Stewed yellow croaker

Food: One large yellow croaker, rice wine, onion and garlic, dark soy sauce, old rock sugar, star anise, dried chili pepper, cinnamon, salt, boiling water Method: 1. Remove the scales and internal organs of the large yellow croaker, clean and cut into segments. Add ginger, garlic and rice wine and marinate for 20 minutes. 2. Use kitchen paper to absorb the water from the marinated large yellow croaker. Put an appropriate amount of oil in the pot, add large yellow croaker and fry until both sides are golden brown, then add star anise, ginger and garlic slices, and dried chili peppers and saute until fragrant. 3. Add an appropriate amount of boiling water, but not over the fish, add dark soy sauce, salt, and rock sugar and simmer over medium-low heat. 4. During this period, use a spoon to ladle some soup and pour it on the fish until the juice is finally collected. Stir-fried squid

Ingredients: appropriate amount of onion and garlic, green onions depending on the amount of squid used, all chili peppers, 2 dry peppers are enough. If you like it spicy, you can add pepper, cumin powder A small handful of each, a little sesame seeds, salt, monosodium glutamate, and light soy sauce are all necessary; Method 1. Prepare materials. After buying the bezoar throat, clean it and cook it, remove it and set aside; 2. Add some oil to the pot, not too much, and bring it to a boil. Saute pepper, cumin powder, minced ginger, garlic and dried chili until fragrant. Spray on light soy sauce and smell it. When fragrant, add onions and green peppers and stir-fry to bring out the flavor. Then add the bezoar throat that was thickened before and stir-fry evenly. You can add salt and MSG. Sprinkle onions and stir-fry twice; 3. Remove from pot and sprinkle some sesame seeds. It's simple and easy to operate, and it's full of flavor and color. Kitchen novices no longer need to worry about what to eat on the weekend. Spicy Tofu Fish

Method 1. Cut the water tofu into pieces and soak in salt water for about 20 minutes. 2. Cut off the lettuce, cut the ginger into slices and mince the garlic. Set aside. 3. After washing the carp, cut it into about 3cm wide, fry the small fish and marinate it with cooking wine and salt for 20 minutes. 4. Coat the marinated fish with tapioca starch, put it in the pot, and fry until golden brown. 5. Leave remaining oil in the pot, add onions and ginger and stir-fry until fragrant, add Pixian bean paste, and stir-fry into chili oil. 6. Add cold water, bring to a boil, add fish, simmer for 5 minutes, pour in water tofu and lettuce, simmer again for 5 minutes, add sugar and MSG.