(1) Ingredients: clear water pig's feet 400g, fresh Coprinus comatus 200g, garlic, chicken oil, vegetable oil, broth, refined salt, pepper, monosodium glutamate, cooking wine, water starch, ginger slices (minced), broth and onion slices.

(2) Practice: put the pot in medium fire, add vegetable oil, ginger and onion to stir fry until fragrant, pour 400 ml of stock, bring to a boil, add pig's trotters and tendons, simmer for 2 minutes on low fire, and take out. Wash Coprinus comatus and cut it in half. Wash garlic, trim both ends, and cook in a boiling water pot for 2 minutes until it is immature. Take it out and put it in clear water for cooling. Put the pot on the fire, pour the broth, first add the refined salt, cooking wine, pepper and monosodium glutamate, then pour the tendon, Coprinus comatus and garlic, then pour the water starch to collect the juice, pour the chicken oil, push it evenly, and plate it.

2. Exercise 2:

(1) Ingredients: 2 naked eye tendons, 4 Liang shrimp (about160g), 2 red peppers, and proper amount of Chaozhou brine (or general brine).

(2) Method: Wash the tendons with naked eyes first (that is, the tendons outside the pork chop) and dry the water. Add a little salt to shrimp meat to make shrimp glue, soak it on the meat tendon, roll it on the meat tendon, put it in the brine with salty aquatic plants, add red pepper, cook it with strong fire first, and then cook it with slow fire for 30 minutes.

3. Exercise 3:

(1) Ingredients: wood strips 1 root, garlic moss 100g, 3 garlic, bean paste 1 tablespoon, 6 dried peppers, salt, sugar and starch (the above materials are for two people, please add more ingredients for children's shoes according to your own situation).

(2) Practice: The battens are driven from the west and cut into small strips. Cut the garlic into small pieces. Marinate the ribs evenly with a little salt, sugar and starch, and then add a little oil seal. Hot pot, drain oil, the oil temperature is about 50%, add plates to reinforce and slide until it breaks, and put it aside. Leave the bottom oil in the pot, add a little garlic, stir-fry the garlic until it is broken, add a little salt, it doesn't need the whole flavor, just have the bottom flavor, and put it away after frying. Put a proper amount of oil in the pot, add chopped dried peppers, stir-fry garlic, and then scoop in a tablespoon of bean paste (increase it if necessary) and stir-fry until fragrant. Return the spareribs to the pot and stir-fry evenly over high heat. Pour in the garlic sprouts, stir well and taste. If they are still light, you can add a little salt, but the general taste should not need salt. Pack and enjoy.