Spicy steamed pork raw materials: 500g pork belly, 0/50g rice/kloc-,2 star anise and 4 dried red peppers. Practice: 1. Wash the non-stick pan and heat it until there is no water in the pan. Turn to medium heat and put the rice (no need to wash, keep it clean) into the pot; 2. Stir-fry until the rice turns pale yellow, add star anise and dried red pepper and stir-fry again. Pour out the rice in 2 minutes, and remove the pepper and star anise for later use; 3. After the fried rice is cooled, it can be crushed by a blender for about 5 seconds, and the rice can be made into fine particles. Time should not be too long, don't make rice too delicate rice paste; 4. Cut the pork belly into large pieces with a thickness of 5mm, put it into the stir-fried star anise, add rice wine, fermented milk, soy sauce, sauce king, chicken essence, white sugar and chopped Chengdu Pixian Chili sauce, and stir and marinate10 min; 5. Add the prepared rice paste into the pork belly and grasp it symmetrically with your hands; 6. Smooth a layer of lotus leaf at the bottom of the small steamer (don't put it without it). Without a small steamer, you can choose a flat plate and spread the pork belly into the plate piece by piece; 7. Pour a proper amount of water into the pot, turn it to medium heat after boiling, put it in a steamer, cover the pot and steam for 80 minutes.

Raw materials for stewed tofu with fresh shrimp: shrimp 15, 2 pieces of tofu, 2 slices of ginger, 2 cloves of garlic, 2 onions, hot sauce 1 spoon, 2 tablespoons of soy sauce, light soy sauce 1 spoon, oil consumption 1 spoon, white pepper 1 gram, etc. Cut tofu into small triangles; Chop ginger, garlic and onion root respectively, leaving a spoonful of hot sauce (hot sauce can be replaced by Pixian bean paste). 2. Take a small plate, add oil consumption, light soy sauce and a small amount of light soy sauce, and stir until it tastes delicious. Boil the oil in the pot, fry the fresh shrimps until cooked, and take them out for later use. Stir-fry ginger foam, garlic paste and onion root with slow fire, then add hot sauce to stir-fry until fragrant, and stir-fry into Chili oil. 3. Pour the tofu into the pot, add flavor juice and a small amount of cold water to boil, and simmer for five minutes with a small fire cover, shaking in the middle to avoid sticking to the pot; Pour in fresh shrimp and stew for one minute; Finally, add a little salt and monosodium glutamate, and add starch water to collect juice.

Steamed fish 1 and onion root ginger slices are cut into shredded millet pepper. Onion leaves should curl naturally. Put the chopped onion leaves in cold water or cold water for 30 minutes, and it will naturally roll up. The level of the hotel table will be available soon. The soaking time depends on the water temperature. The colder the personal experience, the faster the scrolling time. 2. The head of the perch was broken, and the kitchen knife was cut behind the fish. Cut it in, and you won't have to be philandering. To cut the bass effect, you must cut a loan hole across the board, master the length of the wound, and don't cut the fish. There is nothing technical here. Don't be discouraged if you can't cut it well the first time. Cut it a few more times and it will be successful. 3. Marinate for 30 minutes, boil the water, and prepare steamed fish in advance. After the water is boiled, the water vapor can be evenly volatilized, so that the bass is evenly distributed when heated. Steam 10- 15 minutes and you can eat it. Pour out the water in the dish, which is usually blood and steam, endangering the taste, and pour boiling oil and seafood soy sauce to solve it.