Braised carp ingredients: live carp, peanut oil, starch, green onions, soy sauce, pine mushrooms, cooking wine, ginger, MSG, pepper, chili powder, refined salt, sesame oil.

Method: 1. Wash the fresh carp, remove the scales and gills, cut open the abdominal dissection area with a knife, remove the internal organs, wash away the blood foam, and make 5 diagonal cuts on both sides.

2. After the pine mushrooms are soaked in water, wash off the sediment, remove the roots, peel the green onions, wash them and cut them into thin strips; wash the ginger, peel it and cut it into slices.

3. Put peanut oil in the pot, heat it up over high heat. When it cools down, fry the whole carp until both sides turn yellow, then add cooking wine, then add chili noodles, shredded pine mushrooms, refined salt, soy sauce, and ginger in sequence.

Slice, bring to a boil, reduce to low heat and simmer until cooked, then add green onions, MSG, thickening, add sesame oil, pepper, put on a plate, and that's it.

Potato Beef Stew Ingredients: beef shank, potatoes, carrots, onions, tomato red stew seasoning.

Method: 1. Cut the beef tendon into large pieces, cut the potatoes, carrots and onions into hob pieces.

2. Heat the oil in the pan and stir-fry the potatoes, carrots and onions, then add the beef. You only need to stir-fry the beef until both sides change color slightly and you can smell the aroma of the onions.

3. Add boiling water to cover the ingredients, add seasonings, boil the pot, skim off the foam, transfer to a smaller pot and simmer over low heat until the beef can be easily pierced with a fork, turn up the heat to reduce the juice.

Can.

Chicken Legs Stewed with Eggplant and Potatoes Ingredients: Chicken legs, potatoes, eggplants, onions, ginger, garlic, dark soy sauce, salt, and cooking wine.

Method: 1. Cut chicken legs, potatoes, and eggplants into cubes of about 2x2cm. Marinate the chicken legs with cooking wine, pepper, a little salt, a little salad oil, and soy sauce for 15 minutes.

Slice onion, ginger and garlic and set aside.

2. Heat the pan with cold oil and add the onion, ginger and garlic slices. After the aroma is released, add the chicken leg meat and spread it. When it turns white, add the potato cubes and stir-fry for a few times. Then add the eggplant and stir-fry for a few more times. Add water to cover the chicken drumstick, potatoes and eggplant.

3. Add dark soy sauce to the desired color, add pepper noodles and sugar for freshness.

After the fire boils, turn to medium heat and simmer for 15 minutes. Add salt to taste.

Just add various seasonings according to your personal taste.