Stuffed prawn food in oil: fresh lobster 1 kg, soy sauce 20g, oil 10g, tomato sauce 10g, white pepper 2g, rice wine 20g, minced garlic, shredded ginger and shredded onion 20g 1. Cut off the feet, beards and thorns of prawns directly, and follow. 2. Solve a large plate soon. Shrimp with open backs is more palatable and convenient to drink. 3. Prepare minced garlic and shredded ginger in advance. Cut the onion root and onion ginger together, and cut the onion leaves into long sections for later use. 4. Prepare a seasoning: soy sauce 20g, oil consumption 10g, tomato sauce 10g, white pepper 2g, rice wine 20g, and mix well for later use. 5. Boil the oil in the pot, which is a little more than usual. Add the cooked shrimp and fry side by side until the shrimp head is crisp and the shrimp oil is released. At this time, you can see that the oil in the pot is beautiful and bright red. 6. Stir-fry the shrimps until the skin is crisp. You can add minced garlic, Jiang Mo and onion root, and then stir fry. Pour in the freshly fried seasoning and stir-fry for a while. After that, add less than 2/3 of the boiled water for 5 minutes, cover and stew for 5 minutes. Sprinkle with wax gourd slices and stir out of the pot. If you like spicy food, you can add some pepper.

Fried duck blood with leek needs food: goose blood, amaranth, oil, salt, pepper, garlic, sugar, soy sauce, rice wine, onion and ginger. Practice: 1. Cut goose blood into pieces, garlic into pieces, amaranth into strips, onion root into chopped green onion, ginger into shreds, and pepper into shreds. 2. Pour half a pot of water into the pot, add a proper amount of rice wine, add a teaspoon of salt, and then put goose blood into the pot. After the water is boiled, boil it for another three minutes and take it out. 3. Pour oil into the pot, add ginger, garlic, onion and pepper and stir fry until fragrant, then add goose blood and stir fry for a while. 4. Add amaranth stalks and stir-fry for a few seconds, then add leek leaves, add a teaspoon of salt and a small amount of white sugar, pour in a proper amount of soy sauce, and stir-fry until amaranth becomes loose and cooked.

Raw materials of tomato sirloin: 500g beef tendon, 3-4 tomatoes, onion 1 root, a small amount of ginger, three cloves of garlic, pepper 10, star anise 1, 2 tablespoons soy sauce, rice wine 1 tablespoon, 6 old rock candy and dried red. Sliced onion, ginger and garlic; Put tomatoes in a pot, pour boiling water, scald the skin (it will be more convenient to drink), and then slice or tear them by hand; 2. Put the cooked beef tendon in cold water, boil it, skim the floating foam, pick it up and drain it; Add some oil to the pot, heat the oil, and then add onion, ginger, garlic, pepper, star anise and dried pepper to stir-fry until fragrant; 3. Then pour in beef tendon, add cooking wine and soy sauce and stir well; After the color of beef tendon fades, add boiling water (boiling water is more than beef tendon) and simmer for 50 minutes; Stir-fry tomatoes in another pot, stir-fry in Chili oil, add half a bowl of water to boil, and pour into the brisket pot; 4. Add old rock sugar and salt to taste and stew for another 30 minutes until the brisket is cooked.