(1) Material: Yellow River Carp 1 weighs about 750g.

(2) Ingredients: shredded mushroom, shredded winter bamboo shoots, onion, ginger and garlic each 30g, egg 1 piece.

(3) Seasoning: salad oil 1000g (about 100g), 50g raw flour, cooking wine 10g, refined salt, monosodium glutamate, soy sauce and a proper amount of broth.

(4) Remove scales, gills and viscera from carp, put them on a chopping board, cut both sides of the fish into pieces with a knife, and then marinate them with a little salt, monosodium glutamate and cooking wine for about 10 minute.

(5) Stir the eggs and mealybug into paste and smear it on the fish, then put it in a 70% (150℃-200℃) hot oil pan and fry it until it is golden and cooked.

(6) Leave a little oil in the pot, add onion and ginger ingredients to stir fry, then add a little broth and seasoning, and then put the fried fish into the soup to cook.

2. Happy Tonight (Golden Label Wood Show Meat)

(1) 200g pork tenderloin, 2 eggs, 80g black fungus, 40g cucumber and winter bamboo shoots, 2 teaspoons soy sauce, 4g Jiang Mo, oil 1 teaspoon, salt 1 teaspoon, and raw flour.

(2) Wash pork tenderloin, cut into pieces, mix well with raw flour, and marinate for a while. Knock the eggs into the bowl and break them. Wash cucumber and slice it. Peel and wash winter bamboo shoots. Blanch and drain after slicing.

(3) Put the oil in the pot, pour the egg liquid when it is heated to 50%, crush it with a spatula after solidification, and take it out for later use.

(4) Leave hot oil in the pot, saute Jiang Mo until fragrant, add tenderloin slices and stir fry quickly until cooked, then add auricularia, cucumber and bamboo shoots in turn and stir fry for 2 minutes, then add soy sauce and salt and stir fry 1 minute, and then add chopped eggs and stir fry evenly.

3. Oyster luck (beef with green pepper in oyster sauce)

(1) beef 350g, green pepper 30g, oyster sauce 2 teaspoons, sugar and salt 1 teaspoon, raw flour 1 teaspoon, Jiang Mo 3g, cooking wine 1 teaspoon, oil 2 teaspoons.

(2) Wash and cut the beef, add the raw flour, cooking wine and 1/2 teaspoons of salt, mix well and marinate for a while. Wash the green pepper, remove the pedicle, pat it flat with the back of a knife and cut it into small pieces. Wash ginger and cut into powder for later use.

(3) Put the oil in the pot, put it into Jiang Mo when it is 60% hot, and stir-fry the diced beef until it becomes discolored.

(4) Add oyster sauce, sugar and the remaining salt in turn, stir evenly, then add green pepper, and stir until the green pepper stops growing.