Boiled fish fillets

Method 1. Mix and marinate fish bones, fish heads and tails with salt, pure grain wine, white pepper, egg white and tapioca starch. 2. The fish meat will be mixed with salt, white pepper, pure grain wine, tapioca starch, and egg white. 3. Heat oil in a wok, sauté ginger slices until fragrant, add washed mustard greens and stir-fry until raw. 4. Pour the fried vegetables into a bowl. 5. Clean the pot and boil oil, sauté the chili segments and peppercorns until fragrant, then remove the chili segments and peppercorns, add Pixian bean paste and stir-fry the chili oil. 6. Then pour in the bone soup and bring to a boil. After the soup boils, chop the fish bones, mince the peppers and fish heads and cook for 5 minutes. 7. Put the fish into the pot piece by piece, cover it and immediately turn off the heat and simmer for 2 minutes. 8. Pour the steamed fish into a bowl, sprinkle with the freshly stir-fried dried chili peppers (grinded) and peppercorns (no need to grind), then spread the garlic powder, pour hot oil over it and add the green onion and coriander. Just decorative design. Spicy beef slices

Ingredients: 300 grams of beef tenderloin, 5 Hangzhou peppers, half of a bright red bell pepper, 0.5 spoon of tapioca starch, appropriate amount of ginger and garlic, 0.5 spoon of spicy sauce, 1 spoon of fresh pepper sauce, rice wine 1 spoon, 1 tea spoon of sugar, 4 spoons of water, 1 spoon of light soy sauce, 2 spoons of corn starch. Method: 1. Wash the beef and mutton and cut them into slices with a knife. 2. Add 0.5 to the tender beef. Spoon hot sauce, 1 spoon light soy sauce, 0.5 spoon tapioca starch, 4 spoons water, 1 tsp sugar, mix well and marinate for 10 minutes 3. Cut ginger and garlic into minced pieces 4. Bring a wok to a boil, pour in appropriate amount of oil, and sauté the minced ginger until fragrant. Pour in the marinated tender beef, 1 spoonful of rice wine, and stir-fry until the color fades. 5. Add 1 spoonful of fresh pepper sauce, and finally add the bell pepper and pepper. Thicken with water starch and serve. Yam and tofu soup

Ingredients: 200 grams of yam, 400 grams of water tofu, 1 clove of garlic, light soy sauce, sesame oil, scallions, salt, and chicken essence. Appropriate methods: 1. Peel the yam and blanch the water tofu in boiling water. Then cut each into small pieces, peel and mince the garlic. 2. Heat the cooking oil until it is 50% hot, sauté the minced garlic until fragrant, add the diced yam and stir-fry several times. 3. Add appropriate amount of water, when it boils, pour in the diced tofu, add minced garlic and remaining raw materials, bring to a boil. 4. Finally, sprinkle green onions and pour sesame oil on top.