1, dried vegetable Longshan mud snail: add water to the wok and boil, then put the mud snail into the water and take it out. Heat the wok and add a little oil. Stir-fry dried bamboo shoots and Jiang Mo onions, add yellow wine and a little water to boil, add snails, add salt and monosodium glutamate and stir-fry. Serve. The mud snail is tender and delicious, and the soup is served.
2. Steamed plum fish in a dish with brine: Wash and drain the plum fish, put it in a dish, add onion and ginger slices, add vegetable brine, yellow wine and monosodium glutamate, and steam it in boiling water for 3 minutes. It is salty and fresh, and the meat is fresh and tender.
3. Stir-fry mustard tuber to catch mullet: fry mullet until golden, add yellow wine, ginger slices, water and lard to cook until the soup turns white, and add seasoning such as shredded mustard tuber to serve. The soup is milky white, the fish is tender and delicious, and it is rich in nutrition.
4, sauce-exploded arrow eel: the taste is soft and smooth, salty and slightly sweet, and the color is red and bright.
5. Steaming for Three Stinks: Take a deep dish and put the stinky dried incense, the stinky amaranth tube and the stinky green vegetables in turn, sprinkle with vegetable oil and a little monosodium glutamate, and steam in a cage for 12 minutes. The taste is salty and smelly, and the rosin is waxy.
6, dried vegetables: pork is fat but not greasy, dried vegetables are fragrant and soft.
7. Pickling the sand crab: wash the sand crab with clear water, remove the crab navel, put it in a vessel, add salt, ginger and yellow wine and marinate for 2 hours. It tastes crisp and salty.
8. He Ming Rice Cake jiaozi: Roll the cooked rice cake into thick dough, put it into the dough according to your favorite stuffing, and then wrap it like a jiaozi. The entrance is tender, salty and sweet.