Food: a fish, a pack of pickles, small peppers, fragrant lai, peppers, dried Chili slices, onions, ginger slices and fish bones.

Exercise:

1, first clean the fish, remove the meat, cut it into pieces, and then fish it with egg white and wheat flour.

2, of course, you must make pickled fish, this pickle, and cut it into silk.

3, the raw materials are ready, you can go to the pot, and now the pot is full of delicious peppers.

4. Add dried peppers, millet peppers, shallots, ginger slices, fish bones and chopped Chili heads.

5. Then add about one liter of water to boil the soup, adjust the taste and cook for about ten minutes.

6. Put pickles and fish bones on the plate.

7. Cook the marinated fish fillets with the remaining soup (the fish fillets will have a strong fire when they are served, or they will smell fishy).

8. Even if the soup is poured into the dish at the bottom of the kimchi, boil the fish fillets. Stir-fry peppers in strong oil and pour them on fish.

9. Sprinkle with white pepper, and a plate of delicious boiled fish will be realized.

Steamed spareribs with Cantonese-style Douchi

Food: sparerib, lobster sauce, minced garlic, ginger, sugar, cooking oil, sweet potato powder, salt, white pepper and fermented grains.

Exercise:

1. Let the small row soak for 30 minutes to remove blood.

2. After the ribs are soaked, drain the water or blot with kitchen paper, and add tablespoons of sugar and cooking oil. Add some ginger. Grab it evenly with your hands.

3. Cover the fresh-keeping bag and put it in the refrigerator for 3 to 4 hours.

4. Rinse the douchi, pat it flat with a flower knife, and chop the garlic. Take the marinated spareribs out of the refrigerator, add salt, white pepper, lobster sauce, minced garlic and wine, and stir and marinate 15min.

5. Add concentrated water starch. After the water is boiled, put it in a pot and steam 18 minutes. Finally, add a little millet spicy and celery to decorate and eat.

Fried shredded pork with lettuce and mustard tuber

Ingredients: sliced meat, lettuce and pickles.

Production: add salt, tapioca starch, soy sauce and yellow wine to the meat slices, mix well and marinate; Add a small amount of salt and oil to the water of the rice cooker, blanch the lettuce in the pot and take it out; Put a small amount of oil in the cooling pot, put the meat slices into the pot to change color, and put the shredded mustard into the pot to stir fry twice; Add slightly better lettuce and stir fry a few times; Add S salt and stir well.

Sauté ed Wutai vegetable with mushrooms

Ingredients: Pleurotus ostreatus animal oil and Wuta vegetable.

Production: put an appropriate amount of animal oil in the pot, melt it and add Pleurotus ostreatus to stir fry; Stir-fry until it is slightly soft, then pour in Wutai vegetables and stir-fry until it is popular. After a little discoloration, add a little salt to taste and stir well.