The method of burning Chinese cabbage with shrimp brain: 1. Cut off the shrimp brain and keep it. 2. Leave the leaves of Chinese cabbage and cut the leaves and stems into small pieces for later use. 3. Heat the oil in the pan, put it into the shrimp brain frying pan, and take out the shrimp oil. 4. Fry while gently pressing until the shrimp brain is obviously fragrant. Pick up the shrimp brain and keep the shrimp oil. 5. Stir-fry the remaining shrimp oil in the pot and pour it into the cabbage stalk until it becomes loose. 6.

Stewed chicken wings with long beans Ingredients: 300 grams of chicken legs and 200 grams of long beans. Practice: 1. Wash the long beans and put them in clean water 10min until soft. 2. Wash the chicken legs and cut them into pieces, and marinate them with salt, rice wine and ginger for 20min. 3. Heat the oil in the pot for 5 minutes, add onion, ginger and pepper and stir fry. 4. Stir-fry the chicken legs for 5 minutes and pour in a spoonful of cooking wine to taste. 5. Stir-fry the long beans in the cleaning bubble. 6. Add the king of soy sauce, a tablespoon of bean paste, a bowl of water (covered with no vegetables) and braise for 20 minutes. 7. Add sugar, mix well with a little salt and collect the juice.

Boiled tofu raw materials: tender tofu, radish seedlings, oil, pepper, dried pepper and Pixian bean paste. Practice: 1. Cut tofu into pieces; Wash and drain radish seedlings and put them in a bowl. 2. After the dish pot is hot, put oil, pour pepper and pepper, stir fry, pour bean paste, stir fry evenly, and pour enough hot water. The water flow is less than half that of tofu. 3. After boiling the water, put the tofu in the pot to make it tasty. Turn the tofu over and stew it for a while, then take it out of the pot and pour it into a container filled with radish seedlings.

Fried chicken gizzards with pickled peppers: Wash pepper, chicken gizzards, peppers, onion and garlic, yellow wine, soy sauce, salt, monosodium glutamate: 1, and 4 fresh chicken gizzards, blanch them with boiling water, cool them and cut them into pieces. Slice pepper, cut onion, and chop ginger and garlic. Soak the wild pepper in warm water and cut it into two pieces. 2. Heat the oil in the pot to 50% heat, add the onion and ginger slices and saute until fragrant. Add chicken and wild pepper, stir-fry for a while, add appropriate amount of rice wine, add soy sauce and salt to taste, and stir-fry again 1min. 3. Then stir-fry the pepper pieces for a few minutes, and then add the onion and monosodium glutamate.