Ingredients: 750g hairtail, 30g dried pepper, minced ginger and garlic, 1 pickled ginger, pepper, a little lobster sauce, a little Pixian watercress, sesame, cooking wine, a little soy sauce, a little monosodium glutamate, a little vinegar and a little onion. Practice: 1. Clean hairtail when you buy it, take it home and clean it, and drain it for later use. Cut the pepper into sections and pickle the pepper into fine particles. 2. Fry hairtail on both sides in a frying pan for later use. 3. Put the oil in a new pot (not a frying pan). Put minced ginger and garlic, soaked ginger, pepper, lobster sauce, watercress, a little soy sauce, dried pepper and cooking wine into a hot pot, stir-fry hairtail for a while, and add vinegar, sesame seeds, monosodium glutamate and scallion when taking out.

Cilei snack

Ingredients: Ji150g, pork belly 40g, garlic sprout 20g, cabbage 50g each, thousand pieces 50g each, chopped green onion 5g each. Seasoning: salt 4g, monosodium glutamate 4g, sugar 4g, white pepper 2g, soy sauce 3g. Practice: 1, the reed is washed, cut into extremely thin semi-circular pieces, soaked in clear water 1 hour to remove its bitterness, and the water is removed to control drying. 2. Put the tablets into the salad oil that has been burned to 60% heat, fry it on low heat until it is very crisp, and then remove the oil control. 3. Wash the cabbage and cut it into strips with a length of 10 cm and a width of 2 cm. 4. Wash thousands of sheets, cut them into 3cm strips and blanch them. 5. Add salad oil into the pot, and when it is heated to 50%, add chopped green onion and Jiang Mo to stir-fry, add shredded pork belly to stir-fry until it changes color, add cabbage rolls to stir-fry until cooked, add shredded pork and seasoning, stir-fry evenly, sprinkle with garlic slices and kelp slices, stir-fry quickly, and take out the pot and plate.

Zanthoxylum bungeanum arch

Ingredients: stewed pig's arch mouth 200g. Accessories: Flammulina velutipes 50g, shredded green bamboo shoots 100g. Bean paste 10g, pickled pepper 10g, dried green pepper and white pepper 20g, ginger rice 15g, garlic rice 15g, chopped green onion 15g, coriander 15g, sugar 4g and dried seaweed noodles 5g. Practice: 1, cut the arch of braised pig into pieces. In addition, Flammulina velutipes is cooked in a boiling water pot, fished out and put into a basin. Put the shredded green bamboo shoots in and put them together at the bottom of the plate. 2. Add vegetable oil into a clean pot, and when it is heated to 40% heat, add the cooked pork tenderloin and fry the oil until it is cooked, then add the bean paste, pickled pepper powder, ginger rice and garlic rice, and then add the fresh soup and green pepper rings to cook it slightly; 3. Add sea rice noodles to add flavor. After tasting, put the dried green pepper and pepper into the pot, fry them until cooked, and then chop them up. Pour hot oil to make them fragrant, sprinkle with chopped green onion and coriander to enhance the fragrance.

Exercise 1. Prepare the main ingredients and wash them. 2. Heat the wok without oil, then add the pork belly skin, dry it until the skin is yellow, remove it and scrape it clean. 3. Slice green pepper, millet, chives, pork belly and tenderloin. 4. Marinate the tenderloin in a large bowl 10 minute. 5, the wok is washed and dried, no oil is put, all the peppers are put in, and baked on low heat. 6. Add the right amount of salt, stir fry quickly and evenly, and turn off the fire. 7. Wash the pot again. When the fire is dry, put the vegetable oil. After foaming, add pork belly and fry oil. 8. Push the pork belly, add ginger and garlic and stir fry, then pull the meat down, add 2 teaspoons of yellow wine and 2 drops of soy sauce and stir fry evenly. 9. Add half a tablespoon of soy sauce and half a tablespoon of oyster sauce and mix well. 10, the tenderloin is thin until the meat is raw. 1 1. Add roasted green pepper and stir-fry to taste. Taste the salt and see if it needs to be added.