofu on low heat until the surface is golden. 3. Add appropriate amount of cold water, boil and add sour Korean hot sauce and garlic. 4. After boiling, transfer to a stone pot and simmer for 25 minutes. Sprinkle onions before cooking.

Beef vermicelli cabbage pot raw materials: beef rolls, Chinese cabbage, vermicelli, pepper, salt and black pepper. Method 1. Soak the vermicelli until soft. Wash the Chinese cabbage and cut it into thin slices. 2. Heat oil in a hot pot, saute shallots, ginger and small peppers, pour in fat beef slices and stir-fry until the color becomes light, and drain. 3. After boiling, put it into Chinese cabbage, cook it again, put it into the soaked vermicelli, and add salt and seasoning. 4, the vermicelli is completely transparent, put coriander powder, green garlic paste, and sprinkle a small amount of black pepper.

Bean-flavored silver carp raw materials: silver carp, spicy bean paste, garlic, ginger foam, onion, soy sauce, vinegar, sugar, rice wine, salt, cassava starch and oil. Methods: 1. Wash the fish first, cut three knives on each side of the fish and coat the inside and outside with salt. 2. Heat the wok with oil, add the fish, fry for 2 minutes on each side, and take it out. 3. Leave the bottom oil in the pot, saute ginger and garlic and Pixian bean paste. 4. Add sugar, soy sauce, vinegar and rice wine, and add appropriate amount of water to boil. 5. Put the fish in, cover it, cook it for 10min, take it out and set it on the plate. 6. Boil the juice in the pot, add onion and starch, and cook until the juice is sticky. 7. Pour the sauce on the fish and sprinkle with onions.

Sauce scrambled eggs raw materials: 3 raw eggs, 20g shallots, 20g small peppers, 20g green peppers, 30g bean paste, soy sauce 10mL, 5g sugar, and starch 1. Wash the green and red peppers first, cut them into water-shaped pieces, then cut them into sections and put them on a plate for later use. 2. Beat the eggs into the bowl and mix them evenly with chopsticks. 3. Add vegetable oil to the pot, stir-fry with high fire oil until it is 6 minutes cooked, turn to low heat, add the evenly mixed raw eggs, stir well and set aside. 4. Put the oil in the pot, add the bean paste on low heat, stir well, and add a little cold water to boil. 5. Add chopped green pepper, 5g sugar, and soy sauce 10mL, and cook until it becomes popular. 6. After the juice in the pot is boiled, add the fried raw eggs and stir well. 7. After the raw eggs in the pot are coated with sauce, add a small amount of glutinous rice flour, put it in the pot, stir fry for a while, and put it in the pot for decoration.