The way to cook white spicy fish is 1. Slaughter carp, cut clean fillets into thin slices, and mix salt, ginger and onion juice, rice wine and wet starch in a bowl for pickling. Boil it, steam it in the traditional way, turn it over and put it in a wok for later use. 2. Heat salad oil in the pan, add Pixian bean paste, sweet potato powder and stir-fried garlic, add cold water to boil and stew for a while, add salt, chicken essence, monosodium glutamate and spiced powder to taste, and when the fish is smooth, sprinkle garlic and onion, take the pan and scoop it into the wok, and cook with white. 3. The cooking oil in the pot is boiled to 50% heat, and the money is invested in dried peppers and sesame peppers, and sprinkled on the cooked white fish.

Saute chicken gizzards with pickled peppers 1 Slice chicken gizzards, and cut them thicker today. 2. Wild pepper and millet pepper are spicy appetizers. 3. Cut the chicken gizzards, and the tap water is completely clean. I use this streamline to wash them. 4. Drain the water thoroughly and add appropriate amount of rice wine, soy sauce, white pepper, vegetable oil and water starch. 5. Mix well and marinate for taste. 6. If the color fades, you can pick it up. 7. Brush the pan and oil it, add garlic and ginger slices and stir fry. 8. Then pour in pepper and millet spicy slices and stir-fry until fragrant. 9. Pour in the fried chicken slices, and remember not to fry the oil on the plate quickly 10. A spoonful of rice wine and a spoonful of soy sauce 1 1. Stir fry for two or three minutes.

Spicy fried chicken leg raw materials: 2 boneless chicken legs (about 400-500g), soy sauce 1 salt spoon, fresh soy sauce 1 salt spoon, rice wine 1 salt spoon, tapioca starch 1 rice spoon, onion, ginger, pepper, carrot, etc. Practice 1, prepare food in advance; Add cooking wine, soy sauce, soy sauce and tapioca starch to the chicken and stir for 15 minutes. 2. Add a little more oil to the pot than usual, heat it to 80%, then pour in the flooded chicken breast, stir-fry until the chicken breast becomes smaller and tighter, and control the oil and replenish water. 3. Leave the bottom oil in the pot, add the onion and ginger and stir fry, then turn to high heat and pour the sweet pepper, carrot and onion into the pot and stir fry (about 2 minutes). Stir-fry chicken breast and season with salt.