Practice: 1. Prepare the required information and clean the Pseudosciaena crocea, especially the black mucosa in the abdominal cavity, and drain the fish. 2. Cut the fish in two corners on both sides, which makes it easy to taste. 3. Coat both sides with salt, white pepper noodles and rice wine evenly, put them in winter shavings and ginger slices, and marinate for 1 minutes to remove the fishy smell and taste of safflower fish. 4. When the time comes, it is unnecessary to pick out Dongru and ginger slices, and then evenly wipe both sides of the yellow croaker with a layer of dry starch. 5. Add oil heat to the pot, add large yellow croaker to cook, directly fry the fish on both sides until it is golden and set, and pick it up. 6. Raise the temperature, then add the fish and fry it, and fry the large yellow croaker until the golden surface is covered with a shell with golden color. Pick it up and drain the oil.

7. Cook the fish twice, fry the fish pieces to shape first, then fry them at high temperature to force out unnecessary oil, and the surface is more crisp. 8. Put the fried fish in the dish for later use. 9. Pour out the oil in the pot, leave a small amount of oil, add onion, ginger foam and garlic to saute, add corn and mung beans and stir well. 1. Stir-fry tomato sauce into a strange smell, then pour in rice wine, soy sauce, add white sugar, then pour in a proper amount of thickening powder, stir in one direction with a spoon, and turn off the fire when the juice becomes more and more viscous. 11. Pour the processed juice on the surface of the fish, and a plate of sour, sweet and beautiful sweet and sour carp will be finished. Braised pork intestines with carrot

Raw materials: cold chicken, radish, Pixian bean paste, soy sauce, ginger, garlic and spices. Practice: 1. Wash the cold chicken, boil it, fish it up and drain it. 2. Slice the cold chicken, slice the ginger, peel the garlic and slice the carrot. 3, the dish pot is hot, and the amount of oil can be less. The cold chicken itself has a lot of oil. After adding ginger, garlic and spices to stir-fry it, pour it into the douban net to stir-fry, then pour it into the cold chicken, stir-fry it evenly. 4, pour it into a stone pot, add a proper amount of soy sauce and water, cover it and boil it, then slowly stew it with low fire until the cold chicken is crispy. 5, add radish pieces and cook it until it is tender. 6, when drinking, put it in Xianglai to serve. Roasted bullfrog

Food: 3g of bullfrog, 1 dried peppers, 1 pieces of pepper, appropriate onion and garlic, 1 tablespoon of soy sauce, 1 tablespoon of vinegar, 1 tablespoon of sugar, 4g of salt, 1 tablespoon of pure grain wine and vegetable oil. Proper methods: 1. Wash bullfrog; 2, onion cut into sections, ginger cut into pieces, garlic peeled and patted with a knife; 3. Cut the bullfrog into pieces, add salt and liquor cassava starch for pickling for 1min；; 4. Heat the oil in the pot, add the bullfrog pieces, fry until the golden bullfrog fades slightly, and immediately pick up the reserve; 5. Leave the bottom oil in the pot to saute spicy pepper; 6. Put it into the Chili dry explosion pot; 7. Add onion and garlic and saute; 8. Add the fried bullfrog and stir well; 9. Add the sauce sugar and fry the pot evenly again. Just enter the salt seasoning.