Oil-washed perch

Raw materials: sea bass 5g, salt 3g, vinegar 5g, seafood soy sauce 1g, rice wine 5g, scallion, ginger slices and shredded green pepper. Appropriate methods: (1) Slaughter fresh perch, remove gills, scale and clean internal organs; (2) Take a knife from the skin of the fish to the back of the fish, don't cut the back of the fish, then make the fish into an oblique knife flower, add cooking wine, salt, etc. for 5 minutes; (3) Sprinkle scallion and ginger slices, pour rice wine, vinegar and other seasonings, steam in a steam cabinet for 1min until it is completely taken down, and remove scallion and ginger slices; (4) Place the scallion, ginger slices and shredded green and red peppers on the fish, add oil in the pot and pour it on the fish, and then pour the steamed fish sauce. Mushroom, chestnut and black pepper chicken

Food: 2 chicken wings, 1min Pleurotus ostreatus, 2 persimmon peppers, 1 small plate of chestnuts, appropriate onion and garlic, 6 dried peppers, 1 spoon of rice wine, 2 tablespoons of soy sauce, 1/2 spoon of soy sauce, appropriate amount of refined salt, appropriate amount of white pepper, and appropriate cooking oil: 1. Shave the chicken wings into pieces, add appropriate amount of salt, 1 spoon of rice wine. 2. Wash and slice Pleurotus ostreatus, slice chili, peel chestnut, chop onion, garlic and dried chili. 3, pour a small amount of oil into the wok, first fry the Pleurotus ostreatus, probably golden yellow, so that the fried Pleurotus ostreatus tastes fragrant and can eliminate some odor of Pleurotus ostreatus; Chestnuts are also put in the frying pan, probably stir-fried and uncooked. 4, another pot, put the right amount of oil in the pot, before the oil is burned, add the dried Chili and stir-fry the salty taste, and be sure to simmer gently to prevent the Chili from burning; Add onion, ginger and garlic and saute. 5. Stir-fry the chicken nuggets with black pepper quickly until the chicken nuggets with black pepper fade, stir-fry the chestnuts, stir-fry the chicken nuggets with black pepper and chestnuts, add the oyster mushrooms fried in advance, add the light soy sauce for coloring, and finally stir-fry the peppers evenly, and add a little monosodium glutamate to serve. Stir-fried chicken gizzards with lettuce

Food: chicken gizzard, celery, two yellow peppers, 5-6 pieces of garlic, a little soy sauce, a little rice wine, a little tapioca starch, a little sugar, a little seasoning salt and a little chicken essence; Practice: 1. Cut fresh chicken into pieces; Grab the chicken slices with 1 tablespoon of soy sauce and 1 teaspoon of cassava starch and marinate them slightly; 2. After removing the yellow leaves, the lettuce is cleaned and cut into particle segments for reservation; Cut the yellow pepper into sections and slice the garlic for later use; 3. Stir-fry the yellow pepper and garlic with hot oil in the wok; Stir-fry the chicken gizzards, stir-fry with a tablespoon of rice wine; 4. Stir-fry the lettuce seeds together, stir-fry until raw, and put sugar, seasoning salt and chicken essence out of the plate.