1, clam 150g, green pepper 1, 2 fresh chilies, 2 cloves of garlic, 20g of onion (or onion), 5g of ginger, lobster sauce 10g, fish sauce 1 tablespoon, Shaoxing wine. Dice green pepper, dice fresh pepper, mince garlic, slice onion, shred ginger, soak lobster sauce in water for a while, and drain for later use. After washing the clams, cook them in boiling water until all the clams are open, take them out and drain them for later use. Take a small bowl, put all the seasonings into the bowl and make a sauce for later use. Heat an appropriate amount of oil in the pot, add green pepper, fresh pepper, minced garlic, chopped green onion, shredded ginger and fermented soybean and stir-fry until fragrant. Add the clams and stir-fry a few times. Cook the prepared sauce, toss the pot a few times, let the clams dip in the sauce evenly, and then take it out and put it on a plate.

2. Rinse 500g mackerel with clear water, then dry it, sprinkle with a little salt, pepper and cooking wine, and marinate it a little, onion, shredded onion, ginger slices and shredded ginger. Seasoning: one tablespoon of hot sauce ointment, one tablespoon of soy sauce, two tablespoons of clear water, half a teaspoon of cooking wine, a little sugar and monosodium glutamate, and a few drops of balsamic vinegar and powdered water. Heat four tablespoons of oil, add ginger slices and stir-fry until fragrant, add fish pieces and fry them on both sides, and drain the oil for later use. Heat a tablespoon of oil, add onion and stir-fry until fragrant. Add seasoning and bring to a boil. Dilute the sauce with white powder, add balsamic vinegar and pour it on the fish pieces on the fire.

3. A bowl of broken crab rice, two tablespoons diced onion, celery and toast, half a teaspoon of coriander, one teaspoon and a half of mayonnaise, half a teaspoon of yellow mustard sauce, half a teaspoon of white pepper and two eggplant peppers. Practice: Mix all the ingredients in a large bowl, divide them into 3-4 parts, gently knead them into round cakes and sprinkle with a little white powder. Put a little oil in the bottom of the wok, heat it, add crab cakes, and fry over low heat until the skin is crisp. Divide a crab cake into two parts and put tomatoes and peppers in it.