1, pig blood leek. Ingredients: pig blood, leek, ginger, garlic, red pickled pepper. Seasoning: cooking oil, salt, cooking wine, oil consumption, chicken powder, sugar and pepper, soy sauce. Prepare a piece of pig's blood, cut it into long strips, cut a handful of washed leeks into 4 cm long sections, pat a small piece of ginger and cut it into ginger grains, pat a few pieces of garlic and cut it into minced garlic, cut a red pickled pepper into oblique slices, and put it in a pot with ginger and garlic. Add a spoonful of salt to the boiling water, stir and melt. When the water boils, add pig blood, add a little cooking wine to remove the fishy smell, blanch for about two minutes, and pour out to control the water for later use. Add a little cooking oil to another pot, add ginger, garlic and red pickled pepper to saute until fragrant, add half a spoonful of clear water, add 3g of oyster sauce, pour in pig blood, add 2g of salt, chicken powder 1 g, sugar 1 g, pepper 1 g, and take a few drops of soy sauce for color matching. Push a few times with a spoon to melt the seasoning, cook for about 2 minutes, then add the leek, stir fry for a few times, stir fry until the leek stops growing, hook in a little thin sauce, then pour in a little bright oil, stir fry quickly and evenly, and then turn off the heat and take off the pot and plate.

2. Steamed bass. Ingredients: a bass, green onion, ginger, red pepper, coriander. Seasoning: cooking oil, cooking wine, steaming fish and soy sauce to prepare a fresh bass. First, scrape the scales, clean them, remove the gills and viscera, then change the knife from the back, cut both sides of the fish, clean the bass again, and then put it in a plate for later use. Cut the onion in the middle, cut the ginger into pieces, and then put the onion and ginger pieces under the bass. Boil the water from the pot, put the grate on it, cover the lid, bring the water to a boil over high fire, put the perch on it after the water boils, pour a little cooking wine on the fish to remove the fishy smell, cover the lid, and steam for 8 minutes over medium heat. Prepare half a green onion, cut a piece of ginger, cut a piece of ginger and half a red pepper into shreds, put them in a pot together, and add a proper amount of water. It's time to take out the steamed bass, control the excess soup in the plate, put it in another plate, pick up the onion and ginger slices with chopsticks, put the soaked shredded onion and ginger, sprinkle a little coriander for later use, and then pour hot oil to stimulate the aroma of onion and ginger. It's delicious.

3, celery fried and dried. Required ingredients: celery, tofu, dried fragrant, scallion, garlic seed, red pepper and dried red pepper. Seasoning: cooking oil, salt, chicken powder, pepper, oil consumption, steamed fish and soy sauce. A handful of washed celery is cut into sections, tofu is dried into thin strips in twos, half of green onion is cut into horseshoe slices, a few garlic seeds are cut into garlic slices, red pepper is cut into oblique slices after the roots are removed, and it is put together with green onion and garlic, and then a few dried red peppers are added for later use. Add water to the pot, add salt to the bottom flavor, add vegetable oil to increase the brightness, add tofu to dry after the water boils, and then add celery to blanch for 30 seconds, then remove and control the water. Heat the wok, add cooking oil, add onion, garlic and pepper, stir-fry until fragrant, then pour celery to dry, stir-fry quickly and start seasoning: add appropriate amounts of salt, chicken powder, pepper and oyster sauce, cook 5g of steamed fish and soy sauce from the side of the wok, and stir evenly. Continue to change the fire and stir fry quickly for one minute, melt all the spices in the pot, and then turn off the fire and start the pot and plate.