Steamed shrimp with Flammulina velutipes vermicelli

Raw materials: fresh shrimp, Flammulina velutipes, mung bean vermicelli, garlic, pepper, onion, ginger slices, vegetable oil, salt, pepper noodles, seafood soy sauce and rice wine. Practice: 1. First, soak the vermicelli in boiling water, add a little salt and pepper to the fresh shrimp, and pour in ginger and yellow wine to remove the fishy smell. 2. Cut garlic, onion and pepper into powder, drain the vermicelli and cut it into half and cover it at the bottom of the basin. Cut it in half with a needle mushroom knife and arrange it in a circle along the dish. 3. Smooth the fresh shrimp again, pour it into a boiling pot and steam for 2 minutes to turn off the fire. At the same time, pour some seafood soy sauce on the fresh shrimp, sprinkle with chopped pepper and onion. 4. On the other side, the oil is hot, add garlic paste to cook garlic oil, and pour the cooked garlic oil on it. Beef in Oyster Sauce

Raw materials: firstly, beef and mutton are cut into slices, then green and red peppers are cut into small pieces, ginger slices and garlic paste. You can also use cooked beef marinated in soy sauce, which can greatly shorten the cooking time, and most of the fishy smell of beef and mutton is removed by soy sauce. Then put a little edible olive oil into the pot, spicy ginger slices and garlic paste, add green and red peppers, stir-fry until 8 minutes cooked, sprinkle some salt and add a bottom flavor. Add the tender beef cut into small pieces. Then add 1 teaspoon of oil consumption and 6 tablespoons of cold water, stir well, and simmer for 2 minutes to get out of the pot. Overlord pig's feet

Raw materials: 5g pig's feet, 5g pepper, 15g pepper, 3g salt, soy sauce, Chili oil and rice wine. Practice: 1. Wash the pig's feet, slice them, soak them in hot water, and fish them up for intervention; Pepper cleaning. 2. Put the fire in the pot, add the pepper and pepper to saute, then stir-fry in the pig's feet for a while, and add salt, soy sauce, Chili oil and rice wine seasoning. 3. Add a proper amount of cold water and stew until cooked. When the juice is thick, serve it. Hawthorn Fruit Boiled Radish Raw Materials: Radish, Poria, Hawthorn Fruit, Salt and Coriander Practice: 1. Wash the carrot first, peel it and cut it into small pieces. 2. Wash and chop the shallots, and wash the astragalus and hawthorn fruit with water. 3. Put a proper amount of cold water into the pot, and after boiling, put all the information into it. 4. After it is popular and boiled, use a small fire and cook it until it is soft and rotten. 5. Add salt seasoning, sprinkle with fragrant lai and you can go out of the pot.