Steamed bream with pickled vegetables and black bean sauce

Prepare food in advance: 1 bream (about 600g), 4 slices of ginger, 1 clove of garlic, 2 tablespoons of fresh bamboo shoots, and water 1 tablespoon of tempeh, appropriate amount of salt, and a small amount of vegetable oil. Preparation process: 1. Prepare the ingredients in advance, peel and chop the ginger and garlic, set aside the fresh bamboo shoots and tempeh, clean the bream and wipe the water, make a diagonal cut on the fish, rub a small amount of salt on the inside and outside and marinate for 30 minutes; 2. During the process of submerging the fish, bring a wok to a boil, add a small amount of oil, loosen the ginger and garlic first and sauté until fragrant. After the ginger and garlic are sautéed until fragrant, stir-fry the pickles and black soya bean until fragrant. Take it out and set aside. After the bream is marinated, put the fried fresh bamboo shoots and tempeh on the fish; 3. Boil water in the pot. After the water boils, put the fish dish into the pot, cover it, and steam it until it is waterproof. 10-12 minutes, after steaming, turn off the heat, take out the fish plate and eat. Minced tofu

Prepare food in advance: pork, water tofu, ginger, onion, garlic, Chaotian pepper, Pixian bean paste, light soy sauce, oil, salt, sugar, starch Method: 1 . Prepare a piece of tofu in advance, wash it, cut it into pieces, put it in a bowl, chop the green onion, chop the ginger, and chop the garlic. Finely chop the lean meat. 2. Add vegetable oil to the pot, heat the oil, add minced onion and garlic and stir-fry until fragrant, add minced meat and stir-fry until cooked through, add 1 spoon of Pixian bean paste, 2 spoons of light soy sauce, a small amount of salt, a small amount of white sugar, 3 spoons Use oil and stir-fry again. 3. Add a bowl of boiling water, cover the tofu and simmer over low heat for 5 minutes; 4. Prepare the water starch to thicken the sauce and reduce the juice. It is a delicious minced meat tofu that goes well with meals. Home-flavored Kung Pao Chicken

Method: 1. Cut chicken breast into 1cm dice, add salt (1/2 teaspoon), rice wine and dry starch, mix well, and marinate for 5 minutes. Cut the green onions into pieces slightly smaller than the mushrooms and beef, and cut the ginger and garlic into minced pieces. Dice green and red peppers. 2. Put the garlic, ginger, and garlic into a bowl, add salt (1/2 teaspoon), white sugar, white vinegar, light soy sauce, cold water, and corn starch to make a sauce and set aside. 3. Heat the pot, pour in the oil, then add a small amount of sesame oil, add the peppercorns while the oil is cold, wait until the peppercorns are fragrant and the color becomes slightly darker, then add the dried chili peppers and sauté until fragrant. 4. Add the mushrooms and beef and stir-fry until the color fades. Add the green and red chili peppers and stir-fry for about 10 seconds. Pour in the stir-fried sauce. Stir-fry for 1 minute until red. Pour in the fried peanut kernels.