Ingredients: 400g silver carp head and 200g tofu.

Seasoning: 5g ginger, green garlic 10g, cooking wine 10g, bean paste 10g, 5g soy sauce, 5g sweet noodle sauce, 3g salt, 2g pepper and 3g starch (corn).

Wash the fish head, dry it, cut it open, cut it into 4 large pieces, fry both sides of the fish head with 5 tablespoons of oil and take it out.

Cut tofu into thick slices, fry it in oil, then put it in a boiling pot or casserole, and put the fried fish head on the surface.

Stir-fry Jiang Mo with 2 tbsp oil, add all seasonings and 2 cups of water, stir well and bring to a boil, pour into a pot, bring to a boil with high fire and simmer for 40 minutes to make it tasty.

When the soup is slightly dry, pour in a little water starch to thicken the soup slightly. Finally, sprinkle on the garlic, turn off the fire and take it out.

2. Good luck.

Ingredients: chestnut (fresh) 1 10g, chicken leg 500g.

Seasoning: green onion 10g, ginger 5g, starch (corn) 4g, oyster sauce 10g, white wine 5g, white sugar 3g, pepper 3g, each in proper amount.

Soak chestnuts in clear water for 1 hour, remove the coarse film from the seam with a toothpick, wash, put them in a large bowl, put them in an electric cooker, add 2 cups of water to the outer pot, and steam until the switch jumps.

Cut the chicken leg into small pieces, blanch it in cold water, pour out the water, remove the chicken leg and rinse off the foam.

Put the starch in a bowl and add water to make it wet.

Saute shallots and ginger in 2 tbsp oil, add chicken nuggets and seasoning oyster sauce 3 tbsp, wine 1 tbsp, sugar 1 tbsp, a little pepper and water 3 cups to boil, then add chestnuts and simmer for 20 minutes.

When the soup is slightly dry, pick out the onion and ginger, thicken them with water starch and serve out.

Step 3 get together

Ingredients: 500g of wax gourd, 0/00g of winter bamboo shoots/kloc-,0/00g of mushrooms/kloc-(fresh), and 0/00g of mushrooms/kloc-(fresh).

Seasoning: cooking wine 10g, soy sauce 5g, sugar 3g, monosodium glutamate 2g, starch (corn) 5g and sesame oil 5g.

Wash mushrooms and cut into pieces.

Boiled winter bamboo shoots, peeled and chopped.

Stir-fry mushrooms, mushrooms and bamboo shoots in 60% hot oil, add cooking wine, soy sauce, white sugar, monosodium glutamate and mushroom soup, boil and thicken, and let cool to make stuffing.

Poke 14 cylinder on the thick part of wax gourd with a circular groove knife, carve patterns and characters, peel off the melon skin, blanch it and apply sesame oil for later use.

Hollow out the wax gourd column, put it in a plate, steam it in a cage for 10 minute, take it out and put it in a plate, and decorate it with carved melon skin. After the soup in the plate is boiled and seasoned, it is thickened and poured on the cup of wax gourd.

4. Long life.

Ingredients: 500g of noodles (standard flour), 225g of shrimp, 50g of sea cucumber, barbecued pork100g, and pea sprouts150g.

Accessories: Lentinus edodes (fresh) 150g,

Seasoning: green onion 10g, ginger 5g, starch (corn) 5g, salt 4g and pepper 4g.

Wash the shrimp first, dry it, cut the back, and mix with a little starch.

Barbecued pork slices.

Tear the old tendons from the bowls and pods.

After cleaning the viscera of sea cucumber, cook it with 3 bowls of water, 1 tbsp wine and a little onion ginger for 5 minutes, then take it out, cut it in half and slice it obliquely.

Stir-fry onions in 3 tbsp oil, then add mushrooms and sea cucumbers, and add all seasonings to boil. Finally, add shrimps and barbecued pork.

Then prepare a pot of water to boil, add noodles to cook, take them out, put them in a bowl, and then pour in the cooked three fresh ingredients.

5. Be happy from now on

Ingredients: shrimp150g, egg100g.

Accessories: 50 grams of egg white and 50 grams of mung bean.

Seasoning: 3g salt, 4g starch (corn), 3g pepper, 5g sesame oil.

Wash the shrimp, dry it, mix in 2 tablespoons of egg white, 1/4 teaspoons of salt and half a teaspoon of starch, and marinate for 10 minute.

Blanch the green beans first, remove the raw flavor, take them out, rinse them with cold water immediately, and then drain them.

Boil 5 bowls of stock, half a teaspoon of salt, 3 tablespoons of water starch, pepper and sesame oil, first add green beans, turn off the heat after boiling, and then add shrimp to cook.

Beat the eggs directly into the soup, poke a hole in the yolk with chopsticks to let the yolk flow out, and turn off the fire as soon as it is boiled.

6. Family photo on New Year's Eve

Ingredients: 250g crab, 200g grass shrimp, 200g squid (fresh), 0/00g mushroom (fresh)/kloc-,0/00g clam/kloc-,300g Chinese cabbage (white stem), 200g frozen tofu, vermicelli and burdock/kloc-.

Seasoning: salt 5g, cooking wine 15g, pepper 5g, pepper 3g, pepper 10g (red, sharp and dry), star anise 5g, scallion 15g and ginger 5g.

Wash the Chinese cabbage and cut it into large pieces.

Cut the frozen tofu into pieces.

Burdock peeled and sliced.

Peel the crabs and wash them.

Shred squid and mushrooms for use.

Chinese cabbage and frozen tofu are cooked in the pot to make the bottom, then other materials are cooked, and finally they are seasoned and eaten.