Stir-fried cabbage vermicelli raw materials: more than half of cabbage, a handful of vermicelli, onion, ginger, pepper, soy sauce, sugar, salt and cooking oil; Practice: 1. Prepare food in advance. Put the vermicelli in a bowl and scald it with hot water. 2. Wash and shred the cabbage, and cut the onion, ginger and pepper for later use. 3. Pour the oil into the hot pot. When the oil is slightly hot, add the onion, ginger and pepper and stir-fry for fragrance. 4. Add the cabbage to the wok, and add the cooked vermicelli when the cabbage is soft. 5. Stir well, add soy sauce, salt and sugar to taste, and then stir fry 1min to serve.

Method of mushroom streaky pork 1, diced streaky pork, put it in cold water and add rice wine for later use. 2. Wash Agrocybe aegerita and Lentinus edodes, and prepare chopped shallots, sliced ginger, 2 pieces of star anise, 2 pieces of clove, cinnamon 1 piece, and 60 grams of old rock sugar in advance. 3. Pour 3 tablespoons of soy sauce into the cold pot, add the old rock sugar, and shoot the slow fire to melt the old rock sugar. 4. Put pork belly into water, add sliced ginger and garlic, star anise, clove, cinnamon and dried pepper. 5. Add Agrocybe aegerita and Pleurotus ostreatus, add beer and mix well. 6. Add the nest bamboo shoots, pour in the salt and cook 1 hour, and then take out the pot.

Ingredients of onion ribs: ribs, onions. Soy sauce, sugar, salt, cassava starch. Practice: 1, the raw materials are as simple as that, ribs and onions. Onions are cut into thick strips. 2. Clean the ribs with water and coat them with a thin layer of dry starch. In that case, the juice is the thickest drop when it is stewed for a period of time. 3. Pork ribs are fried with edible oil in advance until they fade and turn yellow slightly. Pick up the fried ribs for later use. 4. Heat the pan and melt the unsalted butter. I like unsalted butter very much. I can use edible olive oil, cooking oil, cooking oil and so on. 5. Add the shallots until they are soft. Add the fried ribs. 6. Pour in soy sauce and fully color it, rice wine and sugar, pour in warm water, there is not much water, just go to the ribs. 7. Then transfer to a saucepan and simmer slowly until the meat is rotten. 8. After the meat is rotten, add salt and sugar to taste according to the taste, then collect the juice and pour in two spoonfuls of tomato sauce, which will taste better.