Chopped pepper fish food: chopped pepper fish head (silver carp) 1 piece, chopped pepper properly, salt 1 spoon, ginger properly, garlic 1 head, shallot 1 tree, a small amount of onion, rice wine properly, oil properly, and white pepper properly: 2. Heat the vegetable pan with some oil, chop the ginger and garlic, fry in the pan until golden yellow is all the rage, drain the oil and set aside. 3. Add water to the pot and boil it. The dish is covered with Dongru and g5minger slices. Put the chopped pepper fish head on the pot cover and steam it with strong fire. When it is 5 minutes, open the cover and throw away the fishy water of the steamed fish in the plate, pave the chopped pepper and fried ginger and garlic. Cover the pot and steam it again15 minutes.

Hunan-style home-cooked pork belly method 1. Prepare all the food for cleaning. 2. Slice the green and red peppers, slice the pork belly and slice the onion and ginger. 3. Pour a small amount of oil into the pot. When the oil boils to 60% to 70% heat, pour the pork belly into the pot until the appearance is light yellow. Stir-fry lean meat in medium heat. 4. Then add onion and ginger to saute, and add a little rice wine to remove the fishy smell. 5. Add water and stir-fry fermented beans for a while, then add soy sauce and stir-fry for a while. Change it to popular speculation.

Stewed chicken with chestnut: cooked chestnut 1 bag, 4 chicken wings, ginger slices, garlic and winter shavings, respectively: 1. Wash the chicken wings, cut them into pieces, add a little salted chicken powder, fermented wine and light soy sauce, stir and marinate for 30 minutes; 2. Rinse the cooked chestnuts with warm water after unpacking and reserve them; 3. Cool the pan and heat the oil. Put the chicken in the pan and fry it slowly until it is golden on both sides (about 3 minutes on each side), then pour in chestnut and onion ginger, then pour in 2 tablespoons of oil and 1 a glass of water, mix and cover and simmer for 10 minutes; Saute mushrooms with green vegetables 1. Soak a handful of Pleurotus ostreatus in clear water. 2. Peel off each piece of Shanghai Green, clean it up, boil water in the pot, and put Shanghai Green in the pot for 1min, adding a little salt and oil during the period. 3. Put the green vegetables on the plate after drowning. 4. Cut garlic, sausage and Pleurotus ostreatus, clean them up and reserve them. 5. Heat the dish pot.