Fat fish head 1 (about 2kg), shallots 1, ginger 3, chopped pepper 230g, salt 1/2 teaspoon, cooking wine 1 teaspoon (10ml), vegetable oil 50ml and sesame oil/kloc-.

working methods

1. After cleaning the fish head, cut it from the fish body, cut it into two halves connected with the fish skin, and dry the water on the inner and outer surfaces of the fish head with kitchen paper towels;

2. Sprinkle a little salt and cooking wine and evenly spread it on the inner and outer surfaces of the fish head;

3. Add minced onion and ginger and marinate for 10 minute;

4. Add vegetable oil to the pot, heat it, and add onion and ginger slices;

5. Stir-fry and filter out the onion oil for later use;

6. Remove the onion and ginger slices and spread them on the plate;

7. Put the marinated fish head and skin upward into a dish, evenly spread a layer of chopped pepper, put it into a steamer that has been SAIC, and steam for about 10 minute;

8. Take out the steamed fish head, drain the excess water in the plate, heat the onion oil and pour it in while it is hot;

9. Sprinkle a little sesame oil;

10. Sprinkle chopped green onion at last. material

200g beef fillet, garlic moss 1 00g, chopped pepper 1 tablespoon, 2 teaspoons oyster sauce, 3g minced ginger and garlic, 8g salt, 3g oil 1 tablespoon, 3g cumin, cooking wine1teaspoon, and cornflour.

Practice Wash the beef tenderloin and cut it into dices, marinate it with cooking wine, 1 teaspoon salt and raw flour for a while, wash the garlic moss and cut it into dices half a centimeter long. Heat the oil in the pan to 60% heat, add minced ginger and garlic and saute until fragrant, add beef and Liu Ding and stir-fry until it changes color, then serve. Leave the oil in the pot. When the heat is 70%, stir-fry the diced garlic for 1 min, then add beef Liu Ding, stir-fry for half a minute, add oyster sauce, and finally season with chopped pepper, cumin and salt.