Stewed bean curd with Chinese cabbage

Ingredients: Chinese cabbage, bean curd, millet spicy and shallots

1. Seasoning juice: a spoonful of soy sauce? Half a spoonful of soy sauce? Half a spoonful of oyster sauce? A little sugar? Half a spoonful of salt? Half a bowl of water, stir well

2. Pour the oil into the pot, add the tofu, fry until both sides are golden, and take it out for later use

3. Leave the oil in the pot, stir-fry the cabbage, add the fried tofu, pour the juice, stew for 5 minutes, pour in the millet and shallots, stir-fry evenly, and then serve

lettuce in oyster sauce

. Wash the lettuce, add water+salt+corn oil+lettuce to the pot, cook for 5 minutes, and take it out for later use

2. Pour oil+soy sauce+white sugar into the pot, pour oyster sauce, cook for 2 minutes, pour seasoning

braised fish pieces

1. Chop the fish into cubes

2. Heat the pot on a high fire, put a little oil after sliding the pot, and fry the fish pieces slightly;

3. Sprinkle Jiang Mo, cook the wine for a while, add soy sauce and sugar for a while, add a spoonful of boiling water, and turn to low heat to cook the fish;

4. Collect the thick soup with strong fire, sprinkle with shallots, add monosodium glutamate, thicken with wet starch, and pour bright oil out of the pan.