Take out the old bittern from home, thaw the bittern, put it into the cooked fat sausage, add ginger slices, salt, pepper, star anise, cinnamon and fragrant leaves, and cook for about 30 minutes with slow fire. Take out and drain the water. Slice green pepper, ginger and garlic, cut into pieces, cut the pickled fat sausage into pieces, add some oil, add bean paste, stir-fry Chili oil, and add pepper and garlic.
Oil-guzzling fillets: fish cleaning. Slice the fish fillets evenly with an oblique knife, put them in a bowl, add onion roots and ginger slices, add a little salt and rice wine, and marinate them evenly for 30 minutes; Spread a small amount of fresh ginger slices on the bottom of the basin, put in fish fillets, put a small amount of fresh ginger slices and onion root segments on top, sprinkle some lobster sauce on the surface, and steam in a hot pot for 8 minutes until the fish fillets are cooked ~
Fried meat with garlic moss: shredded pork, rice wine, soy sauce, white pepper, tapioca starch, garlic, onion and pepper. Marinate shredded pork with salt, rice wine, soy sauce, white pepper and cassava starch for a while. Slice garlic and shred onion and pepper for later use.
Stir-fried shredded pork with oil in the pan, and then pour some oil into the pan to stir-fry onions. Add garlic and pepper, add a little water and stir-fry garlic moss until soft. Stir-fry the shredded pork for a while, and finally add a little salt to taste.
Pan-fried fat sausage: cut the fat sausage into small pieces with a flower knife, blanch it to remove fishy smell, and let it cool for later use. When the temperature is 90%, add the fat sausage, add the pepper and stir fry, then add the tender ginger and garlic and stir fry until fragrant. Stir-fry pepper and bean paste into Chili oil. Stir-fry chicken essence and monosodium glutamate with low heat. Stir-fry the green pepper and celery and put them on a plate.