First fillet the fish. Fish head cut down cut in half, the cross-section of the body of the fish on the red meat meat place, there are two white dots, called the fish line, with the back of the knife in the fish tail knock, it is very easy to pinch the white dots with the fingernail to draw out the fish line, so that the fish fishy smell will be greatly reduced Sliced into fillets of fish before the fish and fish fillets. Fish fillet cut into sections Then put an egg white, cornstarch, salt, cooking wine, mix, marinate for a while in the fish fillet fillet, fish head with cooking wine wipe. Prepare celery, scallion, ginger, garlic, pepper, Pixian bean, not afraid of spicy can also wait a while in the soup put dry chili pepper and then pepper, ginger, garlic, bean paste stir-fried, put the water boiled, there is a better broth ha. The water boiled first put fish head, cook cook cook, I like fish head rotten a little, flavorful, delicious! Then put the fish steak, and then put the fish slices, put green onions, celery section to cook for about a minute, eat the fish seasoning. I made it very simple because I didn't have that much time, just put some fish stock and diced celery, you can actually put chopped green onion, cilantro, chopped green pepper, sauteed soybeans or peas, chopped squash, The original tomato hot pot is very nutritious, using thin-skinned, thick-meat top quality tomatoes with beef bones, old chicken, old duck, and pork bones simmered for 8 hours on the bottom of the pot. The taste is appropriately sweet and sour, making it the best recipe for beauty and skin care. Shabu-shabu with fatty beef, pork ribs, and potatoes is a perfect match for the taste. I just graduated from college, and I'm working overseas, so when I have free time at work, I just make something for myself to eat. I just made this dish the day before yesterday and it's pretty easy. First of all to buy the fish first cut open the viscera after washing, and then with salt coated with the whole body, gently patted a little, so that the fish absorbed, I forgot to say, I bought a catty two amount of grass carp, and then continue to use the yellow wine to smear in the desire of the body and the stomach inside, and then patted the ginger on the inside of the stomach of the rain, and put it aside to let it into the flavor. This time also do not be idle, after the iron pot is cleaned, cut tomatoes, I used two fist-sized, cut small pieces, and garlic rice, pickled bamboo shoots, pickled chili peppers, green chili peppers, ginger slices and so on! Well, start to heat the pan, and then pour the oil into the iron skillet to heat, estimated to have 8 minutes of heat when the fish into it, change to low heat, do not turn it, just occasionally move the aspect of the pan, about 10 minutes later it turned over, this side as long as the 7 minutes can be, fish up. This time the oil is still hot, so you can put the garlic rice, sour bamboo shoots, sour chili peppers, green chili peppers, ginger and these things put down to stir fry, add salt, to high heat oh! Once the juice from the tomatoes has cooked out a bit, add water down! This way the bottom of the pot will be cooked! However, after the bottom of the pot is cooked, I will use a casserole to serve, because the insulation performance of the casserole is better, you can eat slowly, and the fish hot pot can not be cooked on high heat, the casserole is better to control the temperature! It smells so good, I'm going to eat this again tonight. ......

Materials: 2 tomatoes, 600 grams of pork ribs, cabbage? 2 cilantro Seasoning: 4 tbsp tomato sauce, 1 tsp salt, 4 tbsp gravy. Practice: 1. small ribs washed, blanch to remove blood after rinsing, another 10 cups of water to boil, put the ribs to cook first. 2. Cabbage washed, cut into small pieces, into the ribs with the cooking, and finally into the cut into pieces of tomatoes and tomato sauce, salt to taste. 3: cook until all the ingredients are cooked soft and rotten, add gravy thickening, soup viscous when it is off the fire out, sprinkled into the end of the parsley that / Article/food/kuailechufang/200509/Article_20050930152352.htm

200 grams of vegetable oil (about 135 grams), 100 grams of lard, 30 grams of bean paste, pickled ginger and other ingredients. 30 grams of bean paste, 30 grams of pickled ginger, 40 grams of pickled chili knots, 10 cloves of garlic, 50 grams of ginger, 15 grams of peppercorns, 25 grams of sugar, 10 grams of refined salt, 5 grams of monosodium glutamate, 3 grams of pepper. Another 500 grams of chicken or duck soup.

Frying pan on the fire, under the vegetable oil is hot, under the soaking ginger, soaking chili knots, soybean paste, ginger (pat broken) fried a few times, decant the remaining oil, under the lard, garlic cloves, peppercorns, etc., and then fried a few times, poured into the chicken or duck broth, cook for 10 minutes, under the sugar, salt, monosodium glutamate, pepper, boil, beat off the froth on the line, the soup can be used as a hot pot pot