Braised pig's feet food: the pig's feet are cooked with seasonings (garlic, ginger, douban net, dried pepper, pepper, Amomum villosum, galangal, fennel, kaempferia kaempferia and star anise) 1, and the oil in the pot is hot. When the temperature is 70% hot, stir-fry garlic, ginger and douban net until fragrant, and then put the remaining raw materials in seasoning A into the pot. 2. Then stir-fry the trotters in the pot; 3. After stir-frying for a while, add a proper amount of cold water to the pot (the amount of cold water should not exceed the trotters), and add seasoning B to adjust the taste; 4. Take a clean pressure cooker and pour the pig's feet in the pot of practice 2 into the pressure cooker; 5. Close the valve of the pressure cooker with a lid, cook until the pressure cooker gradually starts to steam, then turn to slow fire and push it away again 15-20min to put out the fire; 6. After turning off the fire, let the pressure cooker stand for 15 minutes until it stops steaming, then you can uncover the pot cover and take out the braised pork feet.

Steamed pork ribs food: pork ribs 1 kg, appropriate amount of steamed meat powder, a small amount of Pixian bean paste, a small piece of tofu/kloc-0, onion ginger, soy sauce, salt, monosodium glutamate and oil. Chop the ribs, wash and cook for 30 minutes. 2. Add onion ginger, oil and Pixian bean paste.

Mushroom scrambled eggs raw materials: multiple water-borne fungus and 2 raw eggs. Onion, garlic paste, vegetable oil, salt, monosodium glutamate. Practice: 1: After the tap water of auricularia auricula is delivered, clean it, dig out the hard objects inside, break it into small flowers by hand, and blanch it with boiling water. The raw eggs are ready. Keep them. 2: Pour a little oil into the cold pot, spread the eggs and serve. 3: Just pour a little more oil into the pot, put the garlic paste under the condition that the oil is burned to about 60%, and stir-fry. Then stir-fry the black fungus. When you see that the black fungus is shiny and shiny, add the raw eggs that have just been spread, stir-fry them twice, sprinkle some shallots, add salt and monosodium glutamate, stir well, and then take the pot.