Proud as a guppy Raw materials: 1 mullet, 3 dried mushrooms, 2 small peppers, 3 garlic grains, a small piece of ginger 1, 2 shallots, 1 soy sauce for steamed fish, a small amount of white pepper, 1 yellow wine bottle stopper. Practice: 1. Slice garlic, slice ginger, chop pepper, cut onion root into strips, cut other parts into onion segments, and slice mushrooms after soaking. 2. Scale the fish and cut off the head and tail, then take out the internal organs from the knife edge from scratch and clean them up. Slice the body part from the back, but don't necessarily break a part of the abdomen. 3. Spread the chopped garlic slices, ginger slices, mushroom slices and wax gourd slices on the plate, then put the fish in the plate, sprinkle with pepper segments, and pour in steamed fish, soy sauce, rice wine and a small amount of white pepper. Steam the vegetables in a wok for 10 minutes.

Stir-fried lotus root meat (about 150g), raw pork 150g, soy sauce 15g, oil 15g, white pepper 2g, rice wine 5g, salt and cold water, 4 slices of ginger 1, peeled lotus root and sliced. 2. Let the pot cool, add the right amount of oil, saute the ginger slices, and add small fresh meat and oil. 3. After fading slightly, add rice wine and white pepper and mix well. Add the duck gizzards and stir-fry for a while. Pour in soy sauce and oyster sauce, stir well, add half a bowl of cold water, stir until the water is over half, and add salt to taste.

Stir-fried spicy chicken raw materials: one Sanhuang chicken, dried peppers, multiple peppers (dried peppers brought from restaurants can also be used at home), Dongru, ginger slices, soy sauce and sugar. Practice: 1. Wash the chicken, cut it into small pieces, sprinkle with salt, a spoonful of tapioca starch (which has the practical effect of tenderizing the meat), and a spoonful of pure grain wine (which tenderizes the chicken breast). Stir-fry the dried pepper, pepper, half onion and ginger with low fire, and take it out when the pepper turns bright red. The remaining oil in the pot is hot, and the remaining oil should be enough to fry the chicken. When boiling to 50% heat, stir-fry the sliced wax gourd and ginger, add the chicken breast (if the water is slightly dry, please control it), and stir-fry it continuously with low fire until the chicken breast turns white. At this time, take out the chicken breast and pour out the excess oil in the pot. When the pot is heated to a little smoke, learn to put down the fried dried Chili and chicken breast quickly. After fully stirring, add salt, a spoonful of soy sauce and a spoonful of sugar, and stir-fry the chicken breast until it is fully cooked.