Spicy tofu soaking method: 1, prepare ingredients in advance. 300 grams of bean curd, green garlic seedlings, onion, ginger and garlic, and small red pepper. 2. Divide the fried tofu into two halves, as shown in the figure below, which makes it easier to taste. 3. Cut the green garlic seedlings into sections, chop the onion, ginger and garlic, and cut the small red pepper into strips. 4. Pour the right amount of oil into the pot, and put the onion, ginger, garlic and small red pepper into the pot and stir-fry. 5. Put the fried tofu into the pot and stir well. 6. Put 1 spoon of soy sauce, 1 spoon of oil consumption and a small spoon of sugar into the pot and stir evenly. 7. Pour half a bowl of water into the pot and cook for 2 minutes. 8. Put the green garlic seedlings into the pot and stir well, then add a teaspoon of salt and a small amount of monosodium glutamate to taste. 9. Pour a small amount of powder into the pot and stir well quickly. 10, pour a small amount of sesame oil and stir well, then turn off the heat. 1 1, take it out and start it.

Spicy ear root practice: 1, ear root cleaning to remove fibrous roots, overlapping into sections; 2. Wash the root of the broken ear and marinate for a while, about1min; 3, garlic, ginger, dried peppers, cut into pieces and put them on a plate, drenched with a spoonful of boiling oil to arouse the fragrance; 4. Pour in soy sauce, white vinegar and sugar and mix well; 5, pickled earlobe control water, put it into the plate, pour in the fried seasoning juice, and mix it when drinking.

Squirrel raw materials: carp; Rice wine, cassava starch; Garlic; Method of tomato sauce and sugar: 1. Scales, gills and internal organs of fish are removed and washed with warm water. 2. Cut the fish head with the pectoral fin, then cut it from the chin, split the fish head with a knife, and clamp the tomato squirrel with a knife. Gently pat to remove two-faced fish, except for clean breasts and fine spines. 3. Connect the fish body, put a wide spike flower knife on the fish noodle agent, and use Shaoxing wine to chop the fish head with pepper. Marinate with salt to taste. 4. Cut garlic, Pleurotus ostreatus, smoked bamboo shoots and carrots into small pieces and blanch them in hot water. 5. Put the cooking oil in the wok, bake them to 70% to 80% heat over medium heat, then soak the chopped pepper fish head and fish in fine flour and drag them in the egg yolk liquid to make them turn into Dutch rat-shaped fried until they are golden on both sides. Pick it up and put it on a fish plate. 6. Leave a little oil in the pot, stir-fry the tomato sauce in the pot, add diced garlic, diced Pleurotus ostreatus, diced smoked bamboo shoots, diced carrots and mung beans, add Shaoxing wine, white soup, salt, sugar and vinegar, thicken with water starch after boiling, and add sesame oil to pour on the fish.