1, stewed quail with Sydney figs, materials: Sydney 1~2, 6 figs, 2 quails, lean pork 150g, and 3 slices of ginger. Peel, core and cut Sydney; Wash figs; Slaughter quail and wash it; Wash lean meat and cut into pieces. Stew with ginger, add 1500ml (6 bowls) of cold boiled water, cover and stew for about 2.5 hours. Add salt when drinking.

2. Shrimp with Tremella and Lily. Ingredients: 20g dried tremella, 20g dried lily, 60g shrimp, 3g salt, 8g white sugar, 3g white vinegar, 4g chicken essence, 2ml cooking wine, 2ml pepper, 5ml starch and a proper amount of chopped green onion. Tremella and lily were soaked in warm water for 3 hours, and the foam of dried lily was slightly soft, while the foam of tremella was larger. Use scissors or a knife to remove the roots of tremella. Tear the tremella into small flowers by hand. Boil the water in the pot, add tremella and lily blanch for about 2 minutes. Blanch tremella and lily, remove and control water for later use. Add cooking wine, 2ml starch and white pepper to shrimp. Marinate evenly by hand 10 minute. Heat the oil in the pan to 70% heat, add tremella and lily and stir-fry for half a minute. Add sugar, salt, vinegar and chicken essence to taste. Pour in the shrimp and stir well. Add water to the remaining 3ml of starch to make water starch, pour it into the pot and stir-fry over high heat. Sprinkle with chopped green onion. Stir-fry over high heat and collect the juice until it is thick.

3, steamed pork ribs with taro powder, materials: taro, ribs, steamed pork sauce seasoning, steamed pork powder package. Wash the ribs, add a little water (about 20 grams of water to 500 grams of ribs), add steamed pork sauce, mix well and marinate for half an hour. Peel taro, slice it and spread it into the bottom of the bowl; Put the marinated spareribs into a steamed meat powder bag, stir them evenly and spread them on taro; Put it in a steamer, steam over high heat and steam over medium heat for one hour.