Ingredients for crayfish: 1 fresh lily, 2 taels of green beans, 80 grams of fresh shrimp, 1 piece of tamagoyaki tofu.

Sauce: 1 spoon of oil, light soy sauce, half a spoon of sugar ginseng, 2 tsp of water starch, appropriate amount of water.

Method: 1. Spread a small amount of water starch on both sides of Tamago Tofu, fry in a pan over slow fire until both sides are golden brown, set aside.

2. Coat tamagoyaki tofu with a small amount of water starch on both sides, fry in a pan over low heat until golden brown on both sides, set aside.

3. Fry the fresh shrimps first and season with a little salt.

Saute the minced garlic and stir-fry the snow peas until soft.

4. Add other raw materials together and stir until the juice is thickened.

Ingredients for steamed fish fillet with green lemon: 1 Longli fish fillet, 1 green lemon, ginger, garlic, chives, coriander, spicy millet, rice wine, salt, white pepper, fish sauce, lemonade, sugar Method 1

, Longli fish fillets are defrosted naturally in the refrigerator, washed and dried, and lightly marinated with a small amount of rice wine, salt, and white pepper.

2. Cut the green lemon in half and squeeze out the juice. Reserve it.

3. Cut the spicy millet, coriander, ginger slices and garlic into small pieces and set aside.

4. Stir the fish sauce, lemonade, and sugar evenly, then pour in the minced ginger, minced garlic, and minced chili pepper, stir and set aside.

5. Place small onion segments and ginger slices at the bottom of the steamed fish dish.

Add lightly marinated fish fillet.

6. Pour in the sauce made in the previous step, put in a wok with boiling water, and steam for 6-8 minutes.

Just take it off and add dried lemon slices and chives.

Raw materials for braised pork with dried plums and vegetables: pork belly; musty dried vegetables; onions and garlic; rice wine; light soy sauce; star anise (star anise); salt; sugar; a small amount of tapioca starch (not necessary); process: 1. Put the whole piece of pork belly into hot water

Boil in medium until the foam is removed, then add green onion, ginger and rice wine and cook for 20 minutes.

2. After picking it up, apply light soy sauce evenly several times, put it in a frying pan and fry until it changes color, then take a bath with cold water immediately.

(In some places, the cooked meat must be put into the pot and fried until golden brown. The pork skin needs to be fried until it looks a little raised and then steamed with prunes. This will make it more fragrant.) 3. Use dried vegetables.

Soak in warm water for 10 minutes, wash thoroughly, stir-fry the pan with cooking oil for one minute, add a small amount of rice wine, sugar, and light soy sauce, turn off the heat after the water boils, and set aside.

4. Cut the chilled meat into thin slices, skin down, and place into a bowl.

Sprinkle some salt, spread out the dried vegetables, add garlic and star anise, and steam for 40 minutes.

5. After cooking, pick out the star anise and garlic, then pour the sauce into the pot, place the meat on the plate, and pour the sauce back onto the meat.