I personally understand that private cuisine is a relatively innovative food. My own research is called private cuisine, which means my own major is called private cuisine. Today, I will bring you healthy and nutritious private cuisine, golden fish playing lotus pond! Ingredients: small fish, red pepper, garlic leaves, minced garlic and Jiang Mo.

Seasoning: cooking wine, light soy sauce

Step 1: Clean the fresh fry and soak them in salt and cooking wine to make them taste more delicious.

Step 2: Heat the oil in the pot to 70% heat. Fry fry one by one (fish is fresh and clean without sticking to fish) in the oil pan until golden brown, and take it out for later use.

Step 3: fry the fish oil until it is cooked, leaving a little. First add ginger slices and minced garlic to fry until fragrant, then add red pepper to stir fry, and finally add stir fry. When it's almost done, add soy sauce and warm water and simmer for about ten minutes.

Step 4: Collect the juice over high fire, and add the garlic leaves before cooking.

Such a delicious little fish is ready, and friends who like to eat fish can follow this method and never tire of eating it.

The so-called private cuisine is a special dish that is slightly different from others. Some of them have improved the traditional dishes and combined with the characteristics of ingredients to make the dishes more innovative and delicious! More than a decade ago, private kitchens blossomed everywhere in Chengdu. Many people use one or two special private kitchens to support their shops, but many bosses didn't laugh at last, and many bosses lost their money. Since then, they have withdrawn from the taste rivers and lakes. It seems that private cuisine may be narcissistic. In my opinion, the best private cuisine is to be accepted by the public! For example, Sichuan cuisine, if these ten Sichuan dishes are brought into full play, is the best private cuisine: Sichuan-style pork, shredded pork with fish flavor, Mapo tofu, boiled pork slices, bean curd, shredded chicken with strange flavor, boiled cabbage, kung pao chicken, Dongpo elbow, husband and wife lung slices and so on. Personally, I think making these Sichuan dishes well is the best private cuisine. As long as you master the following points, you will be OK: strictly choose materials and seasonings, and cook according to traditional recipes. You have done all these projects, and that is the best private kitchen.