Ingredients: meat, broccoli, eggs, ginger, white wine, soy sauce, vinegar, sugar, salt and starch.

Exercise:

1. Boil the water in the pot and blanch the broccoli;

2. Juice mixing: evenly mix vinegar, sugar (1:2), salt, soy sauce, water starch and appropriate amount of water;

3. Chop half a catty of meat stuffing, add ginger juice, salt, a little white wine and starch, and stick it clockwise for later use;

4. Three eggs, add a little water starch and mix well;

5. Put a little oil in the pot, pour the eggs into the pot and spread them into pancakes, and take them out to cool;

6. Spread the prepared meat stuffing on the egg roll, roll it into a roll, cut it into sections, and then smear some meat stuffing on the edge of the outermost egg roll to make the egg roll difficult to spread;

7. Pour the oil into the pot until both sides are golden, and take it out;

8. Cook broccoli in advance;

9. Pour a little oil into the pot and heat it on low heat. Pour the freshly prepared juice into the pot and keep stirring. After boiling, pour it on the egg roll.

Eat both mandarin fish.

Ingredients: mandarin fish, white radish, eggs, osmanthus, bitter chrysanthemum, green garlic, ginger, onion, cooking wine, vinegar, starch, rice flour, salt and sugar.

Exercise:

1. Scale and gut mandarin fish and wash them for later use;

2. Slice ginger, pat shallots with the back of a knife, and then soak them in water and a little cooking wine;

3. Take clean mandarin fish meat, chop it into slightly thick slices, and add salt and onion to Jiang Shui for pickling;

4. Turn the head, tail and bones of Siniperca chuatsi into blocks;

5. Heat oil in the pot, stir-fry the freshly soaked onions and ginger thoroughly, stir-fry the fish pieces for a while, and then add cold water to make soup (which is conducive to the overflow of nutrients);

6. Shred the white radish, soak it in clear water, then blanch it to remove the spicy taste, remove it and soak it in clear water;

7. Slurry mixing: starch, rice flour, flour, eggs (1:1:1) and a proper amount of water are evenly mixed;

8. Heat the oil pan to 60%, evenly coat the fish fillets with batter and fry them in the pan;

9. Take out and fry with low fire until golden brown;

10. Pour onion and Jiang Shui into the pot, add white sugar to melt, add appropriate amount of water, add salt, vinegar, water starch and oil and mix well, add fish fillets and mix well;

1 1. Finally, sprinkle with osmanthus, or you can eat it with bitter chrysanthemum;

12. In addition, when the mandarin fish soup is sticky in the pot, take out the fish pieces, add shredded radish, add a little salt to the pot after three minutes, and sprinkle with chopped green onion and garlic.