Soy sauce cake raw materials: 300g of wheat flour, 5g of pepper powder, 3g of spiced powder, 5g of Pixian bean paste, 3g of soybean sauce, one piece of fermented bean curd, more than half of onion, more than half of garlic, one piece of ginger, one onion, 3 tablespoons of beer, one spoonful of sugar, one spoonful of spiced powder and one spoonful of sesame. Practice: 1. Knead the dough into filaments and then knead it into a ball. 2. Put the kneaded dough aside for half an hour. 3. Take a small plate, put Chili noodles and allspice powder into a bowl, heat a tablespoon of boiling oil, pour more than half of the oil into it to stimulate the aroma, and then set aside. 4. Leave the remaining half of the oil in the pan with fried sauce, and stir-fry Pixian bean paste, soybean sauce and sufu together. 5. Add onion, garlic and fermented bean curd. Put the processed pepper oil into the pot, put the crushed sauce into it and stir-fry until fragrant, and finally add a spoonful of sesame seeds. 7. Take out the batter, spread it to a thickness of about 5 mm, brush it with pepper oil, then fry it in a pot until golden brown, and then brush it with sauce.

Proud as peacock fish preparation materials Wuchang fish, carrots, onions, ginger, pepper, rice wine, seafood soy sauce, oil operation process 1 Prepare a Wuchang fish in advance, clean it, and remove internal organs and dorsal fins. 2. Chop the knife evenly along the width of the fish body, and the fish skin does not need to be opened. 3. All the incisions are behind. The connecting part of the fish belly should not be too long, preferably not more than 1cm, as long as a small part is kept together, which is more convenient. 4. Find a bigger disk, put the fish body cut into small pieces into the disk and go up the dish, and put the chopped pepper fish head in the middle to stand up.

5, cut some Beijing onions, preferably shallots, very strong. Then tangent to the onion section for decorative design, the onion section should use onion leaves of green onions. Cut the ginger slices and set them aside again. Finally, cut the pepper into pepper rings, the thinner the pepper rings, the better, and the plate is beautiful and generous. 6. pour some rice wine on the fish, put ginger slices and onions on the fish respectively, put the vegetables in the pot, steam with SAIC motor 15 minutes, and cook the fish. 7. In the process of steaming fish, cut some carrot slices for decoration. 8. After the fish is steamed, open the lid and take out all the onions and ginger slices. Pour the distilled water out of the dish and pour in the right amount of seafood soy sauce. 9. Put the carrot slices outside, then put the pepper rings inside, and finally sprinkle a layer of onions on them. Burn some hot oil and pour it on the onion section to expose the fragrance of onion, and the smug fish is finished.