1. Prepare a few fresh yellowtail, has been slaughtered in advance, in the yellowtail on the back of a word even knife, so that it is easier to taste.

2. Marinate the fish: cut some small green onion segments, shredded ginger into a bowl, pour a moderate amount of cooking wine scrub out of the onion and ginger juice, evenly sprinkled with salt, pouring green onion, ginger and cooking wine, with a handful of marinade for 10 minutes.

3. Prepare accessories: cut some ginger slices, garlic slices, and then prepare 50 grams of chopped pepper sauce to spare.

After 10 minutes, take out the marinated yellow bone fish, squeeze out the sauce on it, and coat it with a layer of cornstarch.

4. Prepare to fry: pan hot, pour vegetable oil sliding pan, slide the pan after pouring hot oil add some more cool oil, oil temperature 40% hot when the yellow bones of the fish in order to put the pan, open a small fire and slowly fry, frying, about 5 minutes, the yellow bones of the fish fried fried crispy and then removed to standby.

5. Begin cooking: the casserole dish is hot and pour canola oil, oil temperature of fifty percent heat into the ginger and garlic slices burst incense, pour into the chopped peppers fried inside the water, chopped peppers stir-fried into the yellow bones of the fish, dripping some high white wine, simmering for 10 seconds to remove fishy, pour the right amount of boiling water did not exceed the yellow bones of the fish, add pepper 2 grams, cover the pot and turn to a small fire simmering for 10 minutes.

After 10 minutes, add a little chicken essence, sprinkled with chopped green onion garnish, a tender and delicious stewed yellowtail is ready.

Sour soup stewed beef

1. Prepare a handful of enoki mushrooms, cut off the roots and tear into strips, clean and spare.

Prepare a tomato, put into a pot of boiling water, scalded, tomatoes after breaking the skin out of the skin, rinse with cool water a few times to peel the skin clean, cut into uniform small pieces.

Cut some green onions, ginger, garlic and red pepper rings.

2. Blanch the mushrooms: boil water in a pot, pour in the mushrooms after the water boils, add 5 grams of cooking wine, 2 grams of salt into the bottom flavor, blanch for about 30 seconds, the mushrooms are soft and then pour out, rinse with cool water a few times to keep the tender texture.

3. Blanch the beef: Prepare a box of beef, pot of boiling water again, pour 5 grams of cooking wine to fishy, 2 grams of salt to increase the bottom flavor, after the water boils, the fat rolls of beef poured into the pot, blanch quickly for 10 seconds immediately out of the pot, the fat rolls of boiled beef for a long time, the texture of the tender enough to use water to rinse the top of the blood froth clean, drained and standby.

4. Start cooking: pour oil in the pot, after the oil is hot, put green onions, ginger, garlic and star anise together with the fragrance, pour in the tomatoes on medium heat and stir fry red juice, add a few dried chili pepper to continue to stir fry, tomatoes fried the more crushed cooking out of the soup the more moist and fresh, put a spoonful of tomato sauce and continue to stir fry for 1 minute.

Stir fry the tomato juice until it thickens and add three spoons of water, start seasoning: add 4 grams of salt, 3 grams of chicken essence, 1 gram of pepper, a little sugar to refresh, 2 grams of chicken juice, 10 grams of white vinegar and stir to dissolve the seasoning, after the soup boils, put the mushrooms, add 3 grams of cooking wine and turn on the low heat to cook the mushrooms, cook to taste.

Use a leaky spoon to fish out the mushrooms and tomatoes on the bottom of the plate, the tomato soup boil, pour into the fat cow rolls a little hot, drizzle a little pepper oil and stir can be out of the pot, together with the soup pot, and then sprinkled with chopped green onions, chili pepper rings and cooked sesame seeds, a nutritious appetizing sour soup stewed fat cow on the ready.

Cabbage and tofu stew

1. Prepare a cabbage, break off the leaves and cut into even chunks.

Prepare a piece of pork, knock off the skin and cut it into large slices.

Prepare a piece of old tofu, cut into thick slices, stew with old tofu the more fragrant stew.

Prepare a small handful of softened sweet potato vermicelli.

Cut some ginger and scallion and put them together, and then put in one star anise, one fragrant leaf and a few peppercorns.

2. tofu fry: add vegetable oil to the pan, slip the pan after pouring hot oil to add cool oil, put the tofu pieces into the pan, then sprinkle a little salt into the low flavor, medium-low heat and slowly frying, frying until golden on both sides of the pour out of the oil and standby.

3. Start cooking: pot of boiling oil, pour in the pork to stir-fry, the meat sautéed, sautéed oil, pouring onions, ginger and other spices stir-fry flavor, dripping a little soy sauce coloring and stir-fry evenly, pour the cabbage into the turn the high heat and stir-fry quickly, stir-fry until the break of the raw, slightly soft collapse after the addition of salt, pepper, sugar, thirteen spices seasoning and stir-fry evenly, and then add a tablespoon of water to boil.

The casserole dish is hot with a little oil, pour in the fried cabbage and then into the tofu, leaving a little space in the middle to facilitate the flow of steam, cover the lid and turn on high heat to cook, about 3-5 minutes, cabbage and tofu after the flavor, put the vermicelli to absorb the soup into the taste, stewed to the vermicelli crystal clear on the pot, a light and nutritious cabbage stewed tofu is done

This is the first time that I've seen this, I'm not sure if you're a good cook.