1. Cold shredded fish dishes and their effects: refreshing cold dishes. Materials for making cold fish shreds: Ingredients: 200g clean fish, 50g magnolia slices, egg white 1. 5g of sesame oil, 4g of salt, 5g of cooking wine, 5g of starch10g, 5g of shredded onion, 5g of Jiang Mo and a little monosodium glutamate. The practice of cold shredded fish: ① Shred the fish, add cooking wine, monosodium glutamate, egg white and water starch and stir evenly for later use; Wash and slice Magnolia Officinalis, shred it and blanch it in boiling water. (2) Put the pan on fire, put the oil to 40% heat, add the fish shreds until smooth, take out the drained oil, and put it in a plate to be cooled; Put the shredded magnolia on the shredded fish, sprinkle with shredded onion, Jiang Mo, salt and sesame oil, and mix well. 2. Cooking and efficacy of sauce-bean paste: formula for strengthening spleen and appetizing with pickled pickles. Taste: sauce flavor technology: sauce making material-bean paste: main ingredients: silver carp 1000g seasoning: salt 300g, Chili powder 25g, onion 30g, garlic (white skin) 25g, sesame oil 20g and sesame 5g to teach you. 2. First spread salt under the jar, sprinkle salt on each Su Yu, then put Su Yu neatly in the jar, cover it and pickle it in the shade. 3. Marinate until autumn, cut into small pieces, and dip in seasonings made of Chili noodles, chopped green onion, minced garlic, sesame oil and sesame seeds.