One: Boiled pork slices.

Ingredients: 400g tenderloin, 1000 ml water, 3 baby dishes, 2 tablespoons Pixian watercress, 1 egg white, appropriate amount of pepper, pepper, corn starch, salt, cooking wine, garlic, 3 slices of ginger, garlic sprouts, chopped green onion, oil and soy sauce.

Practice: 1. Slice tenderloin, add raw flour, salt, cooking wine and soy sauce and mix well.

2. Beat in an egg white and mix well.

3, the doll dish is decapitated, cut into two halves, and boiled until it is half cooked. Spread it under the bowl for later use.

4, hot pot hot oil, add chopped green onion, ginger, pepper, pepper, stir fry.

5. Add Pixian watercress, stir-fry and add 1000ML water to boil.

6. Add the marinated meat slices. If there are lumps, stir them up with chopsticks. Boil the water for 3-5 minutes.

7. Pour the sliced meat, soup and meat into a bowl with baby dishes.

8. Prepare onion, ginger, garlic and pepper for standby, and prepare onion, ginger, garlic and pepper for standby. Sprinkle the prepared onion, ginger, garlic and pepper on the top of the dish.

9. Burn some hot oil in the pot, be sure to be hot, and pour it on the onion, ginger, garlic and pepper.

Two: Sour soup Longli fish

Ingredients: Longli fish 400g, tomato 500g, Flammulina velutipes 250g, tofu 1, konjac 1 box, wild pepper 30g, garlic 1, ginger 1, tomato sauce100g and white pepper 6544.

Practice: 1, cut tomatoes into pieces, remove the roots of Flammulina velutipes and tear them into strips, and slice tofu.

2. Chop chopped green onion, slice ginger and garlic, cut wild pepper into sections, pour oil in a hot pot, and saute chives, ginger and garlic and wild pepper.

3. Add tomato sauce and stir-fry over low heat, add tomatoes and stir-fry until soft, pour in wild pepper juice and add water for 5 minutes.

4. Add tofu, Flammulina velutipes and konjac.

5. Add 1 spoonful of salt, half a spoonful of monosodium glutamate and a little white pepper to taste, and pour in white vinegar.

6. Put the fish fillets into the pot and cook until the fish fillets turn white.

Three: Piaoxiang fish with Chinese sauerkraut

Ingredients: 1 grass carp (2 kg 42 Liang), 250g of sauerkraut, 8 dried peppers, 2 teaspoons of pepper, 3 cloves of garlic, 1 piece of ginger, 1 teaspoon of egg white, 1 teaspoon of cooking wine, appropriate amount of white pepper, 1 teaspoon of salt, 3 teaspoons of starch, a short piece of onion and appropriate amount of chopped green onion rings.

Practice: 1. When buying fish, let the merchant cut the fish into fillets, fish and fishbones and divide them into two pots.

2. Pour the fish into cold water, put a spoonful of salt and wash it by hand.

3. Rinse repeatedly for about three times, and the water becomes clear and the fish becomes transparent. Pour out the water and drain it.

4. Marinated fish fillets: a spoonful of salt, a proper amount of white pepper, three spoonfuls of starch, an egg white and a spoonful of cooking wine. Stir well and marinate for half an hour.

5. Cut the onion into sections, slice the garlic and ginger, and cut the dried pepper into seeds.

6, put oil in the pot, onion, ginger and garlic saute, add fish head and fish bones and sauerkraut and stir fry for two minutes.

7. Add enough boiling water and cook for 20 minutes.

8. After boiling, put it on medium fire for 20 minutes.

After 9.20 minutes, the soup turns white, and salt is added according to the amount of soup. I added a teaspoon here, tasted the salty taste myself, and stopped seasoning. White pepper is added or not according to my own preference.

10, the fish soup in the pot is boiling, and the fish fillets are served. Don't keep moving after dispersing with chopsticks. Turn off the heat as soon as the fillets turn white.

1 1. Pour them into a large bowl container.

12, in another pot, put two or three spoonfuls of oil on low heat, add dried peppers and pepper to cool the oil, and the peppers will turn red and bright.

13. Take out pepper and pepper, put them on the fish fillets and sprinkle with chopped green onion.

14, boil the oil in the pot with high fire, smoke, turn off the fire and pour it on the pepper and chopped green onion.

Four: Sichuan tofu pudding fish fillets

Ingredients: fresh fish 1 750g, 2 boxes of lactone tofu, 30g Pixian watercress (chopped), cooking wine15ml, starch15g, salt, egg white1,dried pepper10g and pepper.

Practice: 1. Use 1 teaspoon of cooking wine, 2 teaspoons of starch, 1/2 egg whites and appropriate amount of salt to catch fish fillets and fish heads evenly, and marinate for 15 minutes. After the fish head is fried in oil, you can add boiled soup.

2. Cut the lactone tofu into large pieces after heating and put it in a deep pot or shallow pot for later use.

3. Add 50 ml of oil into the pot, stir-fry the dried chili segments and chili peppers with low fire, remove the browned dried chili segments and chili peppers and chop them for later use.

4. Stir-fry the chopped Pixian watercress in oil and stir-fry it in Jiang Mo.

5, add broth (or water) to boil, add cooking wine, soy sauce, sugar, salt to adjust the taste.

6. Put the marinated fish fillets into the soup and break them up with chopsticks. Turn off the heat after the fillets are cooked and discolored.

7. Pour the cooked fish fillets and tofu into the pot.

8. Sprinkle chopped peanuts, minced garlic, and previously fried dried Chili peppers and peppers.

9. Heat 50 ml of oil until 80% of the heat (smoke) is poured on the fillets.

Five: Boiled Maoxuewang

Ingredients: duck blood 500g, cooked tripe150g, tripe100g, ham100g, soybean sprouts100g, Maoxuewang seasoning 60g, salt15g, sugar 3g, etc.

Practice: 1, duck blood washed and cut into pieces, beef venetian and tripe sliced, ham sliced.

2. Boil the water in the pot and put the tripe in the louver for later use.

3. Boil the duck blood for 5 minutes, then remove it for later use.

4. Stir-fry shallots, ginger and garlic in a wok, stir-fry seasonings, and pour in bean sprouts to stir fry.

5, add the right amount of water and a little sugar, add cooking wine.

6. Cook for 5-8 minutes, then add duck blood and continue to cook for 5-8 minutes.

7. Add the louver and tripe, boil and add salt and chicken essence to taste.

8. Finally, add ham and start a big fire.

9. Take out Maowangxue, add sesame oil to heat it, and pour hot oil on Maowangxue.

10, sprinkle with garlic, coriander and cooked sesame seeds.