Stir-fry shrimp: 1, clean the shrimp, cut off the sharp edge of the top of the head, remove the shrimp line, add white pepper, salt, rice wine and ginger slices, and marinate the shrimp15min; 2. Add cassava starch after the shrimps are salted, so that each shrimp is also wrapped by cassava starch and prepared for frying in advance; 3, the pot is 80% hot, and the shrimp is gradually cooked. It is recommended to fry a catty of shrimp twice to prevent scorching. If the fried wooden chopsticks feel crisp, they can be removed and drained for later use; 4. There is a small amount of oil left in the wok. Stir-fry the garlic paste with low fire, then pour in a proper amount of fried chicken powder, add 1 spoon of salt, and stir-fry the fried chicken again with low fire until it is pink and dark yellow, which is easy to paste. 5. Pour in the fried lobster, stir fry again, wrap the shrimp with bread crumbs, sprinkle with onions and serve.

Raw materials of beer duck: 500g goose, beer 1 bottle, 3 pieces of old rock sugar, appropriate amount of onion and ginger, appropriate amount of garlic, half bowl of soy sauce, soy sauce 1 spoon, and salt 1 teaspoon. Practice: 1, chop the domestic ducks, put cold water in the pot, and add onions, ginger and salt. 2. Take an oil pan, put the drained goose into the pan and stir fry, and gradually fry the pan over medium heat until the duck is fried; 3. Add soy sauce with soy sauce, add soy sauce with soy sauce, fry with oil consumption, and then add goose with beer; 4. Pour in old rock sugar and salt to taste. After boiling, cover and stew for 25-30 minutes. 5, in addition to fried sugar color, there is also a very sticky juice evenly wrapped in meat, which can be eaten.

Steamed eel food with black bean sauce: 1 white eel (sea eel), appropriate amount of water black bean powder, appropriate amount of garlic powder, a small amount of onion, appropriate amount of onion ginger, 2 tablespoons of soy sauce, 1 teaspoon of sugar, 1 tablespoon of rice wine, and appropriate amount of salt: 1. Our fish stall owner will kill it well. 2. Wash the eel, add ginger slices, onion, rice wine and a little salt water 15 minutes to remove fishy smell. Ginger slices and winter shavings can be made into onion Jiang Shui by hand. 3. Boil the oil in the rice cooker, add water, lobster sauce and minced garlic, and stir-fry for fragrance. After the ceasefire, add soy sauce and sugar and mix well to make juice (if it is too dry, you can also put some boiling water), popularize it and keep it. 4. The white eel is placed on a deep dish, and it is best not to overlap. The juice is evenly covered on the white eel, and the water is boiled and steamed 10- 15min. You can uncover the pot cover and poke the thickest position of the fish with chopsticks. If you can poke it, it means it's cooked. Just sprinkle shallots on the pot for decorative design.