Spicy hot pot skewered shrimp materials: shrimp, minced garlic, Chili noodles, white pepper powder, pepper noodles, salt, rice wine, oil and white sesame seeds; Exercise 1. Wash shrimp and remove whiskers; 2. Then put a bamboo stick through the lobster tail and into the shrimp brain to straighten the shrimp; 3. Marinate with minced garlic, pepper noodles, white pepper, pepper noodles, salt, rice wine and oil for 30 minutes; ; 4. Even after I sprinkled all the spices evenly, I added some pepper particles. Monsters like that numbness. 5. Sprinkle white sesame seeds after pickling, and then bake in the top of the electric oven for 15 minutes.

Cold lotus root slices food: 2 lotus roots, Chili oil, sesame oil, rice vinegar, soy sauce, salt, sugar and garlic. Wash lotus root and peel it for later use. 2. Put a proper amount of water into the pot, and put the peeled lotus root into the pot to cook for about 15 minutes. Pick it up and let it cool. 3. Cut the steamed lotus root into pieces and put it in a bowl for emergency. 4. Add Chili oil, sesame oil, rice vinegar, soy sauce, salt, sugar and minced garlic to the lotus root slices, mix well and serve on a plate.

2 squid (alias cuttlefish/mullet) is used as the raw material for the short version of braised squid; 2 tablespoons of soy sauce king; 4 tablespoons of soy sauce; Spiced powder 1 spoon; 2 tablespoons of white sugar; 3 spoonfuls of water are used to remove the eyes and thorns on the head of cuttlefish, and to remove the internal organs and ink sacs of a part of the body. It is cleaned and reserved, and the skin can be peeled or not. After burning, the taste is not much different. Mix the soy sauce, spiced powder and sugar with water, and leave a pot to make braised sauce. Put the prepared cuttlefish into the pot and heat it. You don't have to add some oil to the braised sauce and keep it warm with low heat. Turn the noodles once in the middle until the cuttlefish is swollen, and then fish it out. Cut it into a uniform circle with a knife. Remember not to cut the remaining braised sauce in the pot until it thickens, and then pour the sauce evenly on the cuttlefish. The cuttlefish tastes tender and smooth, similar to steaming, but the flavor under the rich sauce is close to mullet.