Ingredients: 500g herring. Oil, salt, sugar, cooking wine, soy sauce, ginger, onion, garlic, pepper, vinegar, Laoganma oil Chili sauce.

Exercise:

1. Remove scales and bellies from the fish pieces, wash them, drain the water, cut several knives horizontally on the back of the fish pieces, and marinate them with salt and cooking wine 10 minute.

2. Wipe the marinade off the surface with kitchen paper.

3. Heat the oil in the pan, add the fish pieces and fry on both sides.

4. Add the right amount of cooking wine and a small bowl of water.

5. Add ginger, onion and garlic.

6. Add soy sauce, first of all, sugar, a few drops of balsamic vinegar, 2 teaspoons of oil pepper,

7. Boil over high heat and cook over medium heat until the juice is thick.

8. Sprinkle some shallots and serve.

Quail egg meatballs

Ingredients: pork belly, quail eggs, Chinese cabbage, onion, ginger, eggs, potato starch cooking wine, soy sauce, vinegar and salt oil.

working methods

1. Stir the pork into stuffing. If you don't like machine mixing, you can chop it yourself.

2. Chop the onion and ginger.

3. Add chopped green onion, Jiang Mo, soy sauce, cooking wine, oil consumption, vinegar, potato starch, salt and one more.

A raw egg, stir well in one direction.

4. Quail eggs are cooked in a pot, usually for 5 minutes. Soak the boiled eggs in cold water, peel off the shells and wash them for later use.

5. Put the meat stuffing in your hand and press it into patties, wrap quail eggs in it and knead it into smooth meatballs by hand.

6. Heat the oil in the pot. When the oil temperature is 70% hot, add meatballs and fry until cooked. Be sure to turn it over often.

7. The fried meatballs are served for later use.

8. Leave a small amount of base oil in the pot, add chopped green onion, soy sauce, oil consumption and sugar, and add croquettes after boiling.

9. Collect soup from the fire and take it out.

10, clean Chinese cabbage, blanch it with hot water, put it on a plate with cooked meatballs in the middle.

Spicy blood curd

Ingredients: Pickled Pepper Sauce, Pixian Bean Paste, Millet Pepper, Ginger, Green Pepper, Garlic, Soybean Sprouts 50g, Duck Blood, Rapeseed Oil, Lard 75g, Dried Red Pepper 20g, Douchi 700g, Pig Bone Soup 700g, Pork streaky, minced eel, tripe, yellow throat and tripe.

working methods

1. Put the chopped pickled peppers in a hot oil pan and stir-fry until the oil turns red and bright. Add Pixian bean paste, chopped millet pepper, Jiang Mo, green pepper and minced garlic, stir-fry until fragrant, and make homemade sauce.

2.50g soybean sprouts are blanched in a hot water pot, drained and spread at the bottom of the bowl. 300g duck blood is cooked in a hot water pot in advance, and then put into cold water for later use.

3. Base a little rapeseed oil in the pot, add 75g lard to melt it, add 20g dried red pepper to fry for two minutes, and take it out. Add lobster sauce, garlic cloves, ginger slices and homemade sauce in step 1 and stir-fry for two minutes. Pour in 700 grams of pork bone stock and fried red pepper, boil slightly, and start adding ingredients.

4. Ingredients: pork belly, eel segment, tripe, yellow throat, tripe, lunch meat, duck blood, etc. The ingredients are ripe. Put it in a bowl covered with bean sprouts, sprinkle with chopped green onion, green pepper and sesame seeds, and then pour in hot oil. It's done.

Chicken balls with dried lobster sauce and onion

working methods

1. Draw a circle around the bone of the chicken leg, then remove the meat along the bone with a knife, then cut the meat into small pieces and chop the lobster sauce.

2. Cut the chicken leg, add 1 tbsp yellow wine, 1 tbsp salt, 1 tbsp starch, grab well, and marinate for 10 minute.

3. Pour the oil into the wok, add the chicken leg meat after the oil is hot, and stir fry until the chicken changes color.

4. Leave the bottom oil in the pot, add Jiang Mo and minced garlic, saute the minced lobster sauce, then add the chicken leg meat and stir-fry the chives.

5. Add 1 tablespoon of yellow rice wine, 1 tablespoon of oyster sauce, 1 tablespoon of white sugar, 1 tablespoon of pepper and 1 tablespoon of soy sauce, stir well, then add boiling water to the chicken, cover the pot and cook for 5 minutes, then collect the juice.