Practice: Wash the fish. Cut the fish into larger pieces with an oblique knife and distribute them evenly. Put the fish in a bowl, add onion roots and ginger slices, add a little salt and rice wine, and marinate for 30 minutes. Spread a small amount of fresh ginger slices on the bottom of the basin, add fish, put a small amount of fresh ginger slices and onion root segments on it, sprinkle some lobster sauce on the surface, and steam in a hot pot for 8 minutes until the fish is cooked ~

Fried shredded pork with Chinese sauerkraut

Food: pickles, pork tenderloin, pepper, white pepper, ginger, sugar, oil, rice wine, soy sauce and edible salt. Practice: Wash kimchi with warm water several times, squeeze out water and cut into thin strips; Sliced ginger; Wash and shred peppers; Clean tenderloin, shred, and marinate with rice wine, white pepper and salt1min; Add some oil to the cold pot, heat the oil, then add ginger slices and stir-fry until the color fades. Leave the bottom oil in the pot, stir-fry kimchi and shredded pork, add a little sugar, salt and soy sauce to taste, stir fry, and finally stir-fry shredded red pepper to serve.

Tofugur

Ingredients: Tofu, a box of eggs, two sausages of shallots or shallots, a piece of lean pork, a small piece of water starch, and a half bowl. Practice: cut the meat into foam, cut the sausage into small pieces and chop the shallots for later use. Beat the eggs for later use. Sprinkle as much as possible. The egg soup at the back is easy to stir.

Mix the starch with cold water, put a little oil in the pot, stir-fry the meat foam, then pour water to boil and cook for another five minutes. After five minutes, add sausage and tofu to stew for a while, then evenly pour into the starch that was mixed before, stir while pouring, and when it boils to a thick mortar consistency, evenly pour in the beaten egg liquid, stir clockwise when stirring, and add salt to taste before taking out the pot.

Chicken stuffed with chopped Chili and black pepper

Ingredients: 350g chicken leg, 25g chopped pepper, a small amount of Dongru, ginger slices, garlic paste, 2g salt, 2mL chicken essence powder, 5mL soy sauce, rice wine 10mL starch and a small amount of vegetable oil.

Practice: put a small amount of cold water 2ml into the pot, boil it, pour in the washed chicken legs, skim off the foam, and simmer for about 2 minutes to turn off the fire. Pick up the cooked ingredients, drain the water and put them on a plate for later use. Take the cooking oil out of the pan, pour in Dongru, ginger slices and minced garlic, and add chopped pepper to stir well. Add the cooked chicken legs, stir-fry until fragrant, pour a little soy sauce, add salt, chicken powder and rice wine, and stir-fry the seasoning evenly. Pour a proper amount of cold water, cover with chicken leg water, bring to a boil, turn to low heat, and continue to cook for about 10min until the food is cooked and soft. Open the lid, pour a small amount of soy sauce, stir-fry and color, collect the juice, pour in the starch, and stir-fry with a stir-fry spoon. Put the stewed chicken legs on the plate and pour the juice into the pot to eat.