A, scallion oil razor clam:

1. Add onion and ginger into the wine shell, bring to a boil, peel off the meat of razor clam for later use, put oil in the pot, add onion and stir-fry until the onion oil.

Remove the onion, turn off the fire, add two spoonfuls of soy sauce and one spoonful of oyster sauce and mix well. Pour in the meat and mix well.

Second, copy Pleurotus ostreatus:

1. Copy the water of Pleurotus ostreatus, remove and drain, stir-fry minced garlic and millet until fragrant, pour in Pleurotus ostreatus, add seasoning (see copy) and sprinkle some coriander.

Third, steamed chicken with mushrooms:

1. Soak dried mushrooms in water for 30 minutes, remove bones from chicken legs and add 2 spoonfuls of starch, then clean them and cut them into small pieces;

2. Add 1 tablespoon of oyster sauce, 2 tablespoons of soy sauce, 1 tablespoon of salt, 1 tablespoon of starch, 1 tablespoon of cooking wine, Lycium barbarum and shiitake mushrooms, marinate for 20 minutes, put them in a steamer and cook for 20 minutes on high fire.

Four, steamed bass:

1. Cut off the head and tail of the perch, divide the fish into two parts, and remove the fishbone;

2. Put the fish bones on the bottom of the dish, spread fish on both sides, connect the fish tail with onion and ginger slices, and sprinkle with cooking wine;

3. Put boiling water and steam for 8 minutes;

4. Take out the onion and ginger and drain the water in the dish;

5. Add shredded onion and shredded red pepper, drizzle with steamed fish and soy sauce and drizzle with hot oil.

Five, lazy fried dumpling:

1. Add salt to minced meat, chicken essence, oyster sauce, soy sauce and soy sauce, then add cooking wine and pour in, and finally pour in chopped green onion;

2. Put the meat stuffing in the middle of the dumpling skin, pinch it tightly in the middle, brush a layer of oil in the pot, put the pot stickers on it, and fry it on low heat until the bottom is golden;

3. Mix a bowl of starch water, add salt, cooking oil, 1 tablespoon starch and 1 tablespoon flour, put in the pot, cover the pot, and simmer for 10 minute. The bottom is crisp and delicious.

Six, cabbage ham tofu pot:

1. Prepare ingredients, fry tofu in hot oil until golden brown on both sides, saute minced garlic, pour in side dishes, add 1 tbsp soy sauce, add 1 tbsp oyster sauce to tofu, add a little salt, stew in a bowl of water for five minutes, sprinkle with water starch, cook until the soup is thick, and sprinkle with chopped green onion.