Kung Pao Shrimp Balls: Delicious 1. Wash the prawns, remove the heads and shells, and cut the middle of the back with a knife to remove the shrimp lines. 2. Mix the processed shrimps with cooking wine, starch, and a little salt. , marinate for a while for flavor 3. Remove seeds from dried chili peppers and cut into small sections, slice garlic, and cut green onions and ginger into small pieces for later use 4. Mix salt, sugar, cooking wine, vinegar, starch, water, and sesame oil to make a sauce for later use 5. Oil in the pot Heat until 60% hot, add dried chilies and Sichuan peppercorns and stir-fry until fragrant. 6. Add shrimps and stir-fry until loose. 7. Stir-fry until shrimps are tender. Add onion, ginger and garlic and stir-fry quickly. 8. Add seasoning and stir-fry; 9) Finally, add almonds and mix well before serving.

Scallop vermicelli: 1) Wash the scallops, soak the vermicelli in cold water until soft, and then blanch them in boiling water. 2) Place the vermicelli in the scallops. Chop the garlic, stir-fry and put it on the vermicelli. 3) Mix the seasoning into juice and pour it on the vermicelli. Pour boiling water into the pot and steam for eight minutes. Take it out. 4) Heat some hot oil in the pot and pour it on top before serving. Add chives and red pepper.

Fresh squid with ginger and green onion 1. Clean the squid. 2) Open the squid, remove the internal organs, and tear off the film on the surface. 3) Use a knife on the surface of the squid and slice it into slices. 4) Cut the ginger, green onions and peppers and set aside. 5) Bring water to a boil and blanch the squid. 6) Blanch the squid and set aside for later use. 7) Heat the oil in the pan, sauté the pepper, ginger and dried chili until fragrant, add the squid to the pan and stir-fry for a while. 8) Pour rice wine along the edge of the pot, then add scallions and stir-fry evenly, then add an appropriate amount of light soy sauce to taste.