Braised pomfret in soy sauce Ingredients: pomfret 1 strip, Haitian soy sauce 2 1 teaspoon, soy sauce 2 1 teaspoon, vinegar 1 teaspoon, half a teaspoon of sugar, salt, ginger, garlic and onion. 2, pat dry starch (not easy to break) into the pot and fry until golden brown. 3. Stir-fry shallots and garlic (the amount can be larger than mine) and eat the last 5 pieces of dried Chili. 4. Add 2 spoonfuls of bean paste and bean paste, stir-fry until fragrant (it is very easy to paste the bottom without photographing the fried paste), drain the water flush with the fish (one spoonful of water tastes less than three points) and cook for a while. 5. When the water content decreases, add a proper amount of water starch to thicken the juice and make it more delicious in fish wrap. Add a spoonful of vinegar to refresh yourself before taking it out. Dish and sprinkle with garlic, onion or coriander powder.

Flammulina velutipes 1. Soak the fungus in clear water one hour in advance, then add a spoonful of cassava starch. Wash the fine sand by hand and wash it with clear water several times. 2. Cut off the tail end of Flammulina velutipes and clean it up (be sure to pay attention to the tiny residue inside Flammulina velutipes). 3. Peel the tomatoes, slice them, and then dice them. The more tomatoes are cut, the better the red soup is. 4. Wash the cucumber and cut it into filaments, peel and shred the carrot, mash and chop the garlic, and cut the shallots into Beijing shallots. 5. Cut the washed auricularia into filaments for later use. 6. Heat the wok, pour in the appropriate amount of cooking oil, and add the big well onion to stir fry. 7. Then pour it into the tomato pot cut into small pieces. 8. Add a spoonful of Chili sauce, add a spoonful of tomato sauce, stir-fry into green soup, and add a spoonful of cold water. 9. After the water is boiled, add the shredded fungus and cook for a while. 10. Add Flammulina velutipes, add proper amount of edible salt, sugar, soy sauce and monosodium glutamate and cook for one minute. 1 1. After the Flammulina velutipes become loose, add shredded cucumber and shredded carrot and cook slightly. 12. Sprinkle minced garlic and sesame seeds on it and serve.

Method of spicy tofu: 1, first cut the old tofu into squares of 1.5cm (2.0 is also acceptable), wash the beef and mutton for later use, and chop the meat foam for later use. 2, the bottom pot water supply and drainage, pour water tofu and salt, blanch, and then reserve cold water. The whole process is to remove the beany smell of tofu and let tofu eat more gluten. 3. Cool the pan, heat the oil, add the millet and pepper, stir-fry the fragrance with low fire, then take the pan and chop the pepper and pepper for later use. 4. Step on the accelerator in the bottom pot, heat for 5 minutes, add minced beef and stir-fry until fragrant, then add minced garlic, soaked ginger foam, chopped pepper, lobster sauce and bean paste to stir-fry until fragrant, then add bone soup, tofu, edible salt and soy sauce, simmer for 3-5 minutes, and then add appropriate amount of pepper and chicken essence. 5. Mix cassava starch with water. First, put two-thirds of cassava starch into the pot, gradually stir and cook for 20 seconds, then put the remaining starch water into the pot, stir evenly, and then set the plate. Finally, sprinkle with onions and serve.