Ingredients: chicken wings, cola, coriander, sesame oil, ginger, salt, garlic, soy sauce and pepper.

Exercise:

1. Prepare the materials and marinate the chicken wings with soy sauce, salt and sesame oil for about 30 minutes.

2. Pour the sesame oil into the pot and pour the chicken wings, which will change color.

3. The chicken wings will change color. Pour in the prepared garlic, ginger and pepper and stir fry.

4. After pouring the auxiliary materials, stir fry a few times, and then pour the cola. Be careful not to pour too much coke, just cover the chicken wings.

5. After simmering 10 minutes, you can take out the pot and put the prepared coriander.

Braised prawns:

Ingredients: 500g sea shrimp, onion, ginger, garlic slices, rice vinegar, cooking wine, sugar, salt and peanut oil.

Exercise:

1. First, remove the whiskers and tips from the shrimp head, cut off the shrimp feet with scissors, slice the shrimp back with a knife, and remove the mud intestines (this will also make the shrimp more tasty).

2. Heat the wok and add peanut oil. Add onion, ginger and garlic and saute until fragrant.

3. Put the prawns into the pot in turn, fry them on high fire until the color turns red, and gently press the shrimp brain with a spatula to make the shrimp paste in the shrimp brain flow out slowly, so that the shrimp paste is fully blended with the oil in the pot and the oil turns red slowly.

4. Fry the prawns on both sides until golden brown, then add vinegar, cooking wine, soy sauce and sugar and cook slowly, so that the prawns can absorb the taste evenly and then turn over and burn. After the soup is absorbed on the prawns, it can be taken out of the pot and put on the plate.

bouillabaisse

Materials:

500g bass, ginger 10g, 5g shallot, 3 teaspoons soy sauce, proper amount of salt and oil, and 2 teaspoons cooking wine.

Exercise:

1. Wash the viscera of perch, cut it from the spine to the abdomen (keep a part), and marinate it with salt and cooking wine 10 minute.

2. Shred onion and slice ginger. Put a layer of ginger on the plate, put chives in the opening of the fish and put the fish on the ginger.

3. Put the fish in a plate and steam for about 10 minute. Take it out, pour in soy sauce, and finally pour in a layer of hot oil.