Oil-soaked fish: carp, lobster sauce, peanut (fried), cooked sesame, onion, ginger, garlic, edible salt, rice wine, white pepper, tapioca starch, soy sauce, rice vinegar, white sugar, sesame oil, Chili oil and edible oil. Practice: 1. Fresh grass fish, obliquely cut into thin and even fish. 2. Peel and mash the fried peanuts and chop the onion and garlic for later use. 4. Mix fresh soy sauce, rice wine, rice vinegar, sugar, sesame oil and oil pepper to make sauce. 5. Take the oil pan, add the wide oil, and when the temperature is 30% to 40% hot, add the fish until cooked. 6. Take it out, control the oil and replenish water, leave the bottom oil in the pot, and add the chopped green onion and garlic and Chili black beans to stir fry. 7. Add the fried seasoning juice and bring to a boil. Take advantage of the hot rain to hit the slippery fish.

The method of shredded pepper is 1. Shred the meat, stir with a little salt, white pepper and Jiang Shui, and marinate for ten minutes; Shred green pepper and onion; Cut the onion into oblique sections and chop the onion and ginger; In a small bowl, mix the soy sauce, salt and cassava starch with cold water. 2. Cool the oil in a hot pot until the oil temperature reaches 60%. 3. After all the pieces of meat fade, pour the pure grain wine on the side of the pot, stir-fry the ginger and garlic evenly, and then take out the pot. 4. Try to control the oil in the pot when you take the sliced meat, raise the oil temperature again, and add it to the east to stir-fry the fragrance. 5. Stir-fry the green pepper slightly.

Tea shrimp method 1. Prepare food in advance: shrimp: 12. Cut the shrimp gun and eyes, remove the sand line and clean it up. Add 1g salt and 1g white pepper, and marinate to taste. 2. Jasmine tea: 1. After washing, put it in a small teacup, and there is not much water flow. As long as the amount of tea we need is not too large, the soaking time is at least 10- 15 minutes, and the tea leaves are thicker, so that the tea taste is strong. 3. Filter out the tea and keep it. Tea leaves are preserved by absorbing water with kitchen paper. 4. Put some oil in the pot and fry the tea with cooking oil. Don't burn too much in case the tea leaves burn. When the fragrance of tea flies out and there is the rustling sound of Alpinia officinarum, it means that the maturity is just right. Pick up the fried "Biluochun" tea and use kitchen paper to absorb excess oil for later use. 5. Stir-fry shrimps with freshly fried tea oil. When both sides of the shrimp change from blue to red, add 2 spoonfuls of seafood soy sauce. 6. Pour in the prepared tea leaves, simmer the sauce, add 3 grams of sugar and 2 grams of salt, and stir properly to make it taste evenly.