Hello: The following is a recipe for keeping healthy in winter: cook the fish 1, slaughter and clean the fish, cut off the head and tail, cut into fillets, and chop the remaining fish chops into several pieces. Grab the fish fillets evenly with a little salt, cooking wine, corn starch and a protein, and marinate them for 15 minutes (the head and tail are separated from the fish fillets, and marinate them equally); 2. Boil a small pot of water, wash the bean sprouts, scald them with boiling water, take them out and put them in a large basin, and sprinkle a little salt according to personal taste. 3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons of watercress (or chop and stir fry) and stir fry with ginger, garlic, onion, pepper, Chili powder and dried pepper. Add fish head, fish tail and fish chops, turn to high heat, stir-fry evenly, add cooking wine, soy sauce, pepper and sugar, stir-fry for a while, add appropriate amount of hot water, and season with salt and monosodium glutamate. When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3~5 minutes. Pour the cooked fish and all the soup into the cauldron just filled with bean sprouts; 4. Take a clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the container). Fish and bean sprouts will be submerged when poured into a large basin. Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper, and stir-fry slowly with low fire to give the fragrance of pepper and pepper. Be careful that the fire is not too big to avoid explosion; 5. When the color of pepper changes quickly, turn off the fire immediately and pour the oil and pepper in the pot into the big pot of fish. Chicken wings of cola (6 pieces), coriander (1 piece), cola (1 can), garlic (3 pieces), ginger (3 pieces), onion (1 piece), coriander (1 piece) Seasoning: oil (3 major ingredients. Add 3 tbsp oil and heat, saute ginger slices, garlic slices and onion slices, then pour in chicken wings and stir fry. 2. Open a can of coke, pour it all into the pot to submerge the chicken wings, pour in 1 tbsp soy sauce, 1/3 tbsp salt, 1/3 tbsp white wine, 1/6 tbsp white sugar, and stir well. 3. Cover and cook slowly over medium heat. From time to time, open the lid and stir fry a few times to avoid burning until the cola juice is almost dry. 4. Sprinkle 1/5 tablespoons of chicken essence to taste, and put the washed coriander leaves on the plate for decoration. Finished product: 1. Use coke to make chicken wings, use ordinary coke, not low-sugar coke, because there is sweetener in it, which will taste bitter after heating. 2. Don't put too much soy sauce, otherwise it will overshadow the faint fragrance of cola. 3. Before the chicken wings are cooked, they should be boiled with boiling water for 2 ~ 3 minutes, so that the chicken wings are easy to cook and the fishy smell and excessive oil can be removed. If you want the chicken wings with coke to taste better, you can marinate them before cooking. After washing the chicken wings, make several cuts with a knife, wipe the chicken wings with ginger slices, and then marinate them with salt and cooking wine for 20 minutes. Mapo Tofu Ingredients: tender tofu, beef, garlic sprout, ginger, seasoning: Pixian watercress, salt, monosodium glutamate, soy sauce, chicken essence, pepper powder, starch and sugar. Production: Tofu is cut into 1cm square pieces, Pixian watercress is chopped, beef is chopped into rice, and garlic seedlings are cut into sections. Operation: 1. Boil a little salt in the pot, add tofu to boil, pour it into a container and raise it. Drain when frying. 2. Heat the oil in the pan, add minced beef and stir fry, then add Jiang Mo and Pixian watercress and stir fry to get red oil, add water, tofu, salt, white sugar, soy sauce, monosodium glutamate and chicken essence, cook for 5 minutes, thicken the water starch, add garlic sprouts, pour in oil and sprinkle with pepper noodles. Features: hemp, spicy, spicy, tender, crisp and fragrant. Fish-flavored shredded pork raw materials: tenderloin, green bamboo shoots, fungus, onion, ginger, garlic and eggs seasoning: cooking wine, pickled pepper, salt, sugar, monosodium glutamate, soy sauce, starch, blending oil: 1, tenderloin cut into two thick shreds, green bamboo shoots peeled and shredded, water-soaked fungus shredded, horseshoe chopped onion, shredded ginger and garlic. Cooking: 1. Heat the wok and pour it into the oily wok. Pour out the oil and come on. Heat to 50%, add shredded pork and oil. The shredded pork is broken, pour it out and drain it. 2. Heat the base oil in the pot, stir-fry the pickled pepper until red oil is produced, stir-fry the onion, ginger and garlic, add salt, sugar, monosodium glutamate and soy sauce to taste, when the green bamboo shoots are cooked, pour in shredded pork, stir-fry and cook balsamic vinegar, add water and starch to thicken, and pour in the oil to serve. Features: fresh and tender meat, bright red color, salty, sweet, sour and spicy, with outstanding onions, ginger and garlic. 300g of kung pao chicken chicken breast, 50g of peanuts, 20g of dried peppers, 20g of water starch, 20g of clear soup and 80g of peanut oil. Cooking method: Dice chicken breast, add soy sauce, refined salt and cooking wine, and mix well with water and bean powder. Mix soy sauce, sugar, vinegar, monosodium glutamate, clear soup and water bean powder into sauce. Cut the dried Chili into 2 cm long sections. Fry peanuts until they are brown. Stir-fry diced chicken, add ginger, onion and garlic, stir well, cook in sauce, add peanuts, turn over twice and serve. Production process: 1. Buy chicken legs and dice the meat. 2. Wash the meat after cutting, add a little salt, pepper and yellow wine, and grab it evenly by hand. 3. put a little starch and grab it evenly with your hands. 4. Leave it for a while (this method is called pickling or sizing, which can remove the fishy smell of meat and is suitable for all kinds of meat). 5. Pour the oil into the pot. 6. Put the diced chicken into the pot, fry for a while and take it out. 7. Pour Chili oil (or salad oil) into the pot. 8. Add pepper and pepper (low heat). 9. Add onion, ginger slices and garlic slices and stir fry for a while. 10. Add diced chicken. 1 1. Add wine and soy sauce (color). 12. Add some chicken soup. 13. Add a little salt, chicken essence, more sugar and a little vinegar (this dish tastes a little sour and sweet). 14. Add a little starch and add fried peanuts. 15. Add pepper and sesame oil and take out the pot. Oil pork main ingredient: pork tenderloin 200g. Accessories: 20g of winter bamboo shoots, auricularia auricula (soaked in water) 15g, 20g of cucumber, 20g of starch (broad bean), and 20g of egg 120g. Seasoning: garlic (white skin) 5g, yellow sauce 3g, balsamic vinegar 3g, pepper 3g and chives 6520g. 10g sesame oil 35g lard (refined) cooking method 1. Remove the film, white tendons and fat from the shoulder pole meat (tenderloin) and put it horizontally on the cutting board; 2. Invert the raw materials into strips with a thickness of 0.33 cm by flat knife cutting; 3. Then put it flat on the chopping block, and then obliquely cut it with a straight knife to form an oblique square piece with a length of 6.6 cm and a width of 4 cm; 4. Peel the winter bamboo shoots, wash them and cut them into pieces as big as meat; 5. Wash cucumber and cut into pieces as big as meat; 6. Pick the stems of the fungus, wash them, and cut the large pieces into small pieces; 7. Rooting onions, washing, and cutting mung beans into large pieces; 8. Peel ginger and cut ginger rice, and slice garlic cloves; 9. Put the sliced meat into a bowl, add yellow sauce, pepper, soy sauce and salt, mix well and marinate for half an hour; 10. Blanch the winter bamboo shoots. If it is too cold, put the clear water in a small bowl; 1 1. Add auricularia auricula, cucumber slices, 50 ml of chicken soup, yellow wine, monosodium glutamate, soy sauce and wet starch to the winter bamboo shoot bowl to make a sauce; 12. wok, add lard and heat it to 50%, then add the soaked meat slices, quickly break them up with chopsticks, slide them for about 5 ~ 6 seconds and pour them into a colander to drain the oil; 65438+ Douchi shad oil wheat dish Ingredients: oil wheat dish Accessories: Douchi shad, garlic seasoning: salt, monosodium glutamate, sugar, sesame oil, cooking wine, soy sauce, raw flour Cooking method: 1 Wash the oil wheat vegetables, cut into sections, and mince the garlic for later use; 2. Light the pot and pour the oil. Stir-fry the lettuce until the color is green. Add a little salt, monosodium glutamate and white sugar into the pot, add a little oil into the pot, saute minced garlic, add lobster sauce and mackerel, season with cooking wine, a little water, monosodium glutamate, white sugar and soy sauce, thicken sesame oil before taking out the pot, and pour it into the oil wheat dish. Features: Black beans are rich in flavor, crisp and refreshing. Crucian carp tofu soup ingredients: two crucian carp, green onions, ginger, vegetables and tofu. Seasoning: salt, cooking wine, pepper, monosodium glutamate, chicken essence. Steps: Slaughter and wash crucian carp, cut onion into sections, slice ginger, wash vegetables, and cut tofu into mahjong tiles. Operation: Heat the oil in the pot, add the crucian carp to fry both sides, add the onion and ginger to stir fry, add the cooking wine, boil it with hot water, and add the pepper to cook for 10 minute. When the soup is thick, add salt, monosodium glutamate, chicken essence, vegetables and tofu for 2 minutes. Features: delicious fish and soup. Key operation: Let the water go after the fish is fried, so that the boiled soup is thick and white, and the protein in the fish can be better dissolved in the soup. Don't pour sesame oil into fish soup, so as not to affect the flavor of fish soup.