Step 1: Brew fresh meat with beans. Step 1: Wash ginger and cut into ginger foam. Cut pork leg into pieces after removing tendons and fascia. If you are afraid of trouble, you can use a wall breaker. Step 2: Put Jiang Mo and minced meat into a bowl, and mix well with oil consumption, soy sauce, sugar, white pepper, rice wine, sesame oil, white pepper and other seasonings to make the food fully tasty. Step 3: Wash the beans and cook them in a boiling water pot. Remember to drop a few drops of vegetable oil to keep the beans green. Step4: The beans are stacked like a "bracelet", and then a proper amount of meat foam is covered in the middle of the beans, leaving a part. Oil the cold pot. After the oil is burned, put the meat stuffed with beans into the pot and fry it for a while. Fry on both sides with low heat until the meat foam is cooked. Step 5: Cut a part of underground stems of Chinese onion into onion segments, add cassava starch, and stir with appropriate amount of cold water to form onion segments. Step 6: Pour the beans into the pot with meat, turn red, and add a little salt to the sauce. Stir-fried sugar can be served soon.

The second way: Braised fish head Step 1: Remember to clean up the bought chopped pepper fish head, and wash the internal organs, black mucosa and blood inside the chopped pepper fish head. Step 2: Put the washed fish head and chopped pepper into a bowl, pour in a proper amount of rice wine and salt, and then marinate a few slices of ginger for 25 minutes to remove the fishy smell and taste. Step 3: Wash and cut peppers, peel and slice raw garlic, slice ginger, slice onion, separate underground stems from onion leaves and don't mix them together. Step 4: Add the right amount of oil to the hot pot. After the oil is boiled, put the ginger slices cut into small pieces into the pot and fry until fragrant, and put the chopped pepper fish head into the pot and fry, with the surface layer facing down and the internal structure of the chopped pepper fish head facing down. When frying one side for the other, fry the pan until both sides are slightly yellow, and then take it out of the pan directly and put it on the plate for later use.

Step 5: Then clean the pot and pour in the right amount of oil again. After the oil is boiled, stir-fry the raw garlic, galangal, underground stem of scallion and pepper in the pot for fragrance. Then stir-fry the red pepper in the pot, add some salt to taste, cut the pepper and put it on the plate. Step 6: Then put the chopped pepper fish head into the pot again, and add oil consumption, soy sauce, soy sauce and rice wine to taste. Pour cold water into the pot that has just eaten the fish head with chopped pepper, and try to use hot water, because all the ingredients are cooked and don't need to be cooked for a long time. Stir-fried pepper segments are also put into the pot. Step 7: Cover the pot, stew until the fish head and chopped pepper juice are all delicious, sprinkle with chopped green onion and serve.

The third way: old vinegar and onion cold peanut step 1: Wash the peanuts with warm water, then drain the water, then pour the oil into the cold pot, pour the peanuts into the cold oil, turn to medium heat, and twist the peanuts with a pair of chopsticks until the peanuts are completely broken. When the peanuts turn brown, put them in a bowl and let them cool. Of course, the peanuts will be crisp. Step 2: Clean the green peppers and small peppers, cut them into pepper rings, and cut the shallots into pieces. It doesn't need to be too cracked, just clip it off with chopsticks. Step 3: Add a spoonful of oil consumption, a spoonful of sugar and a spoonful of mature vinegar to the hot pot, and stir evenly until it becomes sticky. Then turn off the fire, of course, to cool. Step 4: Pour pepper rings and shallots into a peanut dish and stir well. Finally, pour the prepared juice into a dish and mix well with chopsticks to make peanuts, peppers and onions taste.