Can anyone introduce some dishes on how to cook.

Just go for it. There are so many recipes, home-cooked, just, braised eggplant, braised pork, hot and sour Chinese cabbage, hot and sour shredded potatoes, fried pork with beans, and many more.

I think it's especially appetizing to make some cold dishes.

Potatoes back to the pot meat.

Ingredients: pork rump meat, potatoes, tempeh (minced), a pinch of garlic sprouts, sweet pasta sauce, salt, replica soy sauce, mixed oil.

1.The pork rump is boiled and sliced, the potatoes are peeled and cut into equal slices to the meat, and the garlic sprouts are cut into sections.

2.Put the pot on medium heat, pour in an appropriate amount of mixed oil and heat it, add the meat slices and stir-fry until it rolls, add the watercress and tempeh to fry the red oil, add the sweet noodle sauce and fry until fragrant, add the potato slices and stir-fry the raw ones, add the copy soy sauce and a little salt, stir-fry well, and finally add the garlic sprouts and stir-fry until they are cooked and served.

Casserole scallop lion head.

1.Wash the pork meat, first cut it into thin strips, then cut it into puree, cut the fat into dices, then combine the two, chop it a few times, put it in a bowl, add green onion and ginger juice, cooking wine, salt, monosodium glutamate, pepper and water and mix well, stir vigorously, then stick a little starch water on your hands, knead the meat puree into four lion's head balls, and roll the scallops outside.

2.Add water to the net casserole and bring to a boil, put in the crosshead balls, cover the vegetable leaves, simmer for about an hour and a half on low heat, and put in the choy sum to burn for a while.

Apple grunt meat.

Ingredients: 500g pork 1 apple.

Excipients: 1 green pepper 1 bell pepper.

Seasoning: salad oil to taste cooking wine to taste starch to taste tomato paste 4 tablespoons wheat flour to taste white vinegar 1 2 tablespoons white tang to taste water 1/2 cups.

Cut the pork into cubes (I cut it too small, it should be larger), add salt, sugar, wine, cornstarch, mix well, and marinate for 15 minutes.

Cut the green and red peppers into cubes, clean the apples on the outside, remove the cores, cut them into cubes with a hob, and soak them in lightly salted water to avoid oxidation and blackening.

Marinate the pork and pour 2 3 bowls of flour.

Stir well so that each piece of meat is covered with flour.

Put oil in the pot, boil until hot, put in the pork and fry it on high heat for 1 minute, turn to low heat and fry for 2 3 minutes (there is more meat, and I don't want to use too much oil, I fry it three times, if the meat is relatively large, it should be slightly extended when frying).

Remove and drain until the meat pieces have cooled.

Reheat the oil in the pan until it is hot, pour the meat pieces into the boiling oil, fry again on high heat for 1 minute, remove and drain the oil.

Mix the vinegar, sugar, tomato paste, and water to make a sweet and sour sauce.

Leave the bottom oil in the pan, pour in the sweet and sour sauce, and bring to a boil over low heat.

Pour in the green and red peppers and apples and mix well.

Pour in the drained meat pieces and turn off the heat.

Quickly stir and mix well, and it is ready to be served.