Practice: Wash the fish. Cut the fish into relatively large pieces with an oblique knife and distribute them evenly. Put the fish in a bowl, add onion roots and ginger slices, add a little salt and rice wine, and marinate for 30 minutes. Spread a small amount of fresh ginger slices on the bottom of the basin, put the fish in, put a small amount of fresh ginger slices and onion root segments on the top, sprinkle some lobster sauce on the surface, and steam in a hot pot for 8 minutes until the fish is cooked ~

Fried shredded pork with Chinese sauerkraut

Ingredients: pickles, pork tenderloin, pepper, white pepper, ginger, sugar, oil, rice wine, soy sauce and edible salt. Practice: wash kimchi with warm water several times, squeeze out the water and cut it into thin strips; Sliced ginger; Wash and shred peppers; Wash and shred tenderloin, and marinate with rice wine, white pepper and salt1min; Add some oil to the cold pot, heat the oil, then add ginger slices and stir-fry until the color fades, and then set aside; Leave the bottom oil in the pot, stir-fry pickles and shredded pork, add a little sugar, salt and soy sauce to taste, stir well, and finally stir-fry shredded red pepper to serve.

Tovergru

Ingredients: a piece of tofu, a box of eggs, two sausages of shallots or shallots, a piece of lean pork, a small piece of starch and half a bowl. Practice: cut the meat into foam, cut the sausage into small pieces, and chop the shallots for use. Beat the eggs and set aside. Sprinkle as much as possible. The egg soup at the back is very easy to stir.

Add cold water to the starch and mix well for later use. Put a little oil in the pot, stir-fry with meat foam, then pour water to boil and cook for another five minutes. After five minutes, add sausage and tofu to stew for a while, then evenly pour into the previously mixed starch while stirring. When it boils to a thick mortar consistency, evenly pour in the beaten egg liquid, stir clockwise while stirring, and add salt to taste before taking out the pot.

Chicken stuffed with chopped Chili and black pepper

Ingredients: 350g chicken leg, 25g chopped pepper, a small amount of Dongru, ginger slices, garlic paste, 2g salt, chicken essence powder, 2ml soy sauce, 5ml soy sauce, rice wine, starch10ml, and a small amount of vegetable oil.

Practice: put a small amount of cold water 2 ml into the pot, boil it, pour in the washed chicken legs, skim off the foam, and simmer for about 2 minutes until it is broken. Pick up the cooked ingredients, drain the water and put them on a plate for later use. Pour cooking oil from the pan, add Dongru, ginger slices and minced garlic, add chopped pepper and stir well. Add the cooked chicken legs, stir-fry until fragrant, pour a little soy sauce, then add salt, chicken powder and rice wine, and stir-fry the seasoning evenly. Pour in appropriate cold water, without adding chicken leg water, bring to a boil, turn to low heat, and continue to cook for about 10 minutes until the food is cooked and soft. Open the lid, pour in a small amount of soy sauce, stir-fry and color, collect the juice, pour in starch, and stir-fry with a spatula. Put the stewed drumsticks into a dish and pour the juice into the pot to eat.