Stewed Crucian Carp with Thousand Bean Sprouts

Materials: Grass Carp Thousand Bean Sprouts Preparation: 1. Prepare the raw materials; 2. Add appropriate amount of vinegar and rice wine to the grass carp and marinate for a few minutes; 3. Absorb the water from the surface before putting it in the pot; 4. Put an appropriate amount of oil in the cold pot, put the carp in and fry; 5. Fry both sides of the fish until golden brown; 6. Put the ginger slices and Pixian bean paste next to the fish Stir up the pot; 7. Add appropriate amount of boiling water, bring to a boil; 8. Add shredded tofu skin; 9. Cover and cook for 12 minutes; 10. Add bean sprouts and cook again; 11. Wait until the bean sprouts are cooked and add a small amount of salt Seasoning; 12. Just put it on the plate. Griddle Bullfrog

Materials: American frog, lotus root lettuce, Pixian bean paste, peanuts. Preparation: 1. Prepare the raw materials; 2. Add salt and pepper to the American frog, mix well and marinate; 3. Rice pot Pour a small amount of water and salt into the water, put the lotus root strips and lettuce strips into it and pour water; 4. Pick it up and take a bath with cold water; 5. Stir in an appropriate amount of tapioca starch before putting it in the oil pan; 6. Heat it up When the oil pan is 60 to 70% hot, put in the frog and fry until the surface is slightly burnt; 7. Leave a small amount of oil, add Pixian bean paste and stir-fry; 8. Fry until the spicy oil is slightly released, then add the onion and garlic , stir-fry together with star anise; 9. Stir-fry until fragrant, add fried frogs and stir-fry; 10. Add rice wine and light soy sauce, stir-fry; 11. Add prepared lotus root strips and lettuce strips, stir-fry ;12 Just add salt and seasoning, and sprinkle peanuts before serving. Sichuan style potato fried eggplant

Ingredients: Potato and eggplant Preparation: 1. Prepare the raw materials; 2. Cut the eggplant into hob pieces and heat it in the microwave over medium-high heat for three minutes; 3. Put the potato pieces into the pot Go ahead and fry; 4. Fry the potatoes over low heat until they turn transparent; 5. Add a small amount of oil to the pot, add garlic and Pixian bean paste and stir-fry; 6. Stir-fry into chili oil, add long eggplants and stir-fry; 7. Add the prepared potato pieces and stir-fry; 8. Add an appropriate amount of light soy sauce and stir-fry for color; 9. Add a small amount of salt for seasoning. Raw materials: Meat slices fans grind taro Preparation: 1. Prepare the raw materials; 2. Add salt, tapioca starch, light soy sauce and rice wine to the meat slices, mix well and marinate; 3. Heat a cold pot, add a small amount of oil, and add Pixian Add the bean paste and minced garlic and stir-fry; 4. Stir-fry the chili oil and add the bone broth and cook for about three minutes; 5. Add the vermicelli and cook; 6. Add the taro and cook; 7. Put the meat slices in Put it into the pot and cook; 8. After the meat pieces have lost color, simmer for 2 minutes and then add salt to taste.