The method of steaming glutinous rice balls: 1, soak rice 5 hours in advance and drain. Raw pork 2:8, dumpling stuffing chopped. 2. Remove the brain and shell of the lobster, pick out the shrimp line, grab it twice with oyster powder and cold water, wash it, squeeze out the water, and chop the shrimp sauce. 3. After the mushrooms are soaked, cut into pieces with carrots, onions and ginger. 4. Take a bowl, add dumpling stuffing and shrimp paste, add salt, white pepper, rice wine, tapioca starch, Jiang Mo and raw eggs, and mix in one direction. 5. Knead the stirred dumpling stuffing into a ball shape by hand, similar to the size of table tennis, and roll it in the rice bowl for 2 times to make it evenly wrapped in rice. 6. Take another plate, brush it with a thin layer of sesame oil, and put the processed dumplings on it. 7. Add water to the pot. After the water boils the SAIC car, steam it in meatballs for 20 minutes.

Braised vegetarian chicken raw materials: vegetarian chicken, cooking oil, soy sauce, white vinegar and sugar. Practice: 1. Slice vegetarian chicken. 2. Heat oil in the pan, add vegetarian chicken, fry in a pan until both sides are slightly yellow, and serve. 3. Add the right amount of water (or bone soup) to the pot, and add the right amount of soy sauce (if you fall in love with dark color, you can pour a small amount of soy sauce). 4. Add appropriate amount of sugar, stir and boil. 5. Add vegetarian chicken to cook and season. 6. Add appropriate amount of white vinegar and cook until the juice gradually decreases.

The boiled fish is fragrant: 1. A carp, clean and neat, two big pieces of fish come out, and the chopped pepper heads are evenly distributed (I will use the restaurant kitchen to cut them). 2. Cut the fish fillets and bones with the restaurant kitchen, divide the prepared fish and bones into several pots, pour the fish into cold water, put a teaspoon of salt, and rub it gently with your hands. Wash it up and down three times, the water will become clear and the fish will be completely transparent. Drain the water (hand washing with salt can make the fish strong and not easy to break after steaming) 4. Marinated fish fillets: 1 scoop of salt, appropriate amount of white pepper, 3 scoops of cassava starch, 1 scoop of egg white and 1 scoop of rice wine, stir and marinate for 30 minutes. 5. Cook kimchi in a pot.

6. Material preparation: cut onion into strips, cut garlic and ginger into pieces, dry peppers, cut seeds, and make fish and pickles. Two spoonfuls of rattan pepper. 7. Add some oil to the pot, stir-fry the onion, ginger and garlic, put the chopped pepper, fish head, fish bones and kimchi into the pot for 2 minutes, add enough boiling water and cook for 20 minutes. Pour more soup if you want. After boiling, simmer for 20 minutes. After 8.20 minutes, the soup turns white, and salt is added according to the amount of soup. Here I add a teaspoon to taste the salinity myself, and I won't add any seasoning down. White pepper is added or not according to my own preference. 9. Pick up the chopped fish head bone and kimchi, keep the soup, put the chopped fish head bone kimchi into a large container prepared in advance, cook the fish head soup in the pot, eat the fish, and don't move after sliding with chopsticks.