Stir-fried shrimp: 1, clean the shrimp, cut off the sharp edge of the top of the head, remove the shrimp line, add white pepper, salt, rice wine and ginger slices, and marinate15min; 2. Add cassava starch after the shrimps are marinated, so that each shrimp is also wrapped by cassava starch and prepared for frying in advance; 3, the pot is 80% hot, and the shrimp is gradually fried. It is recommended to fry a catty of shrimp twice to prevent it from burning. If the fried wooden chopsticks feel crisp, they can be taken out and drained for later use; 4. There is a little oil left in the wok. Stir-fry the garlic paste with slow fire, then pour in the appropriate fried chicken powder, add 1 spoon of salt, and stir-fry the fried chicken with slow fire again until it turns pink and dark yellow, which is very easy to paste. 5. Pour in the fried lobster, stir fry again, wrap the shrimp in bread crumbs, sprinkle with onions and serve.

Raw materials of beer duck: 500g goose, 1 bottle of beer, 3 old rock candy, appropriate amount of onion ginger, appropriate amount of garlic, half bowl of soy sauce, 1 tablespoon of soy sauce, 1 teaspoon of salt. Practice: 1, chop the domestic duck into pieces, put it in a pot with cold water, and add onion, ginger and salt. 2. Take the oil pan, put the drained goose into the pan and stir fry, and gradually fry the pan over medium heat until the duck oil is cooked; 3. Add soy sauce with soy sauce, add soy sauce with soy sauce, stir-fry with oil consumption, and then add goose with beer; 4. Pour in old rock sugar and salt to taste. After boiling, cover and simmer for 25-30 minutes. 5, in addition to fried sugar color, there is a very sticky juice evenly wrapped in meat, you can eat.

Steamed eel with black bean sauce Ingredients: 1 white eel (sea eel), appropriate amount of water and black bean powder, appropriate amount of minced garlic, a small amount of onion, appropriate amount of onion ginger, 2 tablespoons of soy sauce, 1 teaspoon of sugar, 1 tablespoon of rice wine, and appropriate amount of salt ingredients: 1. Our fish stall owner will kill it well. 2. Wash the white eel, add ginger slices, onion, rice wine and a little salt water and cook for 15 minutes to remove the fishy smell. Ginger slices and winter shavings can be made into onion Jiang Shui by hand. 3. Cook the oil in the rice cooker, add water, fermented soybean meal and minced garlic, and stir-fry for fragrance. After the ceasefire, add soy sauce and sugar and mix well to make juice (if it is too dry, you can also put some boiling water), which is popular and reserved. 4. Put the white eel on a deep plate, preferably without overlapping. Cover the white eel with the juice evenly, boil the water, and steam it for 10- 15 minutes, so as to uncover the pot cover and poke the thickest part of the fish with chopsticks. If you can poke it, it means it is ripe. Just sprinkle shallots on the pot for decorative design.