1, stewed pomfret with radish
Prepare ingredients: pomfret, radish, pork belly, onion, ginger slices, garlic, cooking wine, salt, cooking oil and coriander.
Specific practice: wash pomfret, cut into sections, and cut radish into thick slices. Add a little cooking oil to a hot pot, add onion, ginger slices and garlic, stir-fry until fragrant, add radish slices, add soy sauce, stir-fry, pour clear water, add pomfret, and stew for 20-30 minutes until the fish is cooked and the radish is soft and waxy. Season with salt and serve.
2. Cumin mutton
Prepare ingredients: mutton, pepper, onion, ginger, starch, salt, Chili powder, cumin powder and cooking oil.
Specific practice: cut the mutton into pieces, wash the bleeding water and squeeze out the excess water. Add onion, ginger, a little pepper, egg white and soy sauce, marinate for 20 minutes, then add a little starch and mix well. Add an appropriate amount of cooking oil to the pot, heat it, add the mutton, stir-fry it quickly until the mutton changes color, and take it out for later use. Add cumin powder and Chili powder, stir-fry until fragrant, and add mutton and stir-fry evenly.
3. Steamed swimming crab
Prepare ingredients: swimming crab and shredded ginger.
Specific practice: clean and scrub the swimming crab. Add a proper amount of water to the pot, add shredded ginger and steam Portunus trituberculatus 15-20 minutes over high fire.
4, garlic chrysanthemum
Prepare ingredients: Chrysanthemum morifolium, garlic, salt and cooking oil.
Specific practice: wash the chrysanthemum morifolium, dry the water and cut it into long sections; Chop garlic for later use. Heat oil in the pot, add minced garlic and stir-fry until fragrant, then add Artemisia argyi and stir-fry, season with salt, and serve.
5, melon meatball soup
Prepare ingredients: wax gourd, minced meat, ginger, onion, soy sauce, salt, sesame oil, coriander and cooking oil.
Specific practice: melon peeled and cut into pieces. Add chopped green onion, Jiang Mo, soy sauce, salt, sesame oil and a little starch into the meat stuffing, stir well and divide into small balls for later use. Add a proper amount of water to the pot, add wax gourd slices and ginger slices, and simmer for 15 minutes after boiling. Add the meatballs and stew for 10 minutes until the meatballs and wax gourd are cooked. Finally, add salt to taste, add coriander powder to enhance fragrance, and enjoy.