Fish food: one piece of grass carp, 1 piece of marinated tofu (compared to gypsum tofu), garlic, ginger, light soy sauce, sugar, white pepper, allspice, pork tenderloin (milk white fat of pig)

The oil will come out and become milky white after condensation), lentil/mung bean starch/corn flour method: 1. Cut the fish tail with a flower knife, but do not break it.

2. Cut the garlic into minced garlic, then put it into a plate, pour in the light soy sauce and sugar, stir and set aside.

Add tapioca starch and mix with water to form gravy. The ratio is tapioca starch:water 1:33. Put the pork tenderloin in a sloped cooking pot and put the fish tail into the pot.

4. Put pieces of tofu cut into small pieces next to the fish body (generally put the water tofu in your hand and you can slice it) 5. Fry the fish body and water tofu over a slow fire until there is dead skin on one side of the water tofu.

Turn over and fry again.

6. Turn the fish body over when the dead skin is cooked, and sprinkle some white pepper and five-spice powder on it.

7. Pour the minced garlic soy sauce evenly onto the fish body and water tofu.

8. Finally, pour in the starch water and wait for the juice to thicken before serving.

Lao Gan Ma steamed eggplant food: Lao Gan Ma minced beef, black bean sauce, chili pepper, dark soy sauce, light soy sauce, oil, sugar, salt, pepper, long eggplant, green onions, white sesame seeds, garlic Method 1. Sauce:

Laoganma minced beef, black bean sauce, chili pepper, dark soy sauce, light soy sauce, oil, sugar, salt and pepper.

2. Wash a whole long eggplant and put it into the rice cooker. The white rice is ready and the long eggplant is steamed.

3. Remove the long eggplant, put it on a plate, cut it into strips with a knife, and pour the warm sauce over it.

4. Sprinkle green onions, white sesame seeds and crushed garlic cloves on the eggplant.

5. Take a pot, heat the oil, and pour it on the eggplant.

A bowl of fragrant food in the farmyard: appropriate amount of pepper; two raw eggs; appropriate amount of pork belly; appropriate method of fermented black bean sauce 1. Cut the pepper into sections, slice the meat, mince the fermented black bean sauce, add two eggs with a little water and stir 2. In the pot

Heat the oil, add the raw eggs and stir-fry until tender.

When scooping out the raw eggs, squeeze out the excess oil with a shovel (there is a little more oil than usual for cooking. After frying the eggs, you need to continue to use the oil for the next steps) 3. Add the remaining oil in the pot and cut into pieces.

Stir-fry small pieces of meat until white, add water and black beans cut into small pieces.

4. After frying until fragrant, add the Hangzhou pepper segments, stir-fry appropriately, take out of the pan, and place on a plate.