Dried flat pork elbow food: pork elbow, red and green millet pepper, onion and garlic, Chuanxiong, Lycium barbarum, hot sauce, bean paste, Baoning vinegar, monosodium glutamate, chicken essence, white sugar, sesame oil, pepper oil and bone soup. Practice: 1. After cleaning the pig's elbow, first put the water out of the water pot and put it into the cold water pot. 2. put vegetable oil in the pot and cook until it is 70% hot. When the stewed pig's elbow is fried in an oil pan until the surface is golden, take it out for later use; 3. Leave the bottom oil in the pot, first add sweet potato powder and garlic to stir fry, then add Chuanxiong, Lycium barbarum, hot sauce and Pixian bean paste, add 100mL bone soup and add monosodium glutamate, chicken essence, sugar and vinegar; 4. Cook the fried pork elbow in the pot for a while, then turn red until the juice in the pot is dry. Pour sesame oil and sesame oil into the pot, sprinkle with red and green millet pepper and stir well. Sprinkle some shallots when you put the pot in.

Tofu soaked meat food: fried tofu, tenderloin, edible salt, soy sauce, oil consumption, monosodium glutamate, thirteen spices, green onions, garlic cloves, sauce king and millet pepper. Practice: (1) Cut the fried tofu obliquely without cutting into strips, wash the tenderloin and chop the meat, and cut the onion, garlic and millet pepper into sections for later use. (2) Meat stuffing: put the tenderloin into a bowl, add proper amount of edible salt, soy sauce, oil consumption, monosodium glutamate, thirteen spices and green onions, and mix well for later use. (3) Stuff the pot paste into the fried tofu, put it in the pot, and fry it slowly until both sides are golden. (4) Leave the oil in the bottom pot and saute the mashed millet pepper and garlic, add the fried tofu, and add the appropriate amount of edible salt, soy sauce, soy sauce, oil consumption and cold water to submerge the food. (5) Cover the pot and cook until the juice is thick, sprinkle a small amount of onion for decoration, turn off the fire and set the plate for decoration. The method is simple, nutritious and delicious, and children and adults like it!

Steamed clam eggs raw materials: 400g oyster, 2 raw eggs, appropriate amount of onion, 2 tablespoons soy sauce and a small amount of rice wine. Practice: 1. Soak the bought clams in warm water in advance, add a little salt to the water, and let the clams spit out the soil. 2. Knock the raw eggs into the dish, add a little salt and mix well, and add twice the amount of warm water to the egg liquid. If you want the custard to be delicate, you should first worry about the egg liquid, filter out the white foam and let the egg liquid demulsify; 3. Put it into the pot, add a little Dongru and a few slices of ginger, add the unused water of the oyster, bring it to a boil, and cook until the oyster opens its mouth and immediately pick it up; 4. Put the oysters into the dish, pour the egg liquid into the dish, seal it with plastic wrap, poke holes in the plastic wrap with bamboo sticks, boil the pot until it boils, and steam the oyster egg liquid in the dish for 10 min. 5. Mix soy sauce, 3 tablespoons of cold boiled water or half a tablespoon of oil, pour it on the steamed eggs, cover with onions and steam again 1 min.