Taste Pumpkin

1 Remove the seeds from the old pumpkin, clean it, peel it off and cut it into mahjong game pieces. Take the pumpkin, add salt, stir-fry and marinate to get the base flavor, put it in a bowl, cover it with film, and heat it in the microwave on high heat for 5 minutes. At this time, the pumpkin is about 70% mature. 2. Heat a wide pan of oil until it is 70% hot, add pumpkin pieces and fry until golden brown and the skin is wrinkled, remove and drain the oil. 3. Leave the oil in the pot and bring it to a boil. Add 30 grams of diced pork belly and simmer to remove the oil. After it changes color, add the ginger, fish paste, and bright red millet pepper rings and stir-fry until fragrant. Add the texture sauce and stir-fry evenly. Add cold water, add light soy sauce, Maggi umami juice, and spicy fresh dew, pour in the pumpkin and cook for 2 minutes, drizzle with oil, sprinkle with 10 grams of chopped chives, mix well, take it out of the pot, put it in a hot clay pot, and serve. . Fried sausage with crispy bamboo shoots

Ingredients: Sausage bacon, dried green bamboo shoots, spicy millet knots, salt, chicken essence, white sugar, and cooking oil in appropriate amounts. 1. After the dried green bamboo shoots are swollen in boiling water, put them into a pot of boiling water and blanch them. Drain the water and put them into a pot. Fry them until they are golden and the water is slightly dry. Then pour them out and drain the oil. 2. Cook the sausage and bacon and cut it into thin slices. Add oil to the pan and sauté until fragrant. Add spicy millet and shredded green bamboo shoots. Stir well and add salt, chicken essence and white sugar. Remove from the pan and serve. Kung Pao Sea Bass Roll

Ingredients: sea bass, shrimp paste, leek, egg white, ingredient A (dried chili peppers, peppercorns, onions, ginger, garlic), dried chili peppers, marinated juice, tomato sauce, Rice vinegar, light soy sauce, salt, sugar, seasoning powder, water starch, green onion and ginger water are appropriate. 1. Slaughter and clean the sea bass, use a knife to cut into 5cm, 0.3cm thick slices, rub them evenly with salt, rinse the mucus and absorb the water, then add salt and seasoning powder, spread them evenly and marinate for 5 minutes. 2. Mix egg white and water starch into egg white paste and set aside. 3. Stir the shrimp paste and leeks, fold the fish meat into a roll, add it to the egg white paste, fry it in 50% hot oil until the fish is golden and hard, drain the oil. 4. Heat the oil in the pot, add ingredient A and sauté until fragrant, then add tomato sauce, rice vinegar, light soy sauce and sugar, then pour in the fish rolls and stir-fry evenly, add Li Pailin's sauce before taking it out of the pot. Can be plated.