Ingredients: 400g silver carp head, 200 tofu.

Seasoning: 5g of ginger, 2g of green garlic10g, 10g of cooking wine10g, 5g of bean paste10g, 5g of soy sauce, 5g of sweet noodle sauce, 3g of salt, 2g of pepper and 3g of starch (corn).

Practice: (1) Wash the fish head, dry it, cut it open, cut it into 4 pieces, fry the fish head on both sides with 5 tablespoons of oil and take it out;

(2) Cut the bean curd into thick slices, fry it in oil and put it into a cooking pot or casserole, and put the fried fish head on the surface;

(3) Stir-fry Jiang Mo with 2 tablespoons of oil, add all seasonings and 2 cups of water, stir-fry and boil, pour into the pot, boil over low heat for 40 minutes to make it tasty;

(4) When the soup is slightly dry, pour a little water starch to thicken it, and finally sprinkle it on the garlic section, and then turn off the fire and remove it for eating.

2. Good luck

Ingredients: chestnuts (fresh)110g chicken leg 500g.

Seasoning: green onion10g ginger 5g starch (corn) 4g oyster sauce10g liquor 5g white sugar 3g pepper 3g each.

Practice: (1) Soak chestnuts in water for 1 hour, pick out the coarse film in the seam with a toothpick, put them in a big bowl after washing, put them in an electric cooker, add 2 cups of water to the outer pot, and take them out when the switch jumps;

(2) Cut the chicken leg into small pieces, boil it in cold water, pour out the water, and take out the chicken leg to rinse the foam;

(3) adding water into the starch bowl to prepare wet starch;

(4) After frying shallots and ginger in 2 tablespoons of oil, add chicken nuggets and seasoning oyster sauce 3 tablespoons, wine 1 tablespoon, sugar 1 tablespoon, a little pepper and water 3 cups to boil, then add chestnuts and simmer for 20 minutes;

(5) When the soup is boiled until it is slightly dry, pick out the onion and ginger, thicken it with water starch, and serve out.

3. Get together

Ingredients: wax gourd 500g winter bamboo shoots100g mushrooms (fresh)100g mushrooms (fresh mushrooms)100g.

Seasoning: cooking wine10g soy sauce 5g white sugar 3g monosodium glutamate 2g starch (corn) 5g sesame oil 5g each.

Practice:

(1) Wash and cut mushrooms;

(2) the winter bamboo shoots are cooked, peeled and chopped;

(3) Stir-fry the mushroom powder, mushroom powder and winter bamboo shoot powder in 60% hot oil, add cooking wine, soy sauce, white sugar, monosodium glutamate and mushroom soup, boil, thicken, and cool to form stuffing;

(4) Poke out 14 cylinders at the meat thickness of the wax gourd with a circular groove knife, without removing the skin, carve patterns and characters, slice off the melon skin, blanch it and apply sesame oil for later use;

(5) Hollow the wax gourd column, fill it with stuffing, put it on a plate, steam it in a cage for 10 minute, take it out and put it on a plate, decorate it with carved melon skin, thicken the soup in the plate, and pour it on the wax gourd cup.