1. Prepare several fresh fish (small fish), appropriate amount of onion, ginger and pepper, appropriate amount of rice wine, 5cc of cooking oil, 2 tablespoons of soy sauce, 1 tablespoon of sugar, a little white pepper and 5cc of water. After the fish is cleaned, put it on a plate, slice the ginger and cut the onion, spread it on the fish, pour some rice wine on it, boil the water, put it in a steamer, steam it for 1-15 minutes until it is cooked, take it out, remove the onion, ginger and drain the steamed fish water; Mix the sauce and seasonings evenly, heat and boil for later use; Slice onion, ginger and pepper, soak in water for 3 minutes, drain and spread on the fish. Pour 5cc of oil into a hot pot, heat it and pour it on the shredded onion, ginger and pepper, then pour the sauce on the fish.

2. Prepare pork tenderloin, eggs, onions, ginger, coriander, carrots, sugar, white vinegar, soy sauce, salt and water starch. Cut pork tenderloin into large pieces, about 2-3 mm thick, not too thin, too thin to fry. Shred onion, ginger, coriander and carrot, and adjust appropriate amount of white sugar+white vinegar+soy sauce+salt into juice according to personal taste. Water starch is mixed with a little egg white to make a batter with a proper consistency, so that the sliced meat can be easily and evenly covered with a layer of batter, but it is not too thick. When the oil in the pot is 5% to 6% hot, put in pieces of meat wrapped in batter, fry them over medium heat and take them out. Turn the fire to a big fire, put in the fried meat slices, and fry them until they are crisp and colored. I haven't fried them too much. Generally, restaurants fry them even more than this, and I like the taste a little softer. Leave a little base oil in the pot, add onion, ginger, coriander and shredded carrot and stir well. Add the fried meat slices and stir-fry evenly, pour in the mixed juice, and stir-fry quickly over high fire.

3. Prepare the main ingredients: 5g of chicken, 5g of seasoning: soy sauce, 6g of white sugar, 5g of salt, 1g of sweet noodle sauce, 1g of green onion, 1g of ginger, 1g of cooking wine, 1g of allspice powder and 5g of vegetable oil. Wash the chicken pieces to dry, pour them into a pot, add onion, ginger, cooking wine, allspice powder, sweet noodle sauce and salt, mix well, marinate for 3 minutes, take them out to dry, put them into a 6% hot oil pan one by one, and fry them until they are dark yellow. Add a little oil to the wok, heat it, pour in sugar, soy sauce, salt, cooking wine, onion, ginger and appropriate amount of water, boil it, skim off the floating foam, add the fried chicken pieces, stew the chicken pieces with low fire until crisp after the soup is boiled, take them out and put them on a plate, and continue to boil the original soup until the juice becomes sticky, then pour it on the chicken pieces, and then put them on a plate for eating.