Ingredients:150g pork belly; 400g dried tofu, soaked; 50g green peppers; 50g shallots; 10g scallions;

Seasonings:10g soy sauce; 2g dried chili flakes; 10g peanut oil; appropriate amount of oyster sauce;

Instructions:

1. First, soak the tofu in cold water for about five hours, until the tofu is fully soaked; then cut the pork belly into slices, and slice the green peppers and shallots; in a pot, add water and bring to a boil, put the tofu segments in and boil for a water-drain;

2. In a wok, add peanut oil, add pork belly slices, stir-fry until oil comes out, remove excess oil; add dried chili flakes and scallion segments and stir-fry until fragrant, add sliced green peppers and shallots and stir-fry; add soy sauce for stir-frying, add tofu, oyster sauce is adjusted to taste, pour in fragrance oil and out of the pot to serve.

Ingredients:2 chicken legs; 200g broccoli; 1 tablespoon; 3 tablespoons soy sauce; 3 tablespoons white sugar; 1 teaspoon salt;

Instructions

1. Wash and cut off the visible chicken oil from the chicken legs, then cut into large chunks and do not cut; use, salt, 1 tablespoon soy sauce and 1 tablespoon white sugar to marinate for 1 hour (marinating for one night is better);

2. In a pot, put oil, when the oil temperature is 50% hot, take out the marinated chicken legs, with the skin side down, use a small fire to slowly fry for 3 minutes, until the chicken skin turns light-colored, then turn over and fry for another 3 minutes, then take out the chicken legs to prepare;

3. In a separate pot, do not add oil, put the chicken legs directly into the pot, add water, the amount of water should cover half of the chicken meat; bring to a boil;

Ingredients: jellyfish 200g. soy sauce, vinegar, white sugar, ginger, scallions, garlic, fragrance oil each appropriate amount.

Instructions:

1. Put the jellyfish in water to soak for about 1 hour, remove impurities and odors, put it in a basin, briefly scald with hot water to shrink the jellyfish area and increase the thickness, then cut it into thin strips, put it in warm water to wash once, put it in a bowl.

2. Cut scallions, ginger into fine strips; peel, wash and pound garlic into garlic paste.

3. Put scallion strips, ginger strips, garlic paste into the jellyfish strips bowl, then add soy sauce, white sugar, vinegar, fragrance oil, stir to mix.

Ingredients:250g cabbage; 5g ginger, minced; appropriate amount of edible oil; salt; 1 spoonful of sugar; 1/3 spoonful of vinegar; 2 spoonfuls of soy sauce

Instructions:

1. Take the inner layer of cabbage and cabbage heart, wash clean;

2. Then cut the cabbage into thin slices diagonally;

3. In a pot, pour in edible oil, when it is 80% hot, put ginger minced into fragrant;

4. Pour in the cabbage slices and stir-fry a few times;

5. Add salt, sugar, vinegar, and soy sauce, and stir-fry again, wait until the cabbage softens slightly, and then out of the pot and plating.

Ingredients:750g chicken legs; 50g scallions; 25g ginger; 10g soy sauce; 15g; 3g salt; 25g white sugar; 2g MSG; 500g chicken broth; 15g cornstarch; 15g peanut oil.

Instructions:

1. Cut the chicken legs into 5cm square chicken pieces ready.

2. Slice scallions and ginger into long segments, prepare ginger slices.

3. In a pot, make oil, when the oil temperature is 70%, put into chicken pieces to fry until 8, 9 mature, take out to cool ready.

4. In a pot, make oil 5g, when the oil temperature is 10% (warm oil) put in white sugar to fry until dark red, pour in soy sauce, add, chicken broth, scallion segments, ginger slices, boil.

5. Put in the fried chicken pieces again, bring to a boil, remove the foam. Add salt, use a small fire to steam until the chicken pieces are tender.

6. Use a large fire to reduce the concentrated soup, add MSG, pour in cornstarch slurry to stir-fry, pour in fragrance oil to bring out of the pot and plating is ready to eat.