Braised hairtail technology; Slice saury, add salt, yellow wine, soy sauce and water starch, marinate for 15 minutes, wrap with a layer of egg liquid, put in a pot, fry both sides with low fire, leave the remaining oil in the pot, saute shallots and garlic, add salt, yellow wine, white sugar, water starch and soy sauce, add cold water, pour into saury, and stew with low fire until. Onion, ginger, garlic, tapioca starch, white pepper, rice wine, soy sauce, oil consumption, millet pepper, salted chicken essence 1. First, add onion and ginger to the fresh shrimp, add a spoonful of cassava starch, a spoonful of white pepper, a spoonful of rice wine and a spoonful of soy sauce, and marinate evenly for ten minutes. 2. Prepare food in advance, blanch broccoli, pick it up for later use, fry shallots, ginger and garlic in oil, and add fried shrimps to fade. 3. Add fungus, broccoli, millet pepper, a spoonful of soy sauce, a spoonful of oil consumption, and a spoonful of salt chicken essence and mix well.

Stir-fried minced meat with peas Raw materials: lentils, carrots, raw pork and peppers. Practice: 1. Peel lentils and cut carrots into diced peas. 2. Blanch lentils and carrots with boiling water and drain; 3. Chop raw pork, add cassava starch, pepper and soy sauce and mix well; 4. Cool the pan into the oil and stir-fry the minced meat on a strong fire; 5. Stir-fry the meat foam, add lentils and carrots, and stir well; 6, put salt, soy sauce, red and yellow pepper, stir fry.

Sauced chicken method: prepare marinade, clean chicken wings and absorb the surface moisture. Mix Houhou sauce with some salted chicken powder, fermented wine and ginger slices, evenly spread it on the inside and surface of chicken, and marinate it in the refrigerator overnight. Turn over the plate during the period and wipe it constantly. Add too much water to the pot, add ginger and garlic, boil, add chicken 10 second, and stand up; After the water is boiled again, put it into the chicken and scald it for 10 second. It's too cold. Take it down and put it on a plate as a souvenir. Take a large pot, pour cold water, add chicken juice, soy sauce, sauce king, salt, ginger slices, old crystal sugar, star anise, Amomum villosum, Alpinia officinarum, Poria, lilac flowers and citronella (a small amount of various spices), and cook for a while to make a marinade. Put the chicken prepared in the fourth step into the marinade, boil it, simmer it 15min (the marinade will not boil, about 90℃), and soak it for 30min；; Boil again, turn off the fire, add a little chicken essence and soak until the marinade cools. Pick up the chicken, cut it into pieces and brush it with sesame oil. Chop shallots, chop ginger (squeeze Jiang Shui or not), add a little salt and sesame oil, pour into marinade and dip in vegetables.