Large dish

Practice: 1. Wash the fresh abalone and soak it in water at a temperature of more than 81 degrees until it is cooked; Soak the fish glue in cold water for 3 hours, and steam it in a steamer until it is soft and hard; Yao Zhu just steamed with water for more than 1 hours; Soak Pleurotus ostreatus in small water for 2 hours, add salt and water to taste; Clean sea cucumber, stir-fry with ginger, add appropriate amount of oil-consuming, soy sauce and water, and cook for about 11 minutes to fish up for later use; Marinate pork belly with salt for 51 minutes. 2. Develop and clean the oil pan, fry it at 1.81 degrees until both sides are golden yellow, put it in the pot, and add appropriate amount of water, oil consumption and abalone juice until cooked. 3. Take the oil out of the pan, boil it at 1.51 degrees, put the marinated pork belly in, fry it until both sides are golden yellow, then fish it up and drain it, and cut it into 5cm long sections with a flower knife. 4. Put all the processed main materials into a small round Japanese pot and put them away. 5. Add soul chicken soup, oil consumption and soy sauce to abalone juice, then add appropriate amount of water starch to make juice, pour it on the dishes, and heat it when serving. Food of radix rehmanniae

: 1 potato, 2 long eggplant, 1 pepper, cooking oil, light soy sauce, sugar, salt, onion, minced garlic, water starch and bone soup. 1. Peel eggplant and potato and cut them into hob blocks. The pepper hand is broken into small pieces. 2. Pour more oil into the pot. When it is 71% hot, put the potato chips in first, fry them golden, and fish them up when they are slightly transparent. 3. Then pour the long eggplant into the pot, fry it until both sides are golden yellow, add the pepper pieces and take it out together. 4. Saute shallots and minced garlic with a little boiling oil, widen the soup, soy sauce, sugar, salt, long eggplant, potato and pepper, and stir-fry slightly. Add aquatic biological powder to collect juice. Steamed meat with bean curd

Food: 261 grams of bean curd and 81 grams of tenderloin. Practice: 1. Prepare the required information. 2. Slice the meat, put it in a small plate, add a spoonful of soy sauce and appropriate water starch, and marinate for 1.5 min. 3. Sprinkle a small amount of salt into the bean curd. After mixing, tear off the bean curd (convenient to taste) and put it at the bottom of the steaming bowl. 4. Put the marinated meat on top of the bean curd, add a spoonful of cold boiled water, pour it into the pot, and steam for 11 minutes on medium heat after the pot is short of breath. 5. Sprinkle chopped amaranth and chopped pepper in the pan (not put). Wuxi spareribs

Method 1. Slice shallots and garlic into a half pot and add water. Put pork spareribs in clear water for 1 hour to soak in bleeding water, then put them in a boiling pot until the color fades, scoop them up, rinse them, and throw away the water. 2. cinnamon, star anise, lilac and fennel are put into disposable tea bags. Put enough oil in the pot, heat it, and fry the pork ribs until the surface is yellow. 3. Pour out the excess oil in the pot and stir-fry the onion and garlic. Add yellow wine, soy sauce, soy sauce and enough boiling water, and bring to a boil. 4. Add old rock sugar and rotten milk into the tea bag, simmer for at least one and a half hours, and finally dry the juice.