Practice: 1, prepare food in advance. Lettuce, garlic and pepper. 2. Remove celery leaves and tendons, then cut into 3-4 cm long sections, cut small peppers into sections, and chop garlic for later use. 3. Add 1 tablespoon salt to the lettuce, mix, and then marinate 15 minutes. After pickling, throw away unnecessary water from the plate. 4. Pour the right amount of oil into the pot. After the oil is boiled, put the pepper into the pot to expose the aroma, and then turn off the heat. 5. Put the garlic into the lettuce bowl early, and then pour the hot oil pepper on the garlic paste. 6. Add one teaspoon of monosodium glutamate, three teaspoons of vinegar and a small amount of sesame oil to the lettuce and mix well.

Stewed yellow croaker

Ingredients: a yellow croaker, rice wine, onion and garlic, soy sauce king, old rock sugar, star anise, dried pepper, cinnamon, salt and boiled water. Practice: 1. Scales and viscera of yellow croaker are removed, washed and cut into sections. Add ginger, garlic and rice wine and marinate for 20 minutes. 2. Salted yellow croaker absorbs water with kitchen paper. Put a proper amount of oil in the pan, add croaker and fry until golden on both sides, then add star anise, ginger and garlic slices, and dried pepper and stir-fry until fragrant. 3. Add the right amount of hot water, without fish, add soy sauce, salt and old rock sugar and simmer. In the meantime, pour some soup on the fish with a spoon. Finally, the juice can be collected. The juice doesn't have to be too dry. Both bibimbap and bubble cake are delicious.

Braised pork with lobster sauce

Raw materials: pork belly, garlic, green pepper, chives, ginger, garlic, lobster sauce, bean paste, soy sauce, white sugar or sweet noodle paste and monosodium glutamate; Exercise 1. First, the pork belly skin is baked in a cold pot to remove the unshaven hair. Then use tap water to cook the meat, where chopsticks can be inserted. 2. Seasoning is ready, welcome garlic, onion, lobster sauce, garlic and ginger; 3. Bean paste is an indispensable condiment for braised pork. When the oil is hot and humid, add onion, garlic, water lobster sauce and bean paste to fry until fragrant, then add braised pork slices to fry until fragrant, and add pepper and garlic at the same time. It should be noted that the bean paste itself is salty, so you can consider adding a little soy sauce and a little sugar to taste as appropriate. If there is sweet sauce, you can change it to a little sweet sauce. Finally, add a little monosodium glutamate and you can set the plate.

Chestnut yuzhu pot

Raw materials: chestnuts, bean curd skin, Pleurotus ostreatus, pepper blocks, chili blocks, celery sticks, ginger slices, salt, mushroom powder, soy sauce, white pepper powder and sesame oil. Practice: 1. First, blanch chestnuts in boiling water for a while, take them out, wash them and peel them off, put them in a steamer and cook them, then take them out for later use. 2. Soak the bean curd skin in clear water for one hour, then cut it into strips, drain it, fry it in oil until it is orange, pick it up and put it in a pot for later use. 3. Add a little oil to a clean pot, add ginger slices, Pleurotus ostreatus, Chili slices, Chili slices and celery slices, stir-fry until fragrant, and then add the skimmed tofu skin. 4. Drain the water, add the cooked chestnuts, then pour in the salt, mushroom powder, soy sauce and white pepper, adjust the taste, and sprinkle with a little sesame oil. 5, pour the pot into the pot, and then put the pot into a small stove to boil, hook a small amount of juice. Just put some incense on the rice.