Braised elbow raw materials: elbow 1, proper amount of salt, onion 1, ginger 2, garlic 2, old rock sugar 1 tablespoon, pepper 20, star anise 2, cinnamon 1, galangal 3, braised soy sauce 1 tablespoon. 2. Wash the pot, put the pig's elbow in cold water, boil it, skim off the blood and pick up the pig's elbow. 3. Put a little water in the pot, add the old rock sugar, boil it to melt it, heat it with low fire until the rock sugar melts into lemon yellow, add boiling water, and cover yourself with a lid to avoid splashing and scalding.

4. Add Dongru, ginger slices, fish paste, pepper, star anise, cinnamon, galangal, rice wine and braised soy sauce, put the pork elbow, put two chopsticks under the pork elbow to prevent the elbow skin from sticking to the bottom of the pot and boiling, cover it and cook it with slow fire 1 hour. 5. Turn the pig's elbow over and add salt.

Celery and lily food: lettuce 1 tree, lily 40g, dried fungus, salt, sesame oil and carrot. 65438+ 2. Put oil in a hot pan and cool, add lettuce and lily, stir fry, add black fungus, stir fry until the food is perfect, add edible salt to taste, take out the pan and decorate with carrots.

Stir-fry: Clam, onion, garlic, onion, millet pepper, string pepper, rice wine 1 spoon, 2 tablespoons of soy sauce, soy sauce 1 spoon, oil consumption 1 spoon, sugar spoon, cassava starch 1 spoon, Pixian bean. Pour in proper amount of cold water and mix well. 2. Put the spit clams into a pot with cold water, add rice wine and cook until the mouth opens. 3. Heat oil in the pan, saute shallots and garlic, pour in shallots, millet peppers and string peppers, add a teaspoon of Pixian bean paste, stir-fry Chili oil, pour in clams and stir-fry, pour in seasoning juice, stir-fry over high fire and stir-fry.