Braised quail eggs

Food: 400 grams of eggs, three slices of ginger, one piece of green onion, one dried chili pepper, five pieces of rock sugar, appropriate amount of salt, one teaspoon of light soy sauce, star anise One. Method: 1. Boil and peel the quail eggs. Cut the green onion into slices and cut the dried chili into strips. 2. Add some oil to the pot and immediately add rock sugar and stir-fry the sugar over low heat. 3. Add the eggs and stir-fry for two minutes to make the eggs evenly colored. 4. Add ginger slices, green onion segments, dried chili pepper segments, light soy sauce and star anise. 5. When the seasoning becomes fragrant, add a small bowl of cold water. Bring to boil and simmer for 10 minutes. 6. After ten minutes, add salt seasoning and turn to reduce the juice. Steamed fish head with chopped pepper

Ingredients: 10 fish heads with chopped pepper, 150 grams of hair-made vermicelli, 60 grams of five-spice rice paste, homemade chili sauce, minced ginger, scallions, salt, light soy sauce, Appropriate amount of fermented rice wine, white pepper, chicken essence, cooking oil, and multiple appetizers. Preparation method: 1. Cut the chopped pepper fish heads into two pieces with a knife and clean them. Add chili sauce, light soy sauce, ginger foam, fermented rice wine, chicken essence and five-spice rice paste to the bowl and stir. 2. Mix the steamed vermicelli with light soy sauce, chili sauce, salt, chicken essence and cooking oil, put it on the bottom of the plate, place the fish head with chopped pepper, put it in the cage and cook it. Finally, sprinkle chopped green onion and white pepper on the chopped pepper fish head, and place appetizers on the surrounding vessels, and it's done. Stir-fried Squid with Chili Pepper

Ingredients: Fresh Squid, 2 green and red peppers, 1 green onion, appropriate amount of rice wine, 2 tablespoons of ginger slices, appropriate cut into shreds, a small amount of light soy sauce, half a teaspoon of salt, appropriate amount of salt. Method 1. Put the squid tube Cut with a knife to create a triangle, tear off the light brown skin from the tail end, and remove the internal organs. Cut the flower knife gradually at a 45-degree angle from one corner, spacing half a centimeter between each knife. 2. Cut the flower knife in the opposite direction to create a lychee flower knife shape. Cut the cut squid into chunks and set aside. 3. Cut the green and red peppers into rings, cut the onions into rings, and cut the ginger into shreds. Set aside. Put an appropriate amount of water in the pot, add ginger slices and a tablespoon of rice wine and bring to a boil. 4. After the water is boiled, pour in the squid, roll it twice with chopsticks, and the squid can be picked up by rolling it over. Turn the faucet to rinse off the white foam. 5. Heat the cold oil in a pan, sauté the onion root and ginger slices until fragrant, add the green onion and stir-fry until fragrant. Pour in the fresh squid, stir-fry quickly, pour a tablespoon of rice wine along the edge of the pot, add a small amount of salt, add green and red peppers, a teaspoon of light soy sauce, stir well and serve.