Black pepper turtle raw materials: a frozen turtle, a little white mushrooms, black pepper, salt, a little white wine. Exercise: 1, thaw the turtle, wash it and cut it into two pieces, or three or four pieces. Wash white mushrooms and slice them. 2. Put the snapper pieces on a plate and marinate them with black pepper, salt and white wine for a while. 3. Take another plate, spread a layer of dry starch, and dip the salted fish pieces in a layer of starch. Later, I thought this step could be omitted. 4. Heat the pan, pour a little oil, and fry the fish pieces in medium heat until golden on both sides. When you touch it with chopsticks, the meat will easily spread out and become cooked. 5. After frying, take out the fish, put the mushroom slices in the pot, stir fry twice, pour in the seasoning of salted fish just now, add some wine and black pepper and stew for a while for two or three minutes. 6. Have a taste and add some salt if it is not salty. Finally thicken the soup with a little starch. If there is no starch, pour some ketchup, and then pour the soup on the fried fish. Braised turtle head raw materials: turtle head 1, burdock 20g, tofu 0.5 box, carrot 10g, mushroom 10g, spinach 10g.

Exercise: 1 Blanch the fish head in boiling water and remove the scales. 2. 100g sake with high fire until the alcohol evaporates, then add 250ML wooden fish water, 40g thick mouth, 40g Lin Wei and 10g ginger juice. 3. Stir-fry the washed fish head, burdock and mushrooms for 15 minutes. 4. Add tofu and spinach and cook for 2 minutes, then pour in soy sauce. This dish is decorated with shredded ginger. Tip: Boiled snapper head must be covered with boiled water, and the skull is easy to be crispy and tasty.