Steamed fish food with black bean sauce: snapper 450g, ginger slice 10g, shallot 10g, salt 18 teaspoon, rice wine 14 teaspoon, blue sea and blue sky 1 teaspoon, steamed snapper/kloc-0 teaspoon with black bean sauce. 2. Rub the fish with salt and rice wine 15min, fill the fish skin with onion and ginger slices, and then coat the surface with a layer of soy sauce. 3. Boil water in a pot, put it in a porcelain dish, cover the pot and steam for 10min. 4, steamed fish, surface spray 1 teaspoon boiling oil.

The method of garlic spicy shrimp: 1. Choose a small river shrimp with uniform size, cut off the thorns and whiskers at the top of the turning point, wash and drain, add 1 spoonful of rice wine to marinate for a while, cut garlic into minced garlic, and dry-cut Chili into rings. 2. Add corn flour to the shrimp to make it evenly coated with cassava starch. Take a small-caliber deep pot, pour an appropriate amount of cooking oil, heat it to six or seven layers, pour in shrimps, fry on medium heat until both sides are golden and crisp, pick up shrimps, drain the oil, take another wok and pour in an appropriate amount of oil.

Fried beef food with wild celery: wild celery, beef and mutton, cassava starch, white pepper, soy sauce, garlic, ginger, salt and chicken powder. Exercise 1. Wash lettuce and beef, remove leaves from lettuce and cut into pieces, and shred beef. 2. Cut the beef and mutton into small pieces, add a small amount of soy sauce, white pepper and 2 tablespoons of cassava starch, grab them evenly, shred the ginger and chop the garlic for later use. 3. Uncover the pot cover, add appropriate amount of oil, saute garlic, add beef and mutton oil and fry for a while, and the fried beef and mutton will be served. 4. Pour a small amount of oil into the pot, add wild vegetable oil and explode twice.

Shanxi oily meat practice 1. Wash the fungus and pick small pieces, cut the pepper into diamond pieces, cut the onion into pieces, cut the onion into triangles, cut the ginger into pieces, 2. Wash the pork tenderloin, cut it into 2 cm pieces with a top knife and put it in a container for later use. 3. Take a clean bowl, put the small fresh meat cut into small pieces into the bowl, add 5g of salt and 5g of rice wine, grab well, add raw eggs, grab well, add cassava starch, stir and marinate for 20min. 4. Boil 250 grams of oil in the pot and heat it on high fire. 5. Add the marinated meat, slide it into the colander, and control the oil and replenish water for later use. 6. Leave 10g oil in the pot, bring to a boil, and add onion, garlic, onion, pepper, auricularia auricula and small fresh meat to stir fry in the pot.