Exercise:

1. Thaw the tofu fish (also known as dragon head fish and nine-bellied fish), remove the head and tail, cut into pieces, put them in a basin, add salt, pepper and ginger water, and season for later use.

2. Stick the fish pieces with dry starch one by one, fry them in an oil pan heated to 40% until light yellow and cooked, take them out and put them on a plate.

3. put a little oil in the net pot and heat it. Add XO sauce, salt, Yangjiang lobster sauce, green pepper and chicken powder, stir well, then spoon on the fish pieces and serve with a little garnish.

fried cucumber with edible fungus

Ingredients: cucumber 450g, auricularia auricula 100g, vegetable oil, salt, chopped green onion and ginger powder.

Exercise:

1, pedicled cucumber, washed and sliced.

2, put the wok on the fire, add the right amount of oil to heat, first add chopped green onion and Jiang Mo to stir fry, then add cucumber and water-borne black fungus, stir fry quickly, add salt to taste, and stir fry out of the pan.

Pleurotus eryngii sauce

Ingredients: 2 Pleurotus eryngii, soy sauce 1 spoon, soy sauce 1 spoon, oyster sauce 1 spoon, half a spoon of sugar, 2 onions and a little starch.

Exercise:

1. Wash and slice Pleurotus eryngii, and diagonally cut the cross pattern with a knife. Sauce: a spoonful of soy sauce, a spoonful of soy sauce, a spoonful of oyster sauce, and half a spoonful of sugar.

2. Add oil to the hot pot, fry in the pot until both sides are golden, and remove for use.

3. Add oil to the hot pot, saute chopped green onion, add Pleurotus eryngii, pour the juice, cook for about five minutes, and pour a little water starch to thicken the pot.