Ingredients: squid, ginger slices, garlic, dried Chili, star anise, one onion, cooking oil, old rock sugar, rice wine, soy sauce and chicken essence. Practice: 1. Clean the whole squid, remove the internal organs, cut the ginger and garlic seeds into powder, cut the dried Chili into sections and keep the octagon. 2. Bring to a boil in a pot, add ginger slices, minced garlic and dried peppers and stir-fry until fragrant. 3. Add the washed squid and fry in oil until the surface is hard. 4. Add rice wine, old rock sugar, star anise and soy sauce, and finally pour cold water into squid to boil. 5. After boiling, cook until the soup is brown, add chicken essence to the pot, set the plate, take some shallots, cool slightly and cut into sections.

Roasted beer shrimp

Ingredients: sea lobster, beer sprinkling, onion, ginger, garlic, pepper, star anise, dried pepper, rice wine, soy sauce, sugar and salt. Practice: 1, the sea lobster is washed and drained, and the onion, ginger, garlic, pepper, star anise and pepper are fried in oil to produce fragrance; 2. Add shrimps and stir fry until there is no water; 3, pour a bottle of beer, it is advisable not to shrimp, add cooking wine, soy sauce, sugar, salt; 4. Popular boiling, simmer until the aroma is fragrant and the juice can be thick.

Sauté ed Pleurotus ostreatus with cabbage

Ingredients: 2 lettuce, 8 Pleurotus eryngii, salt and oil; Practice: 1. Remove the green leaves from the outer layer of oil wheat vegetables, then remove the roots, wash the green leaves and drain the water. Then cut the leaves and stems of the cabbage, because the stems should be fried first. Cut the stem into strips the thickness of fingers; 2. If the Pleurotus ostreatus is cooked, please soak it in small water, and then remove the roots and cut into pieces. If it is a fresh mushroom, immediately remove the root and slice it; 3. Add oil to the wok. When the oil is burned out, choke the wok with onion, ginger and garlic. After smelling the fragrance, directly stir-fry the stems and mushrooms of the baby cabbage in the pot. Stir-fry until the fungus fades, then add the cabbage leaves. Add salt and seasoning, stir-fry again until the fungus is fully cooked.

Saussurea chaotian

Practice: 1. Clean the viscera of saury, cut it off, put it in a bowl, sprinkle with salt and ginger slices, pour in high-alcohol liquor, and marinate it evenly10 min; 2. Put the oil in the pan, heat it to 70% maturity, adjust it to medium heat, drain the salted swordfish pieces (wipe them clean with kitchen paper), fry them in the oil pan until they look golden, take them out and control the oil content; 3. Pour out the original pan and fry, leaving about 1 frying oil in the pan, adding ginger slices, wax gourd slices and small Chili oil to saute until fragrant; Add the fried saury, add boiling water to the fish, then add seasonings (soy sauce, vinegar, sugar, salt and pepper), and cook over low heat until it tastes delicious; 4. At last, when the juice becomes sticky, you can stop the fire, and you don't have to dry it all. Braised hairtail mixed with rice sauce is delicious.