The first dish: Coke Chicken Wings Ingredients: chicken wings, cola, coriander, sesame oil, ginger, salt, garlic, light soy sauce, pepper Method: 1. Prepare the ingredients, marinate the chicken wings with light soy sauce, salt, and sesame oil for 30

minutes or so.

2. Pour sesame oil into the pot, add chicken wings, and fry the chicken wings until the sauce changes color.

3. When the chicken wings are fried and the sauce changes color, add the prepared garlic, ginger and chili and stir-fry.

4. After pouring in the auxiliary ingredients, stir-fry a few times and then pour in the cola. Be careful not to pour too much cola, just enough to cover the chicken wings.

5. Simmer over high heat for 10 minutes. After the juice is reduced, take it out of the pot and add the prepared coriander.

Braised prawns in oil: Ingredients: 500g of sea-caught prawns, appropriate amounts of onions, ginger, garlic slices, rice vinegar, cooking wine, sugar, salt and peanut oil.

Method: 1. First remove the shrimp tail and tip from the head, use scissors to cut off the shrimp feet, and use a knife to slice the back of the shrimp to remove the mud intestines of the shrimp (it can also make the shrimp more flavorful).

2. Heat the wok, add peanut oil, add onion, ginger and garlic slices and sauté until fragrant.

3. Put the shrimps into the pot one by one, fry over high heat until the color turns red, and use a spatula to gently press the shrimp brains so that the shrimp paste in the shrimp brains slowly flows out, so that the shrimp paste and the oil in the pot are fully integrated.

It will also slowly turn red.

4. Fry the shrimps on both sides until they turn golden brown. Add vinegar, cooking wine, soy sauce, and sugar and cook slowly. The shrimps will evenly absorb the flavor and turn over to cook. When the soup thickens, it will adhere to the shrimps.

Ready to serve.

Ingredients for steamed fish: 500 grams of sea bass, 10 grams of ginger, 5 grams of chives, 3 teaspoons of soy sauce, appropriate amount of salt and oil, 2 teaspoons of cooking wine. Method: 1. Wash the sea bass and process the internal organs, and cut it from the spine to the abdomen (

Leave part of it uncut) and marinate with salt and cooking wine for 10 minutes.

2. Cut chives into sections and slice ginger.

Place a layer of ginger slices on the plate, stuff the scallions into the opening of the fish body, and place the fish on the ginger slices.

3. Put the fish on the plate and steam it for about 10 minutes, take it out and pour in soy sauce, and finally pour a layer of hot oil on it.