The practice of cooking Chinese cabbage: 1. Wash the cabbage, separate the green leaves from the side of the cabbage and cut them into filaments. 2. Then, put the pot on the fire and pour in the cooking oil. 3. Add the sliced meat and stir-fry with a little rice wine until it is 80% cooked. 4, add pork soup to boil, and then turn to a small fire until the meat is slightly crisp and then change to a big fire.

5, and put it in Chinese cabbage. Those who like vermicelli can add a little. 6. Add a little salt and cook for 15 minutes. Pour the cabbage leaves into small pieces and cook for another 3 minutes until the green leaves and side dishes are crisp and rotten. 8. Add chicken essence, thicken with water starch, gently stir and put in a bowl.

Wash the soybeans in the 1 douban paperback soup bag, soak for one night, filter out the soaking water, add a bowl of water into the douban machine to make high-concentration douban, filter out the bean dregs, air dry until it is not too hot, melt the yeast powder in it, mix well and stand for a few minutes. 2. Pour it into wheat flour and knead it into smooth dough to make it mellow, reaching two or three times its size. 3. Cut the basket into filaments, put it in clear water for five minutes, pick it up and squeeze it dry; Soak the soft ground in hot water for five minutes and then squeeze it out. 4. Soak the vermicelli in water, scoop it up, drain it in cold water and cut it into short strips. 5. Shred carrots, cut dried tofu into small pieces, put all the fillings into the basin, and chop shallots and ginger slices.

6. Boil the oil in the pan and pour it on the onion and Jiang Mo. Add thirteen spices, pepper noodles, a little pepper and salt and mix well. 7. Separate a small piece of dough from the fermented dough, knead it evenly, knead it into uniform strips, divide it into agents with the same size, flatten it, roll it into a circle, put it into a suitable filling, wrap it into biscuits, and let it mellow for 30 minutes. 8. Put a little oil in the pot, put the steamed bread in it, and fry it in the pot until it is golden at the bottom. 9. Add half of the water to the small bean paddle, add a little cassava starch and stir. Put it in the pot, the water will not reach about half of the steamed bread. Cover the pot and heat it over medium heat until the water in the pot is fried dry.

Pan fried hairtail: 1. First cut the swordfish with scissors, then turn around and clean its small tail and internal organs. 2. Then cut the saury into sections, add ginger slices, soy sauce, Chili noodles, monosodium glutamate and white pepper, and marinate for a while. 3. Take the swordfish down and wrap it in tapioca starch (wheat flour or fried chicken powder can also be used instead). 4. heat the vegetable pot.