Preparation of flame sea urchin: 1, the eel is soaked in hot water for about 5 minutes in advance, and the eel spines are removed, and a 5 cm big round hole is opened from the mouth, and the sea urchin yellow is dug, and the sea urchin shell is cleaned. 2. Soak carrots and melons in water, then chop them into pieces and put them into the bottom of the sea urchin shell; Beat the raw eggs into a bowl, add sea urchin yellow, chicken soup for the soul, monosodium glutamate, chicken essence powder and salt to make an aqueous solution, pour into the sea urchin shell, put duck egg yellow on top, steam the pigeons for 15min, and take them off. 3. On the premise of steaming the eel, put the raw salt in a red-hot pot and stir-fry it for 10min, then take it down and put it in a tray with tin foil, pour Erguotou wine on the steamed eel and boiled raw salt, and light the wine after serving.

Green pepper beef sandwich cake raw materials: beef and mutton150g, 200g pepper granules, and 7 Shandong cakes. Seasoning: Material A (chicken essence, monosodium glutamate and white pepper 2g each, Donggu Yipin Xian10g), salt 3g each, chili powder and rice vinegar 0g each10g, spiced powder 5g, Laoganma Douchi 50g and edible oil 50g (about 60g). Preparation: 1, beef diced, marinated with salt and chicken essence for 5 minutes, put into 40% hot cooking oil, smooth it with slow fire, and fish it up to control oil and replenish water. 2. Leave the oil at the bottom of the pot. When it boils to 70% heat, put in diced beef, sprinkle with Chili powder and spiced powder, turn it well and start the pot. 3. Immediately put the chili granules into the pot of fried beef, add Laoganma Douchi and material A, turn them well, pour rice vinegar on them, take them out of the pot and put them into a plate, then add the fried beef and mutton, make them look like Tai Ji Chuan, and put the steamed Shandong pie on the edge of the plate, then you can go.

Pre-fabricated components of the garlic-flavored Basha fish: 1, clean a piece of Basha fish meat (clean fish), and make a cross knife on the fish with an interval of 2cm until the fish is thin and thick 1/2. 2. Wash 500 grams of raw garlic cloves and put them into a meat grinder for coarse wringing; 50g of onion and 50g of ginger slices are cut into powder; Cut coriander stalk100g into powder; 25g of carrot and 20g of mountain celery are cut into hard granules. 3. Put the ingredients prepared in Step 2 into a basin, pour in 500g of beer sprinkling, 20g of salt, 5g of chicken essence powder15g, and 0g of chicken essence10g, and mix well to obtain the cured material. 4. It takes about 20g to coat a layer of concentrated chicken juice on the surface of the fish, and then all the marinating materials are coated on the fish and marinated in the refrigerator for more than 6 hours. Steps: 1, take Basha fish pieces wrapped in garlic crispy skin paste, put them in 6-medium cooked hot oil, and fry for 2-3min (the skin is crispy and the meat is cooked). 2, fried fried fish, flower knife, set the plate, you can eat.