Ingredients: 500g catfish, 30g garlic,15g shredded ginger, chopped leek, 20g soy sauce, vinegar and cooking wine, 5g sugar and salt, and proper amount of monosodium glutamate.

Practice: Peel garlic and steam it in a steamer for 10 minutes until it becomes soft. Take it out and chop it into powder for use. Cut catfish into small pieces, mix with 10g cooking wine and 3g salt, and marinate for about 10min; Mix soy sauce, vinegar, sugar, cooking wine and salt to make a sauce. Put the pan on the fire, put the oil to 70% heat, fry the fish pieces until they are slightly yellow, and take them out for later use. In another oil pan, add oil and heat it to 40% heat. Add shredded ginger, minced garlic and half chopped green onion, stir-fry until fragrant. Add a proper amount of broth or water, pour the fish pieces into the sauce, bring to a boil over high fire, and then turn to low fire until the soup is almost dry. Add monosodium glutamate and the remaining chopped green onion, turn well and take out.

Dongpo roasted meat

Ingredients: pork belly 500g, onion ginger 15g, cinnamon 4g, soy sauce 20g, rock sugar 10g, sweet wine juice 8g, and proper amount of salt.

Practice: Wash the pork belly, put it in a pot and burn it slightly, and cut it into 4 cm square pieces; Draw a flower knife on the leather surface and a cross knife on the meat surface; Mash the onion and ginger. Heat oil in a pan, stir-fry onion and ginger, add pork belly, stir-fry over medium heat, stir-fry with light soy sauce until red, and then add sweet wine juice, rock sugar, salt, cinnamon and appropriate amount of water to boil. Put the pork belly face down into the casserole at the bottom, pour in the fried broth, cover it, and simmer for about 1 hour.

Boiled waist slices

Ingredients: 500g pork tenderloin, 40g cucumber, chopped green onion10g, 4 dried peppers, 5 prickly ash, 5g bean paste, 3g pepper oil, salt, cooking wine, white vinegar, and appropriate amount of water starch.

Practice: wash and peel the pork loin, cut it in half, slice it to remove the waist and cut the blade; Add some white vinegar when ironing; Slice cucumber for use. Stir-fry dried peppers and prickly ash until crisp and fragrant, pour them on the chopping board and grind them into pepper buds with a knife. Heat the pan, put oil in it, saute half chopped green onion and bean paste, add cooking wine, add salt to taste, add appropriate amount of fresh soup to boil, remove floating powder and thicken water starch. Pour in the tenderloin slices and cook them slightly. Take them out of the pan and pour them into a plate. Sprinkle with pepper buds, chopped green onion and Chili oil and pour them on the dish.