Stir-fried razor clam with onion and ginger Raw materials: razor clam, chives, appropriate amount of ginger, 2 dried peppers and appropriate amount of salt (1). Put the razor clam into the salt water and spit out the soil. Slice onion, shred ginger and shred pepper. 2. Boil water in the pot, put it in a bamboo spatula and cook until the bamboo spatula opens the shell, and quickly pick up and drain the water. 3. Peel off the razor clam, remove a circle of sand grains around the razor clam meat, and peel off the razor clam meat for later use. 4, hot pot hot oil, boil 60% heat, add onion root segments, ginger slices, Chili shreds and saute, pour in the meat slices. 5, add the right amount of salt and stir fry evenly, pour in the onion leaves and stir fry until it is broken.

Spicy griddle firewood dried bean curd raw materials: salt 2g, chicken essence 1g, braised soy sauce 2g, douban net 5g, ginger foam, minced garlic, leek moss segment, red pepper segment, dried pepper, oil and broth. Practice: 1. Wash and slice dried bean curd, wash and slice sausage and bacon. 2. Add some oil to the pan. When boiling to 70% heat, add Sichuan watercress, braised soy sauce, ginger foam, dried Chili festival and minced garlic and stir-fry until fragrant. 3. Stir-fry sausage, bacon and dried bean curd with low fire, add bone soup and salt, and simmer for 5 minutes. 4. Sprinkle with chicken essence and put it in a spicy griddle. Sprinkle with leek moss and big red pepper.

Stir-fried Momordica charantia with lobster sauce and fish raw materials: eggplant 150g, canned sardines 1, 5 cloves of garlic, 3g of edible salt and 2g of white sugar. Open the canned lobster sauce and loach fish, break the two loach fish into pieces and keep a spoonful of lobster sauce. 2. Chop two garlic. Marinate 15 minutes or so, without pouring out the salt water. Put the eggplant into the blue filter and wash the salt, and control the intervention to keep the oil 50% hot. Add half of minced garlic and douchi, stir-fry over low heat, and add eggplant after fragrance. After the eggplant fades, add shad and the remaining half of minced garlic, stir-fry for a while, and add a little sugar.