Ingredients: 200g spinach, 300g tofu, chopped green onion, Jiang Mo, stock, cooking wine, salt, monosodium glutamate and salad oil.

Practice: Slice tofu, wash spinach, cut into sections and blanch. Heat the oil pan, put the onion and Jiang Mo into the wok, pour the stock, add the tofu, add the cooking wine, salt and monosodium glutamate, then add the spinach to boil, and pour a little hot salad oil when you take it out.

Hometown ribs fish

Ingredients: ribs 500g, grass carp 1, flour, tofu 500g, pepper powder, salt, cooking wine, white wine, pepper, onion, ginger, garlic, chopped pepper, chicken essence and salad oil.

Practice: marinate the ribs with pepper powder, salt and cooking wine for 5 ~ 10 minutes. Cut grass carp into sections, marinate with salt and white wine 1 ~ 2 minutes to remove fishy smell, pat flour for later use. Deep-fry the ribs in 50% hot oil until golden brown; When the oil temperature is 70% to 80%, fry the fish until golden brown. In another pot, when the oil is 70% hot, add the pepper, stir-fry until fragrant, then add the onion, ginger, garlic and chopped pepper, stir-fry the red oil, add water, add the ribs, and boil for 5 minutes. Put the fish pieces and tofu in a pot, and boil until the pot boils, then add salt and chicken essence.

Fried tofu with pickled peppers

Ingredients: 200g of Japanese tofu, 80g of pickled pepper, tomato sauce, salt, starch, refined oil.

Practice: slice Japanese tofu after blanching, dip in dry starch and fry evenly until golden brown and crusted. Heat a wok, pour in a little refined oil, saute pickled peppers and tomato sauce, add tofu slices and stir fry, season with salt, and pour in oil to serve.