Braised chicken feet 1, prepare chicken feet, ginger slices, garlic cloves, star anise, dried pepper segments, onion roots, green grass, soy sauce, soy sauce, salt, sugar and oil in advance. 2. Cut off the fingernails of the chicken feet, wash them, wear them in the pot, and drain them out. Ginger slices, garlic cloves, star anise, dried Chili segments, onion roots and greenery are ready. 3. Add oil to the cold pot. When the oil is slightly hot, add ginger slices, garlic cloves and star anise to saute. Turn to slow fire and add dried Chili slices and chicken feet to stir fry. Add soy sauce, soy sauce, a little sugar, stir-fry and color continuously, then add a small bowl of water to cover and bring to a boil. 4. After boiling, open the watch cover to taste the salinity of the water, add salt to adjust it, then cover it and turn to low heat until it is soft and tasty. Dry the juice when it is popular, sprinkle it into the green grass and take it out of the pot. Get out of the pot.

Stir-fried squid food: appropriate squid, oil consumption 1 spoon, soy sauce king 1 spoon, green and red peppers 1 piece, appropriate onion, appropriate onion and ginger, and salt 1 spoon. Practice: 1, when the big squid can be bought, let the leader kill it, tear off the black mucosa on the top of the big squid and pull out the big squid bone; 2. Squid meat will taste much worse if it is not cut with a knife, so it must be cut with a knife and cut diagonally, all evenly cut and sliced; 3. After boiling water in the pot, blanch the squid cut into small pieces and cook for 30 seconds until it is all folded and then take out the pot; 4, put oil in the pot, add onion ginger and onion to saute, then pour in the squid and stir fry, and the squid will produce water when it is fried; 5, when the water is almost dry, put in oil consumption, vinegar and soy sauce, add green and red peppers and stir-fry them twice.

Stir-fried miscellaneous vegetable food with auricularia auricula: 50g of soaked auricularia auricula, 50g of carrot, 50g of water bamboo, 50g of crab mushroom, 3g of salt, 5g of soy sauce 1 spoon and cassava starch. Practice: 1. Slice carrots, cut water bamboo into strips, soak the fungus and drain, and split the crab mushroom. 2. Put the oil in the pot, stir-fry the Chili oil with advanced carrots, then pour in the black fungus and the water bamboo and stir-fry, and finally put in the crab mushroom. 3. Stir-fry the fungus and miscellaneous vegetables in the pot for 2min, pour in soy sauce and salt, and stir well. 4. Add appropriate amount of cold water to cassava starch, mix well, pour it into fungus and miscellaneous vegetables, and stir-fry quickly with strong fire. 5. Cook until the starch water in the pot becomes thick, then you can turn off the fire and set the plate.