Dry-roasted chicken wings

Food seasoning: chicken wings, coriander leaves, cooked white sesame seeds, ginger, garlic, onion, rice wine, corn flour, edible salt, edible oil and rock sugar. Practice process: 1. Cut chicken legs on both sides, and wash them with warm water. 2. Put it in a bigger plate, add appropriate salt, rice wine and pickle for 2 minutes. 3. Prepare seasoning in advance, peel ginger, clean and chop it, peel garlic and break it, and clean and chop onion for reservation. 4. Put the cooking oil in the cold pot, stir-fry the old rock sugar with slow fire, and stir-fry until the old rock sugar completely melts and bubbles. 5. Put the marinated chicken legs into the pot with chopsticks and steam fry until each chicken leg is colored. 6. Then pour the chopped seasoning, onion, ginger and garlic into the pot and stir-fry for fragrance. 7. Then add appropriate cold water to boil, mix with fried corn flour, and pour soy sauce into stir-fry and stir-mix. 8. Open the juice and you can go out of the pot. Set the plate and sprinkle with coriander leaves. Empty-burning live fish

Process: 1. Live fish, remove fish teeth and fishy lines. Cut the back of the fish into knife flowers, and clean the inside and outside of the fish skin. 2. Prepare the vessel in advance, add onion, ginger, rice wine, salt, tapioca starch and pickle for 3 minutes to taste. 3. Clean up the seasoning onions, ginger and garlic, and chop them for reservation. 4. Pour the right amount of edible blending oil into the pot, and the oil temperature is 5% hot. Pick out all the seasonings that have flooded the fish, fry the fish in the pot until the golden skin is golden and crisp, and fish it up and drain the oil. 5. Leave the bottom oil in the pot, add bean paste to stir-fry Chili oil, add onion, ginger and garlic and stir-fry until fragrant. 6. Add a proper amount of cold water, bring to a boil, add salt and white sugar to make it taste good, add fish and turn to low heat for 2 minutes. 7. After the fish with high fever is tasted, the juice is collected, which is similar to that when Aauto Quicker makes money, the fish is put out and put on the plate. 8. Add a little chicken essence to the juice left in the pot, mix it with Chili oil evenly, and sprinkle some onion on the fish from the pot. Empty-roasted rock carp

Food seasoning: rock carp, Pixian bean paste, green and red pepper, rice wine, ginger, onion, garlic, monosodium glutamate, white sugar, vinegar, salt and edible oil. Practice process: 1. Cut two knives on both sides of rock crucian carp, rinse with warm water and drain, and set aside. 2. Put it in a bowl, add salt, rice wine, ginger and pickle for 3 minutes. 3 Prepare seasoning onion in advance, clean and cut into granules, ginger, peel and chop, garlic peel and cut into granules, and green and red peppers clean and cut into circles for reservation. 4. Heat the pot, pour in the cooking oil and heat it to 7%. Add the fish and fry until the skin is light yellow, then remove and drain the oil. 5. Leave less oil in the pan, add Pixian bean paste and stir-fry the pan to produce Chili oil, add ginger, garlic, salt and white sugar to stir-fry the fragrance. 6. Pour a proper amount of cold water, bring to a boil, add the fried fish, and simmer on a slow fire until the juice will dry. 7. At this time, the fish is cooked, and the green pepper is braised until it is cut off. Add monosodium glutamate, vinegar and onion and mix it.