Braised fish fillet raw materials: fish, onions, ginger, garlic, light soy sauce, oil, sugar, vinegar, salt, rice wine, spicy millet, chicken essence, white pepper. Method: 1. Wash and slice the fish, add salt, white pepper, rice wine and

After pickling the ginger for half an hour, add the tapioca starch and stir.

2. Add some oil to the pot, put in the fried fish and fry until golden brown on both sides.

3. Chop onions, ginger and garlic, add oil to the pan and sauté the ginger, garlic and green onions until fragrant. Add the fried fish to the pan and stir-fry evenly.

4. Mix light soy sauce, oil, sugar, tapioca starch, vinegar and water into a sauce.

5. Pour the sauce into the pot, roast over medium-small fire until it turns into sugar color, add chicken essence, millet chili, and coriander.

Stir-fried shredded pork with pepper and eggplant Food: tenderloin, long eggplant, green and red peppers, bean paste, ginger, garlic cloves, millet pepper, MSG, peppercorns, salt, light soy sauce, tapioca starch, light soy sauce Method 1. Clean the long eggplant

Cut into strips.

Cut the green and red pepper into strips, and chop the ginger, garlic, and millet pepper.

2. Shred the lean meat, mix with a spoonful of tapioca starch, a spoonful of light soy sauce, and a few peppercorns and set aside.

3. Heat a vegetable pot, add a small amount of vegetable oil, add eggplant strips and stir-fry.

4. Stir-fry the long eggplants until they become loose. During the stir-frying process, drip a small amount of cold water around the edge of the pot to loosen them quickly and use less cooking oil.

5. Add appropriate amount of vegetable oil to the hot pot, bring it to a boil of 60-70% heat, add the meat slices and break them up quickly.

6. Stir-fry the meat until the meat slices are light yellow, add a spoonful of bean paste, ginger, garlic, millet and pepper and stir-fry until fragrant.

7. Add the long eggplant and stir-fry evenly.

Add green and red chili shreds and stir well.

8. Add appropriate amount of salt, monosodium glutamate and light soy sauce to each, stir well and serve.

Double pepper chicken breast 1. Clean and cut off the unnecessary edges of the chicken breast, and then cut it into thumb-sized pieces. Cut the pepper and millet pepper into small pepper rings of uniform size.

2. After the preliminary preparation work is completed, slowly marinate the chicken, put the chicken breast into a larger container, and at the same time add a little salt, sugar, and chicken powder to freshen it up, then add 1 tablespoon of soy sauce, 1 tablespoon of soy sauce, and a small amount of chicken stock.

oil, a small amount of black pepper, then beat in half of the egg white, add 3 tablespoons of wheat flour and stir, finally pour in 1 tablespoon of cooking oil and marinate for 15 minutes.

3. Since this dish takes a short time to cook to ensure the tenderness of the chicken breast, it is best to prepare the sauce in advance.

The sauce must be a small amount of dark soy sauce, 1 spoon of light soy sauce, a small amount of salt and sugar, 2 spoons of cold water and 1/3 spoon of tapioca starch, stir and set aside.

4. Heat the oil in the pan until the temperature is 7 minutes.

Add the marinated chicken, use chopsticks to quickly break up the chicken to avoid sticking, then scoop it up to control the oil and replenish the water and set aside.

5. Leave some oil in the pot, add ginger slices, garlic, green and red pepper rings and sauté until fragrant.

When the aroma of the chili pepper is completely released, add the fried diced chicken and stir-fry for a few times, then pour in the sauce and stir-fry quickly for 20 seconds before serving.