Ingredients: Clam 500g green pepper 1 red pepper 1 ginger, 3 pieces of cooking wine, 2 tablespoons (30ml) and 2 tablespoons (30g) Laoganma Douchi.

Exercise:

1) Soak the Meretrix meretrix in salt water for half an hour, spit out the sediment, rinse it repeatedly, and then take it out and control the water for later use.

2) Pedicel removal, seed removal, washing and dicing of green pepper and red pepper. Wash and slice ginger.

3) Pour the oil into the pot, heat it to 50% heat over medium heat, pour in the lobster sauce and ginger slices and stir-fry until fragrant. Pour in green and red pepper and clams, turn to high heat, and stir-fry the cooking wine until the clams are open.

Super wordy:

* * This dish can also be cooked with other clams, and the procedures and practices are the same.

* * Clams should be soaked in salt water when bought, but not too much water. Just cover the clams. If you don't put salt, a little sesame oil in the water can have the same effect.

* * Stir-fry lobster sauce in medium heat to avoid burning the pot. When the fried clams are easy to come out of the water, they must be stir-fried with high fire. When you see the clams open their mouths, you can go out of the pot to avoid the clam meat from shrinking and the taste is dry and hard.

2. Ruditapes peltata

1. Wash the clam (carefully brush off the dirt with small fluff on the clam with a toothbrush);

2. Add more water to the pot and boil it;

3. Cook the clam with high fire;

4. When you see the clams opening one after another, turn off the fire and fish them out immediately;

5. Remove the half shell of the clam and set the plate;

6. Pour in homemade ginger juice and serve.

7, ginger juice: salt, sugar, monosodium glutamate, cooking wine, vinegar, add a small amount of water to boil, pour on the cut ginger, pour sesame oil.

Tips:

1, boiled clams need wide water, too little water, cooked clams for too long, the meat will be too old, which will affect the taste;

2. If you like tender mouth, turn off the fire as soon as you see the clams with openings in the pot. If you like older ones, you can pick out the clams with openings one by one until the end;

3. Peel off half a shell and keep half a shell, so as to well keep the original juice inside the clam (it must be clean and fresh hairy clam);

4, you can also eat with ginger juice.

3. Steamed scallops with edelweiss

Ingredients: salt, Shaoxing wine, sugar, raw flour, eggs, onions, ginger juice. Scallop, white radish, green leaves, red cherry.

working methods

1, scallop as diced scallop, egg white with seasoning and corn flour, sizing for later use, white radish shredded and mixed with corn flour,

2. Boil water in the pot, blanch shredded radish in the pot, and make snow wool balls. Steamed diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced

3, salt, Shao wine, sugar, raw flour, eggs, onions, ginger juice.

Features: shredded radish is like snow wool, and diced cabbage is tender, smooth and delicious.

4. Steamed eggs with clams:

This dish is delicious, because the cooked clams are added to the eggs, so the smooth eggs and delicious clams are integrated.

Ingredients: green clam 10 (white clam, Meretrix meretrix or other clams are also acceptable), 2 eggs, a small amount of salt, a small amount of chicken essence, cooking wine12 tablespoons (10ml), 2 slices of ginger, appropriate amount of chopped green onion and appropriate amount of umami juice.

Exercise:

1, material.

2. Soak the clams in salt water for more than 2 hours in advance (you can also put a proper amount of sesame oil in the water), let them spit out all the sediment, and clean the surface of the clams with a brush.

3, put the right amount of water in the pot, add ginger slices and cooking wine to boil, add green clams, and take them out immediately after boiling. The opening time of clams is different, so it is necessary to fish out the open clams in time, otherwise they will be cooked.

4. Put the cooked clams into the lock lock glass box, take out the cooked clams and let them cool for later use.

5. Break the eggs and add salt, chicken essence and clam water until they are warm. The ratio of eggs to clam water is 1: 1.

6. After filtering the egg liquid (the purpose of filtering is to make the steamed egg liquid more delicate), pour it into the locked glass box where the clams are placed, and cover it with plastic wrap.

7. When the water is cold, put the locked glass box into the steamer (the locked glass is heat-resistant and can withstand -40℃~200℃, so it is no problem to put it into the steamer, and the microwave oven and oven can also be used), and steam for about 10 minute. When the water boils, turn to medium heat. Sprinkle a proper amount of umami juice and chopped green onion on the steamed eggs.

Say a few more words:

1, clams must buy fresh ones, put them in salt water in advance to spit out all the sediment, or put a small amount of oil in the water to make them spit out the sand.

2. When cooking clams, remove the open clams in time, and don't overcook them. If there are clams that can't be cooked for a long time, they may be broken. Don't.

3. The ratio of eggs to warm water is 1: 1. The egg liquid is filtered to make the steamed eggs more tender, and covered with plastic wrap or steamed to make the surface of the egg liquid smooth and wrinkle-free.

Step 5 steam bass

Ingredients: The weight of perch is controlled at about 600g. The size of perch in a plate of fish looks beautiful, and it is easy to master the raw and cooked temperature.

Exercise:

Step 1: Clean the fish, cut two holes in the fish and put some salt. 15 minutes.

Step 2: Take a large piece of old ginger and cut it into slender silk. Cut the middle part of the onion into shreds. Sprinkle some shredded onion and ginger on the fish, add a little cooking wine, soy sauce and a little oil.

Step 3: After the pot is boiled, put the fish in the pot (don't steam the fish in cold water, you will break the pot. The secret of many steamed vegetables is to steam the vegetables in the pot after the water is boiled. Steam 10 minute. Don't open the lid after turning off the fire, the fish won't get out of the pot. Steam for 7-8 minutes by using the residual temperature in the pot and take it out immediately.

Step 4: When many people cook steamed fish, they don't add soy sauce, salt or monosodium glutamate in order to be light. However, my method is also delicious. The meat of perch is white, tender and fragrant, without fishy smell. As fragrant as crab meat, light and refreshing. It is very simple and convenient to operate. Cooking here is not difficult. Try to make this steamed bass.

6. Stir-fried snails in sauce

Ingredients: a catty of conch, dried pepper, onion and ginger.

Seasoning: 2 tablespoons of sweet noodle sauce, half a spoonful of delicious bean noodle sauce, cooking wine 1 tablespoon, peanut oil.

Exercise:

1, put oil in a hot pan and cool it. When the oil is hot, add shallots, saute ginger and red pepper;

2. Cook the cooking wine, add two spoonfuls of sweet noodle sauce and half a spoonful of fragrant bean paste, and stir-fry for fragrance;

3. Add the snail and stir fry 1 min;

4. Add a little boiling water and cover it for 2 minutes;

5, the fire can be dried.

Tips:

1, only sweet noodle sauce can be used for light taste;

2. The conch itself is fresh enough without adding too much seasoning.

7.salted shrimp

Ingredients: 2 kg of prickly ash, 20 pieces of star anise, 3 pieces of fragrant leaves and 3 pieces of salt 1 tablespoon (15g).

Exercise:

1) Wash Pippi shrimp twice with clear water and drain.

2) Pour clean water into the pot, add pepper, star anise, fragrant leaves and salt, pour Pipi shrimp, cover the pot, heat with strong fire, cook for 3 minutes, take it out, and wash away the floating foam with clean water, and serve.

3) You can peel it and eat it directly. You can also slice ginger and dip it in rice vinegar to suit your taste.

Super wordy:

* * Every year from the end of April to August, it is the season when Pippi shrimp is abundant. Now this season's Pippi shrimp is the time to be fat.

8. Fried cod

Ingredients: cod 800g chives, 2 ginger 1 garlic, 3 green peppers 1 starch.

Seasoning: edible oil 50g soy sauce 1/2 tablespoons fragrant vinegar 3 tablespoons refined salt 1 3 tablespoons white sugar monosodium glutamate 1/2 tablespoons.

working methods

1. Clean cod, add salt and marinate for 5 minutes, then stick it evenly in the pan with starch, clean onion, ginger, garlic and pepper, and cut into powder;

2. Heat the oil in the pan, add cod and fry until both sides are golden, and take it out for later use;

3. Leave a little oil in the pot, saute shallots, ginger, garlic and peppers, add vinegar, sugar, soy sauce, monosodium glutamate, starch and water to make juice and pour it on the fish.

The special gravy is tender and salty with sweetness. Chefs can cook cod with or without bones in this way.

9. Scallion and ginger

Ingredients: razor clam, onion, ginger and small red pepper.

Seasoning: cooking wine, salt, soy sauce, sugar.

Exercise:

1 soak SINONOVACULA constricta in light salt water 1 hour to make SINONOVACULA constricta spit out all sediments. Then clean the water with a toothbrush;

2 After the wok is heated, add oil to heat it, add shredded onion, shredded ginger and red pepper to weave incense, and add clams to stir fry;

3 Cook cooking wine, add salt, soy sauce and sugar and mix well. After the clams are opened, they can be put out of the pot and put on the plate.

10. Fried celery is delicious.

Ingredients: celery stalks, two fresh ones and a green pepper.

Seasoning: cooking wine, garlic, salt, chicken powder, raw powder.

Handling:

1, celery is cut into small pieces and shredded, and green pepper is shredded, which is especially delicious. First cut the squid with a horizontal knife, and then cut it with a straight knife;

2. Boil the above materials (celery, green pepper and fresh fruit) in water for eight minutes.

3, hot pot cold oil to hot, add garlic slices to stir fry, pour the scalded silk material to stir fry, add salt, chicken powder, raw powder water, stir fry quickly, and add some cooking wine before cooking.

1 1. Braised lobster

Ingredients: lobster, ginger, garlic, onion, dried red pepper and fragrant leaves.

Step 1: When you buy lobster, you must pick it alive, otherwise the dead meat will be scattered. Brush the abdomen, turn around the beard, remove the front paws, cut the shells on both sides of the head, and remove the gills of the shrimp.

Step 2: Heat the base oil in the pot, add garlic, ginger, pepper, fennel and scallion, stir-fry for a while, then add dried Chili and fragrant leaves (so that the dried Chili will not burn), and then immediately pour the washed lobster.

Step 3: Stir-fry the lobster a few times and it will turn red immediately. Add cooking wine and soy sauce and stir constantly.

Step 4: Pour in water and start stewing. Add some salt and sugar to improve the taste. Continue to simmer on medium heat until the soup is almost dry. In the process of braising, you can also taste the soup, and you can add some flavors at any time if you like heavy flavors.

Step 5: Well, when the soup is almost dry, you can cook it and sprinkle with chopped green onion. This baked a delicious braised lobster.

Step 6: Sprinkle some pepper at last if you like (depending on your personal needs). The lobster I cooked this time is not bragging, it tastes really good. Lobsters are more enjoyable to eat, but it takes some effort to handle them yourself.

12. Spiced eel segment

Raw materials: 500g of fresh eel, 0g of ginger slices10g, 20g of garlic cloves, 3g of pepper, 2g of star anise, 5g of Anemarrhena asphodeloides, 5g of cinnamon and 2g of clove.

Seasoning: salt 5g, Shaoxing wine 15g, sugar 5g, soy sauce 15g, monosodium glutamate 3g, sesame oil 5g, and bone soup 1000g.

Method:

1. After the eel is slaughtered, gut, head and tail are removed, washed, cut into 6 cm long sections, blanched in a boiling water pot and fished out; Wrapping ginger slices, garlic cloves, pepper, star anise, kaempferia kaempferia, cinnamon and clove with gauze, and making into a spice bag.

2. Pour the bone soup into the pot, put it into the seasoning bag, add refined salt, Shaoxing wine, white sugar, soy sauce, monosodium glutamate and sesame oil, boil it, put it into the eel section, marinate the eel section with low fire until it tastes delicious, take it out and let it cool, and garnish it slightly.

13. griddle chilli shrimp

Ingredients: Antarctic shrimp, celery, carrot, lettuce, onion, ginger, garlic, fragrant leaves and coriander.

Seasoning: Lee Kum Kee Chili sauce, bean paste, lobster sauce, Chili oil, chicken essence and sugar.

Exercise:

1. Remove the awn of Antarctic shrimp, cut scissors from the junction of head and body, cut the shell to the tail, remove the shrimp line, and then cut the shrimp meat in half along the cut part with a knife to taste.

2, lettuce peeled, carrots peeled, celery washed, all cut into inches, onion cut into inches, ginger and garlic sliced.

3. Chop Chili sauce, bean paste and lobster sauce respectively.

4. Put half a pot of oil in the pot. When it is very hot, put the shrimp in until it looks pale, and use a colander to pick it up for use.

5. Leave a little oil in the pot. After the onion, ginger and garlic are fragrant, add hot sauce, bean paste, lobster sauce and fragrant leaves. Stir-fry the red oil, add Chili oil, chicken essence and sugar.

6. Add carrots, lettuce and celery in the method (5), change to medium heat, add shrimps, stir well, and make all the juice adhere to the shrimps.

7. Sprinkle coriander after the pot.

14. Shrimp with garlic

Recipe ingredients: prawns and colored peppers.

Seasoning: ginger and garlic, cooking wine, salt.

Production method:

1. Wash prawns and cut colored peppers into pieces.

2. Cut the blade from the back of the prawn, remove the shrimp line, break the tendons in the belly of the prawn with the blade, and marinate with salt and cooking wine for 10 minute.

3. Stuff garlic and Jiang Mo into the shrimp back.

4. Sprinkle diced colored pepper, boil water in the pot, and steam the shrimp in a steamer.

Take it out after 5 or 3 minutes, and then put it on the plate.

15. Spicy squid ring

Exercise:

1: firstly, the internal organs and red epidermis of squid are removed and cut into appropriate small circles;

2: Boil a pot of boiling water, put the squid into a quick boil, take it out and soak it in ice water;

3: Heat the oil in another pot, add green and red pepper rings, garlic, ginger slices, onion segments and chives, and stir-fry for 1-2 minutes;

4. Drain the soaked squid rings, pour them into a wok and stir fry for 1 min;

5: Add 1 tbsp soy sauce, half a tbsp aged vinegar and 1 tbsp red wine, and then add some salt and pepper to taste;

6. Finally, add a proper amount of water starch to thicken the book and put it on the plate.

Now the squid rings are all scalded with boiling water in advance, so the cooking time in the hot pot is shortened and the taste is very tender. Coupled with the spicy taste of green pepper and the fragrance of leek, it is really a very delicious next meal!

16. Dry-roasted crucian carp Raw materials: 2 pieces of crucian carp.

Seasoning: soy sauce, balsamic vinegar, sugar, cooking wine, Pixian bean paste, onion, ginger, garlic, pepper, celery and sesame oil.

Exercise:

1. Wash crucian carp, cut several knives on each side of the fish and soak in cooking wine and soy sauce 15 minutes.

2, onion, ginger, garlic, pepper, celery, cut into pieces.

3. Heat the oil in the pan, fry the fish until golden brown, and control the oil for later use.

4. Put oil in the wok, stir-fry chopped green onion, Jiang Mo, minced garlic, minced pepper, minced celery and Pixian bean paste evenly, add crucian carp, add cooking wine, salt, soy sauce, white sugar and clear water, bring to a boil, cover the pan, simmer for 10 minute with low fire, and collect thick juice with high fire instead.

Tips:

1, fry the fish well, not too hard.

2, minced meat dried grilled fish will be very tasty, it is best to add minced beef.

17. Steamed turbot

Ingredients: a fresh turbot (about 1.5 kg), 1 root onion, 1 root ginger, 1 teaspoon salt (5g), 1 tablespoon cooking wine (15ml), and Lee Kum Kee.

Exercise:

1. After buying fresh dolphins in the market (the best weight is around 1.5 kg), please ask the stall owner to clean them up and remove viscera and gills. After returning home, rinse the processed fish repeatedly with clear water until it is completely clean and does not leave bloodshot.

2. Cut three flower knives diagonally on the fish with a knife, in order to make the fish cooked faster. Wipe the fish body and belly with salt and cooking wine and marinate for 10 minute.

3. Put the right amount of water in the steamer to boil, put the right amount of ginger and onion on the fish, and put the fish in the steamer.

4. Steam on high fire for 7-8 minutes to see if the fish is cooked. You can poke it with chopsticks. If chopsticks pass through the fish without difficulty, it proves that the heat is just right.

5. When steaming fish, shred the onion or chives, the finer the better. Soak chopped green onion in cold water for a while, wash away the mucus, and the washed green onion will naturally curl up.

6. After the fish is steamed, throw away the ginger and onion, and pour out the water oozing out when steaming the fish. Put chopped green onion and red pepper evenly on the fish.

7. Heat 2 tablespoons of oil in the wok, turn off the fire when it is 80% hot (the oil smokes), and stab the oil on the shredded onion.

8. While the oil pan is still hot, pour in Lee Kum Kee steamed fish and soy sauce, and then add a little water.

9. Finally, pour the hot soy sauce water along the edge of the steamed fish dish, and put a proper amount of coriander around it.

18. Fried fish fillets

Raw materials 1, half egg white, half teaspoon salt, a little pepper and half teaspoon starch;

2. 1 tbsp cooking wine, half a teaspoon salt, half a tablespoon water starch, a little sesame oil, and 3 tbsp water. Grouper meat 300g, pea pods 10 slice, red pepper 1 slice, yellow pepper 1 slice.

Exercise 1. Slice the fish, add seasoning (1) and marinate for 10 minutes;

2. Wash the red and yellow peppers, cut them open, remove the seeds and cut them into pieces, and pea pods will tear off the old tendons and wash them for later use;

3. Oil the grouper slices, take them out, stir-fry the red pepper slices and yellow pepper slices with 2 tablespoons of oil, and then stir-fry them with pea pods;

4. Mix the seasoning (2) evenly, pour it into the pot, and then stir the fish fillets together to serve.

Key tips

1. Grouper has fewer spines and a thick meat layer, which is most suitable for frying fish slices. You can buy it in supermarkets or vegetable markets. Besides grouper, snapper slices are also acceptable.

2. The oil temperature of fish fillets should not be too high to prevent the fish from sticking together.

3. Stir the ingredients and seasonings evenly first, and then add the fish fillets, which can reduce the stir-frying and keep the integrity of the fish fillets. Because the fillets are already eight ripe after oiling, you can fry them in the pot a little, and it is not advisable to turn them over with big moves.

19. Steamed scallops with tofu

Ingredients: fresh scallop, garlic, tofu, salad oil, salt, chicken essence, cooking wine, chives and diced red pepper.

Exercise:

1. First, clean the scallop surface with a brush, and rinse off impurities such as sediment.

2. Insert a sharp knife into the shell of the scallop and cut both sides of the scallop close to the shell wall.

3. Remove the internal organs of scallops, that is, black mass, cheeks and edges, leaving only the round meat and crescent yellow in the middle.

4. Marinate the wrapped shellfish with cooking wine and a little salt for 5 minutes.

5. Cut the garlic into powder, put the oil in the pot, put the garlic paste into the oil when it is heated to 20%, fry the garlic paste to yellow with low fire, and take it out with the oil. Add salt and chicken essence and mix well.

6. Put the empty scallops on a flat plate, then put tofu on each scallop, then put the pickled scallop meat on it, and then evenly spread the prepared garlic on the scallop meat.

7. After the water in the steamer is boiled, add scallops, steam for 5-6 minutes and take them out.

8. Finally, put the shallots and shredded red peppers into the scallops.

20. Fried seaweed with leeks

Ingredients: leek sausage

Accessories: soy sauce, salt, pepper, starch, monosodium glutamate, sesame oil, balsamic vinegar, garlic slices and shredded ginger.

Exercise:

1. After buying sea sausages, wash them carefully (one by one). Wash leeks selectively.

2. Boil enough water in the pot, 90% will boil. When bubbling slightly, enter the sea intestine, blanch for 3 seconds, remove and rinse for later use.

3. Cut the sea sausage and leek into inches. Take a small bowl, add soy sauce, salt, pepper, water starch, monosodium glutamate and sesame oil, and make sauce.

4. Heat the oil in the pot to 80% heat, add shredded ginger and garlic slices, stir-fry until fragrant, then pour in balsamic vinegar, quickly pour in leeks, sea sausages and sauces, and quickly turn over and take out the pot.

Tips:

1. It is best to choose sausages with thick meat. Generally, sellers will clean up their stomachs, but it is inevitable that some people will be rude. As the saying goes, "radishes can't wash the mud quickly", and it's best to roll one by one after you come back, except for blood.

2. Seaweed is easy to get old, so whether it is pickled or fried, it must be quick. Leeks are cooked as soon as they are put into the pot, and can be cooked at the same time. It's best to mix the sauce and cook it together in advance, otherwise they will be afraid of missing the heat.

3. It is inevitable that the frying pan will be splashed with balsamic vinegar, but it is essential. Otherwise, it won't taste right without vinegar, and it will taste too strong if it is added for a while.

2 1. Sanyuan Xianbei

Raw materials: 200g of fresh shellfish, 35g of carrots and green bamboo shoots, 0g of pepper/kloc-0, 0g of ginger and onion 1 0g, 3g of refined salt, 2g of monosodium glutamate, a little fresh soup and 75g of melted lard. Exercise 1. Wash the fresh shellfish and take them out in a 30% to 40% hot oil pan. Wash and drain carrots, green bamboo shoots and white radishes, dig them into "ternary" pieces with a spoon, blanch them with boiling water, remove them and rinse them with clear water. 2. Put the pot on the fire to heat lard, stir-fry ginger and onion, add fresh soup, cook fresh shellfish and ternary stew, add salt and monosodium glutamate to taste and plate. Features fresh and delicious, beautiful color, generous and beautiful.

22. Garlic leek razor clam

Recipe ingredients: razor clam, leek and green pepper.

Seasoning: onion, ginger, garlic, salt, sugar, chicken essence and pepper.

Production method:

1. Wash leek and cut into powder, chop colored pepper, soak razor clam for 2 hours, and spit out all the precipitate.

2. Boil the water in the pot, add ginger slices and cooking wine, and cook the clams in the pot.

3. Put the clams on the plate.

4. Heat oil in the pot, saute shallots, ginger and garlic, add leeks and diced colored peppers, add a little cooking wine, and season with salt, sugar, chicken essence and pepper.

5. Pour the fried garlic and leek on the razor clam.

6, a plate of delicious, beautiful color garlic leeks is ready.

23. Braised fish with lemon tomato sauce

Materials:

Three strips of fish skin, garlic, shredded ginger, cooking wine, pepper, salt, lemon and tomato sauce.

Making:

1. Wash the peeled fish and fish them.

2. Take a large bowl, put the peeled fish, add appropriate amount of salt, pepper, cooking wine (a little), garlic and shredded ginger, stir evenly with chopsticks and marinate for 30 minutes.

3. pat the peeled fish surface evenly with starch, fry it in oil pan until golden brown, and take it out for later use.

4. Add a little oil to another pot. When the oil temperature reaches 30-40%, add two spoonfuls of tomato sauce and one spoonful of sugar, and stir evenly with low heat.

5. Pour the peeled fish and stir fry until it is evenly wrapped in tomato juice, squeeze in a little lemon juice, sprinkle with a little chicken essence and stir fry evenly, and turn off the fire and serve.

Tips:

This dish is salty and delicious, sweet and sour, appetizing and crisp, and the most important thing is to ignore the fishbone.

24. Salted shrimp

Ingredients: live Pipi shrimp, garlic, dried red pepper, cooking wine, salt, pepper and salt.

Exercise:

1 Rinse shrimp repeatedly with clear water, pour in cooking wine and a little salt and mix well;

2 garlic peeled and chopped, dried red pepper cut into circles;

3. Pour the oil into the pot, heat it to 60% heat with high fire, fry the shrimps until they turn red with medium fire, and take out and drain the oil;

4 Pour off the excess oil in the pot and leave a little base oil, add minced garlic and red pepper rings, and stir-fry slowly on low heat.

5 pour the shrimp into the pot, sprinkle with salt and pepper and stir fry a few times.

25. Yellow croaker with garlic clove

Ingredients: 1 tbsp cooking wine, 3 tbsp soy sauce, 1 tbsp sugar, 1 tbsp vinegar, 1/4 tsp salt, a little pepper and 1 cup semi-clear water. 1 yellow croaker (about 900g), 12 garlic cloves, 2 shallots, 2 pieces of ginger, and a little shredded green garlic. Practice 1, wash the yellow croaker, tear off the scalp and dorsal fin, dig out the internal organs from the gills, then rinse them, and then dry them with paper towels;

2. Put 4 tablespoons of oil in the pot, remove the onion, ginger and brown, add the peeled garlic cloves, fry them over water until the skin is slightly Huang Shi, and remove them;

3. Fry the fish on both sides of the pot slightly, then add all seasonings to boil, return the garlic cloves to the pot, and simmer for 10 minutes. Turn the fish to half, thicken it with water starch when the soup is slightly dry, and sprinkle with shredded green garlic to serve.

Key tips

1, yellow croaker is very delicate and delicious, and it is easy to break the skin when cooking, so it is not advisable to cut the belly of the fish to avoid damaging the fish after heating. Please clean the internal organs from the cheeks and wash them at home.

2. Don't marinate the fish with salt before putting it in the pot, so as to avoid the fish being tight but not tender. Dry the water and put it into the pot to prevent oil splashing and fish skin cracking.

26. Kung Pao Shrimp Ball

Raw materials: shrimp 175g, cooked peanuts, vegetable oil 80g, red oil 2.5g, salt 2g, soy sauce 7ml, vinegar 5ml, chicken essence 0.5g, starch 10g, pepper 0.5g, dried red pepper 5g, sugar 8g, cooking wine 10ml and egg white 5g.

Practice: 1, remove the shrimp head, cut a knife in the middle of the back and keep it open. Add salt, monosodium glutamate, cooking wine, egg white and starch for sizing.

2. Peel the dried red pepper and cut it into 1.5cm sections. ..

3. Mix sugar, vinegar, soy sauce, monosodium glutamate, cooking wine, starch and soup into juice.

4. Put the oil in the pan, stir-fry the dried peppers to 60% heat, quickly stir-fry until they are brownish red, add shrimp balls and stir-fry until they turn white, add onion, ginger and garlic slices and stir-fry, then add colored peppers and cooked peanuts.

5. Finally, pour the prepared bowl juice, order a few drops of balsamic vinegar, add red oil and turn it out.

27. skinned fish at home

Raw materials:

500g peeled fish, onion 1 segment, 5g ginger, garlic 1, appropriate amount of coriander, red pepper 1/2, and optional dried pepper and pepper 1 spoon.

Seasoning:

**A material: 2 tablespoons of cooking wine, salt.

* * Material B: vegetable oil, 2 tablespoons of soy sauce, soy sauce 1 tsp, vinegar 1 2 tsp, 200ML of water, sugar1tsp, and chicken essence. Exercise:

Photo 1: Wash the peeled fish and marinate with material A for about 20 minutes.

Figure 2: Dice coriander, diced onion, ginger and garlic, and cut dried Chili into small pieces to prepare Chili.

Figure 3: Material B is mixed into the sauce.

Figure 4: Heat a clean pot, add oil and heat it to 50% to 60%, then fry the peeled fish in the pot.

Figure 5: Fry both sides until golden brown, then add onion, ginger, garlic, dried red pepper and pepper and stir fry for a while.

Figure 6: Add the sauce and bring to a boil. Turn to low heat and fry for a while.

Figure 7: Stir-fry until the soup is thick. Sprinkle coriander and diced red pepper, mix well and take out.

Experience and feelings

* * Patiently fry peeled fish. Heat the pan first, then put the oil in it. When frying, the fire is slightly higher. Fry over medium heat, and turn over while frying. Don't turn it over in a hurry, or it will stick to the pot!

* * Mother-in-law's peeled fish is simple and delicious. Haha, it's not worse than the version made by the bird!

28. south milk drunk clam

Ingredients: 2 kg clam, onion, ginger slices.

Seasoning: south milk (rose-red sufu), carved wine, sugar and sesame oil.

Exercise:

1. Wash the clams; Boil boiling water in a large pot, add onion and ginger slices and cook slightly;

2. Add the clam, cook until the shell is open, take it out immediately, take out the meat and drain the water;

3. Add clam meat, carved wine, milk and sugar into a bowl and mix well;

4. After sealing, put it in the refrigerator for about 8 hours until it tastes delicious;

5. Drop a little sesame oil and mix well. Put it on a plate.

Note: If the clam is small enough, there is no need to shell it. I use Wang Zhihe rose milk, which is a little salty. 29. Squid with pickled peppers

Recipe ingredients: squid, carrot, pepper, pickled pepper.

Seasoning: shredded ginger, shredded onion and garlic, cooking wine, salt, sugar and chicken essence.

Production method:

1, the squid is eviscerated and washed, peeled and placed on a flower knife, marinated with salt and cooking wine 10 minute, carrots and peppers are washed and sliced.

2. Boil the water in the pot, put the squid in the pot to be slightly hot, remove and drain the water for later use.

3. Heat oil in the pot, saute shallots, ginger and garlic, then saute pickled peppers.

4. Stir-fry carrots and peppers.

5, stir fry a few times, then put the squid into the pot and add a small amount of cooking wine.

6, season with salt, sugar, chicken essence, stir fry evenly.

Material: prawn

Seasoning: onion, ginger, garlic, soy sauce, starch, sugar, chicken essence and sesame oil.

Exercise:

1, clean the shrimp, remove the shrimp line, and cut the back with a knife for later use.

2. Chop onion, ginger and garlic, mix with soy sauce, starch, sugar, chicken essence and sesame oil in a bowl, and add a little water to make juice for later use.

3. Make oil in the pot, and put shrimp when the oil is 80% hot.

4. Fry the shrimp until both sides are crisp, then add the juice.

5, cover the lid and simmer until the water is dry, the soup is thick, and the pot can be served.

3 1. Steamed cod with lobster sauce

Raw material: cod

Ingredients: shredded onion and ginger, chopped pepper and chopped coriander.

Seasoning: steamed fish and black soybean oil, salt and white pepper.

Exercise:

1. Thaw the cod, clean it, and marinate it with a little salt, white pepper and shredded onion and ginger for about fifteen minutes.

2. Steam the marinated cod directly on the pot for not too long;

3. Put the steamed cod in a dish and sprinkle with shredded ginger, chopped pepper and chopped coriander.

4. Pour a proper amount of steamed fish soy sauce, add a small amount of cooking oil to the wok, heat it and pour it on the steamed fish, and the delicious and healthy steamed cod will be ready.

32. homemade sea cucumber

Sea cucumber can be divided into Stichopus japonicus and Ginseng. This time, I used Japanese ginseng. Sea cucumber itself has a slight fishy smell. Not only use ginger slices and onions to remove fishy smell, but also use the fragrance of broth, chicken soup and mushrooms to adsorb on the surface of sea cucumber, so that sea cucumber will be delicious.

Prepare:

1, the mushrooms are soaked.

2. Slice ginger and cut onion.

3, soy sauce, sesame oil, cooking wine, oyster sauce, pepper. A little salt and a little soup. A spoonful of starch.

4. Chicken soup. (Chicken and ginger slices with water. After the onions are boiled, simmer for two hours. )

5, sea cucumber cut into sections, mushrooms cut into small pieces.

6. Cook the sea cucumber in ginger and onion water for a while and drain it for later use. Exercise:

1. When the oil pan is hot, saute the other ginger slices and shallots in the oil pan.

2. Pour in 2 tablespoons of cooking wine.

3. Add sea cucumber and mushrooms.

4. Add 2 tablespoons of soup, half a spoonful of salt soy sauce, one spoonful of oyster sauce, a little sesame oil and half a spoonful of sugar. Cover the pot and stew for 15 minutes.

5, adjust the sauce.

6. Add salt and thicken. Decorate with broccoli and shredded pumpkin.

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