Instructions for dry-roasting crucian carp: 1. Roughly process grass carp, cut out three knives on both sides of the fish body, season with salt, rice wine and a small amount of light soy sauce 2. Chop raw pork, cut bean paste, pickled chili and green onions into 3cm long sections

, cut the bean sprouts into fine pieces 3. Bring the frying pan to a boil (first use a piece of ginger slices to prevent sticking after frying the crucian carp), boil the rapeseed oil until it is cooked, add the grass carp and fry it until golden and light yellow, remove it, and add the pork

Stir-fry appropriate amount of light soy sauce until fragrant and scoop out. 4. Add appropriate amount of rapeseed oil to the wok and bring to a boil. Add soaked chili peppers, a small amount of bean paste, minced ginger and stir-fry until fragrant. Add bone broth, salt, light soy sauce and glutinous rice wine.

And grass carp, reduce the heat to low and simmer for 10 minutes, turn the grass carp over, add bean sprouts, minced meat, green onions, boil the juice and dry oil, add a little chicken essence, take out the pan and serve.

Ingredients for oyster sauce and asparagus beef: 250g wild rice, 200g beef and mutton, 3 frying spoons of oil, 1 frying spoon of black pepper, half a frying spoon of sugar, 4 cloves of garlic, 1 small piece of ginger, 1.5 frying spoons of tapioca starch, 1 frying spoon of rice wine, a small amount of dark soy sauce

; Method 1. Cut the beef into 1cm thick cubes, remove the fibrous roots of the wild rice and cut it into dices of similar size, cut the garlic and ginger into minced pieces and set aside; 2. Add half of the oil and half of the black pepper to the beef and mutton.

Powder, sugar, 2 spoons of cold water, tapioca starch and rice wine, mix well and taste for about 15 minutes; 3. Heat appropriate amount of oil in the pot and add minced garlic and ginger; add beef cubes and stir-fry until the color just fades and take it out immediately

; Stir-fry the wild rice until red for 1-2 minutes until cooked, sprinkle a small amount of cold water and put it in the pot; 4. Pour the beef and mutton back into the pot, add the remaining half of the oil and black pepper, add a small amount of dark soy sauce to adjust the color, and stir well before serving.

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Ingredients for stir-fried chicken gizzards: chicken gizzards; dried fungus; fresh chili; green onion; ginger; garlic; Laoganma chili sauce; vegetable oil; rice wine; sugar; tapioca starch; salt; Method: 1. Wash the chicken gizzards with a knife

For the first piece, put ginger slices, rice wine, dry starch, and salt into the chicken cake and marinate for more than ten minutes.

2. When pickling chicken, you can choose the black fungus, break it into small pieces, and cut the pepper into circles.

3. Before cooking, use rice wine, tapioca starch, salt, and sugar to make a bowl of juice. This can save cooking time and make the chicken more tender.

4. After the pot is hot, pour in vegetable oil. When the water temperature rises to above 60 degrees, put the marinated chicken into the pot and slide it out of the oil. Slide the chicken until it is about 60% complete. Dish it out and set aside.

5. Take out the pan and make oil again. Heat the oil, add onion, ginger and garlic and sauté until fragrant. Pour in a spoonful of Laoganma chili sauce and cook until fragrant.

You can adjust more or less chili sauce according to your own taste.

6. Add the oiled chicken and black fungus and stir-fry for about a minute.

7. Pour in fresh chili pepper.

8. Pour in the bowl of sauce that has been stir-fried in advance, collect the soup and serve it on a plate.