1. Boiled prawns (waterless) Ingredients: fresh shrimps, green onions, ginger, salt 1. It is not necessary to remove the shrimp threads from live shrimps. It is best to remove dead shrimps such as chilled shrimps. Microorganisms will multiply quickly in the shrimp threads.

You can easily pick out the third joint on the back of the shrimp with a toothpick.

2. Add some scallions, ginger slices, 1 tablespoon of salt to the pan, add a little water, and cook over medium heat for 2 minutes to allow the flavors of the scallions and ginger to come out.

3. Pour the prawns into the pot and stir a few times to coat the prawns with the green onion and ginger water.

Cover the pot and "simmer" over medium-low heat for about 2 minutes.

4. When you open the lid of the pot, you will find that there is more water. This is caused by the analysis of the water in the shrimp. Turn the shrimp over and continue to "boil" it for 2 minutes. When the shrimp turns red, it is ready to be taken out of the pot. Boil the shrimp without water.

It tastes more umami and the shrimp meat is more elastic.

2. Ingredients for grilled seabass: seabass, onions, garlic, ginger, steamed fish soy sauce, and appropriate amount of salt.

1. Cut the seabass into three cuts on each side to make it easier to taste.

2. After the frying pan is heated with oil, put the fish into medium heat and fry until both sides are browned. You don’t need to fry for too long, just fry until it is set.

3. Place the fried fish in tin foil. The tin foil should be large enough to ensure that the fish is wrapped.

4. Add oil to the pot, add chopped onions, ginger, flattened garlic, add some salt, and stir-fry over high heat to release the aroma.

5. Pour the fried diced spices on the fish. It is best to pour some into the belly of the fish.

Wrap it with tin foil, making sure to wrap it tightly to prevent the soup from leaking out or getting too much water vapor.

Then put it in the oven at 200 degrees for 15 minutes; or steam it in a steamer for 20 minutes.

6. Open the tin foil of the package and sprinkle an appropriate amount of steamed fish soy sauce on the seabass, so that a grilled seabass that is fragrant to the bone is ready.

3. Ingredients for spicy fat beef stir-fry: fat beef rolls, appropriate amount of screw pepper, 2 eggs; appropriate amount of white sesame seeds, chili powder, homemade pepper powder, light soy sauce, oyster sauce, dry starch, sugar and salt.

1. Beat 2 eggs with salt and set aside; 2 spoons of light soy sauce, 1 spoon of oyster sauce, half a spoon of dry starch, a small amount of salt and sugar, mix well and set aside; 1 spoon of homemade Sichuan pepper powder, 1 spoon of white sesame seeds, 1 spoon of chili powder and set aside

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2. Remove the pepper seeds from the screw pepper, clean it, pat it, cut it into pieces of suitable size, put it in a hot pot and fry it. No oil is needed, just dry fry it until the pepper aroma comes out.

3. Put the beef rolls into a pot and blanch them in water for about half a minute. Do not cook the beef rolls for too long.

2 eggs, scrambled and beaten.

4. Add oil to the pot again, add the garlic cloves and stir-fry until fragrant, then add the roasted chilies and stir-fry evenly.

Add the blanched beef rolls, scrambled eggs, and stir-fry over high heat for 1 minute.

5. Pour in the prepared sauce, stir-fry quickly over high heat and add a thin layer of gravy to allow the flavors of the ingredients to blend.

7. Finally, before serving, add Sichuan peppercorn powder, chili powder, and white sesame seeds and stir-fry briefly before serving.

4. Ingredients for chestnut braised chicken wings: medium chicken wings, chestnuts, dried chilies, star anise, ginger, green onions; appropriate amounts of soybean paste, cooking wine, light soy sauce, salt, and rock sugar.

1. Cut the chicken wings diagonally into two pieces to make it easier to taste; after the chestnuts are almost cooked, peel them and set aside; peel the loofah and cut into hob pieces, and cut other small amounts of green onions, ginger, and millet pepper into shreds.

2. Put the chicken wings in a bowl, add 3 spoons of cooking wine, 2 spoons of light soy sauce, a small amount of base salt and marinate for 10 minutes to remove the fishy smell.

3. Heat a small amount of oil in the pot until it is 50% hot, then add a dozen grains of rock sugar, simmer over low heat, and stir quickly with a spatula until it bubbles and turns reddish brown.

4. Clean the chicken wings with seasonings, pour into the pot and stir-fry quickly for 3 minutes, so that the chicken wings are covered with sugar color.

Add shallots, ginger, star anise, millet pepper, and bay leaves, continue to stir-fry over medium heat for 3 minutes until fragrant.

5. Add chestnuts and stir-fry for a while, then pour 500 ml of water to almost cover the chicken wings. Add 1 spoon of soybean paste, 3 spoons of light soy sauce, cover and simmer for 10 minutes until the ingredients are cooked.

Finally, reduce the juice over high heat and add an appropriate amount of salt to taste.

5. Ingredients for homemade sweet potato jelly: half a bowl of sweet potato starch, cucumber, millet pepper, garlic, coriander, light soy sauce, balsamic vinegar, sesame paste, chili oil, mustard, sugar, salt and chicken essence.

1. Add half a bowl of sweet potato starch and half a bowl of water into a bowl. Stir thoroughly to form watery starch, so that the sweet potato starch is completely dissolved in the water and there are no small lumps.

2. Use a filter to filter the prepared water starch once to filter out impurities and make the water starch more delicate.

3. Pour 1 bowl of water into the pot. After boiling, pour in the prepared water starch. Stir while pouring. Stir continuously throughout the process until completely transparent and then turn off the heat.

4. Find a suitable container, brush it with a layer of oil, pour the sweet potato starch paste into the container while it is hot, let it cool, then put it in the refrigerator for 1 hour, take it out and cut it, and the sweet potato jelly is ready.

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5. Peel and mince the garlic, cut the cucumber into thin strips, cut the millet pepper into rings, wash and cut the coriander into sections, and cut the prepared sweet potato jelly into long strips.