Steamed turbot with garlic vermicelli

Method 1. Soak 2 bags of vermicelli and cut into inch sections. 2. Take about 1,000 grams of turbot, remove the internal organs, scrape and clean, cut into 2cm wide strips, marinate with a little salt and rice wine for 5 minutes, and place on a plate according to the original shape. 3. Put the vermicelli segments into a basin, add 60 grams of golden garlic (minced garlic that is fried until golden on both sides), 30 grams of silver garlic (that is, raw minced garlic), 10 grams of seafood soy sauce, 5 grams of salt, chicken essence, and white pepper Stir in 3 grams of flour, 2 grams of spicy fresh dew and 20 grams of scallions, spread on the turbot, steam over high heat for 7-8 minutes, remove and sprinkle with scallions, pour boiling oil and serve. Braised bullfrog with chestnuts

1. Slice the frog into slices, mix well with half a teaspoon of salt, half a tablespoon of vegetable oil, half a teaspoon of black pepper, and two teaspoons of dry starch, and marinate for ten minutes. Blanch chestnuts in water for 10-20 minutes, remove and cool and set aside. Cut green and red peppers into rings, and cut ginger into slices. 2. Add some oil to the pot and heat for 8 minutes, then put the frog in and deep-fry. Throw them in one by one, gradually stop rolling, shake the pot until the frogs can be scattered, and then use chopsticks to peel them apart. Put the chestnuts into the pot and fry them until the skin is slightly crispy, then pick them up. Reserve the fried frogs and chestnuts. 3. Throw away all the oil for frying the bullfrog, just use the oil in the pot. Saute onions and garlic until fragrant. Convert to smoke, Old Soy King, rice wine, old rock sugar, and a bowl of bone soup. boiled. Pour in the frogs and chestnuts. 4. Bring to a boil and simmer for 5 minutes. Add half a teaspoon of salt to reduce the juice. When the juice in the pot is still dry, add green and red chili peppers and stir-fry until red and raw. Corn-roasted pork ribs

Food: 500 grams of lamb chops, 2 corns, a handful of peanut kernels, a small piece of ginger, an appropriate amount of green onions, a small handful of rock sugar, 2 spoons of light soy sauce, 2 spoons of rice wine, One piece of star anise, one piece of cinnamon, 2 tablespoons of salt, appropriate amount of vegetable oil.

Method: 1. Pour pork ribs into a pot with cold water, pour in ginger and an appropriate amount of rice wine, and remove the blood. 2. Add a small amount of oil and rock sugar to the pot and stir-fry over low heat until the sugar color turns brown. 3. Fry until the rock sugar is completely dissolved and turns dark brown. , add the blanched pork ribs. 4. Then simmer the pot until the pork ribs are colored and some of the fat inside comes out. 5. Add boiling water that has not been soaked with raw materials, add a small amount of rice wine, light soy sauce, star anise and cinnamon. D. 6. Bring to a boil, then reduce to a simmer, add green onions, cover, and simmer for fifteen minutes. 7. Add cornmeal segments and peanut kernels, cover, and simmer for another ten minutes; 8. Uncover, Add seasonings such as salt and pepper to reduce the juice.