Fish eggplant practice: cut the eggplant into rolling blocks or strips pan into half a pot of oil (at least not over the eggplant can also be batch frying) oil hot to eight into the eggplant sticky egg and starch fried eggplant from hard to soft when removed from the oil drained to use the pan to stay in the bottom of the oil is hot first into the Pixian bean paste and onion, ginger and garlic minced burst incense, plus soy sauce and sugar, and then into the eggplant, add salt, put a small amount of water to stir-fry, and finally add vinegar to taste with a wet starch thickening OK

Braised fish ingredients: carp a catty, remove the gills, scales, dissect the belly of the carp and then the carp is a good idea, but it's also not the best idea. Wet starch thickening on the OK

Raw materials for braised fish: carp a catty, a catty, gills, scales, disemboweled, cleaned, cooked chicken about half a taels, thinly sliced, half a taels of fresh mushrooms, sliced, half a taels of bamboo shoots, sliced into thin slices in boiling water for about five minutes, half a taels of green onions, cut into sections, a small piece of ginger, sliced, two cloves of garlic, sliced, soy sauce, two tablespoons. One tbsp cornstarch, mix with water to make gravy, one tbsp cooking wine, one tbsp sesame oil, salt and monosodium glutamate to taste. Braised Fish Directions: 1: Tenderize the fish and make five or six cuts on each side of the fish at equal distances from each other, and rub with salt and cooking wine to taste for half an hour or more. 2, the pot of oil boiled to seventy percent heat, under the fish fried slightly yellow fish out for use. 3, the pot to stay about one or two of the remaining oil, boiled to forty percent heat, change the fire under the ginger, garlic, scallions stir-fried flavor. 4, and then poured into the chicken slices, bamboo shoots, mushroom slices to change the medium heat stir fry for half a minute. 5, add about a catty of soup or water, under the fish, soy sauce, salt, burned for about three minutes, turn and then burned for another three minutes. 6, will be the fish fished out of the tray to be used. 7, will be the pot of soup thickening, dripping into the fish plate is complete.

Shredded pork with fish: Material: 200 grams of lean pork, 50 grams of watery yucca slices, 25 grams of watery fungus (commonly used in Sichuan shredded lettuce), 25 grams of green onions, 15 grams of garlic (about 3 cloves), 10 grams of ginger, 25 grams of pickled red peppers, 1 gram of salt, 15 grams of sugar, 5 grams of vinegar, 1 gram of soy sauce, 50 grams of meat broth (or water), 25 grams of wet cornstarch, 100 grams of cooking oil Practice: 1. The fungus soaked in warm water, shredded, yucca slices shredded, thin pork shredded, scallions cut scallions, garlic minced garlic, ginger minced 2, shredded meat with a little salt and 10 grams of wet starch will be slightly marinated in shredded meat 3, the pickled red pepper stomped into the end of the 4, will be 15 grams of wet starch, salt, sugar, vinegar, soy sauce, broth blended into a sauce 5, the pan is hot, the next oil, pour the shredded meat stir-fried 6, plus pickled red pepper minced garlic minced ginger minced stir-fried 7, add the shredded fungus Yulan silk stir-fry a few 8, pour the gravy and green onion stir-fry can be said to be classic or not you say, but to stir-fry the rich flavor of the fish meat to, I think soaking red pepper is very key, you can look out for when you buy there is no "new prosperity" brand, new prosperity is a very famous place in Sichuan production of kimchi, produced by the soaking red pepper The red chili peppers produced by Xinshang are very famous for producing pickles in Sichuan, and they are very tasty. Sliced magnolia is a dried product made from fresh and tender winter or spring bamboo shoots, which is called "magnolia slice" because its shape and color resemble the petals of magnolia flowers. It is available in the market. When you buy it, choose the one that is jade-white or milk-white, with tightly knit bamboo shoots, thick bamboo shoots, and no sulfur flavor. Wood ear in the gelatinous can be residual in the human digestive system of dust, impurities adsorption and concentration up and out of the body, thus playing a role in cleaning the stomach and intestines. It also has a relatively significant dissolving function for endogenous foreign bodies such as gallstones and kidney stones. Black fungus can reduce blood clots, prevent the occurrence of thrombosis and other diseases, and have the role of prevention and treatment of atherosclerosis and coronary heart disease. It contains anti-tumor active substances, can enhance the body's immunity, regular consumption can prevent cancer and anti-cancer. Dried fungus before cooking should be soaked in warm water, soaked and still tightly together in the part should not be eaten. Fresh fungus contains toxins should not be eaten. Black fungus has a living sedan chair anticoagulant effect, people with bleeding disorders should not eat. Pregnant women should not eat more.

The raw materials of steamed fish: carp a (about a catty), clean up after splitting into two halves, green bamboo shoots half (about two two), shredded. The first is a small piece of ginger, sliced, and the other pinky finger-sized piece chopped into spoonfuls of mushrooms, three green onions, cut into sections, two tablespoons of cooking wine, one tablespoon of sesame oil, two tablespoons of soy sauce, salt to taste, monosodium glutamate (MSG) or chicken broth, one coffee spoon. How to make steamed fish: 1. Sliced ginger, sliced green onion, cooking wine and salt rubbed all over the fish in marinade for more than 15 minutes. 2. Add soup or water to the bowl of fish and steam it in a boiling water steamer for 15 minutes.

3. Pour the soup from the fish bowl into a sauté pan and bring to a boil. 4. Add the shredded green bamboo shoots and chicken broth and cook for two minutes. 5. Drizzle the fish with sesame oil. If you like dipping sauce, just add soy sauce to the ginger paste. This kind of light and fragrant east and west I am not dipping :))

back to the practice of meat: materials: skinned pork leg 300 grams (I use the five-flower meat), green garlic (Chengdu called garlic shoots) 50 grams, 25 grams of oil, 10 grams of sweet noodle sauce, soy sauce (red soy sauce is the best) 10 grams of wine 10 grams of sugar 5 grams of Pixi County 15 grams of soybean, black beans 2.5 grams of ginger, scallion practice: 1, will be cleaned, pot in a pot, and then put in the pot, and then put in the pot, the pot will be cleaned, the pot will be put in a pot, and then put in the pot. Wash the leg meat, pot into the amount of water and ginger, scallion, after the water boiled into the meat cooked to just cooked (about 10 minutes, with chopsticks can poke through the meat), fished up with cold water slightly immersed, drained 2, cut the meat into a large thin slice of about 4 cm wide, 3, bean curd, edamame, chopped 4, green garlic patted, cut into sections 5, frying pan is hot, put the oil, under the meat is slightly fried to the meat is slightly rolled 6, the next soybean paste 7, under the edamame, sweet noodle sauce, soy sauce, sugar 8 Put in the green garlic section stir-fried until raw can I cut the meat is too small, so fried out of the lack of "lamps nest" form, people do or in accordance with the 4 cm wide, 5 cm long, 0.3 cm thick or so the size of the cut meat will be more effective. Garlic seedlings (green garlic) due to the rich content of vitamin C and has a significant role in lowering blood lipids and preventing coronary heart disease and atherosclerosis .