Dry pot spicy fish food: 800g catfish; Appropriate amount of ginger and garlic; Pepper; Old king; Pepper; Seafood soy sauce 20mL；; Appropriate amount of powder; Appropriate amount of coriander; Garlic yellow; Pure grain wine; 5 grams of white sugar; Method of bean paste: 1, catfish washed and chopped into small pieces. Wrap the fried fish in egg liquid. Heat the oil in the pan, put the fried fish in a small fire, fry until it is light yellow, and take it out. Get the seasoning ready. Saute ginger, garlic, pepper and garlic cloves. 2. Add Pixian bean paste. Stir-fry the bean paste into Chili oil Add the right amount of cold water. Add pure grain wine. Add Lao Wang Add seafood soy sauce. Add sugar. 3. Cook the juice in red for 5 minutes. Put the fried fish in the pot. Cover and boil. Bake on medium and small fire for 20min minutes. 4. Fry the small fish for 20 minutes, collect the juice, and pour in the appropriate amount of water starch to thicken. Pour the fried fish into a spicy pot and sprinkle with garlic and coriander.

Braised beef food: 500 grams of beef and mutton, 20 grams of spicy bean paste, 25 grams of ginger, wine and soy sauce. Practice: 1, sliced beef and mutton, picked up with boiling water. 2. Stir-fry ginger and garlic in a pot, then pour in spicy bean paste, stir-fry beef pieces and add soy sauce, sugar, white pepper, wine, chicken essence and star anise. 3. Finally, add the soaked beef and mutton and cook slowly until the juice is thick and the meat is crisp.

Cross-river bass food: bass, onion, garlic, salt, cold water, purple pepper, ginger, oil, seafood soy sauce. Process 1. Materials preparation, bought sea bass, not very big, a little more than a catty, chopped onion, garlic, ginger and purple pepper as much as possible, and left a little ginger. 2. Cut the bass into three pieces on each side and put the ginger pieces inside. 3. Dong Ru and a little ginger slices are stuffed into the fish belly and steamed in the pot for 8 minutes. 4.8 minutes, open the cover and throw away all the evaporated water. 5. Boil the wok, pour in the prepared ginger foam, garlic paste and purple pepper, and stir-fry for fragrance. 6. Add half a bowl of water and a proper amount of seafood soy sauce and simmer on low heat. 7. Finally, add chopped green onion, stir fry for a few times and turn off the heat. Remember that onions are easy to cook and don't take long to cook. Pour it in and turn off the fire a few times. 8. Cover the fish with the freshly steamed seasoning, and then burn some hot oil on the fish to start eating!