Method for cooking fish fillet with chopped pepper: 1. Defrost the fish fillet and cut into small pieces, add green onions and rice wine and marinate for 5 minutes, clean.

2. Chop the chili pepper, green onion, ginger, and tempeh into fine pieces.

3. Use kitchen paper to absorb the water from the fried fish and coat it with a thin layer of dry starch.

4. Fry in a wok until golden brown on both sides.

5. Leave oil in the pot, add chopped chili, minced onion, ginger, garlic, and minced tempeh and stir-fry over low heat until chili oil comes out from the chopped chili.

6. Add the fried small fish, add light soy sauce and stir-fry evenly.

Tomato and cauliflower raw materials: 500 grams of cabbage flowers, 100 grams of tomatoes, 20 grams of tomato sauce, 10 grams of green onions, 10 grams of ginger, 10 grams of garlic, 10 grams of salt, 5 grams of dark soy sauce, 10 grams of chicken essence, 15 grams of white sugar,

10 grams of rice wine, 10 grams of tapioca starch, and 10 grams of chicken powder.

Method: 1. Wash the cabbage flowers and tear them into small pieces.

Wash the tomatoes and cut them into hob pieces. 2. Mince the green onion, mince the ginger and mince the garlic. 3. Mix 10 grams of tapioca starch and add a little cold water to mix well and set aside.

4. Add white water to the pot, bring to a boil, blanch the chopped cauliflower, drain and set aside.

5. Add 15 grams of cooking oil to the pot, heat until 7 minutes cooked, add 10 grams each of onion and garlic, and 100 grams of tomatoes.

6. After sauteing, add 20 grams of tomato sauce and 10 grams of rice wine, and stir-fry.

7. Then add the blanched cauliflower, add 10 grams of salt, 10 grams of chicken essence, 15 grams of sugar, 5 grams of dark soy sauce, 5 grams of chicken powder, and stir-fry.

8. Add 10 grams of cold water, thicken with water starch, stir-fry for a while, then remove from the pot and place on a plate.

Ingredients for loofah stewed tofu: cucumber, black fungus, water tofu, garlic, green onion, dried chili pepper, soup stock, salt, water starch Method 1: Prepare all the food.

2: Peel the loofah and cut it into hob pieces, cut the water tofu into small pieces of even size, chop the onion, ginger and garlic, and prepare the dried chili pepper (you can leave out the chili pepper, my main purpose is to add color to the dish).

3: Pour boiling water into the stone pot in advance to dissolve the thick soup and use it to cook the sauce later.

(How to use big bone soup is undoubtedly stronger and more nutritious, but I don’t have it at home, so I just want to make it easier) 4: Add oil to a cold pot, boil for five minutes, then add onions, ginger, garlic and small peppers and stir-fry

When the aroma comes out, pour in the cucumber and stir-fry until it changes color, then pour in the tofu and fungus. Do not stir-fry with a frying spoon at this time. Add the thickened soup that has just melted and bring to a boil.

5: After boiling, add an appropriate amount of salt and water starch to thicken the sauce. Cook for 30 seconds and then turn off the heat.