1. Fry the prawns in an electric pan. Marinate the delineated prawns with cooking wine, ginger slices, soy sauce, a small amount of pepper (you can omit it if you don’t like it), a little sugar and a small amount of salt. Make for about an hour. After the electric baking pan is preheated, add a small amount of oil. When the oil is hot, add the marinated shrimps, cover the electric baking pan, and fry for 1-2 minutes. Turn the prawns over, fry for 2 minutes, and remove from the pan.

2. Grilled prawns on skewers. Marinate the prawns with seasonings according to your own taste for more than 2 hours (I used COOK100’s honey barbecue sauce). Soak the bamboo skewers in water for more than half an hour in advance. Insert the bamboo skewer from the tail of the shrimp forward, turn on the grill only, use a brush to brush a thin layer of oil on the plate, put the shrimps one by one and bake until they change color, turn over and brush with marinade and a little honey

3. Barbecue in an electric pan. Buy eight slices of steak from the vegetable market. Apply the black pepper sauce bought at the supermarket two hours in advance to add flavor. Wash the eggplant and cut it into sections. Use a knife to make four cuts in the middle. Remember not to cut off the skin. Spread the homemade wet sauce on each cut slit, two hours in advance, and set aside. Use two spoons of white wine to remove the fishy smell from the salmon, sprinkle with an appropriate amount of black pepper and a spoonful of light soy sauce, and set aside. You can buy ready-made chicken wings in the supermarket, honey sauce chicken wings. You can also marinate it yourself and smear it with barbecue sauce and honey. Cut potatoes into thin slices and soak in water to remove starch to prevent oxidation and discoloration. Dried tofu is also a must. After grilling and cooking, sprinkle with chili powder and cumin powder.