Bass 400g, red pepper 1, ginger 1 small pieces, 2 shallots, 2 cloves of garlic, a little salt, 2 tablespoons of soy sauce, oyster sauce 1 tablespoon, a little pepper, 2 tablespoons of yellow wine, and water starch 1 tablespoon.

Exercise:

1, marinate the processed fish with a spoonful of yellow wine and a little salt for a while, then shred ginger, chives, red peppers and garlic.

2. Add a little oil to the pot. When the oil temperature is 50% hot, add the marinated bass and fry it on medium and small fire. After frying until golden brown on both sides, shovel the fish aside, add scallion, shredded ginger, minced garlic and red pepper, stir-fry until fragrant, add appropriate amount of water, add 1 tablespoon yellow wine, 2 tablespoons soy sauce, 1 tablespoon oyster sauce and a little salt, and fire.

3. Cook until the soup becomes less, add a tablespoon of water starch to thicken, add a little pepper after the juice is collected on high fire, sprinkle with onion leaves and stir well.

food

Half a catty of beef tenderloin, a little coriander, a little onion, garlic 1 slice, ginger 1 slice, appropriate amount of pepper, a little pickled pepper, a little fresh millet and 2 tablespoons soy sauce. For heavy taste, before the beef is about to be cooked, you can add two spoonfuls of mountain pepper to soak in water, but don't add salt. )

step

1, sliced beef, put a little starch and beat well. (Don't add water to the water)

2. Put oil in the pot, stir-fry the beef until there is no blood, and remove it for later use.

3, put a little oil in another pot, add Jiang Mo, minced garlic, pickled peppers, millet spicy, pepper and stir-fry, pour in the pre-fried beef, stir-fry for two times, put down two spoonfuls of soy sauce (if the taste is heavy, you can add two spoonfuls of pickled pepper water, but you can't add salt), and put chives and coriander out of the pot.

4, can not eat spicy, you can put a little less pepper. If you don't eat coriander, you won't put it. The taste is the same.

First prepare the materials:

Prawn, flower shell, razor clam, Flammulina velutipes, garlic, pepper, chopped green onion, oil, salt and soy sauce.

The next steps are:

1. Flower nails and razor clams are bought to feed water and make them spit sand. You can add some salt to the water to spit sand faster, and then wash their shells after spitting sand.

2. Then treat the shrimp, wash the shrimp, and remove the shrimp line from the back.

3. Wash the Flammulina velutipes and set the plate.

4. Put the processed shrimp, flower shell and razor clam meat neatly on the Flammulina velutipes.

5. Stir-fry a portion of garlic sauce. First, heat the oil in a hot pot and fry it in a low fire. When garlic slowly turns from yellow to white, add pepper and chopped green onion, add a spoonful of salt and stir fry, add a little soy sauce and stir well.

6. Pour the fried garlic sauce on the ingredients. After the water is boiled, steam for 15 minutes. Looking at a big plate will give you an appetite.

Prepare ingredients

2 kg of beef brisket, 3 tomatoes, potatoes 1 piece, a small piece of star anise cinnamon, a few pieces of ginger, and a piece of pepper with rock sugar according to taste.

Practice steps

1. Add beef wine, put cold water in the pot (very important), and wash the blood bubbles after boiling.

2. Stir-fry ginger slices of aniseed cinnamon pepper in hot oil, then add beef, add 1 spoon cumin, 1 spoon cooking wine, a crystal sugar, 2 tablespoons soy sauce, 1 spoon oyster sauce and stir-fry for 3 minutes, then add boiling water (very important).

3. Transfer to the pressure cooker, add half of the tomato pieces and stew for 40 minutes, then pour into the pot, add the remaining tomato and potato pieces, and cook for about 8 minutes on medium heat. You can turn off the heat when the juice is a little thick.

food

Dutch beans 150g, 2 sausages, 5g chicken essence, 2 cloves garlic and a little salt.

step

1. Wash both ends of peas and blanch them in boiling water. Chop garlic and slice sausage.

2. Put a little oil in the pot, stir-fry garlic and stir-fry sausage for another minute.

3. Pour the blanched peas, add 3 grams of salt and chicken essence, stir-fry for a while, and take out the pot.

food

Luffa, carrot, onion, ginger, garlic, millet pepper, white wine, soy sauce, salt, oyster sauce, starch, edible oil.

Exercise:

1. The key step is to wash and peel the loofah, cut the hob block and wash it twice with clear water.

2. Shred carrots, minced garlic (prepare more), sliced onion and ginger, and sliced millet pepper. You don't have to eat spicy food.

3, two spoonfuls of soy sauce, one spoonful of salt, one spoonful of oyster sauce to adjust juice for use.

4. Boil the water in the pot, add the loofah and shredded carrot, blanch for 30 seconds, and remove the water.

5. Pour an appropriate amount of cooking oil into the pot, stir-fry the onion, ginger and millet pepper while it is hot, stir-fry the minced garlic a few times, stir-fry the loofah and shredded carrot, add an appropriate amount of white wine to stir-fry the fragrance, stir-fry the prepared juice to taste, and pour the water starch into the pot to thicken.

Ingredients: 5 chicken legs, taro, green pepper, garlic, ginger, onion, dried pepper, pepper and star anise.

Seasoning: bean paste, light soy sauce, a little soy sauce, 1 tablespoon sugar, a little salt.

Exercise:

1. Cut chicken legs, soak them in clear water to remove blood, and drain. Peel taro, cut into pieces and soak in water for later use.

2. Pour the oil in the pan, stir-fry the ginger slices, stir-fry the chicken pieces until the oil is dry, and put them on after a slight coke.

3, the original pot is less oil, add onion, garlic, star anise, pepper, dried pepper, 1 tablespoon bean paste, stir-fry over low heat to give a fragrance.

4. Pour in the chicken pieces and taro and stir fry until the color is the highest. Add sugar, 2-3 tablespoons soy sauce, a little soy sauce and a little salt.

5. Add boiled water without chicken nuggets, turn to low heat after boiling, stew for about 20 minutes on low heat, turn over the pot in the middle, and finally collect the soup on high heat, sprinkle with green peppers and serve!

Ingredients: Dongyin Kung Sauce, Shrimp, Squid, Flower Shell, White Mushroom, Hot Pot Meatball, Tomato and Coconut Juice.

Exercise:

1, squid cutter, Pleurotus eryngii cut into sections, tomato cut into pieces, shrimp removed from shrimp line, and shrimp head cut off for later use.

2. Put oil in the pot, stir-fry the shrimp head and stir-fry the shrimp oil. Remove the shrimp head and throw it away.

3. Add tomatoes and stir-fry to get juice, add 500 ml of water, add 1 bag of Dongyingong sauce, squeeze the bag, and stir the soup evenly.

4. After the soup base is boiled, add hot pot balls, shrimp, squid, Pleurotus eryngii and cauliflower and cook for 5 minutes.

5. Finally, add 50 ml of coconut milk to boil and turn off the fire. Cut two slices of lemon for decoration.