Boiled prawn food: lobster, ginger slices, shallots, garlic Practice: 1, lobster must go to the vegetable market to buy fresh, this kind of shrimp is the most delicious. After buying the big lobster, put it in cold water and clean it several times, and then pick out the shrimp line along the second and third joints. 2, the bottom layer of lobster, a layer of ginger slices and shallots are evenly covered in the steaming plate, which can remove the fishy smell well, and then pour in less than half a bowl of rice wine. 3. When steaming prawns, be sure to steam them in boiling water, keep them steaming for about 2 minutes, and pour out the juice inside. 4, prepare a dip, add garlic paste, light salt soy sauce, and a small amount of white sugar to the bowl.

Sauté ed pork ribs with ginger: 1, prepare seasonings. 2, green and red peppers are shredded, onions are shredded, half ginger is shredded, half is sliced, garlic is sliced, and water lobster sauce is chopped and reserved. 3. Cut the pork chops into small pieces, soak them in cold water for 2 hours, and soak them in bleeding water. 4. Add a proper amount of water to the pot and boil it. Pour in pork ribs, soak in water and remove the foam. 5, pick it up, put water in the pot again, pour pork ribs, rice wine, all kinds of spices, and boil. 6, turn to medium heat to cook 1 hour or so, and fish it again for reserve. 7, the dish pot is hot, add vegetable oil, add onion ginger, water lobster sauce, and stir-fry Pixian bean paste. 8. Pour pork ribs and add a little cold water. 9. Stir well; Add shredded onion; Stir well.

Flavor Grass Carp 1. Grass Carp, after removing the dirty meat and fish scales, in order to make it more tasty, put it in a bowl with a flower knife across the front and back, add a proper amount of salt, white pepper, ginger slices, scallions and yellow wine, and marinate it for 20 minutes. Pickling can make grass carp fish more compact, and at the same time, it can also remove fishy smell. 2. It's time to marinate the fish, and prepare the seasoning: cut the ginger into pieces, chop the fragrant lai, and cut the onion into strips. 3. Take the oil out of the pan. When the temperature is 5~6 minutes, put it in the pickled grass carp. Don't roll it in a hurry to prevent it from breaking. In order to avoid the fish sticking to the pan, you can gently shake it twice. During the whole process, I fried it for about 6 minutes on medium fire, and then blew it for 3 minutes on slow fire. When it was golden and crispy, I controlled the oil and replenished the water and fished it for reserve.

4. Leave a small amount of oil in the pan, put a handful of pepper before the oil is burned, then pour in ginger slices and onion segments, stir-fry until fragrant, then add a spoonful of bean paste, stir-fry until it tastes like soy sauce, white vinegar and a little soy sauce, then pour in a spoonful of salt, a spoonful of sugar and a proper amount of white pepper, finally add a proper amount of water, boil, turn off the fire, pour the cooked seasoning juice into the pressure-changing pan, and then pour the fried fish. 5. When it's time, put the fish and soup together in a bowl, and then sprinkle with a proper amount of coriander powder, and a delicious grass carp with nutrients will be finished.