Braised tofu raw materials: tender tofu 1, mushrooms 6, leek moss (or garlic) 3. Seasoning: ginger 1 a small piece, onion 1, star anise 1, 8 peppers, cinnamon 1, soy sauce 1/2 teaspoons, soy sauce 1 teaspoon, mushroom essence and sugar/kloc-0 each. Practice: 1, wash the dried mushrooms and soak them in warm water (a little sugar can be put in the water to make the Pleurotus ostreatus taste better). When it is used, it is picked up and dried (the oyster mushroom water is reserved), and the big one can be cut in half; 2. Cut the tofu into pieces, boil it in water, then pick it up and drain it; 3, wok hot oil, generally use a quilt to fry in the pot until both sides are golden; 4. Wash leek moss and cut into sections; Chop ginger; Cut onion into sections; Prepare pepper, star anise and cinnamon; 5, hot pot cold oil, small hot fragrant ginger garlic and cinnamon, star anise, pepper; 6, pour in the fried tofu, turn to slow fire and stir fry carefully; 7. Pour the water of Pleurotus ostreatus and Lentinus edodes respectively (do not pour the residue deposited at the bottom) until the raw materials are not used; 8. Add leek moss, add soy sauce, soy sauce and mushroom essence, and simmer on low heat until the juice is sticky. Finally, add sugar, sesame oil and salt and mix well.

Steamed fish belly with pickles: fish belly, pickles, chopped pepper, ginger, garlic, seafood soy sauce, water starch, pure grain wine. Practice: 1. Wash the fishbone, drain the water, pour in starch, salt and ginger slices, mix well and plate; 2. Spread pickles on the fish noodles and steam them for five or six minutes. 3. Cut minced ginger and garlic when steaming fish; 4. Steam the fish and take it out. Drain the steamed fish and clip out the ginger slices. 5. Stir-fry minced ginger and garlic in hot oil, stir-fry chopped pepper twice, and finally add seafood soy sauce to turn off the heat; 6. Pour the fried seasoning on the marinated steamed fish fillet.

Roasted fish with chopped pepper: 1 carp, 2 spoonfuls of rice wine, 2g of white pepper, proper amount of salt, 2 spoonfuls of starch, 2g of garlic, 2g of ginger slices, 1.5 spoonfuls of chopped pepper, 1 spoonful of soy sauce, 1 spoonful of sugar and 2g of onion. Practice: 1. Cut the fish evenly into pieces and cut it horizontally. 2. Add a little white pepper, salt and rice wine and marinate by hand for 15 minutes. Add a little tapioca starch and mix. 3. Cut ginger, garlic and onion roots into fine foam for later use. The pot is completely boiled. When the smoke begins, add a proper amount of oil, and then pour in a small amount of edible salt. After the oil is burned, put the pickled fried fish piece by piece to prevent it from sticking to the pot. After the pot was put away, it was gently separated and glued together with wooden chopsticks. After the fish is put into the pot, turn to slow fire. Stir-fry until golden, and serve. 5. Leave oil in the bottom of the pot, add garlic, ginger and chopped green onion, and saute the dried Chili. 6. Add a spoonful and a half of chopped peppers, stir fry evenly on low heat, add a small bowl of cold water, a spoonful of soy sauce, and a quarter of soy sauce. 7. A little salt, a little sugar, monosodium glutamate and seasoning, and cook for three to four minutes. 8. Add the fried fish, boil and roll slowly. Don't push, it will break. 9, the juice does not have to be completely dried, just put a small amount of chopped green onion into the pot.