Spicy grass carp block food: one carp, two spoonfuls of rice wine, 2g of white pepper, proper amount of salt, two spoonfuls of starch, 2g of garlic, 2g of ginger slices, one and a half spoonfuls of chopped peppers, one spoonful of soy sauce, one teaspoon of white sugar and 2g of onion. Cut the fish into small blocks evenly, and cut it horizontally. 2. Add a small amount of white pepper, salt, and rice wine and marinate it evenly by hand. Cut the onion root into fine foam and reserve it. 4. When the pot is completely boiled, add a proper amount of oil, then pour in a small amount of edible salt. After the oil is burned, put it in the marinated fried fish piece by piece to prevent sticking. After the pot is put, gently separate the stuck ones with wooden chopsticks. After the fish is put in the pot, turn to slow fire. 5. Leave the oil in the bottom pot, add garlic, ginger and scallion foam, and saute the dried chilies. 6. Add one and a half spoonfuls of chopped chilies, stir-fry evenly with slow fire, add a small bowl of cold water, one spoonful of soy sauce, and one quarter spoonful of soy sauce. 7. Cook a little salt, a little white sugar, monosodium glutamate and seasoning for three to four minutes. 8. Add fried fish and roll slowly after boiling.
Braised pork ribs with tomatoes: pork ribs, tomatoes, ginger, rice wine, delicious fresh soy sauce, soy sauce, white sugar, salt, monosodium glutamate, cooked sesame seeds and onions. The method is 1, and the pork ribs are blanched, cleaned, put into a deep pot, added with cold water and ginger, and boiled with slow fire1~/kloc-0. 2. Add some oil to stainless steel pot and pour it into pork ribs for stir-frying; 3. Add tomatoes with peeled hob, a spoonful of rice wine, a spoonful and a half of delicious fresh soy sauce, a teaspoon of soy sauce and a spoonful of white sugar, and stir-fry again with medium heat; 4, stir-fried sugar color If the taste is light, you can add a little salt, monosodium glutamate, sprinkle cooked sesame seeds on the plate, and onion can be used.