Taste pumpkin 1 old pumpkin is seeded, cleaned and made into mahjong game blocks with a leather punching knife. Take pumpkin, add salt, mix and marinate it to taste, put it in a bowl, cover it with plastic film, and heat it in microwave oven for 5 minutes. At this time, the pumpkin is about seven ripe. 2. Add wide oil to the pot and cook until it is 70% hot. Add pumpkin pieces and fry until golden yellow skin is tight. Take out and drain. 3. Leave the oil in the bottom of the pot and cook until it is 50% hot. Add 30 grams of diced pork belly and stir-fry over low heat to get oil. When it's light, pour in Jiang Mo, fish paste, red millet pepper rings and stir-fry. Stir-fry the flavor sauce evenly, add cold water, add light soy sauce, fresh flavor juice and spicy fresh dew, pour in pumpkin and cook for 2 minutes, hook it, pour in oil and sprinkle with chopped green onion.

Sauté ed sausage with crispy bamboo shoots raw materials: sausage bacon, dried bamboo shoots, millet spicy festival, salt, chicken essence, sugar and cooking oil. 1. Blanch the dried shredded green bamboo shoots with boiling water, blanch them in a boiling water pot, scoop up and drain the water, then put them in the pot, fry them until the golden water is slightly dry, and then take out and drain the oil. 2. Cook the sausage and bacon and cut them into thin slices. After frying in oil pan, add millet and shredded green bamboo shoots, stir well, add salt, chicken essence and sugar, and serve.

Raw materials of Kung Pao bass roll: bass, shrimp paste, chopped chives, egg white, material A (dried pepper, pepper, onion, ginger and garlic), dried pepper, sauce, tomato sauce, rice vinegar, soy sauce, salt, sugar, seasoning powder, water starch and onion Jiang Shui. 1. Slaughter and clean the bass. After developing flower knives with thicknesses of 5cm and 0.3 cm, grab them evenly with salt, rinse the mucus to absorb moisture, grab them evenly with salt and seasoning powder, and marinate for 5 minutes. 2. Mix egg white and water starch into egg white paste for later use. 3. Stir-fry the shrimp paste with leeks, fold the fish into rolls, hang them in the egg paste, fry them in 50% hot oil until the golden fish is hard, and drain the oil. 4. Leave the oil hot at the bottom of the pot, add the material A and stir-fry until fragrant, then add the tomato sauce, rice vinegar, soy sauce and sugar, then add the fish roll and stir-fry evenly, and then thicken. Before taking out the pot, cook the plum chops and pour the juice, and set the plate.