Everyone has different tastes, and they all feel good.

Shrimp hotpot is a simple home-cooked hotpot. The main ingredients are vannamei shrimp: 1.2kg, special fried shrimp paste: 50g, special fried shrimp oil: 2kg, chicken essence: 60g, MSG: 45 gram.

How to make shrimp hot pot:

1. Wash the shrimps, remove the beards, and cut the back of the shrimps to remove the lines.

2. Add salad oil in the pot and heat it to 60 to 70% hot. Add the shrimps and fry for about 1 minute. Take them out when they are crispy on the outside and tender on the inside.

3. Heat another pan and add salad oil until it is 40% hot. Add garlic and fry until thoroughly fried. Add spicy oil and pickled pepper. Stir-fry for a few seconds. Add fried shrimp and add salt and pepper. Season with MSG, sugar, chicken powder, chopped peanuts, and sesame seeds, stir-fry evenly, put on a plate, and sprinkle with chives.

Paper-wrapped fish is a healthy delicacy that has been popular in Sichuan and Chongqing for the past year. It combines the characteristics of Korean paper barbecue and traditional Wanzhou grilled fish to develop a new generation of healthy grilled fish. It has been sought after by the majority of consumers since its introduction to the market.

How to make paper-wrapped fish:

1. Preheat the oven to 475 degrees Fahrenheit (about 245 degrees Celsius). Prepare 4 sheets of 30×30 cm aluminum foil or baking paper. Divide the leafy vegetables into 4 portions, spread them flat in the middle of each piece of aluminum foil, then add the fish fillets, pour over the orange juice, sprinkle with basil, orange peel, garlic, white wine, olive oil, fennel, carrots, and salt Season with pepper. Roll up the aluminum foil, wrap the fish fillet loosely, and fold the sides to leave some air inside so that the ingredients can be steamed easily. Place wrapped fish fillet on baking sheet and set aside.

2. Pour the bug wheat and 3 cups of water into a large pot, bring to a boil, then lower the heat slightly, cover with the lid and cook for 12 to 15 minutes, until the bug wheat is slightly softened. Drain off excess water.

3. While cooking Bugmuis, put the wrapped fish fillet into the oven. After baking for 10 minutes, open one of the aluminum foil bags and check whether the fish is cooked through - cooked fish will easily fall apart. open.

4. Use a fork to fluff the cooked bulgogi, then stir in the olive oil, lemon juice, garlic, basil, cilantro and green onions. Season with salt and pepper. When served, each person gets a piece of paper-wrapped fish (opened only when eating) and a bowl of bulgur wheat.