1. Peel off the skin of the squid first, then cut the squid into small pieces, and replace the squid with a flower knife. My cutting skills are poor, and the vertical and horizontal cuts are a bit dense, but the effect is beautiful.

2. Blanch the squid in boiling water.

3. Cut onions and green peppers into sections, and prepare minced ginger and garlic.

4. Put an appropriate amount of oil in the pot, heat it over high heat, stir-fry the ingredients first, then add the squid and pepper, pour it into the pot, stir-fry, and add cooking wine to taste!

Sauteed clams

Ingredients: a fresh and clean clam, appropriate amount of onions, ginger, and garlic (if there is no garlic, use leeks; if there is no leeks, use garlic)

An appropriate amount of dried red pepper and Sichuan peppercorns (according to your own taste), a small amount of soy sauce and vinegar, and an appropriate amount of salt.

Practice:

1. Put peanut oil in the pot and heat it to 80% to 90%, then add onions, ginger, garlic, Sichuan peppercorns and chili peppers and stir-fry until fragrant.

2. Add clams and stir-fry. Add salt, soy sauce and vinegar in sequence.

3. Stir-fry until the clams slowly open their mouths, and turn off the heat when they do not close. If you fry it for too long, the meat will become stale.

4. Finally, sprinkle some leek segments and serve.

Tips:

Don’t use MSG, the clams themselves are very fresh, and the salt must be used well, because the seafood itself is salty. Those who are afraid of eating Sichuan peppercorns can fry the Sichuan peppercorns in the oil in the first step and then take them out.

Spicy Ding Ding Crisp

Ingredients: Pork bones, ginger, onions, garlic, cooking wine, hot sauce, crispy crisps (available in supermarkets), dried sea pepper, Sichuan peppercorns, sugar, chicken essence, custard Powder, sesame oil, soy flour.

1. Wash the crispy pork bones and cut into pieces. Season the crispy pork bones with ginger, scallion, cooking wine and salt, and cook for 10 minutes. Pick out the ginger and onions.

2. Sprinkle the crispy bones evenly with soy flour and custard powder.

3. When the oil pan is 70% hot, fry the crispy bones until golden brown, remove and drain the oil.

4. Leave the oil in the pot until the oil temperature reaches 40°C. Add ginger and garlic slices, chili sauce, dried sea pepper sections, and pepper and stir-fry.

5. Add the fried crispy bones, season (salt, chicken essence, a little sugar), stir-fry evenly, drizzle with some sesame oil, add spicy crispy bones, stir-fry, and then serve on a plate.

Cucumber mixed with fungus

Ingredients: 1 cucumber, 50g carrot, 10g black fungus, 2 tablespoons rice vinegar, 3 tablespoons fresh soy sauce, 8g minced garlic, 1 tablespoon sesame oil, 1 oil chili pepper tablespoon, 1 teaspoon of sugar, a little minced meat.

1. Soak black fungus in water, wash and peel cucumbers and carrots.

2. Cut cucumbers and carrots into thick slices.

3. Prepare sesame oil, rice vinegar, fresh soy sauce, oil chili, minced meat, minced garlic, and pour 1 tablespoon of sesame oil.

4. Mix the garlic and sesame oil and put it in the microwave for 2 minutes to fully stimulate the garlic flavor.

5. Put the soaked black fungus into a basin, add 1 tablespoon of flour and mix well, then let it sit for a while, then pinch and wash it with your hands a few times, and then wash it with water, so that the black fungus is on the All the dirty things were washed away.

6. Add 3 tablespoons fresh soy sauce, 1 tablespoon oil chili, 2 tablespoons rice vinegar and 1 teaspoon sugar to the bowl. Pour in the fragrant sesame oil and garlic powder and mix well.

7. Add water to the pot and bring to a boil, then add the black fungus and carrots together, cook for 4 minutes, and then remove the water.

8. Pour into a bowl, add cucumber, then pour in seasoning and mix well.

9. Add the minced meat to the bowl, stir evenly, and enjoy. Garnish with some chopped parsley on top.

Tips:

1. Every family has different tastes, adjust according to your own family’s tastes.

2. Black fungus should be eaten now, and the time should not be too long to avoid deterioration and poisoning.

3. Drain the carrots and black fungus after blanching, otherwise there will be too much water and the taste will be bad.

Spicy smoked fish

Ingredients: 1 grass carp, 2 slices of ginger, 2 green onions, 1 teaspoon of minced ginger.

Seasoning: 1 tablespoon Shaoxing wine, 2 teaspoons soy sauce, 2 teaspoons sugar, 1 teaspoon allspice, half teaspoon pepper, 1 tablespoon spicy oil, 2 teaspoons balsamic vinegar, appropriate amount of oil.

1. After cleaning the grass carp, place the fish skin side down on the chopping board and cut it into pieces diagonally. Put the fish into a bowl, add ginger slices, green onion slices and 1 teaspoon soy sauce, marinate for 10 minutes.

2. Add 1 teaspoon Shaoxing wine, sugar, five-spice powder, balsamic vinegar and soy sauce into a

3. Heat a frying pan over medium-low heat. When the oil temperature reaches 70% hot, turn to low heat or turn off the heat. Put the fish into the oil and fry lightly with chopsticks until the skin is slightly brown and the fish is firm. Remove and drain the oil.

4. Heat the oil in the pot again, put the fish pieces into the pot again and fry until crispy. While hot, immediately add in step 2 and marinate until the flavor develops. Let it sit for more than 15 minutes before serving.

Tips:

1. Marinate fish with vinegar. Vinegar can soften the fish bones and make them crispy and chewy. But stir more during the soaking process to make it taste even.

2. It is best to cool the cooked fish completely before serving it. First, let it taste and second, when it's hot. it’s easy to get brittle and go bad.

3. Using rock sugar or brown sugar will make the color more vivid.

Red pig ears

Ingredients: pig ear pork belly, cucumber, onion, ginger, garlic, white wine, soy sauce, chili oil, star anise, cinnamon, bay leaves, cloves, fennel, Dried red pepper, grass fruit, pepper, licorice, salt.

1. Prepare raw materials. Soak the pig ears and pork belly in advance to cool;

2. Put the pig ears and pork belly into the cold water in the pot, put all the ingredients into the steel balls, and add an appropriate amount of white wine;

3. Add the minced onion, ginger and appropriate amount of soy sauce, and bring to a boil over high heat;

4. After boiling, skim off the foam;

5. Cover the lid again and simmer over low heat for 30 minutes;

6. Add appropriate amount of salt, continue to simmer for 10 minutes, turn off the heat and soak for an hour or two.

7. Cut the braised pig ears into long and thin slices;

8. Shave the gherkins into thin slices;

9. Roll the cucumber slices into a circle , put the cut pig ears in the middle;

10. Put minced garlic in the middle, drizzle with red pepper oil, and garnish with fennel leaves.

Tips:

1. The ingredients for pickling pig ears are: onion, ginger, star anise, cinnamon, bay leaves, pepper, dried chili, licorice, grass fruit, cloves, and fennel wait. Put them into seasoning steel balls to keep the salt water clean;

2. Soak or blanch pig ears and pork belly in advance. When marinating, add white wine to remove the fishy smell. After the water boils, you can remove the scum and keep it fresh to a greater extent; after boiling, turn down the heat and cook for 30 minutes, then cook the pig ears until eight or nine layers, add salt, and cook for a final 10 minutes; turn off the heat and soak for a few minutes It will be more delicious after several hours;

3. Usually, you don’t need to use a lot of oil when marinating chicken, duck, chicken offal, vegetarian dishes and other ingredients. Add a piece of pork belly to marinate together, and it will taste more delicious; you can take out the brine and cook it. Open it, put it in the refrigerator, and use it next time. You can also add some aniseed to continue pickling the vegetables.