No matter how much money you earn this year, you must serve 18 dishes, which shows that everything goes well in the Year of the Tiger.

The Spring Festival is coming, and the flavor of the Spring Festival is getting stronger every day. Many young people are also slowly preparing for the Spring Festival. Annual reunion, annual New Year's Eve dinner, no matter how much money you earn every year, you have to go there, which shows that everything goes well in the Year of the Tiger.

There are more than enough fish every year.

1, prepare a fresh bass, first treat the internal organs of the fish and tear off the black film inside, otherwise the fish will be very fishy. After treatment, the fish plug is taken out, and the fish plug is also the main source of fishy smell.

2. Next, wash the fish until the water is no longer turbid, and then draw a cross knife on the fish, so that it is easier to taste when steaming. Put a flower knife on the inside of the fish and a flower knife on the back. Put it aside for later use.

3. Prepare a bigger ginger, then mash it, then prepare some shallots, directly wind them into onion knots, put the onion knots into the bass, and then pour in a proper amount of beer, which will not only remove the fishy smell, but also make the meat of the fish more tender. Spread ginger and scallion evenly on the fish and smear it on every part of the fish. Finally, put the onion and ginger into the fish belly and marinate for 20 minutes.

Next, prepare some green onions and slice them, and then prepare some ginger and slice them. Put ginger slices and onion slices into a plate neatly, take out the perch, dry it and put it in a plate. Spread some cooking oil evenly on the surface of fish to prevent water from evaporating.

5. Next, put onion slices and ginger slices evenly on the surface of the fish, then sprinkle some edible salt, put it directly into the steamer, boil water and steam for about 9 minutes, and adjust the time according to the size of the fish.

6, when steaming, cut some three silk, onion, red pepper, ginger, three silk as thin as possible, and then soak in warm water.

7. Next, slice the onion and garlic, burn the oil from the pot, add the onion and garlic slices and stir fry. After frying, start seasoning, add salt soy sauce and oyster sauce. Steamed fish with soy sauce, stir-fry for about 1 min. After frying, pour directly into the colander and filter out the onion and ginger.

8. Take out the bass after steaming, pick out all the onions and ginger in it, pour in the cooked juice, add the soaked three silk, and pour in hot oil to stimulate the fragrance. Delicious steamed bass is ready.

Good luck to the chicken and good luck to the golden rooster.

1. Prepare a fresh chicken. First of all, the chicken is treated simply, especially by cleaning its internal organs. Then, chop the chicken into small pieces of uniform size, put them into the pot, add appropriate amount of flour, add appropriate amount of salt, add a little water, and fully stir for 3 minutes. Flour and water have great adsorption.

2. After mixing, pour enough water and rinse repeatedly until the water is no longer turbid. After washing, squeeze the water out of the meat directly and put it in a basin.

3. Next, start pickling chicken pieces and add soy sauce. Oyster sauce, add appropriate amount of pepper to remove fishy smell and enhance fragrance, add a little cooking wine to remove fishy smell, and then add ginger slices. Garlic slices and onions. Grab well, then marinate 15 minutes to taste.

4. Prepare a handful of vermicelli, put it in a basin, and then pour warm water to soften the vermicelli. Put it aside for use. Prepare a handful of mushrooms, clean them, cut them into pieces and fry them for later use.

5. Next, prepare some ingredients, prepare a handful of onion, cut it into chopped green onion, then prepare a handful of garlic, cut it into garlic slices, then prepare some ginger, cut it into ginger slices, and cut Xiaomi spicy into Chili rings. Put it aside for use.

6. Heat the oil in the pot, pour the marinated chicken and stir fry. Stir-fry the water inside first, then continue to stir-fry until the surface of the chicken is slightly browned. Add onion, ginger and garlic, stir-fry until fragrant, add a little soy sauce to color, add some salt to taste, then pour in boiling water and skip the chicken.

7. Next, put a little oil in the casserole, heat it, add the mushroom slices and fry until soft, then add the vermicelli, and then pour the chicken. After the fire boils, simmer for about 25 minutes until the chicken is cooked and stewed.

8. After the chicken is stewed, sprinkle with chopped green onion, and the delicious casserole stewed chicken is ready.

The meatballs are round.

1, prepare a piece of pork with four parts fat and six parts lean, and then chop the meat into small pieces, and then chop it into minced meat. Chop it as delicately as possible, so that it tastes more elastic. You can also grind it into minced meat with a meat grinder, but the minced meat tastes better.

2. When chopping meat, add chopped green onion and Jiang Mo, and chop it into pieces just like meat, which will not only remove the fishy smell, but also make it more tasty. Jiang Mo chopped green onion is indispensable. Prepare some onion ginger, put it in a bowl, add warm water, grab and mix onion Jiang Shui, and add onion Jiang Shui directly into the meat stuffing.

3. Next, season the meat stuffing, add salt and pepper to remove the fishy smell and enhance the fragrance, then beat in a fresh egg, add a spoonful of chicken essence, and then keep stirring in one direction to make the meat stuffing brush.

4. Prepare a proper amount of vermicelli, put it in a bowl and soak it in warm water until the vermicelli becomes soft. Next, prepare some cabbage leaves, or prepare some favorite vegetables, wash them and put them aside for later use.

5. Heat oil in the pot, add some shrimps, add some ginger slices, add cabbage leaves and stir fry for a while, add warm water, then add salt to boil.

6. After the fire boils, turn to low heat, grab a handful of meatballs, then squeeze them out of the user's mouth and spoon them into the pot. After the meatballs are slightly shaped, turn them over and heat them evenly.

7. When the meatballs are cooked until they are all floating, add the soaked vermicelli, cook until the vermicelli is completely soft, sprinkle some pepper, put it in a bowl, sprinkle with chopped green onion and drizzle with sesame oil. Delicious water-made meatballs are ready.

Braised pork is booming. Traditional dishes.

1, prepare a good piece of pork belly, be sure to choose pork belly with pigskin, put the pigskin directly on the side of the iron pot, and then burn it until the surface is slightly black.

2. After scalding the pigskin, put it directly into the basin and soak it for 20 minutes. After soaking, scrape off the burnt part. You can use steel balls and then clean them again.

3. After the pork belly is cleaned, it is directly cut into larger squares, which is very enjoyable to eat. Next, prepare some shallots and ginger slices. Put it on a plate, then add fennel, cinnamon and hawthorn.

4. Stir-fry the oil in a pot until the sugar color is brown, add a handful of rock sugar, stir-fry the rock sugar with a big fire until it melts, then continue to stir-fry it with a small fire until it appears purplish red, then continue to stir-fry until dense bubbles appear, add half a bowl of hot water, and put it in a bowl for later use after the sugar color is stir-fried.

5. Boil the oil again, add the pork belly and stir fry. Don't turn the pork belly in a hurry. Stir-fry slowly first, stir-fry the oil inside. When the pork belly is slightly browned, add the minced onion and ginger, stir-fry until fragrant, and then add the sugar color to continue stirring.

6. After the pork belly is fried, pour in a can of beer, add soy sauce and salt to taste, boil over high fire, and simmer for about 60 minutes. .

7. After cooking, open the lid and open the fire to collect the juice. When the soup is thick, you can eat it on a plate, and the fat but not greasy braised pork is ready.

Shrimp laughs every day.

1. Prepare half a basin of fresh prawns, then pour in a spoonful of salt, then pour in clear water without prawns, and stir well. Set aside and marinate for about 15 minutes.

2. After the prawns are soaked, take them out and wash them directly. Next, start treating prawns. Cut off the shrimp gun first, then squeeze out the dirty things in the shrimp head, take out the shrimp line by the way, and then cut off the shrimp line.

3. After the prawns are treated, put them directly into the basin, pour in clear water and wash them twice until the water is no longer turbid.

4. Next, prepare an onion and cut it directly into shredded onion. Slice a handful of shallots, then prepare some ginger and slice directly, and then prepare some garlic. Generally, garlic is cut into pieces, and half of garlic is chopped directly into garlic paste. Prepare a handful of onion leaves, cut into chopped green onion, a handful of millet spicy, directly cut into fried rice cake Chili rings, put garlic and chopped green onion millet spicy into a small bowl, and add a spoonful of white sesame seeds for later use.

5. Do not add oil or water to the pot, then evenly spread a layer of shredded onion, then spread a layer of ginger, and then evenly sprinkle garlic. Then put the prawns into the pot one by one, spread them evenly at the bottom of the pot, and then pour in the cooking wine. Liquor, cooking oil and finally a handful of pepper.

6. Cover the pot and simmer for about 1 minute. After the onion Jiang Shui comes out, reduce the heat and continue to stew for about 4 minutes.

7. Heat the oil in the pot, pour it directly into the onion, ginger, garlic, millet and spicy food, stir well, then add salt, soy sauce, oyster sauce, balsamic vinegar and sugar, and stir well. The delicious cold sauce is ready.

8. After the prawns are braised, put them directly into the plate, or you can pose your favorite shape. You can stutter or dip in the sauce, and the delicious boiled shrimp will be ready.

Pig trotters make a fortune.

1. Prepare a proper amount of fresh trotters. After cleaning the trotters, chop them directly into trotters with uniform size. Then add some flour and a little water and stir for about 2 minutes, which can remove dust and impurities on the surface of pig's trotters.

2. Next, pour enough water into the pig's trotters until the water is no longer turbid, and finally clean it with flowing water. Wash pig's trotters and blanch them in cold water. After the fire boils, skim off the floating foam on the surface.

3, while the pig's trotters drown, we first prepare some aniseed, cut the green onions into onion segments, and then prepare some ginger and cut it directly into ginger slices. Then prepare some aniseed, star anise and cinnamon leaves. Add some dried peppers. Put another piece of angelica dahurica.

4. After the pig's trotters are cooked, skim off the floating foam on the surface, then pour in some white wine, continue to cook for about 2 minutes, then take out and wash the pig's trotters with warm water. After cleaning, put it aside for use.

5. Next, stir-fry the sugar color. Heat oil in the pot and put a handful of rock sugar. Stir-fry the rock sugar and melt it in the fire. Then simmer slowly with a small fire until it is purple, and then continue to simmer until it bubbles intensively. Put the trotters directly in, stir-fry slowly until the trotters are evenly colored.

6. When the pig's trotters are red and shiny, add the onion, garlic and ginger, continue to stir fry, stir fry the fragrance, and then pour enough boiling water. Boiled water doesn't reach the trotters, and then seasoning, add a little soy sauce and oyster sauce, and add a handful of rock sugar. Bring the fire to a boil and simmer for about 50 minutes.

7. After the pig's trotters are stewed, open the fire to collect the juice, then add chicken essence, pepper and salt to taste, and mix well. When the soup is almost collected, directly put it on the plate.

1. Prepare a fresh carrot, peel the carrot and cut it into thin slices. Put the sliced carrots evenly on the plate, and then put some peas along the edge.

2. Next, prepare some lettuce, peel it, then cut it into thin lettuce slices, and then put the lettuce slices evenly on the plate.

3. Prepare another yam. Wash the yam first, then peel it and cut it into thin slices. Put it neatly on the plate, put some millet spicy on the yam, and put the plate aside for use.

4. Next, prepare a piece of pork, cut it into small pieces, then chop it into meat stuffing, put the meat stuffing into a bowl, then marinate it, add salt chicken essence, soy sauce, a proper amount of soy sauce, cooking wine and pepper powder, stir it evenly, then beat in an egg white, and stir it evenly in a wiredrawing shape.

5. Add starch into the meat stuffing and stir evenly, and add cooking oil and stir constantly. Stir well, add peas and corn kernels, stir well, and let stand for curing 15 minutes.

6. After the meat is salted, put it directly in a small bowl, press the porcelain, and then buckle it upside down on the plate. Press a small nest in the middle to put egg yolk or leftover corn peas.

7. After everything is done, put it in a steamer and steam it 15 minutes or so.

8. Prepare small bowls and sauces. Add salt chicken essence and white sugar to make it fresh, then add pepper, pour in water and stir well.

9. Pour the prepared juice directly into the pot. Start the fire to boil, and then pour in the water starch. When the soup is thick, pour the juice into the steaming plate, and it will be delicious, and the delicious Five Blessingg will be ready.

Green beans are safe all year round.

1. Prepare appropriate amount of green beans. First, simply wash the green beans, and then put them into the water control basket to control the water. Next, pick out the head and tail of the beans, and then divide them into two equal parts.

2. Prepare a piece of ginger, cut it into slices, then cut it into shredded ginger, prepare a piece of garlic and cut it into garlic slices, and then prepare some shallots and cut them directly into chopped green onion. Prepare some dried peppers and some prickly ash and put them in a small bowl for later use.

3. Prepare a piece of pork belly and cut it into thin pork belly slices. Don't cut it too thick, or it will be greasy. If you don't like pork belly, you can keep it. Pork belly is all cut into diced meat. Put it aside for use.

4. Boil the oil, add more cooking oil, and when it is 40% to 50% hot, fry it directly in the beans. Once the beans are fried, remove the tiger skin and then remove the oil control.

5. Cook the oil again, stir-fry the pork belly, stir-fry the oil inside, and put a handful of dried peppers when it is slightly browned. Stir-fry the pepper, then add the shredded onion and ginger to continue frying.

6. Add the fried beans after frying, then pour some along the side of the pot, then stir fry over high fire, and add some soy sauce to fry the sauce.

7. After frying completely, start seasoning, add salt chicken essence and appropriate amount of sugar to taste, fry thoroughly, pour in appropriate amount of white sesame seeds, stir fry evenly, plate, and delicious dry fried green beans will be ready.

1. Prepare a half-washed pig head. Brush the surface first. Pig hair must be burned, or the stew will smell fishy. You can also scrape it with a knife, which will be cleaner.

2. Next, put the cleaned pig head into the pot, add the ginger slices, then pour in the highly alcoholic rice wine, and then add the onion to boil. After the fire boils, skim off the floating foam on the surface. After the floating foam is cleaned, continue to cook for 5 minutes, and then take it out.

3. After the pig's head is fished out, take off the pig's ear, and then insert a flower knife in the pig's ear, which is easier to taste.

4. Next, stir-fry the sugar color, add a little oil to the pot, put a handful of rock sugar, first boil it with high fire, then simmer it slowly with low fire until it appears purple, and observe until there are dense bubbles, pour in a proper amount of boiling water, and the beautiful sugar color will be fried.

5. Next, prepare the ingredients for the stew and mash the green onions and garlic. Ginger slices. Two tsaoko and one fennel. A handful of pepper. A proper amount of star anise and two cinnamon. Appropriate amount of fragrant leaves can also be eaten directly in stewed buns, which is particularly convenient.

6. Put the pig's head into the pot, pour in the sugar color, then pour in enough boiling water until it is over the pig's head, then pour in the prepared aniseed, then pour in some dried tangerine peel and pepper, finally pour in the right amount of soy sauce and rice wine, then add the right amount of salt, boil over low heat and stew for about 60 minutes.

7. After the pig's head is stewed, continue to stew for 30 minutes. After stewing, remove and cut into pieces. You can stutter directly or dip in the sauce, which is especially delicious. The delicious stewed pig's head is ready

1. Prepare a proper amount of pig tails. First, burn the pig's tail, so it won't taste so fishy. Then, soak the pig's tail in water 10 minute. After that, scrape the surface with a knife and clean it thoroughly several times.

2. After the pig's tail comes out clean, chop it directly into pig's tail segments with uniform size, then prepare half a bowl of soybeans and soak them for one night in advance. The color is particularly bright.

3. Prepare a plate, add dried Chili, star anise cinnamon, add onion and ginger slices,

4. Boil the washed pig tail in cold water and add some cooking wine to remove the fishy smell. After the fire boils, skim off the floating foam on the surface, continue to cook for 8 minutes, then take it out and wash the pig's tail with warm water.

5. Heat hot oil from the pan, add ginger slices, stir-fry until fragrant, add pigtail and stir-fry the oil in pigtail, then add aniseed and continue to stir-fry until fragrant. Then pour in the right amount of white wine to remove the fishy smell.

6. After frying, pour enough boiling water until the trotters are gone, add salt to taste, stir well and pour directly into the casserole, and pour in the soaked soybeans.

7. Stir-fry the oil in the pot, add a handful of rock sugar, first stir-fry the white sugar to melt, then continue to stir-fry until it is purple, then continue to stir-fry until dense bubbles appear, and pour in some to start, and the sugar color will be fried.

8. Stir-fry the sugar color, pour it directly into the casserole, then cover the lid and simmer for about 60 minutes. Cook the pig's tail, then open the lid and add chicken pepper to taste.

9. Add green pepper and red pepper and stir-fry until the pepper is broken. Turn off the fire and you can eat, and the delicious casserole is cooked with pig's tail.

1. Prepare a piece of fresh pork. First, soak pork in clear water for 5 minutes, then clean it, cut it into strips, and then cut it into small pieces. Then chop the pork into minced meat, or directly grind it into minced meat and put the minced meat in a bowl for later use.

2. Next, prepare some shallots, cut them into pieces, and then prepare some ginger. Slice the ginger first, and then cut it into shredded ginger. Then put the onion ginger into a bowl, pour warm water, grab the onion Jiang Shui, and then pour the onion Jiang Shui directly into the meat.

3. Don't pour onion and Jiang Shui at one time, pour them in four times. Stir well after each pouring, then pour again, then season, add salt, sugar and pepper, soy sauce and cooking wine, stir well, then add some soy sauce and stir in one direction.

4. After stirring, add a fresh egg and stir it in the direction of the cup again until it is in a wiredrawing state.

5. Next, prepare a fresh lotus root, peel it first, then cut it into thin slices, directly cut it into filaments and then chop it, put the lotus root into the meat stuffing, and then add a proper amount of sweet potato starch and stir well. Just stir until it can agglomerate.

6. Next, prepare some green onions, slice them, then prepare a slice of ginger, slice them, and then add fragrant leaves and star anise. Cinnamon, then add a handful of dried peppers.

7. Boil the oil, add more cooking oil, take out the meat stuffing and make it into a ball the size of a ping-pong ball. When the oil temperature is 50% hot, put the meatballs into the oil pan, fry them until they are formed, and turn them over slowly. Make it heated evenly and colored evenly.

8. After the meatballs are fried, take them out and then the oil temperature rises. Put the meatballs in and fry them again. The meatballs made in this way are more crisp and delicious. Remove the fried meatballs and control the oil for later use.

9. Heat the oil in the pot, add the aniseed onion and ginger and stir-fry until fragrant. After stir-frying, pour in some warm water, then start seasoning, add salt, soy sauce, white sugar and chicken essence, stir well, bring to a boil, add meatballs and simmer for about 20 minutes.

10. After stewing, put it in a bowl, sprinkle with chopped green onion and pour it into the soup, and the delicious four-happiness Meetballs is ready.

1. Prepare a proper amount of fresh ribs. Chop the ribs into small pieces first, then add salt powder, stir for 3 minutes, and then pour in clear water until the water is no longer turbid. Take out the ribs and control the water for later use.

2. Next, blanch the ribs, put them in a pot with cold water, add some cooking wine to deodorize them, and then add the onion and ginger slices. Bring to a boil, skim off the floating foam on the surface, wash the floating foam, continue to cook for 3 minutes, then take it out and wash it with warm water for later use.

3. Heat the oil in the pot and add the washed ribs and stir fry. Dry the ribs first, then continue to stir fry until the ribs are slightly browned, and take out the fried oil, otherwise it will be very greasy.

Next, put a handful of sugar in the pot. Stir-fry the ribs and color them, then add the light soy sauce, continue to stir-fry and color them, then add a proper amount of boiling water, add salt, add a handful of rock sugar to freshen them up, then add balsamic vinegar, bring them to a boil on high fire and stew them on low fire for about 50 minutes.

5. After the ribs are soft and rotten, open the lid and open the fire to collect the juice. When the soup is thick, turn off the fire and put it in a bowl, and the delicious sweet and sour pork ribs will be ready.

Lettuce makes money

1. Prepare a handful of lettuce, break off one leaf at a time, then put the lettuce in the pot and wash it twice with a little salt, which is cleaner. Light salt water has bactericidal effect. Wash the lettuce and set aside.

2. Prepare a handful of garlic, make more garlic, then mash the garlic, chop it into minced garlic, prepare some millet spicy, and cut it into Chili rings directly. You can also prepare some ginger, cut it into shredded ginger, and then cut it into Jiang Mo.

3. Prepare a small bowl of juice. Add soy sauce, oyster sauce, white vinegar and sugar, add some pepper and then add some sesame sauce. , stir well and set aside.

4, boil water in the pot, add some salt, and add some cooking oil, so that the blanched lettuce can be green and will not be black. Blanch the lettuce, take it out and put it on a plate.

5. Heat oil in the pot, add minced garlic and millet, stir-fry, then pour the juice, add some garlic, continue to stir-fry, and then pour some water starch, which will make the soup thicker.

6. After the soup is stewed, pour it on the lettuce, and the delicious lettuce in oyster sauce will be ready.

Yuba has a rich life.

1. Prepare some dried yuba, break it into short and identical yuba segments, then put it in a pot, pour warm water and soak the yuba completely.

2. Next, prepare a fresh tomato, slice it, then prepare some Pleurotus eryngii, cut off the roots, clean it, put it aside, then prepare some vegetables, clean it, and put it aside to control the water.

3. Take out the yuba after soaking, squeeze out the water inside, prepare a small bowl, beat in two fresh eggs, add salt and white vinegar, fully stir into egg liquid, directly pour in yuba and stir well.

4. Boil the oil in the pot. Put the yuba mixed with egg liquid into the pot and fry until cooked. When the bottom is brown, turn over and continue frying the other side. When all the eggs turn brown, take them out for later use.

5. Boil the oil again, add the chopped tomatoes, and add a little salt. Professionals can fry the tomato soup faster. After the tomato juice is fried, add the Pleurotus ostreatus. When the Pleurotus ostreatus is fried to pieces, pour in clear soup or broth.

6. After the fire boils, start seasoning, add salt, chicken essence and white sugar, stir-fry evenly to taste, then add vegetables, stir-fry for a while, and pour in water starch, so that the soup will be more rich, cooked and served, and delicious tomatoes and rotten bamboo will be ready.

1, prepare an appropriate amount of ginger, cut it into thin slices first, then cut it into shredded ginger, prepare a section of onion and cut it into slices. Put the onion ginger into a bowl, then add the star anise, pour in warm water, and grab the onion Jiang Shui.

2. Prepare half an onion, cut it into shreds, then dice the onion, then prepare the onion and chopped green onion, then prepare some ginger, cut it into Jiang Mo, chop the garlic into minced garlic, and then chop all the onions and Jiang Mo.

3. Prepare a proper amount of meat stuffing, try to choose four parts fat and six parts thin meat stuffing, so that it tastes more fragrant, then start seasoning, add salt, sugar, pepper, thirteen spices, soy sauce and oyster sauce, add a little glutinous rice flour, add some onions and Jiang Shui, and mix well.

4. After the minced meat is evenly stirred, stir it in one direction, each time in the state of drawing, then add some onion Jiang Shui and onion Jiang Shui and stir it for three times. Finally, add some sesame oil, add some chopped green onion and mix well again.

5. Heat the oil from the pot and add the onion and stir fry. Stir-fry until fragrant. When it is slightly brown, add a handful of shrimp skin, which is fresher. Stir-fry and turn off the fire, and the fragrant scallion oil will be cooked.

6. Take out the wonton skin. Add the stuffing, dip some water in the edge, and then wrap it in the shape of wonton. All the wonton are wrapped and set aside.

7. Boil water in a pot, prepare a small bowl, add a handful of chopped green onion, add coriander, shrimp skin and laver, add salt, pepper and soy sauce, add a spoonful of boiled chopped green onion oil, and then pour the broth for later use.

8. After the water is boiled, put it in and cook. After the fire boils, add water three times. After the wonton is thoroughly cooked, put it directly into the bowl, and the delicious wonton is ready.

Jiaozi's "reunion" and "good luck"

1, prepare a handful of pepper, put it in a bowl, pour boiling water, and then soak it in pepper water.

2. Prepare some fresh mushrooms, wash them first, then slice them, change knives and cut them into shredded mushrooms, and finally slice them. Prepare another section of green onion, shred it, cut it into chopped green onion, and put it on a plate for later use.

3. Heat the oil in the pan, add chopped green onion and mushrooms and stir fry. Stir-fry until soft, add a little salt, stir-fry until the taste is good, and serve for later use.

4. Next, prepare some Chinese cabbage. First, break off the cabbages one by one, and then wash them. Wash and cut into shredded cabbage, and then cut into slices. Put the cut cabbage into a bowl, add a spoonful of salt and marinate for 10 minute.

5. Prepare a piece of pork with four parts fat and six parts lean, cut it into small pieces, put it directly into the meat grinder, put some chopped green onion and Jiang Mo into the meat grinder, then start it and stir it directly into meat stuffing.

6. Put the meat stuffing into the basin, and then add the pepper water three times. Stir in one direction every time until it is clean. Continue to add pepper water. After stirring,

7. Next, start to taste the meat stuffing and add salt. Pepper noodles, add some soy sauce to color, stir well, and beat in a fresh egg to make the meat softer and more delicious.

8. Cabbage has been pickled with a lot of water. Put it in gauze, squeeze out the water from the cabbage, then put the cabbage in the meat stuffing, add the fried mushrooms, and add some sesame oil to stir well. Cabbage and pork stuffing are ready.

9. Take out the dumpling skin, put in the stuffing and close it by wrapping jiaozi. After wrapping it, put it aside for use.

10, boil water in the pot, add a little salt, and the water will be in the jiaozi. After the fire boils, order water three times, and jiaozi will boil until it floats. Take it out, jiaozi, and a delicious pork and cabbage is ready.

1, prepare two fresh tomatoes, first cut a cross knife on the tomatoes, then put them in a pot, pour hot water, soak them directly for a while, then take them out, peel them off and cut them directly into pieces.

2. Next, prepare some green onions and cut them into chopped green onions, prepare some garlic, mash it and chop it into minced garlic.

3. Prepare a small bowl, beat in 3 fresh eggs, add salt to increase the bottom flavor, add some white vinegar to remove the fishy smell, and then fully stir into egg liquid.

4. Heat the oil in the pot and pour in the egg mixture and stir fry. When the egg liquid is slightly shaped, stir fry, stir fry into large pieces of eggs, and then put them out for use.

5. Next, boil the oil again, add some garlic and stir-fry until fragrant, and then add chopped tomatoes. Adding a little salt can quickly stir-fry tomato soup. Next, start seasoning, add salt oyster sauce, tomato sauce and white sugar salt, and stir-fry until it tastes good. .

6. After frying, pour into the beginning, then pour in scrambled eggs, and add a handful of noodles to stir to prevent sticking together.

7. After the noodles are cooked, sprinkle with chopped green onion and pour some sesame oil. Delicious tomato and egg noodles are ready.

1. Prepare a proper amount of rice cakes. First, cut the rice cake into thin slices, and then put it in water for cleaning. Take it out after cleaning and put it in a bowl for later use.

2. Next, prepare a side dish, prepare a sausage, slice it, and then prepare some mushrooms. Wash and cut into pieces of mushrooms and carrots. Wash and cut into diamond-shaped pieces.

3. Wash the red pepper, remove the seeds and pedicels, and cut it into diamond-shaped pieces. Prepare another handful of vegetables, wash them and cut them into green vegetable sections.

4. Prepare some shallots and cut them into pieces, then prepare some garlic and cut them into pieces.

5. Next, boil water in the pot, add some salt to increase the bottom taste, and add some cooking oil. After the water is boiled, put the rice cake in and cook it, then put the carrot in blanching water, take it out after blanching, and cool it in cold water to prevent adhesion.

6. Heat oil in a pan, add garlic slices and stir fry until fragrant, then add sausage slices and stir fry until fragrant, add red pepper, add mushroom slices, add green peas, then add corn kernels, vegetables and onions in turn and stir fry for a while.

7. Stir well and start seasoning. Add salt and chicken essence. Stir-fry the spiced powder and sugar to taste, and then add carrot rice cake slices. Put it on the plate after frying, and the delicious fried rice cake will be ready.