Ingredients: 250g shrimp, cooking wine 1 tablespoon, 2 tablespoons dry starch, olive oil 1 tablespoon, salt 1 teaspoon, soy sauce 1 tablespoon.

Exercise:

(1) Remove the head, shell and gland of the freshwater shrimp, and break the knife from the shrimp's back.

(2) Put the washed shrimps into a bowl, sprinkle with 1/2 teaspoons of bottom salt, marinate for flavor, and then use kitchen paper to absorb the excess water on the shrimps. Add starch, grab the shrimps with your hands a few times, and let the starch cover the shrimps. Let the starched shrimp stand for 5- 10 minutes.

(3) Pour a proper amount of water into the boiling pot to boil, drizzle with a little olive oil, blanch the broccoli for 30 seconds and take it out.

(4) Soak in cold water for a while, then take it out and drain it for later use.

(5) Heat the wok and pour in a proper amount of cooking oil. When it's about 30% hot, stir-fry the shrimp, change color slightly, and take it out for later use.

(6) Pour the base oil into the wok until it is about 60% hot. Add broccoli to the wok, stir-fry with Aauto, add shrimps that have slipped oil, cook a spoonful of cooking wine along the edge of the wok, pour in soy sauce, add 1/2 spoons of salt to taste, and then take out the wok.

2. Sichuan pickled fish:

Ingredients: 500g live grass carp (because grass carp is prickly, it is more suitable for making pickled fish), 60g Sichuan pickled cabbage, 30g oil, salt, monosodium glutamate, ginger, garlic and cooking wine, egg 1, and half a tablespoon corn flour.

Exercise:

(1) Slaughter the live grass carp, wash it, cut it into thin slices along the grain, and put it on a plate for later use;

(2) Put two bowls of clean water (about 750g) into the pot and boil the fish head, fish tail and fish bones; Skim off the floating foam, continue to cook on low heat, and when the fish soup is slightly white, put the soup into a bowl (head and tail bones are not needed);

(3) Wash sauerkraut with clear water, squeeze out water, shred, wash ginger and garlic, and dice;

(4) Marinate spare fish fillets with a little refined salt and refined wine, mix egg white and corn flour into egg white slurry, put it into a fish fillet bowl, and mix well;

(5) Heat the cooking oil in the pot, pour in one third of ginger and garlic until the ginger and garlic are golden yellow, then stir-fry the sauerkraut in the pot, cook the fish soup until the fragrance is overflowing, add a proper amount of cooking wine, add a proper amount of refined salt and monosodium glutamate (because the fish fillets are salted, so the refined salt is less), then boil it with medium fire, and then take out the sauerkraut. Boil the soup, put the fish fillets into the pot, spread them out gently with chopsticks, boil them, add monosodium glutamate, and mix well in a sauerkraut bowl.

3. Steamed ribs with dried bamboo shoots and prunes:

Ingredients: 2 ribs, dried plum 1 small bowl, light soy sauce 1 tablespoon, carved wine 1 tablespoon, a little pepper, a little black pepper, 20g sweet noodle sauce, and sugar 1 tablespoon.

Exercise:

(1) Chop the ribs into small pieces and soak them for half an hour to remove blood.

(2) Add light soy sauce, cooking wine, pepper and black pepper.

(3) Add sweet noodle sauce and a tablespoon of sugar, mix well and marinate for more than an hour, or cover with plastic wrap and put it in the refrigerator overnight.

(4) Add onion and ginger to the marinated ribs. Wash prunes, soak for 5 minutes, remove and mix well with ribs.

(5) Steam the ribs in a pressure cooker for 40 minutes, then pour them into a wok to collect juice, and add sugar and salt to taste according to taste.

4, fish balls, crab sticks, spicy boiled fat beef

Ingredients: 3 tablespoons of mala Tang, fat beef 150g, fish balls and crab sticks, lettuce 1, dried Chili 10, pepper 10, onion, ginger and garlic, a little white sesame, salt 1 tsp, and soy sauce/kloc-0.

Exercise:

(1) Pour a little oil into the pot, heat the oil, add the bottom material of the spicy hot pot, add the onion, ginger, garlic slices and dried pepper and stir-fry until fragrant.

(2) Cut the fish balls and crab sticks in half, stir-fry them for several times, and cook the cooking wine.

(3) Boil clear water, pour in soy sauce and add salt to taste.

(4) Put the lettuce in, take it out and put it at the bottom of the bowl.

(5) Continue to cook, then add the fat cow and keep the fire.

(6) Keep the pot boiling. After seeing the fat cow change color, you can take it out and put it in a bowl.

(7) Cut the dried pepper into small pieces and sprinkle with white sesame seeds and pepper. Heat oil in a wok and pour it on the dried peppers.

5, classic braised lion head:

Raw materials: minced pork (200g), tender tofu (100g), dried laver (a little), Shanghai green (4 trees), fried bean skin (2 pieces), onion, ginger, garlic paste (appropriate amount), salt (appropriate amount), soy sauce (appropriate amount) and Shaoxing wine (appropriate amount).

Exercise:

(1) Cut the fried bean skin into pieces, put it in the oven and bake it over medium heat until crisp. (used instead of fried dough sticks)

(2) Cut the dried seaweed into powder and mix it with chopped green onion and Jiang Mo.

(3) Press the tender tofu with a plate for a while, remove the excess water, cut the green vegetable stalks into powder and put them into the pot together.

(4) Mix the tofu in the basin with dried seaweed and chopped green onion.

(5) Sprinkle a little Shaoxing wine on the pork stuffing and marinate for 10 minute.

(6) Mix tofu with pork stuffing and sprinkle a little salt.

(7) Beat the stuffing vigorously and pour Shaoxing wine while stirring until the stuffing is firm.

(8) Mix the baked diced bean skin into the stuffing.

(9) Take a small pot with depth, put oil in it, heat it, put the lion's head repeatedly smashed into a circle, and fry it over medium heat.

(10) fry for about 5 minutes, and take it out for later use. When it's all fried, turn to high fire, raise the oil temperature, re-fry and force the oil out, and then freeze it after cooling.

(1 1) Put a little oil in the wok, add garlic paste, ginger paste and a piece of star anise, and stir-fry over low heat to give a fragrance.

(12) Add the thawed lion's head and fry the noodles with low fire.

(13) Cook a spoonful of Shaoxing wine, a spoonful of soy sauce and a little sugar.

(14) Add clean water to the surface of the lion's head, stew for 5 minutes on medium fire, and collect the juice on high fire.

(15) Add water and a little salt to another pot and blanch the vegetables.

(16) Put the burnt lion head and scalded vegetables on the plate.

6. Sauce cuttlefish:

Ingredients: two cuttlefish, 50g of soy sauce, 0/0ml of yellow rice wine, 0/5g of white sugar, 0/root of onion and 0/0g of ginger.

Exercise:

(1) Wash and peel cuttlefish for later use.

(2) hot oil in the pot, add onion and ginger,

(3) adding cuttlefish and proper amount of clear water,

(4) adding white sugar and yellow wine,

(5) Soy sauce, boil over high fire, turn to low fire to collect the juice thoroughly, pour a proper amount of oil, take it out, and then cut it into pieces with a knife and put it on a plate.