Chopped pepper fish head

Method 1. Clean the fish head and divide it into two halves, connect the back of the fish head with chopped pepper, chop the soaked pepper into small pieces, chop the green onion and chop the ginger. , chop half of the garlic into powder. 2. Place the fish head with chopped pepper on the plate, and then coat with oil. 3. Sprinkle chopped chili pepper, minced ginger, salt, water tempeh, and rice wine on the minced pepper fish head. 4. After the water is boiled in the pot, put the fish head with chopped pepper and the bowl into the pot and cook (it takes about 10 minutes). 5. Cover the chopped pepper fish head with minced garlic and green onions, and steam for another minute. Stir-fried shrimps with celery

Ingredients: 200g lettuce, 240g fresh shrimps, 50g fungus, 2 spicy millets, 3g shredded ginger, appropriate amount of salt, a small amount of tapioca starch, a small amount of rice wine Method 1. Prepare in advance Put the shrimp in a bag in advance, add a little tapioca starch and rice wine, mix well and let it sit for 30 minutes. Cut the lettuce into 3cm sections and set aside. 2. Bring the wok to a boil, pour in vegetable oil, add millet and spicy ginger slices and fry until fragrant. 3 . Pour in the fresh shrimps and stir-fry until the shrimps are slightly firm. It does not need to be too long. 4. Pour in the lettuce and stir-fry again until the lettuce changes color. Spicy tripe

Food: cooked tripe, hot pepper, chive moss, ginger, garlic, peppercorns, rice wine, Laoganma, black bean sauce Method 1. Use boiling water to remove part of the internal fat from the tripe Clean, cut into slices and set aside. 2. Boil oil and sauté dried peppercorns. Add onions and ginger and stir-fry until fragrant. 3. Add shredded tripe, add a small amount of rice wine and stir-fry quickly. 4. Add hot peppers and white garlic and stir-fry. , add two tablespoons of Laoganma tempeh. Pickled fish

Ingredients: 1 carp, 1 small handful of pickles, eggs, yellow pepper, oil, salt, 2 grams of MSG, 5 grams of ginger, 5 grams of garlic, rice wine, tapioca starch, 2 grams of white sugar grams, coriander, white pepper, and chopped pepper. Method: 1. Chop the fish head and bones into pieces, and cut the fish into slices. Add salt, rice wine, tapioca starch, and a small amount of egg white to each, mix well, and marinate for 10 seconds. minute. 2. Wash your hands, squeeze out the water from the kimchi, and cut it into small pieces; chop green onion, ginger, soaked wild sansho pepper, and spicy millet. 3. Heat oil in a cold pan, add minced onion and ginger cut into small pieces, soak in minced wild sansho pepper, and stir-fry diced millet and chili until fragrant, add kimchi and stir-fry, then add a certain amount of boiling water and bring to a boil. 4. Add the minced pepper fish head and fish bones and bring to a boil again, turn to medium heat, season with salt, sugar, and white pepper, add 2 tablespoons of pickled pepper water and simmer for 15 minutes. 5. Put the marinated fish into the soup, use chopsticks to spread it after it has condensed slightly, wait for the fish to cook until it loses color, add MSG to make it fresh, then take it out, pour a small amount of boiling oil, and sprinkle with coriander.