1. Ingredients for homemade pickled fish: 1500g grass carp, 300g pickled cabbage, appropriate amount of oil, appropriate amount of salt, 100g of dry red pepper, appropriate amount of pepper, 2 spoons of bean paste, appropriate amount of ginger. Method: 1. Chop the peppers and roast the pepper in the pot.

, grind, slice ginger, and cut sauerkraut into sections.

2. Use a knife to cut the fish head and tail and pull out the lateral lines of the fish, which can remove part of the earthy smell of the fish.

3. Cut off the fish head and slice it open from the middle.

4. Run the knife along the back of the fish, gently push the meat slices down, and make the knife as close to the fish bones as possible.

5. Chop the fish bones into pieces and set the fish head aside for later use. Fillet the fish: tilt the knife at a 30-degree angle to fillet the fish. The fish fillet should not be too thick, otherwise it will not be smooth.

6. Pour oil into the pot, and when the oil is hot, stir-fry the Pixian bean paste in the oil.

7. Add the sauerkraut and stir-fry, add water to the pot, add a little more water.

8. Add the fish bones and fish heads and simmer for a few minutes. This will make the fish soup very delicious and is good for mixing with noodles.

9. Remove the fish bones, fish heads, sauerkraut, etc., and put them into a basin as cleanly as possible.

10. Gently slide the fish fillets into the fish soup, do not stir hard, otherwise the fish fillets will break.

Fish fillets are easy to cook. The next step is to pour the fish fillets and soup into a basin, add chili peppers, sprinkle with ground peppercorns, and sprinkle with a little salt.

11. Boil the oil in another pot and pour it on the peppers while it is hot. 2. Ingredients for burnt tofu: 300 grams of tofu, half broccoli, half carrot, appropriate amount of shredded green onion and ginger, 2 cloves of garlic, light soy sauce

1 spoon, half spoon of vinegar, appropriate amount of sugar, a little salt, a little cornstarch, 1 tsp of water, appropriate amount of cooking oil. Method: 1. Cut northern tofu into cubes, slice ginger and garlic, and shred green onions.

2. Heat a pot of water, add half a spoonful of salt, put the tofu cubes into the water, wait until the water boils, then remove and drain.

3. Use the water used to blanch tofu, and then blanch the carrots cut into diamond-shaped slices and the washed broccoli for about 1 minute, and then drain them with cold water.

4. Put cornstarch on a plate, and coat the tofu evenly with a layer of dry flour.

5. Heat the oil pan until it is 60% hot, then add the tofu and fry until golden brown on all sides.

6. Remove all the tofu and set aside.

7. Mix a bowl of sauce with light soy sauce, vinegar, sugar and appropriate amount of salt.

8. Saute the shredded onions, ginger and garlic, add the tofu and fried vegetables and stir-fry. Finally, pour in the sauce, add some water starch, wrap the tofu in the sauce and turn off the heat.