The practice of steaming meatballs on the basket: 1. Cut the head and tail of the green radish and wash it. The basket doesn't need peeling. Cut the thickness of a dollar coin in a thicker position, mix in less teaspoons of salt, drain until the basket becomes loose and can be bent, and then clean it for later use; 2. Put the meat stuffing into the pot, add 2 spoonfuls of water and stir. Switch to soy sauce, soy sauce, oil consumption, Jiang Mo, salt and white pepper, and stir clockwise until it is good. Then add 1 spoon corn flour and stir clockwise with friction. 3. Put water in the pot and bring it to the drawer to boil. The encoder of meatballs will be bent and coded around the dishes. Continue to make small balls and put them on radish slices. Continue to make a big meatball in the middle. Put a medlar on each meatball and steam it in a boiling pot for about 18-20 minutes.

Fish food with chopped pepper: 65438 fish head (silver carp) +0 chopped pepper, 1 spoon salt, 1 head garlic, 1 head shallot, small amount of shallot, appropriate amount of yellow wine, appropriate amount of oil and appropriate amount of white pepper: 1. 2. Heat the vegetable pot with some oil, chop the ginger and garlic, fry them in the pot until golden brown, and drain the oil for later use. 3. Add water to the pot and bring it to a boil. The dish is padded with Dongru and G5 Minger tablets. Put the fish head with chopped pepper on the pot cover and steam it over high fire. 5 minutes later, remove the fishy water from the steamed fish, spread chopped pepper and fried ginger and garlic, cover the pot and steam for 15 minutes. 4. Sprinkle chopped green onion and chopped pepper on the steamed fish head, burn some boiling oil and pour it on it to serve.

Spicy fried squid food: squid, pickled radish, green pepper, Pixian bean paste, garlic, salt, rice wine, soy sauce, pepper 1, buy strips of squid, remove the black mucous membrane on the surface and dirt on the head, and remove the head for later use. Cut that part of the whole big squid horizontally and divide it into two equal and symmetrical pieces. The key is to cut flowers on the two pieces here, add the knife flowers to the big squid and cut them into rectangles. 2. After adding water to the pot and boiling, quickly pick up the big squid and drain the water for later use (the big squid will be picked up immediately if it is slightly wrinkled, and it will get old after a long time). 3. Slice pickled radish, green pepper and garlic. 4. After the oil in the pot is boiled, add green pepper and garlic and stir-fry. Add a little pepper, stir-fry pepper oil with 1 spoon bean paste, cut green pepper into strips, and slice garlic. 5. Pour in 1 tablespoon soy sauce and 1 tablespoon rice wine seasoning. Finally, add a little salt and stir well to serve.