Practice: 6g hairtail; Accessories: 2g pickled pepper, garlic slices and ginger wild pepper

Practice: 1. Cut hairtail into 5cm sections, soak red pepper into 2cm sections, add salad oil in 2 pots for standby, fry hairtail until golden brown, and then take out the oil.

3. Leave a little oil in the pan, stir-fry ginger, garlic slices, wild pepper and red pepper until fragrant, add the fried hairtail, add water, bring it to a boil with low fire, add monosodium glutamate, and cook the chicken essence for about 15 minutes.

Dry the cabbage by hand

Materials: 3g of cabbage, 1g of pork belly and garlic 4.

Practice:

1. Tear cabbage into small pieces and soak them in light salt water to wash them.

2. Peel the pork belly and slice it, and slice the garlic. Wash the dried peppers and cut them in half with scissors.

3. Put the cold oil in the hot pot into the pork belly and stir-fry until it is just transparent.

4. Add garlic slices to continue to stir-fry the fragrance.

5. add the drained cabbage and dried pepper to the fire and continue to stir fry.

6. Then add all seasonings except balsamic vinegar and chicken essence, and add a little water to fry until cooked.

7. Add chicken essence before taking out the pot, and add balsamic vinegar along the edge of the pot and mix well.

French fried pork liver

Ingredients: pork liver, onion, potato, garlic, red wine, spicy soy sauce, black pepper, salt, sugar, chicken essence and raw flour

Practice

1. Peel potatoes, cook them and press them into mashed potatoes, and season with salt and a little black pepper.

Wash and slice pork liver, season with black pepper, salt, sugar and chicken essence, then pour in a little red wine, stir well and marinate for a while.

3. Heat the pot, add a little olive oil, wrap the pork liver with a little starch and fry it in the pot.

4. Chop the onion and garlic, stir-fry them in the pan and cook a little spicy soy sauce.

5. Next, pour the pork liver back into the pot, stir-fry it slightly and take it out.