Cabbage with doubanjiang

Ingredients: cabbage, Haitian soybean paste, oil, salt, soy sauce Method: 1. Clean the cabbage (put it in salt water to foam), tear into pieces 2. Put water in the pot and bring to a boil. Add a little salt. Put the cleaned and torn cabbage into the water and scald until cooked. Take it out and put it on a plate. 3. Throw away the water. Add a small cup of water to the pot again and bring it to a boil. , add oil, salt, light soy sauce, Haitian soybean paste, and when the water boils, pour it on the cabbage on the plate. Black and white cabbage

Ingredients: fresh fungus, Chinese cabbage, sausage, salt, oil Method: 1. Break the black fungus into small pieces, cut the cabbage into slices, sprinkle with salt and let it sit for a while, squeeze dry and marinate Cut into slices diagonally. 2. Boil oil and stir-fry the fragrant sausage. Add cabbage slices. Stir-fry the Chinese cabbage until it is soft and add black fungus. 3. When you hear the rattling sound in the pot, the black fungus is almost cooked. Add salt and serve. Black San Chop

Ingredients: 150g minced meat, 100g rose cabbage, 50g chili pepper, 1 teaspoon rice wine (5ml), 1 teaspoon dark soy sauce (5ml) Method: 1. Add the chili pepper After washing, cut it into small pieces, and cut the cabbage into small pieces. 2. Add a little oil to the pot, pour in the dumpling filling and stir-fry. 3. Add the cabbage. 4. Add diced chili pepper. 5. Pour in the rice wine and dark soy sauce, and stir-fry. Then you can. Fish Intestine Baked Eggs

Method 1. Remove the intestinal oil from the shrunken fish intestines, use chopsticks or scissors to cut the fish intestines, and rinse the stains in the intestinal cavity with clean water. 2. Put the fish intestines in a bowl, add salt and water starch, knead and clean them, wash them continuously with warm water, cut them into sections, add salt, white pepper, rice wine, peanut oil, stir and marinate for 10 minutes. 3. Pour the ginger slices, tangerine peel shreds, garlic, and deep-fried dough stick rings in a hot oil pan one after another. Remove them and put them together with the fish intestines into a plate of beaten egg liquid. Add salt, chicken powder, sugar, and appropriate amount of raw material. Spread the soy sauce evenly, steam the pigeons over medium heat for 15 minutes, take them out of the nest and bake in the oven for 5 minutes until the surface becomes charred, remove and garnish with green onions.