raw materials: 1 golden cakes and 5g small yellow croaker. Seasoning: 1kg of edible oil (about 5g), material A (3g of salt, 2g of monosodium glutamate, 2g of chicken essence, 15g of rice wine, 1g of Dongru and ginger slices), 3g of dry starch, 5g of pork suet, ingredients (1g of star anise, 1g of garlic, diced ginger and diced onion), and Donggu Yipin's fresh soy sauce, oil consumption and consumption. Practice: 1. Slaughter and clean the small yellow croaker, put it in a basin, add material A for pickling for 3min, scoop it up and pat dry the starch, then fry it in 6% to 7% hot cooking oil until both sides are golden. 2. Pour 2g of cooking oil and pork offal into the pot, add ingredients and saute until fragrant, add small yellow croaker, then pour 3g of boiling water, fresh soy sauce of Donggu Yipin, consume oil and bring white pepper to a boil, add rice wine and bake for 3min over medium heat, wet tapioca starch and thicken, then take the pot and set the plate. 3. Fry the golden cake in low heat and put it on the plate. Sour radish and old duck soup hot pot

Side dishes: pickled radish, domestic duck, ginger and garlic, pepper, salt and rice wine. First, prepare a whole old duck in advance, chop it into pieces and soak it in water for one hour, then put it into the pot to collect water, add ginger slices and rice wine when collecting water, blanch it, remove it and wash off the foam. Second, put oil in the pot, saute ginger, garlic and pepper, then cut the pickled radish into blocks, stir-fry in the pot, stir-fry for a while, then pour the goose, stir-fry again for 3 minutes, add water to the pot, simmer for more than 1 hour after boiling, and finally add salt for seasoning, and sprinkle with onion. Roasted eggplant and potatoes

Raw materials: 4 long eggplants, 1 potato, 1 tomato, 3g cooking oil, 3g salt, 2g allspice powder, 3g chicken essence, 3g onion, 3g ginger foam, 5g soy sauce and 1g chili pepper oil. Method 1. Remove the pedicels of long eggplants, peel and clean them, and cut them into strips and put them on a plate for later use. 2. Peel the potatoes, clean them up, cut them into strips and put them in a plate for later use. 3. Clean the tomatoes and cut them into pieces. Cut the ginger and garlic into pieces and put them in a plate for later use. 4. Heat the oil in the rice cooker and pour in the potato chips for frying. 5. When the potato chips are fried golden, take them out and put them in a plate for later use. 6. Add some oil to the cold pot to saute Jiang Mo, add oil to chili pepper and stir well, then pour in eggplant strips. 7. Stir-fry the eggplant strips until they are broken, and pour in the fried potato strips and stir well. 8. Add salt, spiced powder, soy sauce and a small amount of cold water and stir well. 9. Add the tomatoes, stir well, simmer for a while, cook, and finally add the chicken essence seasoning, take the pot and put it into the plate.