Ingredients for Braised Fish Nuggets: One freshwater fish, 50 grams of pork belly, one tablespoon of cooking oil, appropriate amount of salt, 2 sections of donut, 3 slices of ginger, 3 cloves of garlic, one tablespoon of light soy sauce, one tablespoon of rice wine. Method: 1. Shave freshwater fish

Remove the intestines from the tripe, cut the green onions into strips, cut the ginger and garlic into slices, and cut the pork belly into strips.

2. Add a tablespoon of cooking oil to the wok, add onions and garlic and stir-fry until fragrant.

3. Add pork belly and stir-fry.

4. Stir-fry the pork belly until the oil turns golden, then add a tablespoon of light soy sauce.

5. Stew the pork belly in light soy sauce for a while to bring out the aroma.

6. Put an appropriate amount of water into the pot, the water flow should be sufficient at one time, and add a tablespoon of rice wine.

7. Add the fish, bring to a boil, turn to medium to low heat and simmer for 15 minutes.

8. Add appropriate amount of salt seasoning, let the sauce collect, and you can cook the chopped pepper fish food: 1 fat-headed fish head (2 pounds), Hunan specially made chopped pepper, 2 grams of salt, 3.5 grams of chicken essence, 1 gram of sugar,

60 grams of cooking oil, 10 grams of chili oil, 10 grams of ginger, 8 grams of green onions. Method: 1. Clean the fish head and divide it into two halves. Chop the peppers and connect the back of the fish head, soak the peppers and chop them into small pieces, chop the green onions 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.

6. After removing the bowl from the pot, put the wok on the fire, add some oil and bring it to a boil, scoop it up and pour it on the chopped pepper fish head.

Food for stone pot lettuce: pork belly, lettuce, fried tofu, garlic, salt, oil, light soy sauce, monosodium glutamate, Laoganma Method: 1. Put the five-peanut pork in a cold water pot and cook until cooked, remove

Cut into slices; 2. Peel the garlic and cut into slices; clean and cut the lettuce into sections, separate the leaves and part of the underground stems; 3. Bring the wok to a boil, add oil, add the cold oil to the meat, and simmer until small

The meat is fat and the meat turns golden; add the underground stems of lettuce, add salt, oil, soy sauce, monosodium glutamate, and Laoganma seasoning, and stir-fry until the underground stems become loose; then add the leaves and stir-fry twice until red.

, add an appropriate amount of cold water, and the water flow does not exceed all the ingredients; 4. Add fried tofu, bring to a boil and simmer over low heat for 5 minutes, then transfer it to a boiling stone pot.

Food for roasted chicken with shiitake mushrooms: 1 chicken leg, 2 shiitake mushrooms, chili pepper, ginger slices, garlic cloves, rice wine, light soy sauce, oil, white pepper, white sugar, salt. Method: 1. Clean the chicken wings and chop the skin and bones.

Cut into small pieces, cut mushrooms into hob pieces, and slice chili peppers; wash the chicken wings cut into small pieces again, add appropriate amount of rice wine, white pepper, and salt, stir and marinate; 2. Add oil to the pot and add green onions.

Sauté the ginger slices until fragrant, add the black pepper chicken pieces and lightly fry over low heat; add a spoonful of light soy sauce, oil, and sugar, mix the condiments, add a bowl of water, bring to a boil, cover and simmer over medium heat for ten minutes

About minutes; 3. Add the shiitake mushrooms and chili pepper pieces, stir well, cover and simmer again for 3 to 5 minutes; finally, add salt and seasoning according to the taste.

Food for braised meat: pork tenderloin, chili, tapioca starch, oil, salt, light soy sauce, garlic, carrot.

Method: 1. Cut the tenderloin into pieces, add tapioca starch and oil and mix well.

2. Heat the oil until it is 70% hot, add the meat pieces and fry until golden and light yellow in color, then scoop it up to control the oil and replenish the water.

3. When the oil is 90% hot again, add the fried meat pieces again, fry again, and take them out.

4. Leave the bottom oil in the pot and fry the carrots, then add the meat segments, then add the juice that has been fried with light soy sauce, salt, starch, garlic, and water and stir-fry.

Mushroom steamed chicken food: 300g chicken legs, 120g fresh mushrooms, 100g soaked fungus, 200g sausage, 1/2 teaspoon salt, 2 teaspoons light soy sauce, 1/2 teaspoon rice wine, 1/2 teaspoon white pepper,

1/2 teaspoon of sugar, 1/4 teaspoon of chicken essence, 2 teaspoons of edible olive oil, 1 tablespoon of sesame oil, 2-3 slices of ginger, 1 tablespoon of green onion. Method: 1. Clean, wipe and chop the chicken legs into pieces.

2. Wash and dry the oyster mushrooms, cut them into two horizontal slices, and break the soaked fungus into florets.

2. Boil water in a pot, add fungus and shiitake mushrooms, blanch them for three minutes, pick them up, rinse them with cold water and drain them.

3. Put the chicken legs, mushrooms and fungus into a bowl, add salt, light soy sauce, rice wine, white pepper, sugar and chicken essence, mix well, and finally pour in edible olive oil, mix well, and marinate for 30 minutes.

4. Cut the sausage into thin slices of about 7mm, and cut one piece into four pieces.

5. Arrange all the food on a deep plate in the order of chicken legs - oyster mushrooms - black fungus - ham slices - chicken legs. 6. After boiling the pot, put the bowl in and steam for 13 minutes.

7. Take it off, sprinkle the green onions on top, boil the sesame oil, pour it on the green onions, and that’s it.