Chopped pepper cauliflower vermicelli pot raw materials: cauliflower 200g, vermicelli 1 small handle, pork belly 200g, appropriate amount of chives, appropriate amount of cooking oil: 1, pork belly washed, sliced, blanched vermicelli in boiling water, fished out, put in cold water, washed; 2. Put an appropriate amount of green vegetable oil into the pot and pour the pork belly slices into the pot; 3. Add 1 star anise and stir-fry until pork belly is oily, add Jiang Mo and stir-fry, add chopped pepper and stir-fry, add rice wine and soy sauce; 4. Stir-fry the cauliflower in a pot, add a proper amount of cold water, about 2/3 of a small dish, add salt, then add sugar and stir fry, cover with a small fire and simmer until the cauliflower is crisp and rotten; 5. After the cauliflower is crisp and rotten, pour in the vermicelli and stir fry evenly, and add monosodium glutamate to taste; 6. Add appropriate amount of garlic and shallots before cooking, and you can cook.

Raw materials for frying Chinese cabbage: Chinese cabbage, oil, salt, ginger, red pepper and garlic. Practice: 1. Wash the Chinese cabbage and slice it with a knife. 2. Cabbage fields and cabbage leaves are separated. 3. Wash the red pepper and cut into pieces. 4, garlic cloves cut into thin slices, fresh ginger cut into filaments. 5, put a small amount of oil in the pot, pour the cabbage slices after the pot is hot, and the text is hot. 6. After the cabbage is slightly loose, pour it into the cabbage leaves and then heat the pot. 7. Stir-fry the cabbage until it is slightly budgerigar-colored, and then serve. 8. Add oil to the pot, add ginger, garlic and pepper and stir-fry until fragrant. 9. Pour in the cabbage slices, stir fry, add salt, stir fry evenly and serve.

Sichuan-style pork ribs steamed pumpkin raw materials: 300g of pork ribs, 500g of pumpkin, 2 tablespoons of fish-flavored sauce, soy sauce 1 tablespoon, oil consumption 1 tablespoon, water starch 1 tablespoon, rice wine 1 tablespoon, a little ginger, a little garlic and a little onion root. The proper method of pepper is 65448. Pork ribs with fish sauce, soy sauce, oil consumption and rice wine. 2. Put the chopped ginger, garlic and onion roots into it. Add 1 teaspoon water starch. Stir, so that each pork chop is evenly stained with marinade. 3. Marinate for 30 minutes, or cover the fresh-keeping bag tightly and put it in the refrigerator for one night. 4. Peel the pumpkin, cut it into sections and cover it on a plate. 5. Put the marinated ribs on the pumpkin, bring the marinade and cut a small green pepper (I don't like spicy food). 6. Cover the heat-resistant fresh-keeping bag tightly and tie some small round hole exhaust pipes with bamboo sticks or inserts. 7. Set the continuous high temperature to 10min, and take it down to see if the ribs are enough. If not, heat for 2~3min.