Cut a small mouth on the fish head, take a bowl, add 4 grams of salt, mix Shaoxing wine evenly and smear it on both sides of the fish, and soak it for about 10 min. Put the pot on the stove fire, add rapeseed oil and cook until it is 70% hot. Wrap the fish in water starch and take it away. First fry the carp head in the pot for a while, then slowly fry it in the pot until it is golden and tender.
Pick it up, put it in a fish dish and stand upright, and pat the fish gently with your hands; Put Sichuan salt, water starch, white sugar and bone soup into a bowl and stir into sugar juice. Put the pot on the stove fire, add rapeseed oil to boil to 50% heat, add ginger and garlic, stir-fry until fragrant, boil the juice and stir well. When the juice is thick, put vinegar, sesame oil and chopped green onion on the fish, pour it out of the pot, and then skim the shredded red pepper and chopped green onion.
The second course is fresh lobster sold by my wife who cooked shrimp in the morning. I used to prepare fried prawns, but later I suggested cooking boiled prawns to keep the lobster fresh and simple. Add water, ginger slices and shallots to the pot and tie a knot. Bring the rice wine to a boil. After the water is boiled, add the processed shrimp (cut off the beard and remove the shrimp line). After the shrimps are put in, cook on medium heat for about 1 minute, and then cease fire. Pick up the shrimp, drain the water, and prepare the favorite seasoning to dip in.
The third course is stewed ribs, which is the most common dish in home cooking. How can I make fewer friends at home? Chop a small piece of ribs, rinse them, and boil them in a pot to remove blood.
Rinse the white foam with clear water, take out the drained water, heat the oil in the pot, saute the shallots and garlic, pour in the ribs, stir-fry until both sides of the ribs turn yellow, pour in soy sauce, soy sauce and rice wine, stir-fry and color, then pour in boiling water similar to the ribs, cover the ribs, turn the boiling water to low heat and then burn, and finally the juice remains14.
The fourth course is that the nutritional value of beef with onion is much better than that of raw pork. Several good friends love beef, and this onion beef is perfect. Slice beef, add egg white, rice wine and soy sauce, marinate for 10 minute, and add cassava starch and vegetable oil. After the oil in the pot is burned, stir-fry the onion and garlic with half the fragrance. Add beef and stir-fry until medium-cooked. Add the remaining mushrooms, soy sauce, salt, chicken powder, white pepper and sesame oil and stir fry.