Mandarin fish, dried starch, tomato sauce, fresh soup, sugar, balsamic vinegar, wine, salt, minced garlic, diced bamboo shoots, mushrooms, peas, lard, shrimps and sesame oil.

Gourmet practice:

1. Remove the scales and gills of mandarin fish, take out the internal organs and wash them. Brush straight, then brush sideways until the fish skin becomes diamond. Mix Shaoxing wine with refined salt, then roll it with dry starch, shake off the remaining powder by hand, and put the tomatoes in a bowl filled with fresh soup and sugar. .

2. Fry all the fish in the oil pan until golden brown, then put them in a plate, put the fish heads in the shape of squirrels, and leave a little oil in the pan. Stir-fry shallots, add minced garlic, diced bamboo shoots, diced mushrooms and diced peas, stir-fry the sauce over high fire, then mix lard and shrimps, pour sesame oil on the fish.

Food characteristics:

Jiangsu cuisine is crisp outside and tender inside, with sweet and sour marinade and delicious taste. Silver wire coil is famous for its fine production and continuous silver wire inside. In addition to steaming, it can also be baked in the furnace until it is golden yellow, and it also has a special flavor. Often used as a banquet snack.

The silver roll is white in color, soft and sweet at the entrance, soft and waxy and oily, with endless aftertaste. It is a famous snack in Fengze Garden.

Raw materials:

Refined flour, cooked lard, sugar, sesame oil

Production method:

, 1, shred the old yeast into a pot, dilute it with 750g cold water, add 1500g flour, dough and ferment.

2. Sprinkle some flour on the chopping board, put the dough on it, dig a round hole on it and add sugar.

3. Dissolve the alkaline flour in water and pour it on the white sugar, then knead it evenly and knead it into fine noodles.

4. Mix the cooked lard with sesame oil and brush it on the noodles. After the noodles are pulled, roll the remaining noodles into round dough, wrap them in a few pieces of silk and steam them in a cage for ten minutes. Waist meat is actually a traditional famous dish in Zhenjiang, which has a long reputation. Zhenjiang and Yangzhou are separated only by a water. Yaorou is the abbreviation of Yaohoof meat, which is preserved with salt and brine. Its skin is white, transparent, smooth and crystal-like, so it is called Crystal Eta Ursae Majoris. Yaorou is fragrant, fresh and tender. It tastes mellow, not oily or greasy. Eat it with Zhenjiang balsamic vinegar and shredded ginger, which has a special flavor.

Ingredients: ingredients: trotters 1.

Seasoning: nitrate, salt, pepper, cooking wine, water, soy sauce, vinegar, sugar, onion and Jiang Mo.

Gourmet practice:

1. Wash trotters, drain water, first evenly spread nitrate on the meat, then evenly spread fried salt and pepper particles on the whole meat, and marinate for 3 days.

2. Wash the marinated hooves slightly, add shallots and cook in cooking wine 1 hour. When the meat is cooked, take it out while it is hot, wrap it tightly with cloth, hold it down with heavy objects such as bricks or stones, take it out when it is cold, slice it, and dip it in soy sauce, vinegar, sugar, onion and Jiang Mo. Cooked meat can be kept in the refrigerator for three or four days. Nitrate has antiseptic effect and can be bought in Chinese medicine shops.