1. Wash the perch, shape it, add appropriate amount of salt, ginger slices and onion segments, and marinate it with 2 spoonfuls of cooking wine for about 10 minute.
2. Cook the fish for about 7.8 minutes, depending on the meat quality of the fish ~ turn off the fire and stew for about 2 minutes.
3. Throw away the onion and ginger of the steamed fish and pour out the soup.
4. Practice: Shredded onion, minced garlic and millet are spicy, and appropriate amount of steamed fish and soy sauce is poured in.
5. Heat the oil and pour it.
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2. Sichuan style pork
1. Pork belly in cold water, add onion, ginger slices and 1 tbsp cooking wine, cook over high fire, skim the floating powder, turn to medium heat and continue cooking for about 20 minutes until chopsticks can be inserted into the meat.
Take it out for later use
3. Slice pork belly, stir-fry excess oil with hot oil, and pour out some oil.
4. Add 1 tbsp bean paste and minced garlic and stir well.
5. Add 1 spoon of soy sauce, 1 spoon of cooking wine, appropriate amount of sugar and 1 spoon of sweet noodle sauce, and stir well.
6. First add the roots of garlic seedlings that are not easy to cook and stir fry until the roots are cut off.
7. Add garlic leaves and stir fry until it is broken.
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3. cumin potatoes ham diced
1. Dice potatoes, brew with clear water, remove powder and fry until golden brown.
2. Dice the potatoes and fry the noodles in hot oil until they are crisp.
3. Leave a little oil in the pot and put the fried diced potatoes and ham in it.
4. Add right amount of cumin powder and Chili powder.
5. Add 1 tbsp soy sauce and appropriate amount of salt, and stir well.
6. Add chopped green onion and sesame seeds and stir well.
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4. Beat Chili preserved eggs and eggplant
1. Put the eggplant in the pot and steam it for later use.
2. Dry the green pepper with low fire until it looks brown and soft, and peel off the skin of the green pepper.
3. Put the steamed eggplant, green pepper and preserved eggs into the container.
4. Add minced garlic, 1 teaspoon soy sauce, 1 teaspoon balsamic vinegar, appropriate amount of salt and 1 teaspoon sesame oil.
Mash with a rolling pin
6. add millet spicy.