1. Chinese cabbage and shrimp pot: cut the Chinese cabbage into large pieces, cut the onion, shred the ginger for later use, and cut the shrimp wool and shrimp gun from the fresh shrimp. You can put oil in a dry casserole, add shredded onion and ginger, stir-fry until fragrant, and pour in cabbage and stir well. Put the shrimp evenly on the cabbage, simmer 10 minute, season with salt, and eat directly.
2, beer duck pot: the legs are crushed into small pieces, soaked in bleeding water with clear water, washed and controlled. Put peanut oil into a dry casserole, heat it, stir-fry the duck with high fire, stir-fry the excess water, stir-fry the oil on the duck skin, and stir-fry it with onion, ginger, pepper, aniseed and fragrant leaves. After the seasoning is fried, add soy sauce and stir well, then pour a can of beer to boil.
3, curry chicken pot: chicken chops, potatoes cut into pieces for use, put peanut oil in the pot, add onions, ginger and stir fry. Stir-fry the chicken until it is slightly yellow, add curry sauce, add a little water and pour it into a small casserole. Add salt and stew for 30 minutes. Add potato pieces. Stew the potatoes until they are cooked and eat them directly.
4, spicy pot pot: put lotus root, bean bubble, pork belly, coriander, mushrooms, onions, ginger, spicy pot ingredients for use. Slice the pork belly, pour the spicy incense pot seasoning into the pork belly slice and grab it evenly for later use. Dry the casserole, add oil, add onion and ginger, stir-fry until fragrant, pour pork belly slices and stir-fry red oil. Add lotus root and stir fry first, then add lobster sauce and coriander, add a little soy sauce and water, stir fry evenly and taste.
5, bacon onion pot: onion peeled and cut into onion rings, you can put peanut oil in a dry casserole to heat. Stir-fry ginger slices and bacon, then add onion rings. Add a little soy sauce and continue to stir fry. Season with salt. Stir-fry evenly, then turn off the heat and serve.