Cold-mixed auricularia auricula main ingredients: auricularia auricula (dry) 20g Lai Xiang 1 pepper 1 auxiliary materials: sesame oil 1 tablespoon salt 3g white sugar 1/2 tablespoons white vinegar 1 tablespoon fresh soy sauce 1 tablespoon garlic. Method:/kloc. Lai Xiang Clean 2 Ming 2. Wash the soaked auricularia auricula and break it into small flowers. 3. Dice the fungus, chop the garlic, and cut the pepper into small headings. 4. Boil the pot with water, blanch the black fungus for 2 minutes, remove it and let it cool. 5. Put it in a bowl, add Lai Xiang and mashed garlic, and then add all the seasonings. 6. Stir well, take it out and put it on a plate, and sprinkle with small peppers.

Lobster practice 1. Buy fresh crayfish, clean them with a rag, and choose the one with a clean abdomen. 2. Remove the tail shrimp line. 3. Prepare the seasonings I need, such as galangal, cinnamon, star anise, dried Chili, ginger slices and garlic. 4. Use half a bowl to make secret sauce and reserve beer bottles. 5. Heat the oil in the pot and add the spices to stir fry. 6. Stir-fry and pour in. Bring to a boil and simmer for 20 minutes.

The practice of sweet and sour pork ribs: 1. Wash ginger and garlic and cut into pieces. 2. Chop a section of ribs about 5 cm and wash the blood. 3. Add water to the pot and bring it to a boil. Add spareribs, ginger and garlic slices, skim off the froth, blanch and drain. 4. When the ribs are cold, wrap them with cassava starch, so that cassava starch can evenly wrap the ribs for later use. 5, put 30 grams of cooking oil in the pot, boil the oil for 7 minutes, put it in the ribs wrapped with cassava starch, and fry until golden brown. 6. Take 10g oil from a clean pot, heat it for 7 minutes, add 10g tomato sauce, stir-fry until fragrant, add 100g cold water, add 5g salt, 15g white sugar, 5g white pepper and 10g white rice vinegar. 7. When the juice is sticky, add the fried ribs. 8, put a little oil and stir fry again, sprinkle with cooked sesame seeds and stir fry for a while.