The raw materials of spicy mixed brocade fish are a fish, a cockscomb melon (or cucumber), a green pepper, a golden mushroom and a white mushroom, 3-5 teaspoons of vegetable oil and spicy beef sauce (spicy balsamic pot sauce in JiNing), a small amount of mung bean starch, two halves of garlic and about 30 ml of fermented wine. Practice 1, cut vegetables and fruits into their favorite sizes ~ chop garlic. 2. Spicy beef sauce. Stir-fry garlic paste and a small amount of oil in the pot first. 3. Add all vegetables and fish and stir fry. 4. Pour wine and a small amount of water (the amount of water flow is related to the amount of food ~ the amount you add is about 2/3 of the submerged food). 5. Cook until all the food is cooked, and thicken it slightly with mung bean starch.

Raw materials of beer fish: 1 crucian carp, appropriate amount of tomatoes, appropriate amount of beer sprinkling, appropriate amount of tomato sauce, appropriate amount of onion and garlic, appropriate amount of rice vinegar, appropriate amount of soy sauce and appropriate amount of salt. Exercise 1. Slaughter crucian carp, cut it into two parts, cut off part of dorsal fin and fish body, and do not scrape scales. 2. Add some oil to the pot, and the oil will boil for 6 minutes. Put the crucian carp and fish scales down into the pot and cook the fish scales until golden brown. 3. After the fish scales are cooked to golden brown, sprinkle with salt and cook with white rice vinegar along the side of the pot. 4. Sprinkle pepper, Dongru, ginger slices, tomato pieces and fermented Pleurotus ostreatus, then pour into the beer sprinkling, and a bottle can be simmered slowly. 5. Mix tomato sauce, oil consumption and soy sauce according to the ratio of: 1: 4: 1, pour into the pot and sprinkle with garlic. Cover the pot, simmer for about 10 minutes, and sprinkle with white pepper to serve.

Stir-fried chicken offal ingredients: duck viscera, celery, cassava starch, sugar, pickled ginger, garlic, wild pepper, rice wine, soy sauce and bean paste. Practice: 1. Cut the duck into small pieces, cut the chicken gizzard in half, cut the beef liver into large pieces, cut the chicken into pieces, cut the chicken intestines into strips, and marinate them with some soy sauce and flour for a while. 2. Wash the lettuce, remove the yellow leaves, cut into sections, chop the soup spoon into Pixian bean paste, cut the wild pepper into sections, and soak the ginger and garlic slices for later use. 3. Add oil to the pot, add bean paste and stir-fry into Chili oil, add ginger, garlic and pickled pepper to stir-fry until fragrant, and add duck viscera to stir-fry until fragrant. Add a little rice wine and stir fry for a while, add lettuce and stir fry, and finally add some sugar and salt.