Kung Pao Shrimp Ball

Raw materials: lobster, onion, ginger, garlic, dried chili, pepper, rice wine, white pepper, salt, soy sauce, white sugar, rice vinegar, sesame oil, cassava starch, water and almond: 1. Wash the lobster, peel off the head, cut it with a knife in the middle of the back, and draw shrimp lines; The prepared shrimp is mixed with rice wine, a little salt, white pepper and cassava starch, and pickled for a while to taste; 2. Dry-cut the Chili, cut the garlic into slices, and cut the ginger and garlic into hard granules for reservation; Mixing soy sauce, white sugar, rice vinegar, tapioca starch, water and sesame oil to make seasoning juice; 3. Boil the oil in the pot for 6 minutes, pour in the pepper and chilli and stir-fry until fragrant; Add fried shrimp powder; 4. Stir-fry the fresh shrimp until it is cut off, add the onion and garlic and stir-fry quickly; Add sauce and stir well, and let the seasoning juice wrap the shrimp balls; Finally, put the almonds into the pan and mix them. Steamed grass carp with black bean pepper

Food: 1 carp, hot pepper, sharp pepper, diced chives, garlic paste, douchi with water, oil consumption, fresh soy sauce, white sugar, white pepper, chicken essence, sesame oil, Shaoxing wine and cooking oil. 1. Chop the douchi with water, put it into boiling oil and slip it with garlic paste, scoop it up, let it cool, and put it in a bowl. 2. Pepper and pepper are cleaned separately, and hob blocks are reserved. 3. Remove scales and gills from carp, remove internal organs, clean and tidy, then cut the head and tail, and put them on both sides of the dish, then boneless grass carp, take meat, cut it into thin slices and pour it into the dish for later use. 4. Pour the soy sauce evenly on the fish, then cover the fresh-keeping bag, pour it into the pot and steam for eight minutes until it is cooked. After taking it off, sprinkle with diced peppers, diced peppers and diced shallots, then put the cooking oil into the vegetable pot and pour it into the plate. Fried tenderloin with lettuce

Raw materials: 22g lettuce, 18g pork tenderloin, 2 onions, 3 slices of ginger, 1 spoon of edible salt, 1 spoon of soybean oil, 1g of cassava starch, 3g of pepper and 1 spoon of rice wine. 1. Remove the leaves of lettuce and cut it into inch-long sections for reservation. 2. Cut the tenderloin into filaments, marinate it with rice wine, a little cassava starch and salt for about 1 minutes. Bring the pepper to a boil, add shredded ginger and garlic and stir-fry until fragrant. 5. Then shovel it out, leaving only the oil in the pot. 6. Add lettuce and stir-fry it quickly. 7. Stir-fry the lettuce until it is emerald green, add the meat slices. 8. After turning it evenly, add a proper amount of salt and stir-fry it slightly, and you can go out of the pot.