Ingredients: canned lobster sauce and herring 1 box, bitter gourd 1 piece, 4 dried peppers, garlic, salt and edible oil.
Wash bitter gourd and cut into pieces, chop garlic, cut shad into small pieces, wash dried Chili and shred. Add half a pot of water to the pot, boil it, add sliced bitter gourd, blanch for 30 seconds, and then drain.
Add an appropriate amount of cooking oil to a wok, heat it, add minced garlic and dried chili shreds, stir-fry until fragrant, add an appropriate amount of canned lobster sauce, stir-fry until fragrant, pour in scalded bitter gourd slices, stir-fry quickly, finally pour in chopped shad, stir-fry quickly, add an appropriate amount of salt, stir-fry until tasty, and take out the pan.
Bitter gourd should wait for the water to boil, and then be scalded for dozens of seconds before taking out of the pot. If scalded for too long, it will be soft and affect the taste. The shad itself is very salty. Finally, when adding salt, control the amount to avoid being too salty. Douchi is fried in the pot first, and shad is fried in the pot last. Cook the two separately.
The second kind: shad rice wine soup.
Ingredients: 200g of shad, 5g of angelica, 5g of medlar, 5g of red dates, 3 slices of ginger, 200ml of rice wine, cooking oil and salt.
The shad scraped off the scales, took out the internal organs, cleaned them and cut them into small pieces for later use. Pour cooking oil into the pot, heat it, add ginger slices and stir-fry until the fish changes color, add appropriate amount of boiling water, and add prepared angelica, medlar and red dates.
After boiling, pour in the prepared rice wine, cover and simmer 15 minutes. After fifteen minutes, open the lid and add some salt to taste, then serve. The shad itself has many small bones, so you must be careful when eating. If you think there are too many bones, you can choose soup.
The third kind: shredded black bean shad.
Ingredients: black beans and shad 1 can, 250g of sword bean, red pepper, garlic, pepper, salt and edible oil.
Wash and cut red pepper, chop garlic, and tear shad into small pieces by hand. Boil a pot of boiling water, add a proper amount of salt and a few drops of oil, wash the sword beans, put them in the pot and cook them. When they are 78% ripe, take them out of the pot, cool them a little, and cut them into shreds for later use. Pour a proper amount of oil and lobster sauce from the canned shad into the pot, heat and stir-fry until fragrant, then add diced red pepper and minced garlic and stir-fry until fragrant.
Stir-fry until fragrant, add shredded beans and stir-fry, sprinkle some salt and stir-fry evenly, add shredded herring and stir-fry together, and finally sprinkle some pepper and stir-fry evenly to serve. Knife beans are hard, so in order to save the time of frying, they should be boiled in boiling water in advance until they are ripe in July or August. Douchi and shad in the canned shad are salty. When adding salt, control the amount to avoid being too salty.
The fourth kind: seaweed soup with shad balls.
Ingredients: 200g fresh shad meat, half slice of laver, 1 egg, garlic, ginger, salt and cooking oil. Chop garlic and slice ginger.
Cool the oil in a hot pot, add minced garlic and Jiang Mo until fragrant, add some water and bring to a boil. After the water is boiled, turn to low heat, knead the shad meat into round fish balls with your left hand, then scrape off the fish balls with a spoon with your right hand and put them into the pot until all the fish are squeezed out.
Bring to a boil, add laver, stir fry with a shovel, add some salt, and turn off the heat. After turning off the fire, put an egg in the pot and stir fry with chopsticks.
The shad, laver and eggs are all fresh and sweet, and there is no need to add chicken essence. Control the amount of salt, too much will mask the delicious taste of the soup. After turning off the fire, beat in the eggs and cook them with the remaining temperature in the pot, so that the eggs are smoother and tender.