Ingredients: perch, ginger, onion, cooking wine, starch, salt, sugar, soy sauce, soy sauce, oyster sauce and balsamic vinegar.
Practice 1, wash the perch and cut it into fish pieces with uniform thickness. Then add salt, cooking wine and ginger to marinate for half an hour. You can also keep it in the refrigerator for one night.
2. Take a small bowl, add sugar, a little soy sauce, soy sauce and water and mix well to make a bowl of juice.
3. Roll the marinated fish pieces in starch for a circle, so that the surface is covered with starch.
4. Pour a little oil into the pot, add the fish pieces after the oil is hot, and fry on low heat until the surface is golden.
5. After the fish pieces are fried, pour the prepared bowl juice into the pot, cover the pot, and simmer on low heat until it tastes good.
6. Finally, add a little oyster sauce and balsamic vinegar to taste, and turn off the heat after collecting the soup.
Ingredients: Crab-flavored mushroom, garlic sprout, red pepper, garlic, ginger, salt and soy sauce.
Practice 1, remove the roots of the crab mushroom, wash it and drain the water. Cut garlic seedlings into sections, circle red peppers, shred ginger and mince garlic.
2, hot pot cold oil. Stir-fry ginger, garlic and pepper together, and then stir-fry crab mushroom with high fire.
3. Until the crab mushroom is cooked. Add garlic sprouts and stir-fry a few times, then add salt and a little light soy sauce to taste and stir well. Delicious and spicy, appetizing and delicious.
Ingredients: Pleurotus eryngii, green pepper, auricularia, red pepper, bean paste, sugar, soy sauce, balsamic vinegar and starch.
Practice: 1, Pleurotus eryngii is torn into thin strips, auricularia auricula is soaked in advance, washed and shredded, and green pepper is seeded and shredded.
2. Prepare a small bowl, add soy sauce, balsamic vinegar and white sugar according to the ratio of 2: 2: 1, then add a little water and a little starch and mix well to make juice.
3. Put oil in a hot pan and cool, add shredded ginger and minced garlic and stir-fry until fragrant, then add a little bean paste and stir-fry until fragrant.
4. Pour in Pleurotus eryngii and auricularia auricula, stir fry quickly until the ingredients are cut off, then pour in shredded green and red peppers and stir fry a few times.
5. Finally, pour in the juice prepared before, stir-fry it evenly over high fire, and then collect the soup from the dish to serve.
Ingredients: chicken leg, onion, ginger, sugar, salt, soy sauce, soy sauce, cooking wine.
Practice: 1, clean the chicken leg, drain the water, and cut it on both sides with a knife.
2. Put the processed chicken leg into the pot, add onion, shredded ginger, salt and cooking wine, mix well and marinate for more than 1 hour.
3. Pour oil in a hot pot. When the oil is slightly hot, add 2 tablespoons of white sugar and stir-fry over low heat until the sugar solution turns reddish brown.
4. Pour the marinated chicken legs into the pot, stir-fry evenly over high fire, so that the surface of the chicken legs is covered with sugar solution.
5. Add water without drumsticks and bring to a boil. Add soy sauce, soy sauce and sugar to taste. Cover the pot and cook for about 30 minutes.
6. At last, the soup in the pot was collected by fire, and the chicken leg was cooked. You can do it in advance, just heat it in the microwave.
Ingredients: lentils, dried peppers, garlic and salt.
Practice: 1, wash lentils, pinch the tail and remove the tendons on both sides.
2. Cut lentils into filaments, the finer the better. Prepare 2 cloves of garlic and cut into minced garlic. 2 dried peppers, cut into sections.
3. Put the cold oil in the hot pot, pour in the minced garlic, and add the dried Chili to stir fry.
4. Pour in lentils and stir fry quickly.
5, stir fry until the lentils are broken, and finally add salt to taste.
Ingredients: potato, green pepper, eggplant, ginger, garlic, salt, sugar, soy sauce, soy sauce, oyster sauce.
Practice: 1, peeled potatoes, washed and cut into hob blocks. Wash the purple eggplant and cut it into hob blocks. A green pepper and a red pepper are also cut into pieces.
2. Pour a little oil into the pot, pour the potatoes into the pot, fry them on low heat and remove them.
3. Heat the oil again, pour the eggplant into the oil, fry it over high fire, and remove and drain the oil.
4. Pour off the excess oil, leave a little base oil in the pot, and add shredded ginger and minced garlic to stir fry.
5. Pour all the potatoes, green peppers and eggplant into the pot and stir well. Then add soy sauce, soy sauce, oyster sauce, salt and sugar to taste and stir well.
Ingredients: pork, green pepper, salt, sugar, cooking wine, starch, soy sauce, soy sauce, oyster sauce.
Practice: 1, wash pork and cut into shredded pork. Add cooking wine and starch, stir well and marinate for 10 minute.
2, the green pepper is seeded and pedicled, washed and shredded.
3. Put cold oil in a hot pot, add shredded ginger and minced garlic and stir-fry until fragrant.
4. Pour the shredded pork into the fire and stir fry, then add a little soy sauce and soy sauce and stir fry.
5. Pour in the shredded green pepper, stir fry quickly over high fire, and season with salt, a little sugar and oyster sauce.
Ingredients: tenderloin, flour, starch, chives, tomato sauce, white vinegar, sugar, salt and egg white.
Practice: 1, wash tenderloin and cut into thick strips. Add a proper amount of salt and an egg white, stir well and marinate for 30 minutes.
2. Prepare an empty bowl, add half flour and half corn starch, and then add a proper amount of water to make a delicate batter.
3. In addition, prepare a small bowl, add 4 tablespoons of tomato sauce, 2 tablespoons of white vinegar and 3 tablespoons of water, and stir into a bowl of juice.
4. Pour the marinated tenderloin into the batter so that the surface of the tenderloin is covered with batter.
5. Pour oil into the pan, heat it to 60%, put the tenderloin wrapped in batter into the oil pan one by one, and fry it on medium and small fire until the surface is slightly yellow.
6. Burn the oil to 80% heat again, pour the fried tenderloin into the oil pan again and fry until the surface is golden.
7. Next, pour the prepared tomato sauce bowl juice into the pot and stir fry over high heat.
8. When the sauce is fried to be thick, pour the fried tenderloin into the pot, stir-fry it quickly over high fire, and turn off the fire when the surface of the tenderloin is covered with sauce.
Ingredients: dried citron, celery, dried pepper, minced garlic, salt, ginger and light soy sauce.
Practice: 1, celery to remove roots and leaves, wash and cut into sections. Wash the dried incense and cut it into strips.
2. Boil the water in the pot, pour the celery after the water is boiled, and remove it after boiling.
3. Put cold oil in a hot pot, add shredded ginger, dried peppers and garlic, and stir-fry for fragrance.
4. Pour in dried coriander and stir fry until soft, then pour in celery and stir fry evenly.
5. Finally, add salt, soy sauce, a little sugar and chicken essence to taste. Stir well with high fire and serve.
Ingredients: chicken gizzards, sour beans, peppers, oyster sauce, soy sauce, sugar, ginger, garlic and cooking wine.
Practice: 1, soak the sour beans at least 1 hour in advance, and wash them several times to remove salt and sour taste.
2. Wash the chicken gizzards and cut them into thin slices.
3. Put oil in a hot pan and cool, pour in shredded ginger, minced garlic and pepper rings, and stir-fry over low heat for fragrance.
4. Pour in the chicken gizzards, stir fry over high fire, and add a little cooking wine to remove the fishy smell.
5. Stir-fry the chicken gizzards until they change color, add half a spoonful of soy sauce and half a spoonful of oyster sauce to taste, stir-fry evenly again, and stir-fry the sauce.
6. Pour in the chopped sour beans and stir fry quickly over high heat.
7. Finally, add a little sugar to make it fresh and tender, and stir well to eat. Hot and sour appetizer, super dinner.