raw materials: 5g crab, ginger, onion, vinegar, soy sauce, white sugar, flour, fresh chicken essence powder in Zhanwang soup, rice wine, cassava starch and edible oil. Practice: 1. Clean the crab, cut off the sharp claws, cut the crab belly down, cut it into two pieces, and dig out the crab gills; 2. Coat the cut part of the crab belly with flour, heat the dish pot, put it in a smooth dish pot until it is half done, fry the crab (with the powdered side facing down) in the pot, and turn it over and fry it again after it turns pale yellow, so that the crab is evenly heated on all sides; 3. When the crab shell is red, add Jiang Mo, rice wine, vinegar, soy sauce, white sugar and cold water, cook for eight minutes until the crab fillet is completely cooked, then collect the concentrated juice, add fresh chicken powder to Zhanwang, thicken it with water starch, and pour a small amount of bright oil. Preparation of black caviar oil-wheat dish

: 1. Wash the oil-wheat dish, then divide everything into four parts, add 45g bone soup to the pot and boil it, add salt, sugar and 5g cooking oil, put the oil-wheat dish in slow fire for 2min until it is cooked, then take it out and drain it, and put it neatly on the plate. 2, add 1 grams of salad oil to the pot, add simple black caviar and stir-fry for 1min, then add 5 grams of bone soup to boil, thicken it with water starch, pour in the oil onion and pour it on the top of the baby dish, and decorate it with flowers. Making: 1. Put the material A into a pot, steam it in a steamer for 15 minutes until it is cooked, then remove the bones of the fish and make the fillets into fish paste for later use. 2. Add cook5ming oil to the pot, heat it to 3%, pour in material C and stir-fry it with slow fire, then add material A and stir-fry it with slow fire for 5 minutes, then add material B and stir-fry it with slow fire for about 1 minutes. Application: This juice can be used to make raw materials for meat food, and it can also cook some seafood dishes, such as eel, eel and shrimp. Remarks: 1. Small miscellaneous fish in the Yangtze River can also be replaced by small fry of other varieties. 2, be sure to clean the bones of small fish, so as not to cause the quality of dishes. Soy bean skin bowl of chive bone soup

Raw materials: 4g of soybean skin, 1g of pork belly, 2g of Thai pepper, 8g of garlic, 1g of ginger slices and 2g of amaranth. Condiment: Material A (1 grams of Donggu soy sauce and Xiangbao dew, 2 grams of spicy girl, 2 grams of bone soup, 3 grams of pork plate oil, 5 grams of salt, chicken essence and chicken essence powder, and 2 grams of white pepper), and 1kg of edible oil (about 5 grams). Production: 1. Put the soybean oil skin into a warm pot and fry it slightly, then soak it in clear water. 2. Take a pot, add animal oil to boil for five times, add garlic, Thai pepper and ginger slices, stir fry a little, add bone soup, add the developed soybean oil skin, simmer for 1min with medium and small fire, add material A, pour it into a stone pot with amaranth, and serve.