1.Braised pork: Cut the pork into pieces, fry it in oil until golden brown on both sides, add green onions, ginger and garlic and stir-fry until fragrant, add cooking wine, soy sauce, sugar, salt and water and simmer until the meat becomes soft and flavorful.
2.Braised chicken wings: Blanch the chicken wings to remove blood foam, fry them in oil until golden brown on both sides, add green onions, ginger and garlic and stir-fry until fragrant, add cooking wine, soy sauce, sugar, salt and water and simmer until the chicken wings are cooked and flavorful.
3.Braised fish: Cut the fish into pieces, fry in oil until golden brown on both sides, add green onions, ginger and garlic and stir-fry until fragrant, add cooking wine, soy sauce, sugar, salt and water and simmer until the fish is soft and flavorful.
4.Braised eggplant: Cut the eggplant into sections, blanch and fry in oil until golden brown on both sides, add green onions, ginger and garlic and stir-fry until fragrant, add cooking wine, soy sauce, sugar, salt and water and simmer until the eggplant tastes.
5.Braised tofu: Cut the tofu into cubes, blanch it and fry it in oil until golden brown on both sides, add green onions, ginger and garlic and stir-fry until fragrant, add cooking wine, soy sauce, sugar, salt and water and simmer until the tofu tastes.
6.Braised duck legs: Blanch the duck legs to remove blood foam, fry them in oil until golden brown on both sides, add green onions, ginger and garlic and stir-fry until fragrant, add cooking wine, soy sauce, sugar, salt and water and simmer until the duck legs are cooked and flavorful.
7.Braised beef: Cut the beef into pieces, blanch and fry in oil until golden brown on both sides, add green onions, ginger and garlic and stir-fry until fragrant, add cooking wine, soy sauce, sugar, salt and water and simmer until the beef tastes.
8.Braised pork ribs: Blanch the pork ribs to remove the blood foam, fry them in oil until golden brown on both sides, add green onions, ginger and garlic and stir-fry until fragrant, add cooking wine, soy sauce, sugar, salt and water and simmer until the pork ribs are cooked and flavorful.
9.Braised chicken thighs: Blanch the chicken thighs to remove blood foam, fry them in oil until golden brown on both sides, add green onions, ginger and garlic and stir-fry until fragrant, add cooking wine, soy sauce, sugar, salt and water and simmer until the chicken thighs are cooked and flavorful.
10.Braised lion's head: Chop the pork into a meat puree, add green onions, ginger, garlic, eggs, starch and other seasonings, mix well, knead into a ball, fry with oil until golden brown on both sides, add green onions, ginger and garlic and stir-fry until fragrant, add cooking wine, soy sauce, sugar, salt, and water to stew until the lion's head tastes.