1, boiled fish ingredients: bass, tilapia, catfish are the best ingredients: bean sprouts, or your favorite vegetable seasoning: ginger (a large piece, sliced loosely), garlic (just pat one end lightly, without cutting), onion, watercress (or chopped pepper), pepper, dried red pepper, Chili powder, salt, monosodium glutamate, Chili. Additional requirements: raw flour, cooking wine, a little salt and one protein. Practice: 1, slaughter and wash the fish, chop off the head and tail, slice into fillets, and chop the remaining fish chops into several pieces. Grab the fillets with a little salt, cooking wine, corn flour and an egg white and marinate for 15 minutes. Put the fish head, fish tail and fish steak in another plate and marinate them in the same way. 2. Boil a small pot of water, wash the bean sprouts, scald them with boiling water, remove them and put them in a large pot, and sprinkle a little salt according to your personal taste. 3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons of watercress (or chop and stir fry) and stir fry with ginger, garlic, onion, pepper, Chili powder and dried pepper. Add head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir for a while, add some hot water, add salt and monosodium glutamate to taste (salty). When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3~5 minutes. Pour the cooked fish and all the soup into the cauldron where the bean sprouts were just put. 4. Take a clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the container). Fish and bean sprouts will be submerged when poured into a large basin. Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper (depending on the degree of personal spicy), stir-fry slowly with low fire to get the fragrance of pepper and pepper. Be careful that the fire is not too big, so as not to explode. 5. When the color of pepper changes quickly, turn off the fire immediately and pour the oil and pepper in the pot into the big pot of fish. This delicious boiled fish will do. 2. Boiled pork slices Raw materials: pork (or beef) 250g lean Chinese cabbage (or other seasonal vegetables, Such as lettuce, 200g Pixian watercress 50g (3 tablespoons), cooking wine 25g (1.5 tablespoons), starch 25g (1.5 tablespoons), salt 2g (about 1/ 2 teaspoons), a little chicken essence, and 10g dried pepper. Cuisine: Sichuan cuisine preparation time: 10 minutes cooking time: 10 minutes practice: 1, lean meat cut into 5cm long, 2.5; For large slices with a width of cm and a thickness of 0.3 cm (it is only a rough estimate, and strict measurement is not needed. In short, the thinner the slice, the better), if you feel that it is not easy to cut, you can put the meat in the freezer for a little freezing, slice it when the meat is hard, grab it evenly with starch, cooking wine, salt and a little water, and marinate it slightly. 2. Wash the cabbage, tear the leaves into large pieces by hand, and slice the cabbage obliquely with a knife; Wash onion and cut into onion segments; Cut the dried pepper into sections with scissors for later use; Pixian watercress is chopped for use. 3. Pour 40 grams of oil into the wok, put it in the dried Chili section and pepper, fry until it is brown, and take it out for later use. 4. Turn to high heat, stir-fry onions and cabbage in a wok, and spread them in a big bowl for later use. 5. Heat the pan, then pour in 40 grams of oil, add Pixian watercress and Jiang Mo and stir-fry until red fried. 6. Add the broth and bring to a boil. 7. Put the marinated meat slices into the pot and spread them out with chopsticks. Add soy sauce, chicken essence and sugar to taste when the sliced meat is cooked until it is scattered and discolored. 8. Pour the sliced meat and soup into a large bowl with cabbage. 9. Chop the pre-fried dried peppers and peppers and sprinkle them on the meat slices. Garlic powder is also evenly sprinkled on the meat slices. 10. Wash and dry the pan, add 20g oil, heat it to 90% heat (smoke), and then pour the hot oil evenly on the meat slices. There is also a series of boiled dishes: authentic boiled fish boiled eel boiled beef tips: several tips for making boiled meat slices especially fragrant: 1, dried Chili segments and pepper must be fried brown and crisp, and pepper and pepper fried oil are used to fry cooked vegetables. Chop the fried pepper and pepper and sprinkle them on the meat slices. It tastes burnt. 2. Pixian watercress must be fried in red. 3. Finally, the hot oil must be very hot so that the fragrance of minced garlic can be poured out. 3. Braised fish Braised fish practice 1: Materials: Fushou fish, celery, green garlic, garlic, pepper and ginger. Cut the ingredients, wash the fish, cut several knives on both sides of the fish, and then marinate with salt, pepper and sesame oil for 20 minutes. Heat the oil pan and fry the fish until golden on both sides. The hot oil exploded the ingredients. Stir-fry the ingredients with Laoganma and Pixian Chili sauce. Add soup. (Hubei people use clear water). Seasoning the fish: after absorbing the soup with soy sauce, sugar, chicken essence, balsamic vinegar and fish, thicken it with raw flour and water. Method 2 of braising fish: Ingredients: one carp, one catty, gills removed, scales removed, abdomen cut and cleaned. About half a piece of cooked chicken, cut into thin slices. Half a slice of fresh mushrooms, sliced. Half a piece of bamboo shoots, sliced and boiled in boiling water for about five minutes. Half onion, cut into pieces. A small piece of ginger, sliced. Two cloves of garlic, sliced. Two tablespoons of soy sauce. A tablespoon of starch, add water to make a thick juice. A tablespoon of cooking wine. A spoonful of sesame oil. Salt and monosodium glutamate are appropriate. Practice: 1. After cramping, cut five or six knives at equal distance on both sides of the fish, and then sprinkle with salt and seasoning.