Sauté ed peppercorns with sausage

Food: half a package of corn for decoration, one sausage, one pepper, salt, rice wine and monosodium glutamate. Practice: 1. Slice the pepper; Sausage cut into small fu; Clean up the corn, scoop it up and set it aside. 2. Add some oil to the pot and cook for 7 minutes. Stir-fry the corn, diced sausage and pepper together. Yam ribs soup

food: 5g pork ribs, one yam, proper medlar, one carrot, appropriate ginger slices, 1 teaspoon of rice wine, a small amount of white rice vinegar, one star anise and a proper amount of salt. Practice 1. 5g pork ribs, one yam, appropriate medlar, one carrot, appropriate sliced ginger, 1 teaspoon of rice wine, a small amount of white rice vinegar, one star anise and a proper amount of salt. 2. Then clean the sweet potato, peel off the skin, and cut it into hob blocks for later use; Cut into hob blocks like carrots. 3. Put half a pot of cold water, put in the washed pork ribs, and bring them to a boil. At this time, the fried noodles will have a layer of foamed plastic, which is the blood that has been steamed out. Turn off the fire and pick up the pork ribs for cleaning. 4. Put a small amount of water in the stone pot and bring it to a boil (put enough water at one time, and no more water will be put in the process). Put the pork ribs with ginger, rice wine and star anise, and boil them with low heat. At this time, adding a small amount of white rice vinegar can not only make the calcium in pork ribs melt into the juice, but also make the soup more delicious. Don't put too much vinegar, or the pork ribs will go bad. Water the fish

Food: 1 carved Yunxia, appropriate red powder, a small amount of edible salt, 1 teaspoon of light soy sauce, 1 section of onion, 5 slices of ginger, 2 cloves of garlic, 2 teaspoons of rice wine, 3 drops of sesame oil, 1 teaspoon of bibimbap sauce, appropriate cooking oil, 1 teaspoon of white sugar, 1 teaspoon of water and 1 teaspoon of white pepper. Practice: 1. Carve off the internal organs of Yunxia, clean the fish, cross the knife on both sides, sprinkle white pepper and salt for 15min. 2. Put the fish in a hot pot with hot oil and fry it until it is golden and crisp, and put it out for use (pat the fish thinly with red powder before putting it in). 3. Wash the pan with cold oil, saute shallots, sauces and mashed garlic, and add a proper amount of bibimbap sauce to stir-fry the fragrance according to your own taste. 4. Add the right amount of water, and then put the fish into the boil. Sauté ed chicken gizzards with lotus roots

Food: 3g of chicken gizzards; 4g of lotus root band soaked in bags; 3-5 green and red peppers are not added; 3-5 wild peppers; Green onions; Ginger slices, garlic; A little salt; A little rice wine; A little white sugar; King of soy sauce, a little soy sauce; A little monosodium glutamate; 1-2 dried red peppers are not added: 1. Wash and slice the chicken, add salt, rice wine, white sugar, soy sauce and marinate for half an hour. Soak lotus root in bags, pour in broccoli and drain. 2. Slice ginger, dice garlic, cut green and red peppers, shred wild peppers, cut green onions, and cut dried red peppers.