First, steam the bass.
Material preparation: fresh perch, onion ginger, millet spicy, etc.
1, treated and washed, washed with onion and ginger and cut into sections, washed with millet and cut into sections.
2. The bass cuts off the head of the fish, cuts the fish into pieces with equal thickness, and cuts it from the back to connect the belly of the fish with other parts. Add onion, Jiang Shui and a little salt evenly, and marinate to taste.
3. Put the bass meat into a triumphant shape, spread the onion and ginger to remove the fishy smell, and pour the steamed fish and soy sauce.
4. Steam the perch in boiling water for 7 minutes, put the millet and chopped green onion on the pot and season with hot oil and steamed fish sauce.
Second, steamed spare ribs with taro.
Material preparation: ribs, taro, ginger, garlic, etc.
1, peeled taro, washed and cut into small squares, and the ribs were soaked in cold water and washed for use.
2. Add minced ginger and garlic, soy sauce, oyster sauce, salt and a little sugar to the ribs to taste.
3. Spread taro at the bottom of the bowl, and then spread ribs on taro.
4. Steam in boiling water for 25 minutes, sprinkle with chopped green onion and millet.
Third, chicken with scallion oil.
Material preparation: farm chicken, onion, ginger, red onion, etc.
1, wash chicken, wash onion and cut into sections, wash red onion and dice, and wash ginger and slice for later use.
2. Add a little ginger slices to the chicken, steam for 20 minutes, and steam the chicken. Take out the pot, cut into pieces and put it on the plate.
3. Put the oil in the pot, add the onion and red onion ginger and fry the onion oil together.
4. Add the chicken juice, soy sauce, oyster sauce and 3 tablespoons of fried onion oil of the steamed chicken into the bowl, mix well and pour it on the chicken.
Fourth, steamed lotus root with meat stuffing.
Material preparation: pork, lotus root, onion, etc.
1, wash and chop pork, 3 points for fat meat and 7 points for lean meat, wash lotus root and cut into blades. The other lotus root is cut into diced lotus root.
2. Add diced lotus root, soy sauce, oyster sauce, salt and sugar into minced meat and mix well.
3. Soak the sliced lotus root in water to prevent oxidation and blackening. Then add the prepared meat stuffing and put it in a bowl.
4. Steam in boiling water for 12 minutes, and then pour your favorite juice out of the pot. You can taste sweet and sour tomato juice.
Five, salted egg yolk barbecued pork
Material preparation: plum head meat, salted egg yolk, barbecued pork sauce, honey barbecue sauce, etc.
1. Wash pork, cut into thick chunks, and cut a hole in the middle. Salted duck eggs, take out the yolk, add a little white wine and spray it to remove the fishy smell.
2. Stuff the salted egg yolk into the pork and seal it with a toothpick. Add barbecued pork sauce and honey barbecue sauce, mix well and marinate for use (it is recommended to marinate in the refrigerator overnight).
3. Put the marinated pork into the rice cooker and pour the marinated juice into the cooker. Select the cooking mode, and the program is complete.
4, out of the pot, plate and slice to eat.
6. Braised chicken with abalone
Material preparation: half chicken, 4 abalone, red onion and garlic, ginger slices, etc.
1. Wash and cut chicken pieces, wash and cut abalone, and cut with a knife. Wash and cut red onion, ginger and garlic for later use.
2. Add a spoonful of cooking wine, a spoonful of soy sauce, a spoonful of oysters, a spoonful of seafood sauce and a spoonful of sugar to the chicken, mix well and marinate for 30 minutes.
3, hot pot cool oil, add onion, ginger and garlic to saute. Add chicken and abalone, stir well, stir well.
4, add a little water to boil, turn to medium heat and simmer until the juice is thick, then the pot can be served.