1, green papaya fish head soup. Ingredients: 1 green papaya, 5g tremella, half a fish head, 2 teaspoons of salt. Wash the fish head and cut it into small pieces. Remove seeds from papaya and cut into pieces. Heat the oil in the oil pan, clean the fish pieces, fry until golden brown, and drain the oil stains. In another pot, add fish head and papaya, add water until the materials are covered, bring to a boil over high heat, then turn to low heat, stew until papaya is cooked, and season with salt.

2, pig's trotters peanut soup. Ingredients: trotters 1 pair, red dates 15, 4 peanut kernels with film, 2 teaspoons of salt. Wash pig's trotters, blanch them and pick them up. Wash the red dates and peanuts, put them into the pot together with the trotters, add 6 bowls of water to boil, turn to low heat and simmer until the trotters are cooked and the peanuts are soft and rotten, and add salt to taste.

3. Braised carp with kelp. Raw materials: 200 g seaweed, trotters 1, peanuts 100 g, 500 g carp, 2 pieces of dried bean curd, and proper amount of oil, salt, ginger, onion and cooking wine. Cut tofu into silk hooves, remove hair, wash and cut into pieces. Heat a wok, add oil, add salt, add kelp, pig's trotters and shredded tofu, stir-fry until fragrant, pour into a casserole, and add peanuts, cooking wine and water to stew 1 hour. Stew ginger, onion and carp for 30 minutes and add salt.

4, breast enhancement and muscle moisturizing corn papaya dew. Ingredients: 600 grams of papaya, 1 cup of fresh milk, 50 grams of sugar, 3 tablespoons of corn flour. Peel papaya and cut into pieces. Two cups of hot water with sugar, papaya and fresh milk. Spread the corn flour evenly with half a cup of hot water, gradually add it to the milk sauce, and finally cook it into a thick shape.

5, chicken feet peanut soup. Raw materials include chicken feet, peanuts, Shaoxing wine, chopped green onion, ginger slices, refined salt, monosodium glutamate 1g, and proper amount of chicken oil. Cut off the tips of chicken feet, wash them, add Shaoxing wine, ginger slices and water, add peanuts after medium fire 15 minutes, season with salt for 40 minutes, sprinkle with chopped green onion and monosodium glutamate, and pour chicken oil over high fire for 2 minutes.