First, the tea tree mushroom burns fungus. Food: Agrocybe aegerita, Auricularia auricula, carrot, onion, garlic, soy sauce, soy sauce, cooking oil and salt.
Practice: Wash Agrocybe aegerita directly and soak it for 5 minutes, then rinse it off, put it in a pot, add water, boil it and soak it for 3 minutes, then take it out and drain it for later use. Auricularia auricula should be soaked in cold water 15 minutes in advance, cleaned after steaming, broken into small pieces and fished out in boiling water for 2 minutes.
Add oil to the pot, heat for 6 minutes, add Agrocybe aegerita and stir fry quickly, then add salt, soy sauce, soy sauce and a little water, boil in the pot, and then add other hot pot side dishes. Once again, the oil burst, and you can cook for 2 minutes before you can set the plate.
Second, chop pepper fish. Food: grass carp head, chopped pepper, onion, ginger, garlic, fragrant lai, cooking wine, soy sauce, rice vinegar, white pepper, salt, sugar and cooking oil.
Practice: First, clean the head of crucian carp, eviscerate it, drain the water in the middle slice, sprinkle salt on both sides of chopped pepper fish head, cook wine, rub well and marinate for 30 minutes to taste.
Cut the onion and garlic into pieces, put the oil in the pot, heat it for 6 minutes, add the onion and garlic and chopped pepper, stir-fry until the surface is golden, then pour enough water, soy sauce, cooking wine, sugar and salt.
After the fire is boiled, turn to low heat, gradually stew until it is perfect, and stew for 15 minutes to thicken the juice. At this time, add rice vinegar and white pepper and stew for another 2 minutes. Finally, sprinkle with onion and celery, and you can set the plate.
Third, stir-fry meat. Food: pork belly, onion, green pepper, small pepper, bell pepper, cooking oil, salt, soy sauce, cooking wine, oil consumption, onion, ginger, garlic, lobster sauce.
Practice: Wash the pork belly, wipe the noodles and cut into pieces, put it into a bowl, pour in cooking wine, salt, oil consumption and soy sauce, grab it evenly, and then marinate it for 15min to fully taste.
Cut all the other ingredients prepared in advance, put oil in the pot, heat it for 6 minutes, add all kinds of peppers and stir-fry until fragrant, then add onions and salt, and then take it out for a rainy day.
Add garlic slices into another oil pan, stir-fry until fragrant, then add small fresh meat to stir-fry vegetable oil, pour cooking wine, soy sauce and soy sauce, and add water to stir-fry. When the pork belly is cooked, you can add the fried pepper, sugar and salt, stir well and put it out of the pot.
Roasted bullfrog with chestnuts. Ingredients: frog, chestnut, onion, ginger, garlic, millet pepper, cooking oil, salt, soy sauce, thirteen spices, cooking wine and monosodium glutamate.
Practice: Peel and gut the frog, clean it up after solving it, drain the surface water and put it in a basin for later use. After washing chestnuts, put them into the pot, add enough water, boil them until boiling, take them out after another 30 minutes, peel them and wash them for later use.
Put oil in the pan, heat until it is 6 minutes cooked, add onion, ginger and garlic until fragrant, then add frog, stir-fry until it changes color, then add cooking wine, soy sauce, soy sauce and thirteen spices, stir-fry until fragrant, and then pour chestnuts. Stir-fry for another minute, then pour enough water, pour pepper, salt and pepper into the water, boil the water, and then turn the heat down 15min. After the frog is cooked thoroughly, turn red and stir-fry the sugar color. When the juice is almost collected, add the onion, turn over and mix well, and then you can go out and set the plate.
Five, spiced quail eggs. Food: eggs, beer, ginger, cinnamon, pepper, star anise, dried Chili, old rock sugar, soy sauce, ginger, soy sauce and salt.
Practice: first clean the surface of the egg, then put it in the pot, add enough water, boil the water and cook for 5 minutes, then pick up the egg and break it for use. Pour enough water into the pot, add soy sauce, soy sauce, salt, pepper, galangal, cinnamon and a little beer. After boiling, add eggs and simmer for 20 minutes. Turn off the fire after a long time, and don't take it out. You need to soak it in the juice for 4-5 hours, and then take it off. The taste is particularly mellow.