1. Clean meat and cut about 4 centimeters of the block into the cold water pot. Blanching

2. Water boiled and fished up to drain the water reserved, this one in order to be able to remove the blood in addition to fishy

3. Onion, garlic, anise and pepper reserved. Garlic pat flat can be without cutting.

4. hot pan cool oil, put in 2 spoons of sugar.

5. Sugar becomes curry color put into the drained pork quickly stir fry.

6. Pour in the rice wine and pepper and stir-fry again. Until the meat stirred out a lot of oil.

7. This time into the green onions and garlic stir-fry again. When you smell the flavor, put the water.

8. The water needs to wipe over the pork. This time to convert Yi pump and star anise.

9. That's how it is not covered with a pot of fire for 7, 8 minutes. Subsequently with a small fire cover the pot to burn for an hour.

10. After an hour put salt. Change to reduce the juice.

11. Soup collected neatly to be delicious. Eventually underneath all the oil. Leftovers with some cabbage stewed together very tasty.

12. A boiled beef white rice has been more than a bowl.

1. commonly used materials with all;

2. green onion julienne, garlic cloves cut into slices, tender ginger sliced and diced, dried chili peppers cut into strips, cucumber dicing reserved;

3. chicken wings shaved bone, chicken breast soaked inside the water for 1h to remove the fresh blood, is the middle of the change of the water; and then the chicken drained and cut into small pieces, put into the salt 3g, tapioca starch, rice wine and egg white Toss, put in the refrigerator refrigerated display case marinated for more than 2 hours, overnight stronger;

4. Take the frying pan, add a little oil heat, under the peanut rice fried until crunchy off-color set aside to set aside;

5. And then boil the appropriate oil, under the onion and ginger, part of the onion explosion incense, and then under the dried chili pepper segment, pepper stir-fry;

6. And then under the chicken stir-fry to the break;

7. . put salt, sugar, vinegar, soy sauce, soy sauce king, chili pepper seasoning;

8. under the cucumber diced, the rest of the Beijing onions, sautéed a little bit of peanut rice stir-fried evenly after a little stir-fried sugar color can be.

1. Prepare the necessary ingredients, first come to the tilapia to deal with it. Fishmongers can also let businessmen scrape the scales, open the belly, gills, come back and clean up, especially the head of the fish teeth, and the black mucous membrane in the fish belly, be sure to clean up, because that's the fish on the more fishy parts. Tilapia along the spine of the fish into two, in addition to the fillet, in fact, is the middle bone. That way you get two pieces of fish.

2. Sharpen the gun a little faster before filleting, if the fish is very small, you can cut a piece of a few knives, right in the middle of each other, cut into colorful butterfly slices, as shown below.

3. fish bones chopped open a piece in a pot, fish meat into another pot, each add salt, rice wine, soy sauce, soy sauce, egg whites (fish meat and fish bones each half), cornstarch, Dong Ru, ginger slices, white pepper, mixing and blending, marinate for 20min.

4. bean sprouts to choose to clean, put into a pot of boiling water blanch until cooked, fished out and put into the plate for a while used to Fill the dish with boiled fish.

5. again sit in a pot of boiling water, no need to wait for the water to boil, the pan's near the bubbles, directly into the fish bones, blanched and fished up to put on bean sprouts, and then the marinated fish piece by piece into the pot, must be open to the fire, can not let the pot of boiling water, otherwise the fish will be broken. When the fish meat becomes creamy, fish up with a slotted spoon and put it into the plate on top of the fish bones.

6. Clean the frying pan, put a small amount of water to boil, put the fish packet in, boil. There is no fish packet, all look at this step: sit in the pot boiling oil, put onion, ginger slices, dried chili peppers, plus bean paste fried flavor, add the right amount of boiling, into the salt seasoning, and then poured into the dish containing the fish, sprinkled with appropriate chili powder, small onion segments.

7. Another pot to boil, add appropriate vegetable oil, oil is hot, poured directly into the chili powder and Dongzhu on, stimulate the aroma of the asahi peppers.

8. This one boiled fish fillet in the restaurant special fire, but we do our own home less oil and salt more healthy, eat a plate and do not worry about obesity, the process is very simple to see will.