"I miss Tianzheng again, what should I do, you say. Feng Ling'er pushed her maid and said.

"What else can I do, miss, have you forgotten who our uncle is?

"Then cook and think about him. ”

"Then have you already walked to the territory of Yan Country now?" Feng Ling'er said.

。。。。。

The maid said: "Dried red pepper, vegetable oil, refined salt, monosodium glutamate, soy sauce, white vinegar, cooking wine, ginger, garlic, chopped green onion, and minced coriander." Raise the lobster in clean water for at least one to two days to allow the shrimp to spit out all the mud from their bodies. Use a discarded toothbrush to scrub the lobster clean, especially where the head joins the body, and consider removing the head and making a cut on the back of the shrimp's tail to tear off the black line. Put oil in the pot, heat the oil and put the shrimp into the oil, do not put salt at this time, wait for the surface of the shrimp to be red and quickly pick up and set aside, start the pot; put an appropriate amount of vegetable oil in the pot, put the garlic and ginger into the oil pot and fry the fragrance over medium heat, put the shrimp, star anise, cinnamon into the pot and add an appropriate amount of water.

Feng Ling'er said: "After boiling water over high heat for 3 minutes, pour in the prepared red pepper, refined salt, soy sauce, vinegar and other ingredients appropriately, and let it simmer for a while; turn to medium heat, put an appropriate amount of cooking wine, add water to half of the main ingredient, cover the pot, simmer for 10 minutes on medium heat, and when the water boils into thick juice, add chopped green onion out of the pot and serve it in a bowl. 500 grams of fresh crayfish, 3 chives, 1 piece of ginger, 6 cloves of garlic, 1 tablespoon of Sichuan pepper, 6 dried chili peppers, seasoning: 1 teaspoon sesame oil, 1 tablespoon of cooking wine, 1 teaspoon of balsamic vinegar, 1 teaspoon of refined salt, 1/2 teaspoon of monosodium glutamate; wash the crayfish, cut the thick part of the skin; cut the ginger and garlic into white green onions; wash and chop the green onion leaves and peppercorns, chop them into minced pieces, add a little boiling water, refined salt, monosodium glutamate, sesame oil, Balsamic vinegar is mixed into the sauce, pour an appropriate amount of boiling water into the pot, put in the green onion, ginger, garlic, chili, cooking wine, boil, put in the crayfish, and dip it in the sauce after cooking. ”

Feng Ling'er said: "The spicy taste is strong and delicious. You can also fry and then simmer before collecting the juice, and the taste is also great. Lobster baby (big-headed freshwater shrimp) 500 grams. 1000 grams of vegetable oil (actual consumption of 50 grams), 3 grams of refined salt, 4 grams of monosodium glutamate, 3 grams of chicken essence powder, 15 grams of cooking wine, 10 grams of chili sauce, 10 grams of bean paste, garlic paste, ginger, garlic, 15 grams of perilla, 10 grams of dried pepper powder, 5 grams of green onions, 500 grams of fresh soup. Slaughter the lobsters and wash them, marinate them in ginger, green onions, and cooking wine juice for half an hour. 2. Chop the bean paste finely, mince the ginger and garlic, chop the perilla, and chop the green onion. Put the pot on the fire, put in the vegetable oil, when it is 60% hot, put in the lobster baby and fry it slightly, pour it into a colander and drain the oil. Leave the bottom oil in the pot, add dry pepper powder, bean paste, garlic paste, chili sauce, minced ginger, minced garlic and stir until fragrant, pour in lobster babies, cook cooking wine, add fresh soup, salt, chicken essence powder, monosodium glutamate, perilla, burn over medium heat until the lobster tastes, collect the thick soup on high fire, and put it into the soup basin. ”

Feng Ling'er said: "The color is red and bright, the texture is smooth and tender, and the taste is spicy. Crayfish, soybean sprouts, homemade spicy beef sauce, homemade chili red oil, homemade MSG, homemade five-spice powder, salt, spicy sauce, oil, perilla, broth. Green shrimp water with a little salt to rest for 1 day, during which the water is changed several times. Pour in a large amount of two pot heads, white vinegar and salt, and use a brush to brush the shrimp body and belly clean. Remove the head and cheeks of the shrimp, open the intestines and open the back, and rinse with water. Sit on the pot and pick up the big oil, and the lobster is hot with oil. Sit in the pot and stir-fry the oil, star anise, cinnamon, bay leaves, cloves, white pepper, dried ginger and other spices. Stir-fry the lobster for 1 minute, add the spicy sauce, homemade spicy beef sauce, homemade MSG, homemade chili red oil, and stir-fry evenly. Add the broth, bring to a boil over high heat, add the perilla, salt, five-spice powder, turn to low heat, and simmer for 15 minutes. The bean sprouts are the base, the shrimp and stock are put into a dry pot or hot pot, sprinkled with green onions and served. ”

Feng Linger said: "Crayfish, green onions, ginger, garlic, dried chilies, Sichuan peppercorns, light soy sauce, dark soy sauce, steamed fish soy sauce, cooking wine, salt, sugar, salt, vinegar, oil. Put oil in the pot, garlic slices, ginger slices, green onions, dried pepper cut into sections, and Sichuan peppercorns into the pot together. Pour in the washed and beardless crayfish. After buying the crayfish, put it in a basin, rinse it with water twice and then put in 2 tablespoons of salt, and then pour in water to soak the crayfish for 2 hours for better cleaning. Remove the black line (shrimp intestines) of the crayfish: control the crayfish with one hand, pinch the tail wing in the middle of the crayfish's tail with the other hand, and gently pull it off. If you feel dangerous in this way, you can put the crayfish in a pot and freeze them in the refrigerator, so that the crayfish will be honest. Add light soy sauce, dark soy sauce, steamed fish soy sauce, vinegar, cooking wine, and add a small bowl of water. Add salt and sugar and stir well. Close the lid and press the pot button to start the automatic cooking program. When cooking is finished, serve on a plate.

"Crayfish, garlic, Chaotian pepper, perilla, star anise, bay leaves, hot pan hot oil, put in all the ingredients and fry until fragrant, put in lobster and fry until fragrant, put in a small amount of water, light soy sauce and cooking wine, cover the pot and cook for 10 minutes, put in perilla, open the lid and collect the juice to get out of the pot, 700 grams of mandarin fish, 35 grams of pork ribs (pork belly), 20 grams of green garlic, 35 grams of winter bamboo shoots, 30 grams of soy sauce, 6 grams of water chestnut powder, 15 grams of ginger, 5 grams of sugar, 70 grams of lard (refined), 10 grams of butter, descaling the mandarin fish, Gill gills, remove internal organs, wash, carve oblique knives on both sides, and dry. The maid said.

"Peel the winter bamboo shoots, wash them, cook them, slice them; wash the green garlic and cut them into sections; wash the pork, slice them and set them aside; put the pot on the fire, burn the lard over high heat, fry the mandarin fish until it is light yellow, pour it into a colander and drain the oil; leave a little bottom oil in the pot, put the pork and bamboo shoots into the pot and stir slightly; then put the mandarin fish in, add soy sauce, minced ginger, wine, sugar and chicken broth 350 ml to boil, that is, turn to low heat and continue to burn; burn until the soup is dry, sprinkle in the green garlic segments, then adjust the water chestnut powder to the pot to hook the thin thickener, and pour a little lard to serve. Carved oblique flower knife, the knife edge should not be too long, if the abdomen of the fish body is cut, when frying, the fish body is deformed, affecting the appearance; pay attention to the heat of the fried fish, the dry and hard of frying, the taste is not good, affect the quality of the dish; the fire should be small when collecting the juice, not too hasty, to let the taste slowly penetrate into the fish, otherwise the taste is only on the surface, the meat quality is poor, and it is easy to cause the phenomenon of paste pot. Because there has been a frying process, you need to prepare 500 grams of cooked lard. 2 vegetable pigeons, 25 grams of ginger, 2.5 grams of rock sugar, 5 grams of refined salt, 100 grams of Huangshan yam, 25 grams of wine, 25 grams of shallots, 750 grams of chicken broth, 10 grams of cooked chicken fat. Peel off the skin of the yam, wash it, cut it into 0.1 cm thick slices, put it in the pot of water and soak it and pick it up; wash the green onion and ginger, tie the green onion knot, cut the ginger into pieces and pat it loosely; slaughter the pigeon and cure it, make a small opening from the abdomen (near the vicinity), take out the internal organs (gizzards, liver), wash it; soak the washed pigeon in a pot of boiling water, pick it up and wash it again, and put it in the soup bowl; put yam slices, green onion knots, ginger pieces, refined salt, rock sugar, 750ml of rice wine and chicken broth, cover the soup bowl with a large plate, steam it in the basket and take it out, and pour in cooked chicken fat to serve. Feng Ling'er said.