Accessories of green oil snail belly strips: ginger slices, winter shavings, pigskin slices, green pepper festival, yellow pepper festival and rattan pepper mushroom seasoning: green oil, salt and chicken essence: 1. Clean the snail and cut it into a piece of paper. Fresh pork belly is washed and cut into strips. Put the two main ingredients into the boiling water pot respectively, and take them out for later use. 2. Put the green oil into a clean pot, first loosen the ginger slices, stir-fry the wax gourd slices, and then add the pork skin slices (to add gas to the snails and pork bellies and make the juice look sticky) and stir-fry them a little. After the snails and belly strips are poured out, mix them with cold water and boil them, and then transfer them to a pressure cooker, which is easy to get angry and press them until they are soft and cooked. 3. When eating, heat the green oil in a clean pot and put the money into the red pepper festival, yellow pepper festival and yellow pepper festival.

Baked flounder with yellow shrimp sauce and okra Ingredients: flounder 200g, okra 100g, and bird shell 75g. Seasoning: 25g of yellow shrimp sauce, 3g of Jiang Mo 1 0g, 3g of shrimp skin, 3g of chicken essence and monosodium glutamate, 2g of salt, and 0g of sugar1g. Production: 1. Spit out the fine sand on the sole, put it in hot water until the mouth opens, pick up the meat, and put it in 50% hot oil to quickly pull up the oil control and replenish water. The sole shell can be used as a dish. 2. Wash okra, cut hob blocks, quickly pull oil in high-grade 50% hot oil, blanch it in boiling water, remove unnecessary oil, and drain it. 3. Put the bird shell in warm water for 5 minutes, then pick it up and drain it for later use. 4. Heat the oil in the pan to 40% heat, stir-fry in Jiang Mo, add okra and yellow pepper sauce, stir-fry evenly, then add razor clam meat and bird shell, add salt, chicken essence, monosodium glutamate and white sugar, stir-fry quickly to get fragrance, thicken with water starch, sprinkle with shrimp skin, stir-fry evenly, and take out the pan and add bamboo shavings.

Fried pork rolls with water bamboo 1. Stripped pork belly 1kg, frozen hard, fished out and cut into slices with width of 2 cm, thickness of 3mm and length of 15 cm. 2. Wash 3 kilograms of fresh water bamboo, dry the water, evenly coat about 30 grams of shrimp glue with a good bottom flavor on each bamboo, wrap a piece of pork belly, and each 10 bamboo is a profit film bag, and put it in the freezer for later use. 3. Take tempura powder 100g, add 250g of cold water, gently stir clockwise, take pork rolls with good prefabricated ingredients, paste them layer by layer, soak them in 40% boiling oil until they are solidified and broken, then take them out and popularize them. When the water temperature rises to 70%, put it into pork rolls, squeeze out unnecessary vegetable oil and fry until golden brown.