Exercise 1: fry shad pieces.
The ingredients are as follows: 1 herring, half an onion, half a lemon, 1 teaspoon salt, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon starch, appropriate amount of Chili powder, appropriate amount of black pepper powder and appropriate amount of cooking wine.
The specific method is as follows: after cleaning the shad, remove the head and tail for later use, take the middle part, cut it into small pieces about 2 cm thick, put it in a soup basin, add 1 teaspoon salt, add 1 tablespoon soy sauce, add 2 tablespoons cooking wine, add 1 tablespoon oyster sauce, and add 1. Heat the pot with oil, then put the fish pieces in the pot and fry them one by one. When the bottom turns brown, turn it over and fry the other side until it turns brown. Repeat several times until the fish is cooked, then put shredded onion and half a lemon on the side and sprinkle with appropriate amount of black pepper and Chili powder. Friends who like lemon can squeeze lemon juice after eating it!
Practice 2: shad meatballs
The ingredients are as follows: shad 1 strip, pork belly 500g, salt 1 spoon, mushroom 20g, soy sauce 1 spoon, oyster sauce 1 spoon and starch 50g.
The specific method is as follows: peel the flower meat and chop it into powder, take the fish out of the head and tail of the shad and chop it into powder. The more fish you cut, the better. If you are too lazy, use the machine directly! Chop the fish into powder, put it in a basin, and add water while stirring to double the fish. Then pour in minced meat, add chopped mushrooms, add 1 tbsp salt, add 1 tbsp soy sauce, add 1 tbsp oyster sauce, add 50g raw powder, and then stir clockwise by hand, or beat properly. Then grab a pinch of minced meat, squeeze it into balls with a tiger's mouth and steam it!
Practice 3: Steamed shad with black bean sauce
The ingredients are as follows: 1 herring, 3 tablespoons of douchi, 5 cloves of garlic, 5 small peppers, 1 tsp of salt, 1 tsp of soy sauce, 1 tsp of oyster sauce, a little soy sauce, 1 broccoli, and a little water.
The specific method is as follows: clean shad, chop it into small pieces, add 1 teaspoon salt, add 2 tablespoons cooking wine, grab it and marinate it into the bottom flavor, then put it on a plate, put a few pieces of ginger on it, then put it in a SAIC steamer, steam it for 10 minute with high fire, and steam the fish and broccoli for later use. Stir-fry over low heat, add 1 bowl of water, add a little salt, add 1 tablespoon of soy sauce, add a little soy sauce, stir-fry and cook, pour a little water starch after boiling, and pour it on the fish when the soup is thick!
Practice 4: Steamed shad
The ingredients are as follows: 1 shad, 1 ginger, 1 red pepper, 1 onion, salt, 2 tbsp cooking wine, steamed fish and soy sauce.
The specific method is as follows: shred ginger, red pepper and onion and soak them in water for later use, then clean up the shad, cut the fish along the spine in the belly of the fish, let the shad lie flat, then apply a layer of cooking wine and a layer of salt, put them in a fish steamer, sprinkle half of shredded onion, shredded ginger and pepper, and then put them in a steamer of SAIC. 10 steaming.
Practice 5: Fried shad cake
The ingredients are as follows: 1 taro, 1 shad, 1 sausage, 1 teaspoon salt, and appropriate amount of onion.
The specific methods are as follows: Boning shad, taking meat, cutting into pieces, diced sausage, peeling taro, cutting into small pieces, steaming, pressing steamed taro into mud, adding shad meat, diced sausage, chives and other seasonings, stirring evenly, dividing into small portions, pressing into cakes, putting a little oil in the pot, and slowly frying on low fire until both sides are golden!