Kung Pao shrimp balls are made from lobster, onion, ginger, garlic, dried pepper, pepper, rice wine, white pepper, salt, soy sauce, white sugar, rice vinegar, sesame oil, cassava starch, water and almonds. Practice: 1. Wash the lobster, peel off the head, cut it in the middle of the back with a knife and draw shrimp lines; Mix the prepared shrimp with rice wine, a little salt, white pepper and cassava starch, and marinate for a while to taste; 2. Dry-cut Chili, slice garlic, and cut ginger and garlic into hard granules for later use; Mixing soy sauce, sugar, rice vinegar, tapioca starch, water and sesame oil to make sauce; 3. Boil the oil in the pot for 6 minutes, pour in the pepper and pepper and stir fry until fragrant; Add fried shrimp powder; 4. Stir-fry the fresh shrimp until it is broken, and add the onion and garlic to stir fry quickly; Add the sauce and stir well, so that the sauce wraps the shrimp balls; Finally, put the almonds into the pot and stir.

Steamed grass carp food with black bean and pepper: carp 1, pepper, pepper, diced chives, garlic paste, watercress sauce, oil consumption, fresh soy sauce, sugar, white pepper, chicken essence, sesame oil, Shaoxing wine and edible oil. Chop the bean paste with water and put it in boiling oil to make it slip away. 2. Wash pepper and pepper separately and keep the hob block. 3. Scales and gills of carp are removed, internal organs are removed, and the carp is clean and tidy, then the head and tail are cut and placed on both sides of the dish, then the boneless grass carp is removed, the meat is taken, sliced and poured into a plate for later use. 4. Pour the soy sauce evenly on the fish, then cover the fresh-keeping bag, pour it into the pot and steam for eight minutes until cooked. Take it out and sprinkle with diced peppers, diced peppers and diced shallots, then put the cooking oil into a vegetable pan and pour it into a plate.

Raw materials for stir-fried tenderloin with lettuce: lettuce 220g, pork tenderloin 180g, 2 onions, 3 slices of ginger, edible salt 1 spoon, soybean oil 1 spoon, cassava starch 10g, pepper 3g, rice wine 1 spoon. Grab a small amount of cassava starch and salt to marinate 10 minutes or so, slightly tasty. 3. Put the right amount of oil in the pot, add the sliced meat, fry until the sliced meat turns white and turn off the fire. 4. Take another pot, put appropriate amount of oil, add pepper and boil together, add shredded ginger and shredded garlic and stir fry. 5. Then shovel it out, leaving only oil in the pot. 6. Add lettuce and stir fry quickly. 7. Stir-fry until the lettuce turns green and add the sliced meat. 8.