Soybean sauce steamed fish food: 450g bream, 10g ginger slices, 10g shallots, 18 tsp salt, 14 tsp rice wine, 1 1 tsp blue sea, blue sky and soybean sauce practice 1, \. 2. Wipe the pickled fish with salt and rice wine 15min, fill the fish skin with shallots and ginger slices, and then coat the surface with a layer of soybean sauce. 3. Boil water in a pot, put it in a porcelain dish and cover it with red steam 10min. 4. Steamed fish, pour 1 teaspoon of boiling oil on the surface.

Method of garlic-fragrant and spicy river shrimp: 1, choose small river shrimp with uniform size, cut off the hard spines and shrimps at the top of the turn, wash and drain, put in 1 spoon rice wine for pickling for a while, cut garlic into minced garlic, and dry-cut Chili into circles; 2, add corn flour to the shrimp to make it evenly wrapped with cassava starch. Take a small-caliber deep pot, pour in proper amount of cooking oil, heat it to six or seven layers, pour in shrimp, fry on medium heat until both sides are golden and crisp, scoop up the shrimp, drain the oil, take another wok and pour in appropriate oil.

Fried beef food with wild celery: wild celery, beef and mutton, cassava starch, white pepper, soy sauce, garlic, ginger, salt and chicken powder 1, wash lettuce and beef, remove leaves from lettuce and cut into pieces, and shred beef. 2, cut into small pieces of beef and mutton, add a small amount of soy sauce, white pepper and 2 tablespoons of cassava starch, grab it evenly, shred ginger and chop garlic for reserve. 3. Uncover the pan, add appropriate oil, saute garlic paste, add beef and mutton oil and saute for a while, and the fried beef and mutton will be served. 4, pour a small amount of oil into the pot, add wild vegetable oil and explode twice.

Shanxi's method of oily meat 1. Wash and pick small pieces of water-borne fungus, cut peppers into rhombic pieces, cut onions into slices, cut onions into triangles, and cut ginger into slices. 2. Wash pork tenderloin and cut it into slices of about 2 cm, and put it in a container for reservation. 3. Take a clean bowl, put the small meat cut into small pieces into the bowl, add 5g of salt and 5g of rice wine, grab it evenly, add raw eggs and grab it evenly, add cassava starch, mix and pickle for 20min. 4. Boil 250 grams of oil in the pot and heat it on fire. 5. Add the marinated meat, slip it and pour it into the colander, and control the oil and replenish water for reserve. 6. Leave oil10g in the pan, boil and add onion, garlic, onion, pepper, auricularia auricula and small meat to stir in the pan.