Gu Fanxin took 4 preserved eggs, peeled off the gray shells of the preserved eggs, and washed them in cold boiled water. The fastest update took two large green peppers for backup.

Then put the green pepper (choose the preserved eggs and small green peppers suitable for old and tender) with a bamboo skewer, cook them on the fire, wipe them with a clean sand cloth, remove the stems and seeds, and chop them with a knife for later use.

Next, she cut each preserved egg into two pieces, changed each petal into 4 small petals, put it on a plate, put the finely chopped green pepper, mixed the monosodium glutamate, sesame oil, and soy sauce evenly, and poured it on the preserved eggs.

A plate of green pepper cold preserved eggs with full color and flavor is made.

"Niu Niu, this cold preserved egg looks good, and it must be delicious. Liu Lanzhi praised sincerely.

"Four cold dishes, four cooked dishes, and two soups, okay?" Gu Fanxin didn't look up and continued his work.

Generally, the guests in the countryside are in pairs, the lowest grade is two dishes, the general grade of four dishes, the focus is eight dishes, just come to a loyal uncle, eight dishes, two soups are enough to entertain.

Seeing her granddaughter doing these things in an orderly manner, Liu Lanzhi felt very proud.

Although she has not heard of the phrase "grabbing a man's stomach is grabbing a man's heart", as a daughter-in-law and wife, she must be able to go to the hall and the kitchen, and her cooking skills must be able to handle it to be a skill.

Next, Gu Fanxin began to cook plum vegetables and button meat for her grandmother.

This must be pork belly with skin on.

Shave off the skin of the pork and clean the pork belly, put it in a pot of cold water, wash the chives and ginger and cut them into segments and slices;

Then put it in the soup pot, add green onions, cooking wine, ginger slices and cook for 30 minutes on high heat until eight mature, blanch the pork belly with skin in the pot, drain it on a plate, wipe off the moisture on the meat skin with a clean cloth, and smear the meat skin with soy sauce, sweet noodle sauce and rice wine while it is hot.

When the oil temperature is 7 hot, put the side of the pork belly skin into the pot, fry until the meat skin turns brown-red and has small bubbles, then turn over and continue to fry until the meat becomes golden;

Cut the cooled pork belly into large slices, the thickness can be as you like;

Stack the meat skin side down neatly in an earthen bowl, then spread the chopped umeboshi with it, mix the soy sauce, cooking wine, salt, sugar, and ginger slices, and pour it evenly over the umeboshi vegetables.

Sit in a pot and put the oil, heat the oil, add ginger slices, green onions, bean paste, sauerkraut, rice wine, salt, soy sauce and stir-fry evenly, steam the meat over high heat for 60 minutes, buckle it on the meat bowl with a plate, then flip, take the bowl away again, and sprinkle with chopped green onions.

Suddenly, there was a strong smell of meat wafting in the kitchen.

"Grandma, you come and taste it together," Gu Fanxin took a piece with chopsticks and put it in a bowl for grandma to taste and taste, Liu Lanzhi saw that the color was mellow, and it almost melted in the mouth, and the meat was rotten and fragrant but not greasy.

"It's not boring, right?" Seeing that grandma was both enjoying and satisfied, Gu Fanxin was very happy.

The next thing to do is the spicy crispy fish. She first mixes the starch with water to make a paste.

Then remove the scales and gills of the fish, wash the bore, and cut a knife at 1 cm below the gills of the fish, and another knife at the tail of the fish.

At the incision under the gills, there is a white spot, which is the head of the fish and the fishy line, pinch the head of the fishy line, pat the body of the fish, and it is easy to pull out the fishy line.

Make a peony knife at a distance of 2.5 cm on both sides of the fish, the cutting method is to cut 1 cm deep first, then cut 2 cm flat, and marinate the fish with light soy sauce, salt, cooking wine and pepper.

The starch and flour are mixed into a paste, evenly spread on the marinated fish, the oil is burned until it is 70% hot, lift the fish tail, and fry the fish head in the oil first.

Then use a spoon to scoop the oil and pour it on the fish, when the batter solidifies, then slowly put the fish into the oil pot, the fish is fried in the pot, take out, when the oil is hot to eighty, the fish is fried until the oil is poured on the fish with a spoon, fried until crispy, and put it on the plate.