煸白肉
主料：带皮五花肉一斤
配料：大葱二两
调料：油七钱、酱油五钱、醋二钱、糖五分、味素五分
做法：
1、选二寸宽的肉块，用刀刮净皮面，放入锅里煮八成烂时捞出晾凉，切成一分厚的薄片。大葱片开，切成斜段或丝。
2、把切好的肉片放开水中烫一下，捞出控净（如用生肉片，可用七成热的宽油冲炸一下）。
3、炒勺加七钱油，烧热放入葱段，炒出香味后放白肉翻炒几下，随即加入酱油、醋、糖、味素，翻炒均匀即可出勺。特点：滋厚味浓，肥而不腻。
青椒炒草菇
炒鸡蛋青椒
主料：鸡蛋三个、青椒三两
调料：精盐二钱五、味素三钱、香油一钱、葱姜少许
做法：
1、把鸡蛋打入碗内搅散，青椒洗净去籽切成细丝。
2、炒勺加七钱油，烧热把蛋汁炒成蛋花倒出。
3、原勺加五钱油，烧热下葱、姜炒一下，放入青椒丝、精盐翻炒几下，再放入蛋花和味素炒开，淋点香油即可食用。特点：蛋花金黄，青椒脆绿，鲜嫩适口。
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