The main course and big dish menu is complete. Many people now choose to order take-away food for convenience, but in fact, our own cooking is more delicious and healthy. We can experience the smell of fireworks and feel the warmth and peace of mind like family when we cook our own home cooking. Let's share the main course and big dish menu below.

The main course and the big dish menu 1 the' practice of the main course of the party'

List of ingredients: perch, pepper, ginger, garlic and coriander.

Clean the perch, add white pepper and white wine to marinate15min.

Prepare ingredients, garlic, ginger and pepper.

Drain the blood of the fish with kitchen paper towels, spray white wine again and pat the starch evenly.

Fry the perch until golden on both sides.

Stir-fry red oil in Chili sauce, saute dried Chili with ginger slices and garlic, inject enough boiling water, and boil over high fire.

Add steamed fish soy sauce, oyster sauce, salt and pepper.

Pour the soup over the fish again and again, cover the pot and simmer for 20 minutes.

Stir-fry Chili, garlic and lobster sauce, add the remaining fish soup and bring to a boil. Pour it on the fish

The main course, the big dish menu, and the practice of the main course in the dry pot

Is to fry everything you want to eat and put it on. After the hot pot bottom material is fried. Use a little fried oil.

Cover and simmer for about 20 minutes.

Finally, put sesame seeds and coriander on it.

Main course and big dish menu daquan 3

Heat the pan first and drain the oil.

Heat up the oil and put the pork neck in and stir fry.

Stir-fry over medium heat until the meat looks a little fried, and then put it on a plate for later use.

Add green pepper, shredded onion and stir-fry these until cooked.

Put the pork neck in and stir fry.

Add a little bean paste when it's almost fried.

Put some old soy sauce on it, change the color and stir fry a few times.

sabot